Kay, Welcome to the forum. You might take your question to Newbie Topics, but I will attempt to answer it here. The directions fail to mention the length of time required for the gluten strands to relax after being "knocked back" after the rise stage. This failure to allow the formed dough balls, also not mentioned in the directions as perhaps Jamie doesn't form dough balls, to relax and be more extensible and not elastic and springy which you are finding. I find his dough handling instructions to be woefully lacking. I don't agree with some things on this vid, but at the 5 minute mark are some good instructions for dough ball forming.