windowpaning wet doughs
Are there any secrets to windowpaning a wet dough, like a ciabatta? I am making Pierre Nury's Light Rye today and have nice gluten development but due to the stickiness of the dough it was difficult to windowpane in the typical way (stretching the pancake between one's fingers). I looked like a dog trying to manage bubble gum!
I ended up lifting the head of the KAM, and using a lightly floured hand to gently pull dough off of the dough hook and getting a nice windowpane (my strudel-making Oma would have been proud!) It was unorthodox but worked...but is there a more elegant manner?
BTW, hubby came home with a gently-used digital postal scale yesterday. On the down side, it only measures in ounces and tenths of ounces (no grams), and the zeroing button sticks. On the plus side, I can estimate how much it might cost to send overproofed dough (a gas bag?) to a politician ;-)