Gluten Development Score Calculator
Estimate gluten development level based on flour protein, hydration, mixing time, and technique to predict crumb structure.
%
%
minutes
minutes
Gluten Development Score
92 / 150
Windowpane Test1 (1 = likely pass)
Crumb Openness Factor23 / 100
How to Estimate Gluten Development
Scoring Formula
Score = (Protein x 5) + (Mix Minutes x 3) + (Folds x 5) + Autolyse Bonus + Hydration Bonus
Interpretation
The windowpane test (stretching dough thin enough to see light through it) typically passes when the score is 90 or above. Autolyse (resting flour and water before adding salt and yeast) contributes significant passive development.
Example Calculation
12% protein flour, 70% hydration, 10 minutes mixing, no folds, no autolyse.
- 01Protein score = 12 x 5 = 60
- 02Mixing score = 10 x 3 = 30
- 03Folds = 0 x 5 = 0
- 04Autolyse bonus = 0
- 05Hydration bonus = (70 - 65) x 0.3 = 1.5
- 06Total = round(60 + 30 + 0 + 0 + 1.5) = 92 (strong development)
Frequently Asked Questions
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