Is it possible to over knead bread dough

If the bread comes out of the oven and is still tough from over kneading, do not throw it away! This is the perfect loaf to use to make croutons or even breadcrumbs with! There are uses for even the toughest breads see several other ideas in my post about uses for leftover bread! One of the best ways to prevent over kneading a dough is to always opt to knead by hand. When you use your hands to knead dough, you can feel the dough at every step of the way.

You will know if it needs a touch more flour or if it is starting to get firm. When you have your hands in the dough, you will likely stop kneading before the dough ever gets too tough- your hands will get tired too! Read the notes in your recipe regarding kneading and try to follow them exactly so that your kneading time coincides with the recommended and proven times. In addition, always remember that making dough is an art form.

The more you do it, the better you will become and the less likely you will be to over knead! Practice makes perfect dough. For more tips, be sure to check out my bread baking tips and tricks post! I accept the Privacy Policy. I'm just doing a pie crust and I think I kneaded my dough miserably I kinda enjoyed kneading it cause it's my first time I'm eased a bit to know the dough can be saved by letting it rest because I did it this night so I can let it rest in the chiller overnight!!

Thank you so much QwQ! I never knew that kneading dough can be so enjoyable that I was lost to my thoughts! I made a preferment on the first day. On the second day I mixed the preferment with g flour, ml water, salt and yeast.

I used room temperature water and kneaded for about an hour until I got a nice consistency It was firm and see through without tearing and let it rest in the fridge. On the third day I shaped and baked a couple of baguettes, beautiful crust. And saved the dough for the next day. I kneaded for no more than twelve minutes and got the right consistency, and let it test in the fridge. What tips do you have for bakers in this weather?

Thank you for this post; I obviously over kneaded! And I did get the result you described. I am a first time bread maker, and would love to perfect this loaf. If I am to insist on using a stand mixer, as you clearly prefer no to do, how long would you recommend kneading on low speed if my recipe call for 15 minutes of kneading by had? Its sooooo much more convenient. I would guess you would need about 10ish minutes of kneading in the machine to to equal the 15 by hand. That being said, it will less relying on an exact time and more of looking for the right consistency for the dough.

Active Oldest Votes. Cookbooks describe the state as "smooth and elastic" I think this is a reasonable description. Improve this answer. Sobachatina Sobachatina This matches my experience well too. There always the window pane test too. Very good rfusca. I forgot about the window pane test. I think over kneading can happen in a commercial mixer But like Sobachatina, I've never had it happen in years and years of baking.

Its probably 10 million times more likely to be that you underknead than overknead. But its definitely not something you'd ever accomplish by hand. In attempts to make more elastic pizza dough I've kneaded in a stand mixer for up to 20 minutes, but I'm always a bit concerned about over kneading. Just curious how much longer you'd have to go. Show 2 more comments. Sign up or log in Sign up using Google. Sign up using Facebook.

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