Gluten development is achieved as you
mix and knead your dough. This gives
the dough the elasticity to be able to
stretch and proof - doubling in size.
Without this crucial process, you risk
the chance of producing dense products.
How I usually test for gluten develop-
ment is the simple "window test" that I
had learned to do from my schooling.
You simply take a small piece of the
dough and gently begin to stretch it.
Think of doing so as if you were making
a mini pizza. Keep turning the dough
around within your fingertips as you,
very gently, pull at the edges, stretching
it lightly. If the gluten in your dough is
properly developed, you should be able
to do this until the center of your "mini
pizza" is thin and transparent. If your
dough still needs more time, as you
attempt to test the gluten the dough
will tear and rip beforehand.
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