Elasticity and Extensibility in Dough Explained

Elasticity and extensibility are key characteristics of dough that directly impact both its handling and the final product, but are often overlooked by many bakers. In this article, we will explore the definitions of elasticity and extensibility, how they affect dough, the importance of achieving a balance between them, and the factors that influence their degree in the dough

Introduction: Understanding Extensibility and Elasticity in Dough

The concepts of elasticity and extensibility are among the most important yet abstract aspects of leavened dough. As we will see, these properties significantly influence many factors – from handling characteristics to the final product – therefore mastering them is essential, and can enhance your skills as a baker on multiple levels.

Before we explore how elasticity and extensibility affect dough, let’s first clarify what these terms mean in this context:

Elasticity

Elasticity is the ability of a material to return to its original shape after being stretched or shaped, much like a spring or rubber band. In dough, elasticity is a key characteristic of gluten, providing structural strength and enabling it to capture gases produced during fermentation without tearing, which in turn, allows the dough to expand in volume.

Among the two gluten-forming proteins, glutenin and gliadin, it is glutenin that provides gluten with its elasticity

Without elasticity, the dough cannot resist the forces acting on it, making it incapable of trapping gases and increasing in volume. Essentially, there would be no structure to hold the gases and expand without collapsing under pressure. When discussing the ‘strength’ of dough, we typically refer to its level of elasticity.

Extensibility

An illustration of an extensible dough being stretched — Extensibility: The ability of dough to expand and take on a new shape without tearing or returning to its original form

Extensibility is the ability of a material to stretch and take on a new shape without tearing or returning to its original form, much like playdough. The more extensible the dough, the easier it will stretch, resulting in a softer and more pliable texture.

Without sufficient extensibility, or with excessive elasticity, the dough becomes difficult to stretch and may tear when shaped.

Among the two gluten-forming proteins, glutenin and gliadin, it is gliadin that contributes to extensibility.

Extensibility also plays a crucial role in how dough gains volume during baking. Dough with low extensibility or high elasticity may resist stretching during baking, leading to a smaller volume. As we will explore later, extensibility also greatly affects the dough’s ‘airiness,’ with more extensible dough creating a more open crumb structure with larger “air bubbles”.

There is often confusion between elasticity and extensibility. While elasticity refers to the dough’s ability to resist deformation and return to its original shape (like a rubber band), extensibility is the dough’s ability to stretch and maintain its new shape (like playdough).

Finding the Balance: Elasticity vs. Extensibility in Dough

The balance between elasticity and extensibility in dough significantly impacts both its handling properties and the final product. One of the key challenges for us as bakers is to achieve this balance, ensuring optimal performance in both preparation and baking.

Elasticity and extensibility are interconnected, and the right balance between these properties affects the texture and quality of the baked product. A dough with insufficient elasticity will struggle to rise, as the gluten network won’t effectively capture gases. Conversely, a dough with low extensibility or too much elasticity will resist stretching during baking, particularly during the oven spring phase, leading to poor volume and texture. By adjusting these properties, we can influence and “play” with the final baking results.

For pizza dough, we typically aim for higher extensibility, allowing it to stretch easily into a pizza base without resistance or shrinking back. However, it is also important for the dough to retain proper elasticity to prevent tearing or becoming too slack, ensuring optimal baking results. If the dough is overly elastic, it will snap back and resist stretching, also impacting the pizza’s texture and properties.

In contrast, for bread dough – especially hearth breads baked directly on the surface without a pan – a more elastic dough is preferred. Elasticity helps the dough hold its shape and prevents spreading during fermentation and baking, resulting in a loaf with greater volume. If the dough is too extensible, it will flatten during baking, leading to bread with less volume and lower height.

The ideal degree of elasticity and extensibility depends on the type of baked product being made. For large hearth breads, a higher level of elasticity is beneficial to maximize loaf volume. For baguettes, ciabatta, focaccia, and pizza, a dough with greater extensibility is more desirable to achieve the desired texture and handling properties.

