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Windowpane test

Master the windowpane test for perfect dough texture. Bake like a pro today!
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Last updated 1w

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1K reactions · 36 comments | Most people use the windowpane test early in the mixing process to determine if the dough has sufficient gluten development. I test the windowpane throughout bulk…
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Struggling to get your dough to a window pane? Give the GISP method a try! Commet GISP to learn how! #grainsinsmallplaces #freshmilledflour #freshlymilledflour #freshmilledflourrecipe #freshlymilledflourrecipe #freshmilledflourbread #windowpane #test #windowpanetest #bread #gluten #mixer #tips #tipsntricks #tricks #breadtips #dough #nutrimill #boschmixer @nutrimill
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Flour is composed of starch and protein and the proteins are called glutenin and gliadin which are long and tangled. Together, glutenin and gliadin form gluten. Kneading rubs these “subproteins” together to stretch them out then lines them up and cross-link themselves to create a net to retain gasses during the proofing stage. Kneading also incorporates oxygen in the dough which helps yeast breath and produce carbon dioxide. The windowpane test proves if you have developed enough gluten strands for proper structure to help retain those gasses for the final rise.
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