@sourdough_proven: For those that ask what windowpane is about: Usually gluten development is tested with the windowpane test. Pinch off the dough and try to stretch it into a thin membrane, the dough must be thin enough for light to pass through it before it breaks. If so, your dough is ready to rise. I usually perform this test with enriched dough but it can be applied to any dough, although it is not a rule. This test is most effective with dough that’s been made with high-protein and finer flour. The finer the grind on your wheat flour, the less it will cut gluten strands. For non-enriched dough, I like stretch-and-folds, I don’t knead much at all. I mix ingredients until they’re well incorporated, and then I do a few stretch-and-folds over the first rise. They are by far the easiest and most effective way to increase the strength of your gluten.
 “Proper gluten development is important for elasticity, how your bread will rise at the end, and how your bread will hold up after it’s shaped.” Ellen King-Heritage Baking. 💫The dough in the video was kneaded in a mixer for about 10-12min with one rest of 5min in between. Let it rest untouched for about 1 1/2 hour and perform the windowpane test. Temp 77F. Beauty isn’t? Ingredients: -300g Bread Flour, 200g milk, 100g sourdough, 30g butter, 5g salt. . #gluten #wildyeastbread #breaddough #doughballs #wildyeaststarter #panarras #softrolls #pandemasamadre #kneadingdough #kingarthurbaking #bakewithus #longfermentation #igbreadclub #bread #breadmaker #artisanbaker #homebaking #theperfectloaf #bakingrecipes #sourdough #bakingbread #windowpanetest #glutentest

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Tuesday 20 September 2022 19:00:17 GMT