How Dough Transforms Between Elasticity and Extensibility

In the long-term, during fermentation, the dough’s transformation from elastic to extensible occurs through a process called maturation, which is covered in detail in the following article: Pizza Dough Fermentation Explained: Understanding the Science Behind It.

In short, as fermentation progresses, protease enzymes break down gluten bonds, gradually ‘weakening’ and ‘softening’ the dough. This maturation process decreases elasticity and increases extensibility.

Even in the short-term, dough can alternate between elasticity and extensibility. For instance, after balling pizza dough, shaping bread dough, or performing stretch and folds, the dough temporarily becomes stiffer and more elastic due to the physical pressure applied to the gluten. This ‘tightening’ of the gluten is caused by various physical and biochemical processes, which are beyond the scope of this article.

The dough can also transition from elastic to extensible in the short-term. After the initial stiffening caused by shaping, folding, or balling, the gluten bonds begin to “soften” and become less elastic – a process commonly known as ‘letting the gluten relax.’ This rest period allows the gluten to recover from the ‘shock’ of being worked, becoming less elastic and more extensible. Typically, it takes 10 to 30 minutes for the gluten to fully relax and return to its pre-manipulation state.

This is why we wait between sessions when performing stretch and folds. If you attempt to fold the dough too soon, it will remain overly elastic and resistant. Allowing the dough to relax ensures it can be stretched and folded more easily in the next stretch and fold session.

Another short-term phenomenon, particularly relevant when working with a mixer, is the high elasticity of the dough at the end of an intensive kneading session. Dough kneaded in a mixer to full gluten development (which is generally not recommended for long-fermented dough) becomes highly elastic. If you plan to handle the dough immediately after kneading, such as dividing it into balls for cold fermentation (as in the Lehmann method for cold fermentation), a brief rest of about 10 minutes allows the gluten to relax, making the dough easier to divide and shape.

How Elasticity and Extensibility Affect Dough

The effects of the dough’s elasticity and extensibility can be divided into two categories:

Their impact on the dough’s handling properties.
Their influence on baking and the final product

Effects on Dough Handling Properties

In general, the more elastic the dough, the more resistant it will be. This resistance causes the dough to shrink back after stretching or shaping, making it harder to work with. Under-fermented dough, for instance, often exhibits excessive elasticity, making it difficult to shape and stretch.

Conversely, a more extensible dough will feel “looser” and stretch more easily. Over-fermented dough, for instance, becomes extremely extensible and difficult to shape, as it stretches excessively and may tear.

The balance of elasticity and extensibility also affects the dough’s ability to retain its shape during fermentation, which can impact handling before baking. For pizza dough, a more elastic dough will better maintain its ball shape and is less likely to flatten during fermentation. Conversely, a more extensible dough will lose its shape and flatten during fermentation, which can complicate handling, depending on the type of pizza being made.

For bread dough, especially hearth breads baked directly on the baking surface, dough that is too extensible and lacks elasticity will spread out when transferred to the oven, negatively impacting the resulting volume and making it flatter and less tall.

As previously mentioned, our goal as bakers is to achieve a balance between extensibility and elasticity, which provides the dough with optimal handling properties – a balance that depends on the specific baked product being made. Adjusting the levels of elasticity and extensibility in the dough will yield a dough with different handling properties.

Effects on Baking and Final Product

The balance between elasticity and extensibility in dough influences several key aspects of the final product:

Volume: Whether the dough achieves high or low rise.
Crumb structure: More elastic dough creates a denser crumb with smaller air pockets, while extensible dough leads to a more open, airy crumb with larger air bubbles.
Eating characteristics: Ranging from a tough, chewy bite to a soft, tender mouthfeel.

Don’t confuse ‘softness’ with ‘airiness’! A crumb can be closed or dense, while still being soft and tender, as seen in brioche or challah. Conversely, you can have an open, airy structure that’s tough and hard to chew. In pizza making, it’s a common mistake to assume ‘airy = soft,’ when in reality, these are distinct qualities that don’t necessarily reflect each other.

For example, marshmallows are soft but also dense and chewy. Gummy bears are similarly soft yet tough to chew. On the other hand, a properly cooked fish fillet may feel firm and springy, but is tender and melts in your mouth when eaten.

