Problems and cracks with dough
Hey there, I hope you're doing great.
I have a situation with my dough. It's cinnamon rolls. I've been doing cinnamon rolls for a long time. I kneaded the dough by hand but since it was a 8 kilogram batch everyday, I bought a mixer or kneader. I have to say it's really powerful and fast (I can't change the speed or levels). The thing is, that I started kneading in the machine for 2:30 minutes. I thought it was okay, but then started to increase the time of kneading to 3:30 and they came out great. Still, I thought the dough was always very sticky and it seem "shaggy" when taking it out from the kneader. I increased the time to 4:30 minutes and did the windowpane test. Dough was smooth and it seemed it has a good level of gluten formation.
The thing I don't understand is when I roll it out as a rectangle in the counter. When I roll it, it starts breaking, and I can see the table or the counter (at this point the dough is still very soft and well fermented). When I place them in to a pan and let them rise, they start breaking or cracking. And when they are in the oven, they don't rise well and they keep cracking.
Let's say I make 10 boxes/pans of cinnamon rolls in a day. The first 3-4 are good, they don't break or crack at all. The problem is with the last ones. And if I put the dough in the fridge (even if it was the last dough) for a little bit, and roll the dough in the counter, it doesn't break (this is driving me crazy).
So, I have some theories for this, but I would like to hear your opinions.
1) Letting the dough rise for a long time in room temperature.
2) Using to much yeast (I use 85-90 grams for 5000 grams of flour)
3) Overkneading (?)
To what I can recall, I don't remember this happening when I kneaded by hand.