And here it is: The final window pane stretch. It takes 25 minutes of dough mixing to reach the full gluten strength At 10 minutes, the dough was fragile, tearing almost instantly. At 15, it stretched further but still lacked endurance. At 20, glossy layers appeared, thin but not yet unbreakable. Now at 25 minutes, the windowpane tells a different story. The dough pulls into a flawless film — translucent, elastic, glowing with tiny bubbles suspended like glass. This is the gluten web at its peak
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What is a “windowpane test” and why do it? A window pane test is where you wet your fingers and pull a small portion of the dough up and stretch it out to get a translucent, thin “windowpane” that doesn’t rip. If it rips, the dough needs another set or two of stretch & folds or coil folds to build up the gluten strength and structure before letting it sit and rise. | The Sourdough Lady
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