November 22, 2016 - 7:50am
Windowpane Test for Whole Grain
Hi! Newbie here. I have question if my windowpane test is correct, I've been baking Laucke german grain mix by Hand! I've tested its windowpane I'm not sure if its done kneading, or I should knead some more? Please I need your advice and help.
for enriched dough made in a mixer where the gluten is deveoped very fast. Doesn't work very well for hand made whole grain and sprouted bread using strech and folds and slap and folds where the gluten is developed very slowly over many hours.
The diffence is the method and the time - slow vs fast
Happy baking
Hi thank you for your reply! Yes true, I've been kneading my dough for 30 mins, pls take note that I have no machines and baking only by hand, so after kneading, I do some windowpane test, but Im not sure if its done
Stretch and Folds?
Developed by rests too.
Even better... include an autolyse especially for wholegrain.
P.s. what are those "yellow bits" I see in the dough? If you have added anything to the dough that is gritty and you're kneading the old fashioned way then you might just end up tearing the gluten.
I've autolysed the mix for an hour with no added yeast, just water and flour.
Mix for around 20 mins, then knead for 30 mins, I did slap and fold first because it was too wet to stretch and fold, but I also did that. No I didnt add anything since the flour is already mix
it is done. To see the diffeence, try kneading 10 times only then let it sit for an hour covered. Then do 10 more kneads and let it sit for another hour and compare the difference.
I ti just as important to autolyse the whole grains for an hour with flour and water only - no salt and no leaven before doing any kneading at all.
Happy baking
That is great advice! Ill take note of that. Thank you
it is done. To see the diffeence, try kneading 10 times only then let it sit for an hour covered. Then do 10 more kneads and let it sit for another hour and compare the difference.
I ti just as important to autolyse the whole grains for an hour with flour and water only - no salt and no leaven before doing any kneading at all.
Happy baking