What effect does over-kneading have on sourdough dough?

Question

Discover how over-kneading affects sourdough structure, elasticity, and final texture.

Answer 1

Over-kneading sourdough dough results in a tough, dense bread with a less open crumb structure due to gluten breakdown. The dough will also be slack and difficult to shape.

Detailed Explanation:

Kneading develops the gluten in the dough, which provides structure and elasticity. However, over-kneading breaks down the gluten strands. In sourdough, this is particularly problematic because the dough already has a longer fermentation time, which naturally weakens gluten. When you over-knead, you're essentially working the gluten past its breaking point. This leads to a dough that feels slack and sticky, making it hard to shape. The resulting bread will be dense and chewy, lacking the airy, open crumb that is characteristic of well-made sourdough. The overdeveloped gluten also loses its ability to trap gas produced during fermentation, further contributing to a dense loaf.

Pro Tip:

Instead of relying solely on kneading time, pay attention to the dough's texture. Aim for a smooth, elastic dough that springs back slowly when poked. Windowpane test is a good indicator. If the dough tears easily when stretched thin, it needs more kneading. If it becomes overly stretchy and loses its shape quickly, it's likely over-kneaded.