The Window Pane Test

A simple way to know if your dough is sufficiently kneaded. Pinch off a small piece of dough and gently stretch it between your fingers and thumbs. If it stretches thin enough to let light pass through, almost transparent, without tearing, the gluten is fully developed and the dough is ready. If it tears immediately, keep kneading. The test works because well-developed gluten forms a strong elastic network that holds gas bubbles during fermentation, giving bread its lift and chew. It is especially useful for enriched doughs like brioche or couronne, where butter and eggs slow gluten development and the dough can feel deceptively ready.