My doughs are very elastic... Reasons?
I have this problem with most of my doughs: they're very elastic when shaping my loaves. It gets very problematic when I have to roll it out (with a rolling pin) to shape things like cinnamon buns, or croissants (which totally break since the dough's way too elastic). I mix and knead by hand all the time and I always take care to develop gluten as much as I can, so I'm thinking it may be the problem. I've also read that too much flour may produce this effect, but since I'm using tested recipes, I know it's not that.
What do any of you think? Overkneading? Something else?