When you take a piece of dough and stretch it thin, it creates a window-like structure. Based on how thin, smooth and translucent that window is before it tears, one can evaluate how developed the gluten is in that dough. Gluten development is usually broken into 3 levels: “Short”, “Improved” and “Intense”. A short mix would give you a gluten window that tore easily even before the widow was stretched very thin. An intense mix would yield a window that could be stretched very thin and smooth before tearing. An improved mix would be something between the two.
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