Achieving Windowpane Test--Reinhart's Whole Wheat Cinna Raisin
I have made Peter Reinhart's recipe for Whole Wheat Cinnamon Raisin Bread in the Whole Grain Breads book twice now, measuring by weight.
Both times I have had trouble with the stickiness of the dough, but I carry on kneading with a little oil on the table. I have not yet been able to achieve the windowpane test for the final dough, even after 20 or more minutes of kneading. I also let the dough rest for a few hours in between attempting to knead it further (hoping it just needed to relax) with no better success.
The particular whole wheat flour I am using has been used successfully in making several lean sourdough loaves. So I am wondering if one of the enriching ingredients may be inhibiting my ability to develop the gluten.
The recipe includes:
- A soaker of raisins, whole wheat flour, salt, milk (overnight autolyse)
- A biga of whole wheat, melted butter, milk, egg, instant yeast (overnight autolyse)
- Then the final dough adds a little flour, cinnamon, honey, and the remainder of the instant yeast.
This bread has a delicious flavor, but of course it's not really bread. It ends up having the texture of a really doughy cookie batter.