Extensibility & Gluten Structure
I was making bread today and the particular recipe I was following called for a 1-2 hour autolyse. This is longer than I normally like to do. And as it happened, I had to go out and the autolyse became a 4 hour one!
Well I carried on with the breadmaking, but the dough had the consistency of toothpaste, but did have some strength after mixing. We'll see how it bakes tomorrow.
So I got to thinking, is it possible to have dough that has a well developed gluten network and has good extensibility, or are they mutually exclusive?