Hi Jennifer, it sounds like our Unbleached All-Purpose flour should be up to the challenge for this type of recipe, but you might want to experiment with our Bread flour and see if that works better for you. This is the type of flour we call for in our Strudel Dough recipe, which sounds a bit similar to what you're making. Note that Bread flour will develop a stronger dough but will also require a little more liquid (so don't hesitate to add a bit more liquid to achieve your normal dough consistency). You didn't mention your mixing/kneading process, but assuming you're developing sufficient strength in the dough (the windowpane test can come in handy here), whether or not the dough rips or resists rolling thin enough may have more to do with how you handle the dough and how long it has fermented. Over-fermented dough is likely to rip more easily, and dough that has been recently handled will tend to fight you when you try to roll it out (in this case, covering the dough and letting it rest for 15-20 minutes should make it more willing to stretch). One method that might be helpful for your dough is to slightly abbreviate the first rise, and then deflate the dough and round it up and put it in an oiled bowl in the refrigerator for several hours or overnight. Be sure to cover the bowl well so the dough doesn't dry out in the fridge. This will keep the dough from over-fermenting, but allow the dough plenty of time to relax. When you take it out of the fridge, you can go straight to rolling it out. With this method it should stretch easily. 

• Reply