No vital wheat gluten? No problem. Use more water. Seriously. All-purpose flour absorbs less liquid than bread flour. If your dough feels stiff, add a tablespoon of water. Knead it in. Watch it turn from a grumpy lump into a happy, elastic cloud.
This works because water activates gluten. More water = more stretchy taffy magic. Just don’t drown it. You want a dough, not a soup.
Funny detail: Ancient Egyptians accidentally discovered this when a flood hit a grain pile. They baked the first risen bread. You, too, can channel your inner Pharaoh with a simple spray bottle.
