My dough had too much memory
I've baked two versions of the blueberry cream cheese braid bread. The first was very slack and came out great. The second was about perfect as far as dough handling and consisency. It both were all white enriched bread flour, King Arthur or one of those varieties.
The second batch. I wanted less dough to filling ratio but trying to roll out the dough thin was a joke. I'd roll it out and it would bunch up or shrink back about 25% of what I'd gained. I could not get the dough to roll out thin in the time I had to do it.
Does any one have any ideas what might have been wrong. I used stretch and fold to make the ball for the over night in the fridge. And again when the dough warmed up. But no extra rests or anything. The dough rose well. But I'd like to make a batch with about half the finished thickness of both versions I could supply a picture if it would help. If I can figure out how it's done here. The dough was not cold from the fridge. Would that be the problem? Just thought of that.