AboutElyse Grau Expertise I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
Question i knead my dough for almost a full 15mins and I'm still unable to get the 'windowpane test' right and get a smooth and elastic texture. It'll just tear away from each other.
It rises well, but after proving, when i punch in the dough it returns back to its original size.
this is the recipe if it would help (pizza dough)
170g flour
95ml water
3/4tsp salt
1/4 tsp sugar
1tbs olive oil
1tsp instant yeast
thanks!
Answer Jonathan:
Don't worry about the windowpane test. It doesn't always work. If the dough is snapping back when you press on it, it is elastic enough. It should be smooth if it is fully hydrated and mixed, and you are kneading correctly.
Since it rises well, you are probably kneading it enough. If it springs back immediately when you push your finger in it, then it is not yet finished rising. On the other hand, if it fills in slowly, that is normal and correct.
