If you like to make home made breads, you might have gone through so many recipes to try. The most common term used in any bread recipe is kneading and window pane test. These are so important as they decide the texture of the final bread. Most bread recipes use all purpose flour or bread flour which are high in gluten content. Though they have gluten, it needs to be activated in the dough to get a nice texture.
To develop gluten, it is very important to knead the dough. If using stand mixer, then knead the dough for 5 minutes and if you are hand kneading, then you need to knead for 10-15 minutes. If a recipe asks you to knead for 10 minutes, set a timer and knead for 10 minutes. Kneading is what helps in strengthening the gluten and results in the perfect texture.
To know whether the dough is kneaded enough, the dough needs to be tested. Take a small ball of the dough and stretch it into a square. Keep on stretching until it becomes a thin film in the middle without breaking. The dough must be thin enough to pass light through it. If it is obtained without any tear, then your dough is properly kneaded. If it breaks, then you need to knead it more. The above video demonstrates the technique. It is quite easy but a very helpful step while baking your own breads. Hope you find the video useful. If you like it, please subscribe to my channel. It is free.
hai..Thank you for sharing this useful tip… I love cooking..And i love making cookies for my kids.. But i have never tried baking bread or bun… Mainly because it looks so complicated… But you have made it look so easyand simple.. I just might try making something form your recipe.. you are doing a great job inspiring others..
Gayathri is this window pane test the same for whole wheat dough too?
Yes Nandini.
awesome video.thnks Gayathri.all ur videos are useful.
Nice tipe Gayathri! Indeed, most breads that fail aren’t kneaded enough. Your dough looks excellent! Great job.
Is there a correct order to place ingredients in the mixer (Bosch) in order for the gluten to develop the best? Sometimes my dough is smooth and elastic and other times it is thick and bumpy. What am I doing wrong? It used to be perfect every time.
I usually mix all the dry ingredients first and then add the liquid ingredients. Th dough always turns out good.