When do you stop kneading?
How do you know that your dough has been kneaded enough?
Your recipe may say knead for 10 minutes but I have often been kneading for 20 minutes or more before the dough is ready.
This can be down to the type of dough, your strength and kneading technique, if you are using a machine and the temperature of the room.
The ‘window pane’ test is a test you do to see if the gluten has developed enough for the dough to rise and hold its shape.
By taking a piece of dough and gradually stretching it from underneath with your finger tips you can tell if it’s ready. If it still looks a bit lumpy when you stretch it it’s not ready yet. Knead again until it’s stretchy, smooth and clear like in the video. It is then ready for it’s bulk ferment.
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