To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (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.
After your dough has rested for 40 minutes to 1 hour, lightly flour the surface of the dough, and gently press your finger about ½ inch into the surface. If your dough has properly fermented, you should be able to watch the dough spring back slightly but still show an indentation. If the dent disappears, the dough is underproofed and needs more time. If the indentation stays completely, you’ve overproofed the dough. (See tip on overmixing and overproofing for more information.) Apply this method for the rise right before the shaping to ensure your dough has the perfect flavor and texture.