Taking a small amount of dough, stretch it between your fingers into a square to see if it can stretch thin enough to be able to “see” through it without breaking.
Taking a small amount of dough, stretch it between your fingers into a square to see if it can stretch thin enough to be able to “see” through it without breaking. This is a good indicator that enough gluten formation has been created to capture a good rise and large holes in the crumb.