Sourdough breads are another example. They will always have a chewier texture compared to yeast-based bread, even if both are made using the same dough formula (except for the leavening agent). Though both breads can be equally soft or airy, sourdough will always be chewier and less tender to the bite.

Assuming proper fermentation and equal conditions, here’s how elasticity and extensibility affect the final product:

More Elastic Dough:

Results in a denser, more compact/closed crumb structure, with smaller air pockets.
Can limit volume as the gluten network resists expansion.
Produces a tougher, chewier crumb, making it harder to chew.

More Extensible Dough:

Creates a lighter, more open crumb structure with larger air pockets.
Typically results in a higher volume, given the dough’s ability to expand more easily.
Yields a tender, easier to chew texture.

Dough with Too Much Elasticity:

Will resist stretching and expanding during baking, resulting in a dense structure with reduced volume and a more closed crumb.
Will produce a very tough and chewy texture.

A dense pizza crust — A dense, closed crumb structure in a dough that was overly elastic when baked (the “hole” is the result of air being trapped in the rim during the stretching of the pizza)

Dough with Too Much Extensibility:

Will stretch excessively during baking, leading to the collapse of the gluten structure due to inadequate elasticity and strength, potentially creating large holes or “spider webs” in the crumb (see photo below).
In bread, excessive extensibility causes the dough to spread out during baking, resulting in flatter loaves with less volume.
In cases of extreme extensibility, such as with over-fermented dough, you may end up with a flat and dense product that fails to rise properly due to a lack of sufficient elasticity.

pizza crumb with collapsed gluten structure ("spiderwebs" in the crumb) — All of the above are **undesirable** outcomes of dough that was overly extensible when baked

It’s important to remember that, besides the dough’s elasticity and extensibility, other factors also influence the final product. For instance, poorly fermented dough, where yeast activity and gas production are insufficient, will remain flat and lack volume, even if elasticity and extensibility are perfectly balanced.

Using a biga preferment, for example, significantly increases the dough’s elasticity, which theoretically should lead to a denser crumb structure and reduced volume. However, in practice, biga is often used alongside other techniques, such as high hydration or flours with high extensibility, to achieve a balance between elasticity and extensibility.

Factors Affecting Dough Elasticity and Extensibility

Numerous factors affect the degree of elasticity and extensibility in dough, including:

The type of dough, hydration level, and use of fat
The kneading method
The type of flour used
Total fermentation time
Fermentation time in bulk and in balls/final proofing
The use of preferments
The temperature of fermentation
The dough temperature (short-term effect)
The use of dough conditioners/improvers

Each of these factors plays a role in shaping the dough’s elasticity and extensibility. Detailed articles on each topic (linked below) explore their specific effects on dough characteristics and the resulting consequences.

As you can see, nearly every aspect of dough-making influences elasticity and extensibility, which in turn impacts the final product and the overall process. Don’t worry if this seems overwhelming; take your time – Rome wasn’t built in a day 🙂

The Type of Dough, Hydration Level, and Use of Fat

In general, stiffer doughs – those with lower hydration – will be more elastic. Conversely, doughs with higher hydration are softer and more extensible. High-hydration doughs are naturally more extensible, so we often aim to balance this with elasticity.

Fat also affects dough extensibility; incorporating fat increases the dough’s extensibility.

For further reading:

The Kneading Method

The kneading method plays a significant role in determining the dough’s extensibility and elasticity. Generally, more extensive gluten development during initial kneading results in a more elastic dough.

To achieve a lighter and more tender crumb, applying minimal kneading is typically the first step to take, as it often makes the biggest difference

For further reading:

The Type of Flour Used

Different flours have varying gluten properties, affecting the balance between extensibility and elasticity. Generally, stronger flours, which have higher protein content, produce more elastic dough. This elasticity can lead to a larger volume in the final product, as the gluten network is more resistant and capable of expanding without collapsing (though this depends on the balance with extensibility).

Italian flours, for example, are naturally more extensible, resulting in a dough with higher extensibility. In contrast, durum wheat products (flour/semolina) create a dense and highly elastic gluten structure. In general, flours with higher protein content will typically yield a tougher and chewier baked product.

