Calculateur de Score de Développement du Gluten — Formule
## How to Estimate Gluten Development
### Scoring Formula
**Score = (Protein x 5) + (Mix Minutes x 3) + (Folds x 5) + Autolyse Bonus + Hydration Bonus**
### Interpretation
- **Under 60**: Minimal development (biscuits, scones)
- **60-90**: Moderate development (sandwich bread, pizza)
- **90-120**: Strong development (artisan bread, bagels)
- **120+**: Very strong development (high-gluten applications)
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.
### Scoring Formula
**Score = (Protein x 5) + (Mix Minutes x 3) + (Folds x 5) + Autolyse Bonus + Hydration Bonus**
### Interpretation
- **Under 60**: Minimal development (biscuits, scones)
- **60-90**: Moderate development (sandwich bread, pizza)
- **90-120**: Strong development (artisan bread, bagels)
- **120+**: Very strong development (high-gluten applications)
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.
Exemple Résolu
12% protein flour, 70% hydration, 10 minutes mixing, no folds, no autolyse.
- Protein score = 12 x 5 = 60
- Mixing score = 10 x 3 = 30
- Folds = 0 x 5 = 0
- Autolyse bonus = 0
- Hydration bonus = (70 - 65) x 0.3 = 1.5
- Total = round(60 + 30 + 0 + 0 + 1.5) = 92 (strong development)