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Message: [QUOTE="Norcalbaker59, post: 42940, member: 2340"] Because you’ve overworked your dough and developed too much gluten. Extensibility is the ability of the dough to stretch. Elasticity is the ability of the dough to return to its shape. Dough strength must be a balance between the two. If you have too much gluten development it pulls the dough back, you have no extensibility. you need to learn how to knead dough properly. Basic explanation of dough strength. It’s about bread, but it applies to all dough [URL unfurl="true"]http://www.sfbi.com/pdfs/NewsF04a.pdf[/URL] How to knead, it’s on bread, but it applies to all dough. Jack has other videos on the basics of bread that apply, such as on proofing that you may want to view [URL unfurl="true"]https://www.bakewithjack.co.uk/videos/2016/9/1/bread-tip-6-how-to-knead-bread-dough[/URL] [/QUOTE]