HAUSSLER NOVA - Worth Knowing; The Window Sample Test; Pre-dough Information

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9 Worth knowing
The window sample
Recognize when wheat or spelt dough has been kneaded
The window sample can be used to check whether wheat or spelt dough has been
kneaded and the adhesive framework is stable enough. For this purpose, a small piece
of dough is taken out of the cauldron, coated in our and carefully removed. If a thin
skin forms in the middle, which is so thin that you could almost see through it without
tearing the dough, then it is ready to knead.
If the window sample already works and the dough would sll to be kneaded, this can also
overknead. The dough then loses its stability, spreads and the surface begins to shine.
This is a sign that the gluten is already starng to release water again. Strong over-
kneading can no longer be prevented. If the dough expands extensively, you can only
bake it in a baking pan, otherwise the pastry would only result in a at cake.
Pre-doughs
Pre-doughs are a mixture of our, yeast and water. These are mixed with a wooden
spoon unl no more our is visible. Pre-doughs dier in the amount of water and type
of maturity.
Firm pre-doughs such as the Biga DY 150 as well as very so pre-doughs (Poo-
lish DY 200 - 220) can be produced. In the past, pre-dough was not as important as
it is today; for the following reasons:
The accumulaon of water on the our needs more me than it used to, which is why
pre-dough is very popular today. The pre-dough matures from 30 minutes to 48 hours,
depending on the type of dough and the type of pastry. A longer maturaon me of
over 12 hours develops a beer aroma and improves the freshness. The maturing takes
place at room temperature, but is also possible in the refrigerator. In some recipes, the
pre-dough rst develops at room temperature and is then placed in the refrigerator.
The amount of pre-dough added is usually between 5 - 30%, depending on the recipe.
Worth knowing