Just making some basic white rolls that I've made a million times before. I was also baking a cake while I let the dough rise and lost track of time. The dough looked a little over risen and it was very puffy, but it didn't deflate easily like I'd expect an over proofed dough to be.
I knocked it back, shaped it into balls for the rolls but noticed the dough was incredibly weak and teared easy. Couldn't get a smooth surface at all.
The dough before letting it rise was fine, strong, elastic and smooth.
Is this overproofing that caused it? weaken the gluten maybe?
Thanks :)
Over proofing.