In this case, is there a test to know when one has developed the gluten too much, before the baking.
To test it right before you bake it? Not really. You'll feel the gluten development during the stretch, so that will be an excellent indicator, but, other than that, there's no test to confirm gluten development pre-bake.
As long as you're aware that any time dough moves (including the movement of rising), gluten is formed, you can make sure not to overdevelop it. This means never being aggressive with it. No kneading for long periods of time/until smooth/until windowpane, no balling aggressively (a couple times over itself, max) and no stretching aggressively/no slapping (unless you want a bit more chew to certain areas of the crust).
I think it's also important to keep in mind that gluten tends to become a lot more reactive as a dough ferments. Kneading a dough a bit too long is far less detrimental than a late re-ball (less than 12 hours from stretching) or a slappy stretch.
It's also important to be aware of the fact that time develops gluten as well- to a point, so you'll need considerably more kneading/gluten development for short ferments than you will for long-ish ones. For really long ferments, the gluten will eventually atrophy, but up to about 3 days, the longer the fermentation time, the less kneading is required.
And, of course, this is all based on the premise that you're looking for a tender crust, working with mid high gluten flour (12-13.5% protein) AND you're applying heat in such a manner that maximizes oven spring. You can be gentle as you want with the dough, but if the oven doesn't send the crust soaring, the end result won't be tender.