windowpane test for dough
The windowpane test is the quick, hands-on way bakers check if their dough has developed enough gluten. Here’s how it works:
Pinch off a piece of dough about the size of a golf ball.
Rest it in your palm for 20–30 seconds so the gluten relaxes a bit.
Gently stretch it out with your fingers, pulling in different directions.
Look for the “window.” If you can stretch the dough thin enough that light passes through like a translucent film—without it tearing—you’ve got proper gluten development.
If it tears quickly, the dough needs more mixing or some folds during bulk fermentation.
Think of it as your dough’s report card:
Pass = smooth, elastic, holds together.
Fail = tears, feels weak or rough.