The windowpane test
This is my first post, Hi!
I've been baking regularly for around the last 3 months, mainly sourdough, without recipes. When I say without recipes I mean I've been adding starter, flour, salt and water until it felt "right", suprisingly, I've been pretty happy with my results so far.
I've recently bought Peter Reinhart's "The Bread Baker's Apprentice" and yesterday started a batch of the basic sourdough bread.
So my problem is, after 30 minutes of solid kneading I still don't believe my dough would pass the windowpane test. The dough is pretty elastic but does start to tear a bit when I'm testing it.
I'm interested in reading about your kneading techniques and how long it takes you to develop the gluten sufficiently, particularly when you were a beginner.
I'm using unbleached organic white flour, I'm in Australia so won't bother with the brand and to be honest I'm not sure if it is high gluten or not. I'll remember to check the label next time!
Thanks - Lauren