why is my dough so tough?
I baked white bread and WW bread last week, and both doughs lacked elasticity, one I kneaded in the same bowl I mixed the ingredients in, and the second on the counter. For more stretching of the dough I did and kneading for the recommended time (10 min) they still seemed to be very tough. Both of them during the first rise double in size, after shaping and panning them they stop rising. Here are a few pictures I hope you can get an idea of what I am talking about and could perhaps give me some advice. By the way both tasted very good, the white bread had a crusty crust and a soft crumb, and the WW bread had a bit of a hard crust mmmm not that hard, probably "dry" is a best description, the crumb is very soft a bit dense though.
this is the white dough, I forgot to picture the WW but it was pretty much the same.
The breakage is what happened when I pulled the dough... windowpane test? hum....