It seems that the gluten is in place, and the initial judgment is that the proofing in the middle is not enough.

After the dough is kneaded, wrap it in plastic wrap and place it at room temperature (around 26-28 degrees) for about 30 minutes to allow the dough to relax, the internal moisture to redistribute, the yeast to activate, and the dough to regain its softness. . Then divide and round again.