OMG I can’t believe it. I’ve been trying making bread once in a while for the past five years and never passed the windowpane test. I’ve tried hand kneading, machine kneading with a few different machines, and also switched different kinds of flour - nothing worked. Didn’t cross my mind that I was just testing it wrong. THANK YOU!
Thank you so much Jack! I am an amateur baker and have tried making bread like 4 times now, every single time I failed the windowpane test thinking that I simply needed to knead the dough more. Turns out I am performing the test wrong!!
This is THE BEST video on t'internet ! Seriously I was ripping off a golf ball, yanking it in one direction and being disappointed when I saw light but it ripped too. Then my wee lass sat playing with her own golf ball , from same batch, like playdough, and it worked for her. This video explained why and between this one and your explanation on sticky doughs and how to work them, we have now made two successful loaves , after five disasters. Thanks !
Great tip Jack thank you. I always did the windowpane test immediately after leading, but I’ve just tried leaving it for 2 minutes and it worked a treat
Im 57 years old and I never heard of the windowpane test until I joined a bread making group on Facebook! Thanks for explaining it, I'll be trying it next time I make bread. Love your tats!
Another useful and golden nugget of information PROPERLY explained Jack. Thank you. I especially like the (almost) throwaway line of. ...try the test just as you bring the dough together, so you'll appreciate the difference when you arrive at PROPERLY kneaded. Thursdays is always a treat for us Jack followers, Jack (too many "Jacks" there? ...nope... just checkin' 😊). Kind regards. Roy.
I've been using this method for several years now and it was revolutionary for my bread making. I got the tip from a friend of mine who invited me over to her house to grind fresh flour with her new mill. She got the tip from a new book she had recently purchased called, "No More Bricks". Great name for a cookbook on bread, eh?! LOL
You added something useful and something to laugh about at the same time mate. Your confidence in your ability really comes through. The Great British Bakeoff really won't amount to much until they have you on.
Thank you! I've only recently started making my own bread and was having a dickens of a time trying to tell if my dough was done. I knew about this test but couldn't seem to get it to work. Being able to watch you do this (and the mention of letting the dough rest for a minute first) brought back so many memories of my mom in the kitchen. Sometimes I really wish that we lived closer together so that when I hit stumbling blocks like this she could just show me. Your visuals and explanations are exactly what was needed 💗. And I hope your burn wasn't to bad
Omg I just found you - this video is brilliant, precise and easy advice explaining something I’ve always thought needed proper explaining. Brilliant. Can’t wait to now binge watch alllll of your videos and laugh at your humour! Cheers mate! Xx
Start by adding the yeast and sugar to the warm water then give it a good whisk. Then leave it for 10 minutes. Now sift the flour into a bowl. Once the yeast ready add it in the flour then melt butter and the beat eggs and add the salt in to. Then mix it until it from a dough. Then transfer the dough out onto a well floured surface then knead it for about 10 minutes. Then after kneading cover the dough and let it rest for an hour then shape it and bake at 180 Degrees for 15 minutes to 20 minutes
I've only recently started doing this but it is really useful. My only problem is that if I use rye in the dry mix or my starter (which is mostly rye), it'll always tear a little bit.... As rye is, I my book, just a little bit evil!
Thank you so much! I'd really want to add Indonesian subtitle for your videos, I think your videos will have more views with it. You deserve more attention with these informative videos.
Thank you so much for this video! I was totally doing the windowpane method incorrectly and thinking that I had not properly kneaded my dough. Turns out I just wasn’t doing the test properly!
Hi Jack! Thank you for all the wonderful tips! Sadly I only have whole wheat flour to work with at home. Is the Kneading, Shaping and proofing process the same as regular strong white bread flour?
Thank you for the reply man. I also have another problem where the bottom of my bread burns. I bake it on a hot stone. What do I do to prevent this?Half way through baking the bottom is already burnt :(
Have you tried placing the stone on a higher rack? It may just be too close to the heat at the bottom of the oven. I've been baking with a dutch oven recently so I've been having this problem. Unfortunately since it's pretty tall it can't go on a very high rack! The bottom gets pretty dark but man that crust is worth it. Stones do give you a lot more flexibility with finding the right rack point granted your oven is a decent size. Best of luck!
