Gluten development and pandoro
This video is driving me crazy: http://vimeo.com/8012448
My dough never windowpanes like that, but I can't tell if the gluten is under- or overdeveloped, because it has characteristics of both. It can't stretch out that far and thin without tearing, which might mean underdevelopment, but the gluten is definitely active. The dough is tough and resists pulling. The flour mix has 14% protein.
How do I get the dough to windowpane properly? Lower-protein flour? More or less mixing?