{"id":5342,"date":"2021-11-26T11:54:35","date_gmt":"2021-11-26T11:54:35","guid":{"rendered":"https:\/\/www.ankarsrum.com\/us\/?p=5342"},"modified":"2021-11-26T11:54:35","modified_gmt":"2021-11-26T11:54:35","slug":"windowpane-test-gluten-window","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/ca\/windowpane-test-gluten-window\/","title":{"rendered":"Windowpane Test (Gluten Window)"},"content":{"rendered":"<strong>Gluten<\/strong>\r\n\r\nBread recipes requires flour, liquid and a leavening agent. Flour contains, among other things, the protein gluten, which is one of the components that holds dough together and makes it elastic.\r\n\r\nWhen dough is kneaded, the gluten forms a network of threads which, together with leavening agents, create small gas bubbles. These gas bubbles increase the volume of the dough and make the bread fluffy.\r\n\r\n&nbsp;\r\n\r\n<strong>Gluten threads<\/strong>\r\n\r\nAs soon as flour comes in contact with liquid, the chemical process begins. The protein in the flour reacts with the liquid to form gluten threads. At first the threads are weak and can easily break, but kneading will strengthen the threads and make the dough elastic.\r\n\r\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-8211\" src=\"https:\/\/www.ankarsrum.com\/wp-content\/uploads\/2021\/11\/Ankarsrum-GLUTENFONSTER-bakalite.se-2-1024x1024.jpg\" alt=\"\" width=\"613\" height=\"613\" \/>\r\n\r\n<strong>Gluten window \/ Windowpane Test<\/strong>\r\n\r\nHere is a test that can determine if dough has the right elasticity and kneading is complete.\r\n\r\nTake a small piece of dough and stretch it into a square with your hands. The dough should stick together and appear mostly transparent, like a window.\r\n\r\nIf the dough cracks, the gluten threads are too weak and more kneading is required. Knead the test piece of dough in your hand for a while and repeat the test. If you get a durable, transparent gluten window, it means that the dough in the bowl needs more kneading.\r\n\r\nGluten windows work best with pure wheat dough. \u00a0For example, a mixed dough of rye and wheat will look slightly different. \u00a0Test this dough after kneading, and if it holds and wants to contract again, it is ready.\r\n\r\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-8206\" src=\"https:\/\/www.ankarsrum.com\/wp-content\/uploads\/2021\/11\/Ankarsrum-GLUTENFONSTER-bakalite.se-1-1024x1024.jpg\" alt=\"\" width=\"594\" height=\"594\" \/>\r\n\r\n<strong>Overworked dough<\/strong>\r\n\r\nBe careful not to overwork the dough, as this may cause the gluten threads to fall apart. If you have a nice gluten window, no more kneading is required or recommended.","protected":false},"excerpt":{"rendered":"<p>Bread recipes requires flour, liquid and a leavening agent. Flour contains, among other things, the protein gluten, which is one of the components that holds dough together and makes it elastic.<\/p>\n","protected":false},"author":23,"featured_media":5345,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"categories":[1],"tags":[],"knowledge_bank_type":[231,233],"class_list":["post-5342","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","knowledge_bank_type-baking","knowledge_bank_type-learn-more"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Windowpane Test (Gluten Window) - Ankarsrum Canada<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ankarsrum.com\/ca\/windowpane-test-gluten-window\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Windowpane Test (Gluten Window)\" \/>\n<meta property=\"og:description\" content=\"Bread recipes requires flour, liquid and a leavening agent. 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