Hi Judy! Because of the bread flour and slow development process, it will be intrinsically chewy by nature of the recipe. Additionally, if this dough were to be rolled out, you would lose all of the large air pockets that you've worked hard to preserve. While you are always welcome to experiment, because of the high volume of water in this dough, it will likely adhere to the work surface and rolling pin very easily if any pressure is applied. I hope you find this helpful and happy baking!

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