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
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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
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Windowpane Test:(Tips, How-to, and What You Need to Know)
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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
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