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1 Answer
Over-kneading white bread dough results in a tough, dense, and crumbly bread due to the gluten strands becoming too tight and breaking down.
Detailed Explanation:
Kneading develops the gluten in wheat flour, creating a network of protein strands that give bread its structure and elasticity. When you knead dough, the gluten strands align and strengthen. However, over-kneading stretches these strands beyond their limit. Imagine pulling a rubber band too far – it loses its elasticity and eventually snaps. Similarly, over-kneaded dough loses its ability to hold gas produced by the yeast, resulting in a bread that doesn't rise properly. The gluten network becomes too tight and then starts to break down, leading to a dense, tough, and sometimes crumbly texture. The dough may also feel slack and sticky.
Pro Tip:
To avoid over-kneading, use the windowpane test. After kneading for a few minutes, take a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without tearing, the gluten is sufficiently developed. If it tears easily, continue kneading for a short time and test again.