adventurousbaker
Well-Known Member
I've seen many recipes in which people are able to stretch the dough significantly without tearing it. A lot of these recipes are for noodles, but I've seen it done for other things as well, such as pizza. When I try it for yeasted or non-yeasted dough, I get about 30% elongation before tears start, and usually it'll rip at 50% elongation. Sometimes, I let it rest for a while (from 1/2 up to half a day) before I touch it again, and when I do, it softens a bit. However, pulling a few more times returns it to the original non-stretchy state. Anyone have advice for making doughs that can stretch to lengths like 300% of the original length?