Hello bakers & self proclaimed bakers!I am making cream buns this morning after preparing brioche dough last night and putting directly in the refrigerator for 16 hours. I took the dough out the morning, let the gas out, and rolled into tight balls. This is 1.5 hours into proofing. My finger print still springs back so I know they’re not ready yet but why does my dough ALWAYS spread out and not up??! I use a high gluten flour and my dough always looks beautiful once I finish mixing and form it into a beautiful smooth ball. What am I doing wrong? I’m going to bake these once they’re done proofing and will upload a picture of them.