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Gluten

A bâtard with one long score and an ear — the shape used in the teaching country loaf.

Printed from https://gourmetgastronomer.com/science/gluten/

The protein network formed when wheat flour is hydrated and worked, giving dough its extensibility and gas-holding strength.

Gluten is not an ingredient you add. It forms from proteins already in Wheat flour once Water and work are present.

Mixing and folds are ways of organizing that network. Too little work and the dough cannot hold gas; too much and it tears. Calvel treats flour behavior — including gluten — as something the baker learns by dough feel as well as by specification 1.

See Dough development for the craft application.

Ingredient

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Cited in this article

  • Raymond Calvel. The Taste of Bread. Aspen Publishers. 2001. ISBN 978-0-8342-1646-4

Updated 2026-08-25. gg:topic:gluten · CC BY 4.0

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Gourmet Gastronomer. "Gluten." Updated 2026-08-25. https://gourmetgastronomer.com/science/gluten/ gg:topic:gluten.

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Gourmet Gastronomer. "Gluten." Gourmet Gastronomer. Updated August 25, 2026. https://gourmetgastronomer.com/science/gluten/.

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Gourmet Gastronomer. (2026, August 25). Gluten. https://gourmetgastronomer.com/science/gluten/