So, if you turn on your mixer and forget about it for an hour, the gluten bonds in the dough will be so tight and strong that the dough ball will be almost impossible to stretch out or flatten. But even in this scenario, you should be able to relax those gluten bonds simply by letting it rest at room temperature for several hours. It might take a while, but eventually your ball of dough will be nice and relaxed and ready for shaping. One of my favorite baking Youtube channels, Bake With Jack , did an experiment on this a few years ago where he kneaded a bread dough for over an hour.
The results were surprising because there was very little difference in the finished product. Since kneading is all about forming gluten bonds, the problem with kneading too much is that the gluten bonds become too strong.
Normally, a freshly kneaded ball of dough is still quite relaxed and will sink down on the counter as gravity flattens it out. Because of this, over-kneaded pizza dough has a higher likelihood of tearing and breaking. Just let it sit at room temperature until the gluten bonds naturally relax over time.
This generally means you can pull the dough and stretch it without it breaking apart. This means kneading for a few minutes, then covering it and letting it rest for 10 minutes. You can repeat this process until the dough is smooth, elastic and stretchy. The best method for kneading pizza dough, especially wet dough, is to fold the dough on top of itself several times for a couple of minutes and then letting it rest covered for about 10 minutes. This is because the gluten bonds continue to form during the rest period.
Another way you can check whether your dough is kneaded enough or not is through the windowpane test. If you can stretch a piece of dough thin enough to see light through without tearing it, i.
The first sign of over kneading is when the dough becomes harder to manage. You will have a hard time flattening and stretching the dough. The dough will feel dense and hard against the counter. Another sign of over kneading the dough is when you will face difficulty folding the dough in the usual pattern. Even if you can fold the dough, it will not meld well together.
If you try to stretch that dough, it will rip and tear. The dough will tear because the over kneading caused the gluten to become tight and non-elastic. Like a well kneaded dough, the over kneaded one retains its original shape. But it cannot spring back like a well kneaded dough when pressed. An over kneaded dough has no elasticity. It is dense, firm and hard. Hence you will have a hard time shaping the dough to the bread of your liking. Over kneading your dough does not end your homemade bread baking adventure.
If you notice that your dough is stiff and difficult to work with, do not fret, you can fix it. The first thing to do is to let it sit. Double the resting period of the bread dough and keep it untouched. For example, if the recommended resting period was one hour, you should let the dough sit and rise for two hours.
If the dough is extremely stiff, you can place it in a bowl, cover it with plastic wrap and store it in a fridge overnight. Exact quantities can make the difference from a dense loaf to a light, airy one.
More so, make sure your yeast is still active and working. Stir in your packet of dry yeast 2 teaspoons ; active yeast will bubble and froth within ten to fifteen minutes. Kneading the dough is probably where most novice bread makers meet their biggest challenges. First, we knead bread dough in order for the protein molecules in the flour to form and to create gluten, the essential component that gives bread its structure. Gluten is responsible for catching the gas as the bread rises, which is the key factor for good texture.
When gluten has been adequately developed for bread dough, the dough will take on several characteristics. A well kneaded dough will be stretchy, elastic, and bounce back when poked.
If the edge stays, the dough still needs more work. If it turns back to its original shape, your dough is ready to rest. Perhaps the best way to tell if your bread dough has undergone proper kneading is the windowpane test.
If the dough stretches without breaking, while making a windowpane, then its finished, and you can let the dough rest. It happens when you use a stand mixer or food processor. You will start to notice that it gets hard to manage. If you found out that you have over-knead your dough, there are a few things you can do to try and help fix the situation. You let the dough sit and rest for a while, untouched for about double the time recommended in a recipe.
Your dough might have been kneaded too much, but you decided to bake it anyway, you may notice that the result is a little different than expected. The outside of the bread will be tough and dense. The texture may feel more like a rock than a nice soft bread! You will likely notice that the bread did not rise as much as it was baked , creating a small, solid loaf.
The dough had so much gluten that it created a solid barrier inside the bread, trapping the gasses released from the yeast and preventing them from pushing the dough upward. When using hands, you can feel the dough at every step of the way.
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