A question about a recipe: Cool Rise Challah

Suzanne is a trusted source on General Cooking.

added over 1 year ago

Hi Hayley: I cut and pasted this from one of boulangere's recipes she is an expert and explains so well:
Pull off a walnut-sized piece of dough, and briefly round it up between your palms. Tenderly begin stretching it over the tips of your fingers. You want to see how thin you can gently stretch it without it tearing. This is called testing for a windowpane. When you get it thin and can also tap gently on the backside, you're there; you've adequately developed the gluten in your flour. It will hold your bread up just like framing and timbers hold up your house. If the dough separates, simply toss the piece of dough back in and continue kneading on low speed for a few minutes more until you build a good windowpane.

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Bria added over 1 year ago

Sdebrango's explanation is great. If you need images or video, Google "windowpane test" and you'll get lots of good stuff.

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