What is the windowpane test for sourdough dough?
The windowpane effect is a method used to test the gluten development in your dough. To check for it, stretch a small piece of dough between your fingers; if it forms a thin, translucent membrane without tearing, your gluten structure is well-developed. This is important because a strong gluten network helps trap air during fermentation, leading to a better rise and texture in your bread. For more detailed insights on dough handling and gluten development, check out Chapter 3 on Fermentation in "The Sourdough Framework".
Answered by Hendrik, The Bread Code
From the book
Proceed and mix the flour and water mixture until you see that there are no chunks of flour left. Wait 15 minutes and return to your dough. Carefully pull the dough apart with your hands. Your dough should be elastic, holding together very well. Stretch your dough until very thin. Then hold it against a light. You should be able to see through it. The flour-water mixture that breaks without seeing the windowpane is your no-go zone. Opt for a dough with less hydration than this value. You will know that your flour mix can go up to 65 % hydration, for instance. Use the leftovers of this experiment to feed your starter.
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