For further reading:

Total Fermentation Time

The longer the dough ferments, the more protease enzymes break down the gluten, increasing the dough’s extensibility.

For example, over-fermented dough experiences excessive protease activity, leading to a loss of elasticity and to an overly-elastic, slack dough. Conversely, under-fermented dough does not undergo enough protease action, resulting in insufficient softening.

For further reading:

Fermentation Time in Bulk and in Balls/Final Proofing

The fermentation time in bulk (before dividing and shaping) and in final proofing (where the dough is shaped into balls or its final form) significantly influences the dough’s elasticity and extensibility

Adjusting the fermentation time at each stage is a key method for us as bakers to control the dough’s properties. The longer the dough ferments in its final form, the less elastic and more extensible it will be, and vice versa.

For further reading:

Ball vs Bulk Fermentation in Pizza Dough: A Complete Guide

The Use of Preferments

The use of preferment can significantly impact the dough’s elasticity and extensibility. All types of preferment add elasticity to the dough due to increased acidity, which causes the gluten bonds to tighten.

Liquid preferments (such as poolish) also add extensibility, while stiff preferments (such as biga) contribute even more elasticity. The degree to which a preferment affects elasticity and extensibility depends on its type and amount relative to the total amount of dough.

Sourdough, like preferments, significantly enhances the dough’s elasticity – more so than yeast-based preferments – because it further increases the dough’s acidity (lowers its pH). This is why baked products made with sourdough typically produce a chewy crumb.

For further reading: The Complete Guide to Understanding and Using Preferments

The Temperature of Fermentation

In general, lower fermentation temperatures produce by-products that lead to a more elastic dough. Cold fermentation typically results in a dough with increased elasticity compared to fermentation at room temperature, which tends to yield a dough with higher extensibility.

For further reading: Cold vs. Room Temperature Pizza Dough Fermentation: Which Method is Best?

The Dough Temperature

The temperature of the dough affects its elasticity and extensibility in the short-term. Colder dough tends to be more elastic, while warmer dough becomes more extensible. This transition between characteristics occurs rapidly.

The explanation for this is straightforward: at lower temperatures, materials, including gluten, become tighter and denser. The gluten network becomes more elastic as the dough cools, due to physical and chemical changes. As the dough warms, this elasticity decreases.

It’s important to note that this effect is immediate and affects only the handling properties of the dough, not the baking stage. Once the dough is in the oven, it quickly reaches a uniform internal temperature, making the initial temperature of the dough negligible for baking results. The difference in baking time between dough baked at 4C/40F and 30C/86F is minimal.

Baking cold dough directly from the fridge is generally fine. However, it may be more challenging to shape and stretch. On the other hand, with very extensible dough (such as high-hydration or over-fermented dough), cooling it can enhance elasticity, making it easier to work with in the short-term.

For example, pizza dough at 10-20C/50-70°F is much more manageable for stretching compared to dough at 30C/86F. Similarly, cooling hearth bread dough before baking can help it maintain its shape during baking, which is particularly beneficial for highly extensible doughs, especially those fermented at higher room temperatures.

The only exception to baking cold dough is very fast baking at extremely high temperatures (over 350°C/660°F), such as with pita bread or Neapolitan pizza. Baking cold dough at these high temperatures can result in uneven baking and an aggressive ‘leoparding’ effect. This happens because the carbon dioxide concentrations in the dough do not disperse uniformly due to the low temperature.

The Use of Dough Conditioners/Improvers

There are dough improvers specifically designed to influence the dough’s extensibility and elasticity. For example, ascorbic acid (E300/vitamin C) strengthens the gluten bonds, thereby increasing elasticity. Conversely, dough improvers such as l-cysteine (E491) or glutathione (derived from dead yeast) soften the gluten, resulting in a more extensible dough.

For further reading: Dough Conditioners/Enhancers Explained: Types, Uses and Essential Information

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Dough Elasticity and Extensibility: Understanding the Two Most Important Properties in Pizza Dough