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Windowpane Test

Windowpane Test: dough stretched thin and translucent between fingers
Stretch a piece of dough thin. If light shows through without it tearing, the gluten is developed.

A technique to check if gluten is fully developed. You gently stretch a small piece of dough between your fingers; if it stretches thin enough to let light through without tearing (like a windowpane), the gluten is ready.

By Henry Hunter · Updated

Henry's notes from the bench

  • Don't skip this! If the dough tears instantly, keep mixing. If you bake before this stage, your bread will be dense.

Connected terms

GlutenKneadingIntensive Mix

Watch it at the bench

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Report a correction for this termCorrection inbox owner: Henry Hunter · Reply within 7 days

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