The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

window pane

norco1's picture

window pane

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.

Janknitz's picture

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.