What an inspiration your channel is! I just subscribed today. I have a question about the dough you slice off for the windowpane test: it looks like a really large chunk. Does that greatly affect the size of the rest of the loaf? And what do you do with the bit you've cut off? I'm presuming you chuck it out? I had never heard of the windowpane test until I followed a recipe on UA-cam for Japanese Milk Bread and I had no idea what to look for. So yes, two questions: how much is the final loaf affected in size by the slice you take to do the test, and what do you do with the wedge you cut off? Thanks!
Hi Jack, thank you for your video. It is really helpful! One question, can I put the dough for the windowpane test back to the whole dough to bake? does that influence the quality of my dough?
But what if it doesnt stand the test? I made bread by one of your recipies and it was outstandingly beautiful and it past the windowpane test. But the next time it just didnt look smooth, but instead was sticky and with lot of speckls. Just really not smooth.I just couldnt get it how come it turned out that way? I'm pretty sure I did everything the same way. Is there a way to still fix the dough? Please help 🥺
If I'm kneeding for 20/30 minutes and still not getting to this what am I doing wrong? I've tried by hand and with a mixer and still not getting it. I'm assuming my ingredients are off but I don't know how to fix it. Maybe type of flour? Help!
Did you apply to go on the great British bake off?? You'd be excellent on it! I use the window pane technique all the time. Also, you MUST try cold proofing your sourdough for 5 days Jack. The crust, crumb and flavour are unbelievable! Really, other ferments like sauerkraut, kombucha, wine, cheese etc are left for ages, yet we expect sourdough to be ready almost straight away, which I know it is, at room temperature or in a prover. Throw it in the fridge - cold proofing it is the key - all mine will get this from now on. Great video today..
SO, do you *OR* should you do the windowpane *BEFORE* the first rise *OR BEFORE THE* second rise??? OR do a windowpane test both *before the first AND second rise*??
So are you saying to add the salt before this or after? I had this explained by someone else only they said when it passes the windowpane test is when you know the gluten in the dough is ready for the salt.
That's during autolyse--you add salt after autolyse. Many of us skip the autolyse step. Jack is showing how to do the test after you think you're done kneading the dough, just before shaping.
Hi Jack, I tried making Cornish Saffron Buns today, and it didn’t go well! The dough was really sticky. Do you knead sweet dough for as long as regular dough? Am I not kneading for long enough? I feel I wasted some expensive saffron today! 😭
I’ve been working with a high-hydration dough, and I’ve been doing slap and folds for over half an hour and my dough shows no gluten development, and it’s still sticky as heck. I can’t seem to get this particular loaf to pass the windowpane test. I’ve been able to do it before with similar doughs, but I’m not sure what’s keeping my dough from developing gluten.
Hi Jack, if I look at the person just here below's comment on this video, it confirms what I thought i saw you do for a windowpaning. The one in error is you. Your written explanation is correct, after I've watched the King of bread, in his Masterclass do it with his full dough weight holding it up. But take a piece of dough, no. You have an idea, but since you only knead for 8 minutes, you are among the bakers that don't knead the dough fully. So how do your windowpaning work. Where did you get that piece of dough? I am leaving.
I've kneaded doughs for 20 mins yet it breaks and doesn't form the window pane I've even added gluten flour to the dry mixture and yet I failed what could be the reason
Hey Jack, is it possible for a home baker to over knead the dough??? How would it look like? And what if in my country we don´t have strong flour, just AP? Any tips?
spiritblacksmith you dont have bread flour where you live? That's strong flour, King Arthur Flour is great you can order it directly from them or Amazon bu tg Amazon is so expensive. Good luck!
spiritblacksmith do you have vital wheat gluten? You can add 1 tsp. Per cup of AP to make it bread flour. Can I help? I would be happy to send you some it's very cheap here in the USA.
OMG I can’t believe it. I’ve been trying making bread once in a while for the past five years and never passed the windowpane test. I’ve tried hand kneading, machine kneading with a few different machines, and also switched different kinds of flour - nothing worked. Didn’t cross my mind that I was just testing it wrong. THANK YOU!
