Gluten Development (with Windowpane Photos)
I took (actually, my husband T took, while I “windowpaned”) some photos of the stages of gluten development. I hope someone will find these useful. Most of the breads I make call for the gluten to be developed to a medium stage.
Gluten development is tested with the “windowpane test.” Pinch off about two tablespoons of dough and try to stretch it into a thin membrane (windowpane).
If you can do so without tearing, but the membrane is mostly opaque, you have barely developed gluten.
If you can stretch a paper-thin, very translucent windowpane, the gluten is fully developed.
A medium level is in between these two extremes: the windowpane is translucent with some opaque areas.
The progression from minimally to fully developed gluten:
Playing with sourdough - Page 10 - Forno Bravo Forum November 5 2007 at 06:21 am 1
[...] to a medium development although I’m really not sure. I learned this after seeing the pictures at Wild Yeast In the beginning my first windowpanes looked like the first picture, and how they more resemble [...]
Meagan’s Breadblog » Blog Archive » Melon Pan March 5 2008 at 09:52 am 2
[...] Mix in medium speed about 10 minutes, until dough has reached a medium-high level of gluten development. The dough is soft and sticky. [...]
Poilâne-Style High Extraction Miche | Apple Pie, Patis, and Pâté June 1 2008 at 10:02 am 3
[...] Reinhart warns that the dough may be too large for home mixers. Make sure that your dough passes the windowpane test after kneading. Prepare a lightly oiled [...]
Sapphire July 20 2008 at 12:49 pm 4
Hi,
Thanks for the windowpane picks. Being new to baking wasn’t quite clear what I was shooting for - thanks again.