To make bread dough more elastic and stretchy, you can try the following techniques without using eggs:
Kneading: Proper kneading is essential for developing gluten, which is responsible for the dough's elasticity. Knead the dough by hand or using a stand mixer with a dough hook for about 10-15 minutes until the dough becomes smooth and supple.
Autolyse: Before kneading, allow the dough to rest for 20-30 minutes after mixing the flour and water. This autolyse process helps relax the gluten, making the dough easier to work with and stretch.
Stretch and Fold Method: During the bulk fermentation process, perform stretch and fold techniques at regular intervals. Gently stretch the dough and fold it over itself. This helps to strengthen the gluten and improve the dough's elasticity.
Increase hydration: A wetter dough is generally more extensible. Adding a bit more water to the dough can make it easier to stretch. However, be cautious not to add too much water, as it may make the dough too sticky to handle.
Use high-protein flour: Flours with higher protein content, like bread flour, contain more gluten-forming proteins. Using bread flour or adding vital wheat gluten to your dough can enhance its elasticity.
Incorporate fat: While you mentioned not using eggs, adding a small amount of fat, like vegetable oil or melted butter, can contribute to a more extensible dough.
Longer fermentation: Allowing the dough to ferment for a longer time (slow fermentation) can improve its stretchability. This is often achieved with cold fermentation in the refrigerator overnight.
Dough relaxer: Some specialty products like "dough relaxers" or "dough conditioners" are available in the market. These additives can improve the dough's extensibility and make shaping easier.
Remember that each bread recipe may have specific requirements, so it's essential to adjust the techniques based on the type of bread you're making. Over time and with practice, you'll get a better sense of how to handle and shape different types of dough.