window pane

Submitted by norco1 on November 18, 2010 - 11:21am

How do I acquire a fully developed gluten consistency with mixing so that my final mix attains a window pane result? My mix starts with paddle for 3 minutes proceeded by a few more minutes with dough hook development. The end result is nothing like the thin extended membrane I've seen in pictures or videos.

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Submitted by Janknitz on November 18, 2010 - 1:32pm.

Is a fully developed window pane appropriate for that dough?

That's my first question. Not all doughs should be developed that fully before fermentation. So you need to know your dough and the desired end result.

Secondly, the real answer to your question, if it is desired to develop the dough that far to get a fully developed windowpane, is to keep kneading until you get there.

For a good treatise on windowpane development see this post from WildYeast. Be sure to read the comments, which better explain when a fully developed gluten is desirable.