Knowing how your dough should look and feel is one of the most important baking skills.

The Gluten Window Test

To check whether your dough has been kneaded enough, tear off a small piece, about the size of a walnut. Gently stretch it between your fingers, as if stretching a balloon.

If the dough stretches thin enough to become slightly translucent without tearing, it has developed enough gluten. This is known as the gluten window. If it tears easily, knead a little longer and test again.

The Ripe Test (First Rise)

To see if your dough has risen enough, press two fingers gently into it up to the second knuckle.

• If the indentations remain, the dough is ripe and ready to be knocked back.
• If it springs back quickly, cover it and leave it to rise a little longer.

Checking Before Baking

For shaped loaves, lightly press the side of the dough before placing it in the oven.

• If the imprint remains, it is ready to bake.
• If it springs back immediately, it needs more time.

When baked at the right moment, you can expect a beautiful oven spring.