Window Pane Dough Test @autumn.kitchen
Window Pane Dough Test  @autumn.kitchen
Uploaded August 2021 | Updated September 2026, 1 week ago
Gluten is formed when dough is kneaded. The window pane test help us to ascertain if dough is sufficiently is kneaded. When the gluten network is strong enough, it retains the gas produced during the rising in proofing and baking.

It is not applicable to all dough, e.g. lower hydration dough such as bagel. While most of the dough may ask for gluten to be developed to medium stage, shokupan/sandwich loaf and enriched dough will require full window pane for optimal rise and oven spring.

The video shows different stages of dough along the mixing process. It is obvious that the gluten formed progressively from stage 1 to 5. We do not need the perfect window pane at stage 5 for most bakes except shokupan and enriched dough.

What happen if dough is not kneaded well and window pane is not achieved? Well for bread like shokupan, you will get a short and crumbly loaf. It is more forgiving for buns as it does not need a tall structure like loaf bread.


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Window Pane Dough Test

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