When does the window pane test hold?
I'm new to bread making and have been trying to understand some of the theory.
I would be interested in peoples advice about when (for which style of breads, hydration levels, flour types, ...) you should be aiming to have dough that passes the window pane test.
In terms of hydration levels, should it be possible to develop dough that passes the window pane test for a range of hydrations, does the range have an upper and lower limit for a given flour?
In terms of bread style, I understand that for croissants you should not be aiming to create a dough that passes the window pane test. Why not?