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The windowpane test is actually backed by science?
Ngl, I was reading through a food science blog last night and found that the gluten network literally stretches to a certain thickness before breaking, around 1-2mm maybe. Has anyone else tried measuring it or do you just eyeball it every time?
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sanchez.sean2mo ago
Grabbed my calipers one time just to see what the fuss was about. Pulled a batch of dough to what I thought was the right see-through level and yep, it was right around 1.5mm before the edges started tearing. But honestly, I eyeball it 99% of the time because by the time you break out a ruler, the dough's already warmed up too much and starts sticking to everything. The science is cool and all, but the real test is just knowing your dough by feel. Like, I can tell when it's ready because it stops fighting back when you stretch it. That blog's probably right, but it's overthinking what's basically a vibe check.
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