Notes: To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch of (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.
This heartier dough typically requires a longer proofing time. For a slightly faster method, cover dough and let stand for just 30 minutes in step 3; then, divide, shape, proof, and bake as directed. Loaves may differ just slightly in appearance and flavor but will still be wonderfully delicious.