P/L (tenacity/extensibility ratio)
The ratio between a dough's tenacity (P) and extensibility (L). It describes whether the flour is tight or slack.
On the Alveograph curve, P is the height (resistance) and L the length (extensibility). A high P/L (> 1) = tenacious, short dough that shrinks back at shaping and lacks oven break. A low P/L (< 0.4) = very extensible, slack dough that flattens. For tradition baguettes the target is often P/L 0.5–0.7; for sandwich bread 0.4–0.6; lower values are tolerated in biscuit-making. You adjust the P/L with enzymes (proteases to relax), reducers, or hydration and mixing time.
Have your flour analysed
Our laboratory measures the W, the P/L and the Falling Number of your flour and proposes a correction, with comparative trial baking.