Re: What makes the dough stretchable?
QuoteIt wanted to stay small, so if you stretched it a bit, it shaped back to it’s previous size.
Dough quickly returning to its a original shape and being difficult to stretch are (possibly) signs of Underproofed dough.
Has your dough doubled in size since initially portioned it? If not, I’d consider
- Upping the yeast % to 0.5% if it’s below that
- Using warmer water when mixing the dough
- Letting it warm-ferment in bulk for 30-60 mins before portioning it.
- Leaving the dough balls out a bit more before refridgerating?