The Bread Windowpane
I never really truly knew what the windowpane test was when it came to bread. You’d see it everywhere, “when the dough passes the windowpane test, it’s ready” But what was the importance? When it comes to whole wheat bread, the windowpane test is extremely important. When you make your bread dough and start kneading it, gluten is developed. The more it develops the more stretch the bread will get. When dough passes the windowpane test, we know that the gluten is developed and strong enough to “stand up” in the bread. What does that mean for your bread? It means that your whole wheat bread will be fluffier, lighter, with more air holes. It will give you that store bought sandwich feel, not the heavy dense bread a lot have come to associate with homemade whole wheat bread. It’s really important! But what does it look like? What are you looking for?
To perform the windowpane test, break off a gumball size of dough after kneading. Work the dough and gently begin stretching. When you can stretch it without breaking, almost like bubble gum, and almost see through it, your gluten is developed and you can move on to your first rise.
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