Don't know if I ever passed this along...sorry if I already have. !0 years ago I attended the Dough Doctor's week long pizza production seminar in Manhattan Kansas (by the way, it was amazing!). When we got to the mixing of dough, he taught us the hen's egg test. So, we mixed dough until the dough passed the test..and then we scaled, balled and refrigerated it until the next day. To illustrate the effect of time on gluten development, we took a dough ball the next day in between about 4 or 5 of us standing in a circle. We slowly, gently pulled on the dough from all sides....and as we turned the dough round and round it stretched into the hugest window you have ever seen....i'm thinking at least 20 to 25 inches. I'll never forget it!! I just remembered that as we discuss the mixing of dough!!