oatmeal porridge/windowpane

Home Forums Baker Forums Mixers & Mixing oatmeal porridge/windowpane

  • This topic has 2 replies, 2 voices, and was last updated 9 months ago by Jean Galton.
Viewing 3 posts - 1 through 3 (of 3 total)
  • Author
  • #10605
    Jean Galton

      Thanks Matthew, that makes sense. I’ve been adding the porridge after kneading lately..but honestly I haven’t noticed a significant difference in the gluten structure.

      Matthew Mizulo

        Hi Jean, In reviewing one of Katherine’s CL videos, she indicates that the oatmeal has a tendency to reduce gluten development if added too early. If I understood it correctly, it had something to do with the oatmeal cutting or tearing the gluten strands which would prevent a solid “windowpane” formation.

        Jean Galton


          I’m wondering why not combine the oatmeal porridge with the dough and then knead until a good windowpane forms? Is there a reason not to do this?



        Viewing 3 posts - 1 through 3 (of 3 total)
        • You must be logged in to reply to this topic.
        Community Loaves
        preloader image