The windowpane test is a really useful way to see if our bread dough is fully kneaded or not, but only if you do it properly! Let the dough rest up for a put, take a decent size piece and stretch it out GENTLY...
Cling film? Damp cloth? Bin bag? Hair net? How come there are so many different things recommended to cover your bread dough with, yet I get away with using a humble dry cloth? Well once again it comes down to the good intentions of the recipe writer...
You might think your sourdough starter is sleepy, sluggish, or even dead but I reckon there might just be a little too much of it. If your feeding or refreshing regularly you might be getting a build up, and the little feeds you make will no longer excite a MASSIVE mass of starter...
You guys know I always go on about using water at room temperature, it's the most fool proof way to make successful bread at home, BUT since my videos have gone worldwide, and England is in the middle of a massive heat wave there is an exception...
The thought of throwing away sourdough starter on a regular basis put me off making sourdough bread for ages until (I thought) I invented "the scrapings method". Here's how to make a sourdough loaf without throwing anything away.