WINDOWPANE TEST

"Breadmaking works miracles on all levels. The slow, rhythmic kneading is therapeutic, opening up the lungs and rib cage and releasing stresses and strains with gentle efficacy. Watch as the warmth and pressure of your hands bring the yeast to life and transform a few commonplace ingredients into a growing dough."

TREUILLE, E. & FERRIGNO, U. (2004)

Flour contains two major proteins, namely, gliadin and glutenin.  These two proteins are able to link to each other when hydrated. When they link up, they create a more complex protein called gluten.  Gluten is very important since it provides flavour and texture.  Gluten can be developped by kneading.

The most reliable method to determine when gluten development is sufficient is called the windowpane test, sometimes referred to as the membrane test. This is performed by cutting off a small piece of dough from the larger batch and gently stretching, pulling, and turning it to see if it will hold a paper-thin, translucent membrane.  If the dough falls apart before it makes this windowpane, continue mixing for another minute or two and test again (Reinhart, 2001).

Can you see my finger through it??

REFERENCES

REINHART, P. (2001), The bread baker’s apprentice : mastering the art of extraordinary bread, Ten Speed Press (Imprint of Crown Publishing Group), United States.

TREUILLE, E. & FERRIGNO, U. (2004), Ultimate Bread, 2nd edn, DK Publishing Inc., United States.