Balancing plasticity and elasticity in dough

Bakers use the terms plastic and elastic gluten. Dough that is easy to stretch and form into loaves is said to be plastic. On the other hand, a dough that retracts after being stretched or shaped is said to be elastic. Together, a dough displaying a balance of plastic and elastic properties is said to have high quality gluten. (HTBB, p 93–5)