What is the Window Pane Test - A complete Guide

Discover the essential baker’s technique known as the windowpane test—a simple yet powerful method I first learned in pastry school to check for proper gluten development. It’s a key step in creating beautifully structured loaves with that perfect chewy crumb and a hallmark of well-developed dough.

❓What is the window pane test?

The window pane test, also commonly called the "windowpane stage," is a straightforward method bakers use to check if the gluten network in yeasted doughs has been sufficiently developed!

It's an incredible test that I would use daily as a pastry chef, making all kinds of doughs daily. This test involves stretching a small piece of dough once it's been mixed to see if it forms a thin membrane without tearing. If the dough does not tear, it's indicative of a well-kneaded dough with a robust gluten structure.

The word "windowpane" is essentially referring to the way that you can roughly see through or have light pass through the thin piece of dough while stretched, as you would a window.

❓ Why is the Window Pane Test Important?

There's a number of reasons why it's important to check for the window pane test before continuing on in the midst of your recipe! Here's some of the top points:

• Gluten Matrix Confirmation: This test is a direct way to confirm that the gluten matrix in the dough is well-formed, providing a good structure for the dough before it's shaped and baked.
• Better Rise: Ensuring enough gluten development has occurred means that the dough will rise well during the fermentation process and final proof.
• Consistent Results: This step ensures consistent results every time, especially for home bakers trying out a recipe for the first time. If we can know that the dough is properly mixed, we can confidently move forward!
• Optimal Fermentation Rate: Creating a strong gluten network means that the dough can trap organic acids produced by the leavening agent (such as yeast or sourdough starter), leading to the best possible fermentation rates.

❓ How to check for a window pane test

1. Mix your dough as directed in a stand mixer or dough mixer using a dough hook. Alternatively, knead or stretch the dough by hand. Give the dough a few moments to rest if the recipe suggests before moving on.
2. Grab a golf ball size of dough (or the size of a walnut) from your mixing bowl.
3. Gently stretch the dough between your fingers as shown in the image above. The goal is to form a thin membrane or "windowpane" that light can pass through without the dough ripping.
4. If the dough forms a clear, translucent membrane without tearing, it has passed the test. If it tears easily, more kneading might be required.

🍞 Types of doughs that need a window pane test

By understanding the importance of the windowpane test in these various types of dough, you can be sure to ensure successful, delicious baked goods. Whether you're creating a savory loaf of bread, a sweet, rich brioche, or indulgent, perfectly-textured donuts!

Here are some examples of doughs that you can use the window pane test for:

1. Bread Dough: The windowpane test is pivotal in traditional bread recipes, ensuring the dough is well-developed for the perfect rise and structure.
2. Pizza Dough: Achieving the ideal crust on your homemade pizza is another reason to utilize this test! A well-formed gluten network means a chewy, firm crust that is able to hold and sustain all your favorite toppings.
3. Whole Wheat and Multigrain Doughs: These doughs, known for their gritty texture, also require the windowpane test. The presence of grains and seeds makes it essential to confirm enough gluten development to maintain structure.
4. Brioche and Other Enriched Breads: Enriched breads, like brioche, contain butter, eggs, and sugar, which can affect gluten development. The windowpane test ensures that, despite these additional ingredients, the gluten is still strong and elastic enough to support the bread's soft, tender crumb.
5. Fried Donut Dough: For donuts that are light and airy on the inside but crispy on the outside, the windowpane test is crucial. It confirms that the dough has the right gluten structure to puff properly when fried, without being dense or heavy.
6. Doughs Using All-Purpose or Bread Flour: Whether you're using all-purpose or bread flour, conducting this test is a great way to ascertain your dough's readiness for baking. Doing this test on dinner rolls or pretzels will guarantee a delightful texture in the final product.

Hawaiian Dinner Rolls

Strawberry Brioche Donut

French Toast

Sourdough Bread

👩🏻‍🍳 Expert Tips

• Let the Dough Rest: Sometimes, all the dough needs is a little more time. Letting the dough rest for 15-30 minutes can relax the gluten strands, making it easier to stretch.
• Check Your Flour: Too much flour can make the dough dry and less pliable. Always measure flour correctly (ideally using a scale), and avoid adding too much during the kneading process.
• Adjust Mixing Speed: If you're using a stand mixer to mix the dough, knead the dough on a low speed. Overmixing at high speeds can overwork and break the gluten structure.
• Switch Flours: Some flours, especially gritty ones like certain whole wheat flours, might not achieve the desired window pane. Consider blending with bread flour for better results.

💭 Recipe FAQs

More Recipes that Use the Window Pane Test

If you try the Window Pane Test in your next baking project, please leave a 🌟 review and share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter! 📧