YESSSSSS Jiaye 🤗🤗🤗
Jack. You are my personal hero right now. Thank you!!
Thank you so much Jack! I am an amateur baker and have tried making bread like 4 times now, every single time I failed the windowpane test thinking that I simply needed to knead the dough more. Turns out I am performing the test wrong!!
Relate here
the best explanation and demonstration of the window pane test I have come across. Thank you Jack.
This is THE BEST video on t'internet ! Seriously I was ripping off a golf ball, yanking it in one direction and being disappointed when I saw light but it ripped too. Then my wee lass sat playing with her own golf ball , from same batch, like playdough, and it worked for her. This video explained why and between this one and your explanation on sticky doughs and how to work them, we have now made two successful loaves , after five disasters. Thanks !
Nice one, you’re welcome 🤗
Great tip Jack thank you. I always did the windowpane test immediately after leading, but I’ve just tried leaving it for 2 minutes and it worked a treat
Splendid ☺️👌🏻
Im 57 years old and I never heard of the windowpane test until I joined a bread making group on Facebook! Thanks for explaining it, I'll be trying it next time I make bread. Love your tats!
You are so adorable it is worth all the setbacks or failures with my loaves just so I can come back and see you for more advice. Thanks Jack!
Another useful and golden nugget of information PROPERLY explained Jack. Thank you. I especially like the (almost) throwaway line of. ...try the test just as you bring the dough together, so you'll appreciate the difference when you arrive at PROPERLY kneaded. Thursdays is always a treat for us Jack followers, Jack (too many "Jacks" there? ...nope... just checkin' 😊). Kind regards. Roy.
Nice one Roy! Glad you liked it ☺️
Love your videos. Entertaining and educational
This video was super helpful! I've just started making bread and have never understood how to do this/when to do this. Finally got it to happen today!
I've been using this method for several years now and it was revolutionary for my bread making. I got the tip from a friend of mine who invited me over to her house to grind fresh flour with her new mill. She got the tip from a new book she had recently purchased called, "No More Bricks". Great name for a cookbook on bread, eh?! LOL
😂 that books sounds awesome!
You added something useful and something to laugh about at the same time mate. Your confidence in your ability really comes through. The Great British Bakeoff really won't amount to much until they have you on.
Most helpful video I have ever seen. My windowpane test has NEVER worked. I didn't realize I had to ease the dough out slowly. Thank you!!!!
So helpful. Thanks Jack. I've never fully understood this before and didn't realise how to stretch the dough out. You rock!
Thanks Pauline, so do you ☺️🤘🏻
Looks like i'm not the only one struggled with windowpane test. Thanks for the video
Thanks for the tip for newbies, baking soon and I’m going to try it right after I blend. ❤
😂😂love this guy and his accent! I loved it also bc it was quick video.
Burned himself on the bulb 😮but he was so funny about it.
Thank you! I've only recently started making my own bread and was having a dickens of a time trying to tell if my dough was done. I knew about this test but couldn't seem to get it to work. Being able to watch you do this (and the mention of letting the dough rest for a minute first) brought back so many memories of my mom in the kitchen. Sometimes I really wish that we lived closer together so that when I hit stumbling blocks like this she could just show me. Your visuals and explanations are exactly what was needed 💗. And I hope your burn wasn't to bad
450 g flour
2 eggs
50g sugar
200 ml warm water
1 teaspoon salt
25 g Melted butter
Thanks Jack you have such a great way of explaining and educating us like no other !!!
Legend. This made it really clear. Thank you!
Omg I just found you - this video is brilliant, precise and easy advice explaining something I’ve always thought needed proper explaining. Brilliant. Can’t wait to now binge watch alllll of your videos and laugh at your humour! Cheers mate! Xx
Omg that’s awesome Sophie! So pleased to help ☺️
Thanks from USA for the video I'm making Brioche for the first time
I really needed this video. The slow stretching method was super useful! Thanks Jack!
Nice one Diego, you’re welcome!
I just subscribed today. Starting to start a small bread business, and your videos ang very much helping me. Loved all your videos! Much love!
Thanks so much for this video. This is a great lesson.
Start by adding the yeast and sugar to the warm water then give it a good whisk.
