The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Half Baked's picture

First attempt at making Baguette with Poolish didn't come out too well...

April 8, 2013 - 7:19am -- Half Baked
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Hi all, I found this site not long ago and it’s been nigh on invaluable after I recently got into baking. The tips and recipes have all really inspired me, and I have been happily experimenting away with different flours and types of bread for the last couple of months. I tried to test my abilities and learn some new skills over the weekend by using making a French Baguette using a poolish, and it failed and I’m really not too sure why, I was wondering if you ladies and gents had any suggestions as to where I went wrong?

 

cranbo's picture
cranbo

To try to document dough development of a lean dough, I created a video of mixing some lean, 59% hydration dough in my KitchenAid 5qt mixer at speed #2 (the 2nd click). 

http://www.youtube.com/watch?v=jBZFYzeK1Vo

I'm trying to get a better idea of knead times for my mixer with respect to different doughs. Hamelman in "Bread" says 6.5 - 7.5 minutes for moderate gluten development for KAid stand mixer. He recommends 900-1000 total revolutions for moderate dough development, so with some info from fthec and KAid:

#1 (stir): 40 rpm 
#2: 54 rpm 
#3: 79 rpm 
#4: 104 rpm 

 This means:

Time (minutes) Revolutions
0 0
1 54
2 108
3 162
4 216
5 270
6 324
7 378
8 432
9 486
10 540
11 594
12 648
13 702
14 756
15 810
16 864
17 918
18 972
19 1026
20 1080

According to the stats, I may still have kneaded for too short of a time (H. also says that doughs with hydration under 60% will take longer to develop, as will doughs that have high hydration). It really started smoothing out at about 8 minutes, even more substantially at ~13 minutes. I guess next time I'll have to push it further, and see what happens. 

Mini Oven's picture
Mini Oven

Peter Reinhart's  Thin Wheat Crackers on p.291  in  Whole Grain Breads


My interpretation used Spelt Flour type 700 glatt (fine) with additional 30g flour to the recipe.


Twentyfour hour rest on the counter top before cutting into small shapes and making windowpanes.  Place on parchment and continue to thin out the crackers...  Keep a towel handy to wipe off oil.  If I do this again I will use two tablespoons less oil in the recipe.  I like mine without the salt wash, which does give the crackers a little more strength but the crunch is better without it.


1000 words:


KipperCat's picture

You can get a windowpane in whole wheat dough.

December 19, 2007 - 11:40am -- KipperCat
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This picture is from a 100% whole wheat, rather high hydration dough. It had been kneaded for about 20 minutes at speed 2 in a Delonghi/Kenwood mixer. The lighting isn't that great, but if you look at the base of the left thumb, you'll see a fingertip behind the dough. The browner areas are simply dough that has not been stretched. This started as a piece of dough about the size of a golf ball And yes, it made nice bread - in this case a light sandwich loaf.

 

mikeofaustin's picture

Troubleshoot my bread (newbie). Gelatin crumb vs. cooking times vs. inside temps = 'untasty loafs'.

November 19, 2007 - 10:08am -- mikeofaustin

So, last night, I tried another french loaf, but this time, incorporating some thoughts of how to fix my bread [proof longer, bake longer]. Here's the storyline...

-Bread flour (~500 grams)

-Water @ ~65%

-Salt @ 2% (table)

-Yeast @ 1% (active dry)

Cooky's picture

Alternative to the windowpane test

July 2, 2007 - 3:32pm -- Cooky
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Just came across this suggestion for checking on whether your coarse wholegrain dough is properly kneaded, in cases when the traditional windowpane test won't work.

"Use your thumb and forefinger to pull up a piece of the dough about an inch above the dough surface. If the dough holds the pinch and stands in a little ridge without springing back, it is fully kneaded."

I don't believe I've heard this one before. Anybody else using this technique?

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