Comments on: Gluten Development (with Windowpane Photos)

By: smithical » aren’t you lucky?

smithical » aren’t you lucky? — Sat, 13 Mar 2010 20:00:11 +0000

[...] for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test and register 77 to 81 degrees [...]

By: I am in love with bread baking – featuring Ciabatta

I am in love with bread baking – featuring Ciabatta — Thu, 18 Feb 2010 10:03:18 +0000

[...] bit. I then let it rest for 2-3 minutes and knead it for 10-15 minutes until the dough passes the window pane test. Lightly oil a bowl, put the dough inside turning to coat. Cover the bowl with plastic wrap and let [...]

By: Caraway Bread, Cubed.

Caraway Bread, Cubed. — Mon, 08 Feb 2010 05:43:51 +0000

[...] fine. Continue kneading the dough until you achieve good gluten structure and the dough passes the windowpane test. This took me about ten minutes by [...]

By: Foolproof French Bread » Nifty Fifty

Foolproof French Bread » Nifty Fifty — Sat, 06 Feb 2010 17:08:37 +0000

[...] 6 minutes or until the dough is soft and pliable, tacky but not sticky. The bread should pass the windowpane test and register 77° to 81°F. If the dough hasn’t fully developed, it can be kneaded more. It [...]

By: Bread Baker’s Apprentice Challenge: Lavash Crackers — Pinch My Salt

Bread Baker’s Apprentice Challenge: Lavash Crackers — Pinch My Salt — Fri, 05 Feb 2010 23:58:21 +0000

[...] mostly passed the windowpane test. If you look closely you can see that it’s tearing in spots in the middle, but it was good [...]

By: Homemade Square Pizza

Homemade Square Pizza — Thu, 04 Feb 2010 14:08:18 +0000

[...] But baking has never been a subject I'm comfortable with. Give me a skillet, some pasta, and a well-stocked pantry and I can improvise countless meals. But if I'm supposed to bake something, I freeze. I immediately picture failure, a leaden cracker or a gummy mess. I hate the confusion of baking, the way it never quite turns out how it's supposed to in the recipe. I hate the way flour gets all over the place. And more than anything else, I hate the conflicting information, recipes never agreeing with each other, and how no matter how long I knead my bread I never get that damn "windowpane" effect that everyone talks about. [...]

By: Penney’s Palate » Blog Archive » Soft Dinner Rolls

Penney’s Palate » Blog Archive » Soft Dinner Rolls — Sun, 31 Jan 2010 17:04:52 +0000

[...] Knead on medium-speed for 10 minutes or until dough is kneaded (must pass the window pane test). [...]

By: Pain de campagne « The Kitchen Illiterate

Pain de campagne « The Kitchen Illiterate — Tue, 26 Jan 2010 04:05:25 +0000

[...] Whisk the flours, salt, and yeast together in a large bowl, and mix in the butter until it’s pretty well incorporated into the flour. Slowly stir in the water until the dough begins to form a ball in the bottom of the bowl. Knead the dough in the bowl of a mixer for about 6 minutes, or by hand on a floured work surface for about 10. You want the dough to be smooth, and to achieve that all-important windowpane effect. [...]

By: Bread Baker’s Apprentice Challenge: Italian Bread- Recipes for Everyone

Bread Baker’s Apprentice Challenge: Italian Bread- Recipes for Everyone — Mon, 18 Jan 2010 10:41:42 +0000

[...] check if it had been kneaded enough, I used the windowpane test (which is rather hard to photograph alone, by the way). It passed with flying colors, so it was [...]

By: Bread Baker’s Apprentice Challenge: Kaiser Rolls- Recipes for Everyone

Bread Baker’s Apprentice Challenge: Kaiser Rolls- Recipes for Everyone — Mon, 18 Jan 2010 03:50:35 +0000

[...] right – soft and supple, tacky but not sticky. I checked the gluten development using the windowpane test, and it looked [...]