Is there such a thing as over-kneading bread dough. From what I understand, kneading the bread dough is what allows the gluten strands to align and form the beautiful gluten networks that create bread with all the little air bubbles.
If that is the case, is it always, "the more you knead the better", or are there any negative effects that occur if you knead it longer than what your bread recipe states.
Best Answer
There are several negative effects from over-kneading bread dough:
The latter two are really only possible with electric mixers, however.
Most doughs are ready for fermentation when they reach an internal temperature of 77-81ºF (25-27°C). You can also check the gluten development with the Windowpane Test: pull off a chunk of dough and stretch it with your hands. It should stretch to form a very thin translucent sheet, without tearing.