Stretchiness of dough after first rise?
I've made a straight dough recipe (a Paul Hollywood recipe) a few times now, using a KitchenAid Artisan for the mixing and kneading. The end results have generally been consistent in terms of rise and softness, but what I'm not sure about is how the dough should feel after its initially risen to around double its original size. Normally I find the dough is quite "elastic" in that I have trouble patting it out into a rectangle, for instance, because it wants to spring back. This time around I made my dough just the same as usual, but when I transferred the dough to the worktop it was really "relaxed" and I could pull it out in all directions without it resisting. Now I'm not sure whether the dough should be like that or stretchy! What caused it to act so differently on this occasion, do you suppose, so I can either replicate it or avoid it next time (depending on what should happen at this stage of bread-making)?