Can 100% Whole Grain Dough Pass the Window Pane Test?
The window pane test is a widely recognized method for assessing gluten development in dough. It involves stretching a piece of dough to extreme thinness. When you can see light through a stretch of dough without it tearing, it indicates a strong, well-developed gluten structure. However, 100% whole grain dough can pass this test, but it often depends on several critical factors. Let's dive into these factors and explore how to achieve the perfect dough for bread-making.
Understanding Whole Grain Dough
When discussing whole grain dough, we need to clarify what we mean. If the term 'whole grain dough' refers to a dough made entirely from whole grain berries or a coarse grist, then 100% whole grain dough would not pass the window pane test. These types of dough may not have enough gluten to develop the necessary structure. On the other hand, if 'whole grain dough' means wholemeal flour, the outcome can vary depending on the milling process.
Factors Affecting Glutens in Whole Grain Dough
Type of Whole Grain: Different whole grains vary significantly in their gluten-forming proteins. For instance, whole wheat flour contains enough gluten for a successful window pane test, whereas rye or spelt may not develop the same structure due to their lower gluten content.
Kneading and Hydration: Whole grain dough requires more hydration than white flour dough due to the bran and germ's higher water absorption capacity. Adequate kneading and hydration help in developing gluten properly.
Resting Time: Allowing the dough to rest (autolyse) provides the flour with time to fully hydrate. This rest also allows enzymes to break down starches into sugars, enhancing gluten formation.
Additives: Some bakers use vital wheat gluten to improve the elasticity and strength of whole grain dough, making it more likely to pass the window pane test.
Improving 100% Whole Grain Dough for the Window Pane Test
The key to achieving a dough that can pass the window pane test lies in using extra finely ground wholemeal flour and sufficient water. A flour should only contain particles smaller than 150 microns, and ideally, all material passes through a sieve with mesh size 100 (98 microns or finer).
Even with 100% extra finely ground whole wheat flour, the dough will be too fluid right after mixing. However, after a 12-hour rest period, the flour has absorbed the water, and the dough strengthens, making it capable of passing the window pane test without additional kneading. This process also creates a very smooth and strong dough, resulting in an exceptional bread, as demonstrated by the bread made with 98% hydration, 12-hour dough rest, and 48 hours of sourdough fermentation.
The visual transformation from a fluid dough to a strong, window pane test-worthy dough is impressive. This method showcases the potential of whole grain flours and the importance of proper preparation techniques.
Conclusion
While 100% whole grain dough can pass the window pane test under the right conditions, it is generally more challenging than with refined flour due to the bran and germ's interference with gluten formation. By understanding and addressing the key factors, however, you can successfully achieve a dough that not only passes the test but also creates fantastic bread.
Frequently Asked Questions
What is the window pane test?
The window pane test is a method used to assess gluten development in dough. It involves stretching a piece of dough to see through it without tearing. When a dough can pass this test, it indicates a strong, well-developed gluten structure.
Why is whole grain dough more challenging to achieve the window pane test?
Whole grain dough is more challenging because the bran and germ contain less gluten-forming proteins. This makes it harder to achieve the necessary elasticity and structure for the window pane test.