I make a family bread recipe similar-ish to a babka but we stretch the dough (a sweet yeast dough recipe) nearly see through before adding filling and rolling into a loaf. Sometimes it gets very “holey” - I assume that means not enough glutenin- and sometimes it’s too tough to get thin enough — I assume that means not enough gliadin. Does that track? We generally use AP flour. Is that what you’d recommend? Any tips on balancing the gluten components for a great stretch? Thanks!!

• Reply