Concept

Dough strength and extensibility

You might say: elasticity, a strong dough, slack dough

Strength is resistance to stretching and shape loss; extensibility is how far dough stretches before tearing.

What it does
Their balance lets dough retain gas and shape while expanding; poor balance can make loaves flatten or limit expansion.
Ask
Does this dough need more strength or more extensibility?

What to look for

  1. A strong dough keeps a tall, smooth shape
  2. A more extensible sheet stretches thin before tearing

Sources

  1. Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes, ch. 1, pp. 7–9Both are necessary, and proper mixing is required to develop the potential for both elasticity and extensibility.
  2. Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes, ch. 1, p. 6Glutenin helps develop dough structure and the elastic quality of the dough, that is, the dough’s resistance to stretching.
  3. American Society of Baking, Dough Handling Properties, Dough Handling PropertiesIn general, a dough should have good extensibility and just enough elasticity to retain gasses yet expand sufficiently during proofing and baking (oven spring) while retaining its original or desired form. … For example, hearth breads require good extensibility and good elasticity otherwise the loaves could flatten out rather than bake up high and round.
  4. American Society of Baking, Dough Handling Properties, Dough Handling PropertiesExtensibility: Ability of the dough to be stretched, extended or elongated when forces, stress and pressures are applied to it. … Elasticity: Ability of the dough to regain its original shape after a deforming force has been applied and removed.

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