This time I use KASL flour. I am not satisfied with my dough.
the dough is not elasticity and chewy.
I don't know how to explain my dough. please see the pictures.
pic1, This is a toast bread. bite easily. My dough bite just like this.
pic2 This kind of dough is what I want, very elasticity and chewy. ( a little exaggerated in picture)
pic4 This is my dough, KASL flour. 72-hour could fermentation. dough with many air bubbles but not elasticity.
pic3 This is want i want.
How to improve my dough?
What kind of flour to use can get the result of pic2 and pic3 ?