The process of building a strong, interconnected gluten network through hydration, kneading, folding, and time.
Gluten development starts the moment flour and water meet. Simply waiting (even without kneading) allows gluten bonds to form -- this is the principle behind no-knead recipes. Kneading speeds up the process by physically aligning gluten strands. Stretch and folds add strength during bulk fermentation. You can test gluten development with the windowpane test. Start with lower hydration and add water gradually (bassinage method) for the strongest network.
