The Windowpane Test - Know When Dough is Kneaded Enough
29:08
busbysbakery.com
The Windowpane Test - Know When Dough is Kneaded Enough
How To Pass The Windowpane Test? This guide explains what the windowpane test is and how to use it when making bread.
Sep 26, 2022
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Top videos
Use the Windowpane Test to Tell If Your Dough Is Properly Kneaded
Use the Windowpane Test to Tell If Your Dough Is Properly Kneaded
lifehacker.com
Dec 15, 2016
Windowpane test Have you ever experienced difficulty with your croissant dough breaking during lamination and proofing? This could be because the dough was not kneaded enough. The dough requires kneading until it achieves a stretchy and elastic texture, while maintaining a temperature between 24-26 degrees Celsius. Mixing 10kg of dough for 15mins using this powerful 30-liter spiral mixer. | ChefJhordan
1:25
Windowpane test Have you ever experienced difficulty with your croissant dough breaking during lamination and proofing? This could be because the dough was not kneaded enough. The dough requires kneading until it achieves a stretchy and elastic texture, while maintaining a temperature between 24-26 degrees Celsius. Mixing 10kg of dough for 15mins using this powerful 30-liter spiral mixer. | ChefJhordan
FacebookChefJhordan
4.9K views6 months ago
Most people use the windowpane test early in the mixing process to determine sufficient gluten development. I recommend doing the windowpane test throughout bulk fermentation, especially before each stretch and fold, and before preshaping. Putting your hands on the dough will tell you a lot about gluten strength, gluten deterioration, and bulk fermentation. Your dough reaches peak gluten strength sometime early in bulk fermentation (e.g., around the second stretch and fold), then it slowly begin
0:29
Most people use the windowpane test early in the mixing process to determine sufficient gluten development. I recommend doing the windowpane test throughout bulk fermentation, especially before each stretch and fold, and before preshaping. Putting your hands on the dough will tell you a lot about gluten strength, gluten deterioration, and bulk fermentation. Your dough reaches peak gluten strength sometime early in bulk fermentation (e.g., around the second stretch and fold), then it slowly begin
FacebookThe Sourdough Journey
45.4K views11 months ago
Kneading Dough by Hand
How to Knead Dough
How to Knead Dough
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How to Knead Dough Like a Pro! – 7 Kneading Methods Rated
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How to Knead Bread Dough by Hand | Detailed Instructions | Baking Tips
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Use the Windowpane Test to Tell If Your Dough Is Properly Kneaded
Use the Windowpane Test to Tell If Your Dough Is Properly Kneaded
Dec 15, 2016
lifehacker.com
Windowpane test Have you ever experienced difficulty with your croissant dough breaking during lamination and proofing? This could be because the dough was not kneaded enough. The dough requires kneading until it achieves a stretchy and elastic texture, while maintaining a temperature between 24-26 degrees Celsius. Mixing 10kg of dough for 15mins using this powerful 30-liter spiral mixer. | ChefJhordan
1:25
Windowpane test Have you ever experienced difficulty with your cr…
4.9K views6 months ago
FacebookChefJhordan
Most people use the windowpane test early in the mixing process to determine sufficient gluten development. I recommend doing the windowpane test throughout bulk fermentation, especially before each stretch and fold, and before preshaping. Putting your hands on the dough will tell you a lot about gluten strength, gluten deterioration, and bulk fermentation. Your dough reaches peak gluten strength sometime early in bulk fermentation (e.g., around the second stretch and fold), then it slowly begin
0:29
Most people use the windowpane test early in the mixing process to …
45.4K views11 months ago
FacebookThe Sourdough Journey
556K views · 597 reactions | If your dough can stretch thin enough to see through, it passes the windowpane test.  : food.me.again / IG | Tastemade | Facebook
0:32
556K views · 597 reactions | If your dough can stretch thin enough to …
556.2K views5 days ago
FacebookTastemade
82K views · 457 reactions | What is a “windowpane test” and why do it? A window pane test is where you wet your fingers and pull a small portion of the dough up and stretch it out to get a translucent, thin “windowpane” that doesn’t rip. If it rips, the dough needs another set or two of stretch & folds or coil folds to build up the gluten strength and structure before letting it sit and rise. | The Sourdough Lady | Facebook
0:21
82K views · 457 reactions | What is a “windowpane test” and why do it…
46.9K views1 week ago
FacebookThe Sourdough Lady
3.3K views · 272 reactions | Most people use the windowpane test...
0:38
3.3K views · 272 reactions | Most people use the windowpane test...
13.7K views2 weeks ago
FacebookThe Sourdough Journey
It’s ok if this is new to you! The windowpane 🪟🥖 test is when you grab a section of your dough and pull it up. The dough shouldn’t tear and you should be able to see light 💡 coming through. The windowpane 🪟 test lets you know if you built up enough strength 💪🏼 during stretch & folds. This is a good indicator of whether or not your dough will rise well when you bake it. Try it after stretch & folds. 👍🏼. . . . . #sourdough #homemadesourdough #sourdoughrecipe #homemadebread #bakedfromscratc
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