When making yeast dough, when should you stop kneading? Try the windowpane test!
When dough forms, it will be rough and shaggy. As kneading continues, it gets smoother. Pull out a piece of dough and work it with your fingers as thin as possible. It should be almost translucent. The dough should stretch, but not pull apart. If the dough pulls apart and tears easily, it is not kneaded enough. If it holds together, and when stretched and held up to light, the light should shine through.
Source: Understanding Baking, 3rd edition, Joseph Amendola and Nicole Rees
