A tough, elastic dough can be caused by any number of things.
Too much protein in the flour. (12 to 13.2% protein content generally works well).
Insufficient dough absorption resulting in a tough, rubbery dough (you will see this at the mixer).
Insufficient yeast level. A good yeast level is as follows: Fresh yeast 1%, ADY 0.5%, IDY 0.375%.
Dough temperature too cold (a good temperature range is 80 to 85F off of the mixer).
Insufficient fermentation time. Overnight, or longer, in the cooler works very well for most of us.
Putting the yeast into the same water with the salt and sugar can slow the yeast activity resulting in less actual fermentation than anticipated (see #5).
Failure to allow sufficient time to temper the dough AT room temperature after refrigeration, before attempting to open it into dough skins.
Cooler operating at too low of a temperature (ideally, we like to see the cooler operating at 38 to 40F). Check with your local health department to make sure your cooler is operating within THEIR specified operating temperature range.
Failure to cover the dough after cross stacking in the cooler. This allows the dough to cool too fast, thus resulting in insufficient fermentation within the 18 to 24-hour period in the cooler.
Any additional information that you can provide will help to narrow the search and to better identify the reason for your tough, elastic dough.
Tom Lehmann/the Dough Doctor
