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Norma;When you first mixed the two doughs together the resulting dough became what we call very "bucky", meaning tight and elastic. You can see this very same thing happening if you take a dough ball that is properly fermented and re-round it just before trying to open it into a dough skin. When you allowed the dough to continue fermenting the gluten relaxed due to exposure to the acids and enzymes of fermentation, thus allowing the dough to become soft and extensible once again. This is why we always say to never re-round the dough balls just prior to opening them into skins. Tom Lehmann/The Dough Doctor