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.