WORD OF THE DAY: WINDOWPANE · The Directory On Skool

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WORD OF THE DAY: WINDOWPANE

𝗪𝗶𝗻𝗱𝗼𝘄𝗽𝗮𝗻𝗲.

This is one of those small things that makes a big difference.

You take a small piece of dough and gently stretch it. If it stretches thin enough to let light through without tearing, you’ve got strength.

That’s your signal.

Your dough has developed enough gluten to hold gas, keep its shape, and actually turn into bread instead of spreading out on you.

If it tears right away, you’re not there yet. More time. More folds. Let the dough catch up.

Here’s the shift.

Stop asking “how long has it been? ”Start asking “what is the dough showing me?”

That’s how you get consistent.

Drop a comment if you’ve ever had dough tear on you during shaping. That’s usually where this shows up.

That’s windowpane. One of 150 terms our bakers reference every week. If you want to go deeper on how gluten development affects dough strength and structure, come find us at 𝗖𝗿𝘂𝘀𝘁 𝗮𝗻𝗱 𝗖𝗿𝘂𝗺𝗯 𝗔𝗰𝗮𝗱𝗲𝗺𝘆, the #1 bread baking community on Skool.

𝗖𝗼𝗺𝗲 𝗯𝗮𝗸𝗲 𝘄𝗶𝘁𝗵 𝘂𝘀.

~Henry ⭐🔥

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