Window Pane Dough Test скачать в хорошем качестве

Window Pane Dough Test

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. If you like my video, please click like and subscribe! 如果喜歡我頻道,可以點贊和幫我訂閱喔！ Check out more of my recipes and videos at 查看更多我的食谱和视频 my Instagram https://www.instagram.com/autumn.kitc... my facebook page / 臉書網頁 https://www.facebook.com/profile.php?...