What makes my dough rubbery when I take it out of mixer
would you be able to share details about your dough formula and prep procedures? It’s kind of like asking your mechanic why your car is broke but not providing the car for inspection. You’ll get some great feedback from the pros here but as with most things the answer seems to lie in the details.
Try not mixing it so long.
The initial temp of the H2O & mix time have a great influence on the final dough temp & texture - more info/better response…
In one word: Gluten.
I don’t think that’s quite the answer you were looking for, but if you will share your dough formulation and mixing procedure with us we’ll all be glad to assist.
Also, any information on your dough management procedure as well as how you shape your dough skins would be helpful.
Tom Lehmann/The Dough Doctor