is this (picture included) a sign of bad glutten development?
I'm having problems with my cinnamon buns lately and I'm not sure why. The recipe I'm using is "The Bread Baker Apprentice" one, almost identical to Floyd's one (it's the first result on this website's search results when typing "cinnamon rolls").
Here are the steps I'm following:
a) mix the ingredients together until it form a rough dough (I use active dry yeast instead of instant dry yeast and I activate it 10 minutes before, with 4 ounces of 100F milk)
b) knead (I knead by hand) until it passes the windowpane test (I have to knead for around 25-30 minutes. I can reduce the timing by adding less milk). It passes the windowpane test, but is not very strong.
c) let rise until it doubles (it takes around 1h30minutes to double in size at 72F - that's less than what it says in TBBA's recipe and more than what it says in Floyd's recipe)
d) Put on oiled counter and shape into a 12x14 rectangle. Add the cinnamon sugar and roll. Cut into 12 pieces and place into a baking pan, 1/2 inch apart
e) let rise until it nearly doubles and bake.
Now, the problems starts at the proofing stage. Once I cut into the rolled dough, this is what I see:
the little holes, similar to those on the edge of this dough, appear and let the gaz escape. After 45 mintues they get larger and the dough eventually starts to collapse. 45 minutes is not very long. Peter Reinhart calls for 75 to 90 minutes proofing time. And it's not very hot in here, around 72F these days. I tried using a little less yeast, but they still don't rise much. it also happens when I add less milk to the recipe (in which case I knead for 15 mintues, until windowpane passes)
Is this a problem with glutten development or could this be something else?
Thanks a lot!