The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Window Pane photo

dmsnyder's picture
dmsnyder

Window Pane photo

I was able to get a nice photo of the "window pane" of the dough I mixed for yesterday's bake. Questions about this sign of complete gluten development come up from time to time, so I thought others might enjoy seeing this.

This is a yeasted, enriched dough. It was machine mixed in a KitchenAid Professional at speed 1 for 2 minutes. Then the salt was added, and it was mixed at speed 1 for 2 more minutes. The paddle was changed to the dough hook. Then it was mixed at Speed 2 for 9 minutes.

It is the "Medium Vienna Dough" from "Inside the Jewish Bakery." I use this dough for sandwich rolls.

Happy baking!

David

Comments

BXMurphy's picture
BXMurphy

Hey! Those sure look nice. A week's worth. Perfect!

Murph

kendalm's picture
kendalm

Interesting mixing routine.  For enriched I do 4 minutes on speed 1 then another 4 on the highest speed.  Seems to work every time but now I am kinda interested to try your less aggressive approach.  

clazar123's picture
clazar123

A picture was sorely needed. Txfarmer had a wonderful series of pics but I believe they are gone. THank you for posting this!

Benito's picture
Benito

Delicious looking buns.