Bread-Bakers v108.n018.2

 From what I've heard/read/been taught, there's not just one 
windowpane test...it's really a scale. For simplicity, many bakers 
talk about three stopping points on that scale:

1) Short mix: the dough holds a windowpane...but it's quite rough and 
uneven. This is a good stopping point for doughs that will receive 
"stretch and folds" during bulk fermentation such as rustic loaves, 
baguettes and other high hydration breads.

2) Intermediate mix: the windowpane forms well, but is not completely 
uniform. This is a good stopping point for many doughs. This can take 
a few minutes at speed 2 then a few more minutes at speed 4 in your 
stand mixer.

3) Intensive mix: the windowpane forms, it can be stretched very 
thin, and its thickness is very uniform. This is a good stopping 
point for breads that you want to have very even, fine crumb (such as 
brioche). This can take 10+ minutes in your stand mixer.

Allen
SHB
San Francisco