Basics and Techniques: Mixing

Gliadin and glutenin are two proteins that exist in flour and when these are mixed they form strands of gluten. The gluten’s job is to trap bubbles of carbon dioxide within the elastic dough that will rise up and form a larger structure.

When testing to see if a dough is ready, grab a ball of dough, roll it up and stretch it around your fingers to create a window pane. If this window is translucent and doesn’t tear, you have created a well-developed dough. If it tears without even forming a window or struggles to form one, the dough will need further mixing.