Dough tears when stretched

How to know this is your problem

• •Rips instead of stretching thin
• •Holes appear immediately
• •Springs back aggressively

Why it happens

• →Not enough gluten development (under-kneaded)
• →Dough too cold (tight gluten)
• →Not enough rest time after balling

How to fix it

1. 1

   Let dough sit at room temp for 30+ min after balling

2. 2

   If it springs back, cover it and wait 15 min — then try again

3. 3

   Knead more next time (or do more stretch-and-folds for sourdough)

4. 4

   Higher hydration helps extensibility — try 65%+ next time

Gear that helps

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More dough problems

• →Dough is too sticky to handle
• →Dough won't rise
• →Dense, heavy crust
• →Overproofed dough (flat, no structure)