Then leave it for 10 minutes.
Now sift the flour into a bowl.
Once the yeast ready add it in the flour then melt butter and the beat eggs and add the salt in to. Then mix it until it from a dough.
Then transfer the dough out onto a well floured surface then knead it for about 10 minutes.
Then after kneading cover the dough and let it rest for an hour then shape it and bake at 180 Degrees for 15 minutes to 20 minutes
I've only recently started doing this but it is really useful. My only problem is that if I use rye in the dry mix or my starter (which is mostly rye), it'll always tear a little bit.... As rye is, I my book, just a little bit evil!
Now I see this.... You crack me up, BTW. Thanks
This is one of the most important things I ever learned!! Yes!! #GBBO
Thank you!! This is the best advice I have gotten about sourdough yet!
Thank you so much! I'd really want to add Indonesian subtitle for your videos, I think your videos will have more views with it. You deserve more attention with these informative videos.
So Jack, when it comes to Sourdough, if the window pane test is good to go, is it also a sign of the proofing is good to go? Thanks, Gary from Texas.
Thank you so much for this video! I was totally doing the windowpane method incorrectly and thinking that I had not properly kneaded my dough. Turns out I just wasn’t doing the test properly!
Thank you! So helpful
Hi Jack! Thank you for all the wonderful tips! Sadly I only have whole wheat flour to work with at home. Is the Kneading, Shaping and proofing process the same as regular strong white bread flour?
Yes 👍🏻 you’ll need some extra water though
Thank you for the reply man. I also have another problem where the bottom of my bread burns. I bake it on a hot stone. What do I do to prevent this?Half way through baking the bottom is already burnt :(
Have you tried placing the stone on a higher rack? It may just be too close to the heat at the bottom of the oven. I've been baking with a dutch oven recently so I've been having this problem. Unfortunately since it's pretty tall it can't go on a very high rack! The bottom gets pretty dark but man that crust is worth it. Stones do give you a lot more flexibility with finding the right rack point granted your oven is a decent size. Best of luck!
Thanks man. My oven is bad heat only comes from bottom :(
Top tip AND an excellent trumpet noise! 💯Hey is this test applicable to sour dough too?
Stephen Walker (
Yes although I never really knead sourdough 😉
Yes it is
Do you have a video explaining autolyse? Does it make a difference in the final result?
No I don’t... on the list! 👍🏻☺️
What an inspiration your channel is! I just subscribed today. I have a question about the dough you slice off for the windowpane test: it looks like a really large chunk. Does that greatly affect the size of the rest of the loaf? And what do you do with the bit you've cut off? I'm presuming you chuck it out? I had never heard of the windowpane test until I followed a recipe on UA-cam for Japanese Milk Bread and I had no idea what to look for.
So yes, two questions: how much is the final loaf affected in size by the slice you take to do the test, and what do you do with the wedge you cut off? Thanks!
I put it back... 🤗
Hey do eggs effect the bread from not forming or let it go to the windowpane stage?
Hi Jack, thank you for your video. It is really helpful! One question, can I put the dough for the windowpane test back to the whole dough to bake? does that influence the quality of my dough?
“Ahhh, burned meself on a bulb!” Lmao. This is was very helpful
😂 🚑
But what if it doesnt stand the test? I made bread by one of your recipies and it was outstandingly beautiful and it past the windowpane test. But the next time it just didnt look smooth, but instead was sticky and with lot of speckls. Just really not smooth.I just couldnt get it how come it turned out that way? I'm pretty sure I did everything the same way. Is there a way to still fix the dough? Please help 🥺
question:
after stretching and testing the windowpane, is it still okay to shape it into a ball again?
And then do you just knead it back into the dough?
And THEN you let the dough proof? The window pane test is before the first proof?
That was so helpful, thank you!
If I'm kneeding for 20/30 minutes and still not getting to this what am I doing wrong? I've tried by hand and with a mixer and still not getting it. I'm assuming my ingredients are off but I don't know how to fix it. Maybe type of flour? Help!
This is a Guy Ritchie movie but where you learn to bake pretty well. Subbbbbbbbbbscribed.
