Tweeted twitter.com/#!/StackCooking/status/191346679851663360
2 edited title
| link

Is Are there any negative effects to kneading bread dough longer?

1
source | link

Is there any negative effects to kneading bread dough longer?

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.