Stretchy Dough Advice?

adventurousbaker

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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?
 
That's exactly it. I'm using flour with over 11% gluten content and I still don't get anywhere close. I will try some bread flour next, which I read has 13%. Does that 2 extra percent make that much difference, or am I doing something wrong...
 
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