Did you apply to go on the great British bake off?? You'd be excellent on it! I use the window pane technique all the time. Also, you MUST try cold proofing your sourdough for 5 days Jack. The crust, crumb and flavour are unbelievable! Really, other ferments like sauerkraut, kombucha, wine, cheese etc are left for ages, yet we expect sourdough to be ready almost straight away, which I know it is, at room temperature or in a prover. Throw it in the fridge - cold proofing it is the key - all mine will get this from now on. Great video today..
Not allowed on GBBO 😔
Bake with Jack Why aren't you allowed on the show? Is it because you have a UA-cam 'show'?
Probably because Jack is a professional, and only amateurs are allowed on the GBBO.
SO, do you *OR* should you do the windowpane *BEFORE* the first rise *OR BEFORE THE* second rise??? OR do a windowpane test both *before the first AND second rise*??
Before the first rise IF you’ve kneaded it 👌🏻
@@Bakewithjack Thanks for the VERY FAST RESPONSE 😁😁
So are you saying to add the salt before this or after? I had this explained by someone else only they said when it passes the windowpane test is when you know the gluten in the dough is ready for the salt.
That's during autolyse--you add salt after autolyse. Many of us skip the autolyse step. Jack is showing how to do the test after you think you're done kneading the dough, just before shaping.
Hi Jack, I tried making Cornish Saffron Buns today, and it didn’t go well! The dough was really sticky. Do you knead sweet dough for as long as regular dough? Am I not kneading for long enough? I feel I wasted some expensive saffron today! 😭
do you then mix that chunk of dough back into the main dough ball?
Yep ☺️👌🏻
I swear I didn't realise this is English in the first 20 seconds 😀
Nevermind, pretty good explanation!
I see. Thanks!
Do you think this process will work for pierogi dough? It's all porpoise flour with eggs.
Does hydration % affect this test? What hydration was the dough in the video?
Yes, but the principle is still the same, actually it’s a little easier in a wetter dough. This was probably around 65% 👍🏻
I’ve been working with a high-hydration dough, and I’ve been doing slap and folds for over half an hour and my dough shows no gluten development, and it’s still sticky as heck. I can’t seem to get this particular loaf to pass the windowpane test. I’ve been able to do it before with similar doughs, but I’m not sure what’s keeping my dough from developing gluten.
Hi Jack, if I look at the person just here below's comment on this video, it confirms what I thought i saw you do for a windowpaning. The one in error is you. Your written explanation is correct, after I've watched the King of bread, in his Masterclass do it with his full dough weight holding it up. But take a piece of dough, no. You have an idea, but since you only knead for 8 minutes, you are among the bakers that don't knead the dough fully. So how do your windowpaning work. Where did you get that piece of dough? I am leaving.
What's the difference when using whole wheat flour?
It’s trickier to see because of the bits and bobs… it’s more about the tension you can FEEL ☺️👌🏻
I've kneaded doughs for 20 mins yet it breaks and doesn't form the window pane I've even added gluten flour to the dry mixture and yet I failed what could be the reason
Hey Jack, is it possible for a home baker to over knead the dough??? How would it look like? And what if in my country we don´t have strong flour, just AP? Any tips?
spiritblacksmith you dont have bread flour where you live? That's strong flour, King Arthur Flour is great you can order it directly from them or Amazon bu tg Amazon is so expensive. Good luck!
I have flour, not bread flour or strong flour. I know I can order online at amazon but I´m not willing to pay that, that´s why I asked for any tips.
spiritblacksmith do you have vital wheat gluten? You can add 1 tsp. Per cup of AP to make it bread flour. Can I help? I would be happy to send you some it's very cheap here in the USA.
That I can find here, I´m brazilian btw. I´m gonna test that, thanks!
spiritblacksmith Good luck! Happy baking. Hope your flour works. 👍
Why my bread flour n water don't form glutenous strech
Well I’ve been doing this all wrong 😂
Also I did not know baking can be badass
If im shaping my dough twice should i let it proof longer?
Not sure I know what you mean... 🤔
3:20 Jack's making pizza!
🤣
so basically open up a pizza disc right :P ???
Yup!!
0 dislikes!👍
YESSS!
3:10
Meow 🧡
Too much talking