The Windowpane Test - Know When Dough is Kneaded Enough
29:08
The Windowpane Test - Know When Dough is Kneaded Enough
Sep 26, 2022
busbysbakery.com
Windowpane Test:(Tips, How-to, and What You Need to Know)
Windowpane Test:(Tips, How-to, and What You Need to Know)
May 26, 2015
homemadepizzapro.com
This video I am gonna demonstrate how to use the Dough Mixer Pot to achieve the windowpane test for enriched dough. As the pot comes with the little paddle on the bottom and functions mixing dough 15 minutes and rest the dough functions you can always increase timing as you like, the lid with pushing ball to press the dough down, this pot is perfect for 1000 g. Flour if you’re using for lower amount of the dough it will be difficult to achieve. This is the great amount sample of the dough Recipe
12:46
This video I am gonna demonstrate how to use the Dough Mixer Pot t…
1.6K views11 months ago
FacebookMilsom Puttasri
Use the Windowpane Test to Tell If Your Dough Is Properly Kneaded
Use the Windowpane Test to Tell If Your Dough Is Properly Kneaded
2 months ago
lifehacker.com
The Windowpane Test for Pizza | Neapolitan Pizza from scratch | Part 3
The Windowpane Test for Pizza | Neapolitan Pizza from scratch | Pa…
Oct 16, 2020
mypizzacorner.com
Not sure if you have kneaded your dough long enough? Try the windowpane test! A windowpane test is a technique some bakers use to test the gluten strength of their dough. The goal is to be able to stretch your dough between your fingers thin enough to be almost translucent without the dough ripping. If you are able to do this successfully, the dough has developed enough gluten and you can stop folding/kneading! If it rips, keep on kneading. | Sunrise Flour Mill
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Not sure if you have kneaded your dough long enough? Try the wind…
2.1K viewsOct 11, 2022
FacebookSunrise Flour Mill
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 fermentation — right up until pre-shaping. You can feel the dough transforming each time you touch it. It is an excellent test to ensure that you are pushing your bulk fermentation far enough — right to the edge of overproofing — where the best loaves live. At the end of bulk fermentation, you don’t want a strong windowpane — you want
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