>
>Of course I am! It would be a good thing to develop a way to =
>demonstrate
>windopaneing at zippyimages.

I'm working on that, my plan ("Mr Blackadder, I have a cunning plan.") is to
photograph a brightly lit collection of easily recognisable kitchen items
THROUGH a dough windowpane. It's proving a trifle tricky but we will succeed.


> Your good result may very well not the the =
>same
>as I would expect mine to be. A good windowpane result, and the amount =
>of
>machine kneading you describe, implies a well-developed dough. =

It is indeed, a fast (Kenwood speed 3, ca. 120 rpm) mix until the dough
(nominal hydration 80%) is slapping the bowl and has cleared the bottom and
Stretch 'n' Fold cycles to make it even more elastic.

>otherwise
>I could suppose that dough can develop itself during a long sit in the =
>fridge, as
>reported by some others, but I would not want to bet on it.
>
>--
>DickA

I've never known gluten development to arise spontaneously, it requires
mechanical work input. Unless, of course, you've trained your Fridge Fairies to
while away their time by kneading dough.

John