The Windowpane Test

For doughs that won’t be folded, use the windowpane test to check whether you have kneaded your dough sufficiently. After kneading for the recommended time, cut a 1-by-2-in [2.5-by-5-cm] section of your dough. Press it gently between both thumbs and index fingers and carefully and gently stretch it slowly in each direction. When a dough has been mixed sufficiently and the gluten matrix has developed, you will be able to take that small portion of dough and stretch it so thin that you could imagine reading a paper through it, hence the name “windowpane test.” If the piece of dough rips dramatically or quickly while you are gently stretching it, this indicates a need for more kneading. If this happens, knead for another minute or two and then try the window-pane test again.