How to tell when bread is kneaded...

I'm making pizza for dinner tonight, and thought I'd share a tip on how to tell when your dough is properly kneaded. It's called the "windowpane test". Basically, you want your dough to be semi-see thru when stretched out. Here's how to do it:

1. Knead your dough for the length of time specified in your recipe.

2. Take off a small piece of the dough (about the size of a walnut)


3. Stretch it with your fingers (normally I use both hands)


4. If the dough breaks like this, it's not ready. Knead it for 2 or so more minutes, then test again.


5. After the right amount of kneading, you will be able to see light through the dough when held up to light, before the dough breaks. (White dough will be more see-thru than wheat dough, which is what I used for this pizza.)


That's it! Here is another article if you want to read more about it.