Why is bread stretchy?

Answer 1

Bread and bread dough are stretchy because they are made with flour containing gluten, a protein molecule that forms networks in bread dough. Gluten is "worked up" in bread dough through the kneading process.

Answer 2

Bread dough is stretchy because of the gluten in the dough. Using all-purpose or pastry flour instead of bread flour would produce a dough that has less gluten and would be less stretchy. That would also produce a poorer quality bread that would not rise well. Proper bread dough needs to be stretchy. However, you can allow the dough to "rest" for 15 to 20 minutes, so that it will relax and not be too stretchy to shape. In other words, cover the dough and leave it alone for 15 to 20 minutes before trying to shape it. You can also shape it part way, let it rest a few minutes, then come back to it and shape it the rest of the way.