Have you heard of the "windowpane" test? It may help you make better bread?

It’s not about house windows — it’s a simple way to check gluten development in your dough.

How to Do It​
Take a small piece of dough and gently stretch it with your fingers.

• If it thins enough to let light through before tearing, the gluten is fully developed.
• If it tears, don’t panic — what you do next depends on your dough and timing.

What to Do If Your Dough Fails the Test

• If your dough will be resting for hours (like sourdough) or overnight: Time will do the work. Gluten keeps developing as it rests, so there’s no need to knead again.
• If you’re shaping the dough immediately after the first rise: The dough should be smooth and stretchy by the end of the DOUGH cycle. If it’s not, run the cycle for a few extra minutes.
• If the dough just won’t stretch: Check the hydration. Too dry? Add a teaspoon of water and knead it in. Too wet? Add a sprinkle of flour until it sticks briefly, then pulls away cleanly from the bowl.

When to Use the Windowpane

• Trying different flours: Brands, types, and even seasons can change how your dough behaves.
• Swapping in whole wheat: Extra kneading may be helpful. With 100% whole grain doughs, you may even need to repeat the kneading phase for a few minutes.
• Adapting recipes: Hand, stand-mixer, and bread machine kneading can differ, so times listed in recipes don’t always translate. The windowpane test can help.
• Sourdough: Many bakers use this test during bulk rise as one of several readiness clues.

I can’t cover every nuance of gluten development here — my goal is to introduce the concept and help you start applying it in your bread-making journey.

Do you use this test? Hit reply and tell me when you find it most helpful.

Happy Bread Baking,

Paula

Home Economist / Food Worth Sharing