Your experience highlights a key insight: the window pane test and dough temperature are related but distinct indicators.

Gluten development and temperature serve different purposes.

The window pane test gauges gluten strength, which is achieved through mechanical kneading.

Dough temperature, however, primarily impacts fermentation speed. A warmer dough ferments faster.

Your observation is spot-on. A dough made with high-protein bread flour may need more kneading to achieve a window pane, even at the right temperature.

Conversely, a dough made with weaker flour might develop a window pane quickly but still be too cold for ideal fermentation.

The solution? Use both tools. Knead until you achieve a good window pane. Then, take the temperature.

If it’s too low, let it ferment in a warmer spot. If it’s too high, use a cooler area. Control fermentation with temperature, not mix time.