{"id":467,"date":"2010-05-04T09:00:31","date_gmt":"2010-05-04T16:00:31","guid":{"rendered":"http:\/\/www.cookingwithcandra.com\/blog\/?p=467"},"modified":"2012-03-23T12:51:34","modified_gmt":"2012-03-23T19:51:34","slug":"ask-candra-the-window-pane-test","status":"publish","type":"post","link":"https:\/\/www.cookingwithcandra.com\/blog\/2010\/05\/04\/ask-candra-the-window-pane-test\/","title":{"rendered":"Ask Candra: The Window Pane Test"},"content":{"rendered":"
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This week’s question came courtesy of user YouTube<\/a>. User rainearcilla asks this question about making white bread:<\/p>\n

Question:<\/h2>\n

“I have another question… where can I raise my dough after kneading it? also can you show us the “window pane test” next time on your videos? thank you very much…”<\/p>\n

Answer:<\/h2>\n<\/p>\n

It’s best to let your bread rise in a warm dry area which is free from drafts. Drafts are a killer. If it’s really cool in my kitchen, I will set my bread dough on the counter top near my stove when I am baking other things. You have to be careful not to put it in an area that is too hot though.<\/p>\n

Below is a demonstration of the window pane test. Thanks for your question!\ufeff<\/p>\n<\/div>\n

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