kneading: how much is too much
I am relatively new to bread making, so I am often uncertain about kneading dough.
I've been told that if I knead the dough too much, the final product will come out dense.
But I've also been told that in order to get air into the dough, I should knead the dough
For example, making baguettes. I guess I'm supposed to knead the dough quite a bit to get
those holes that baguettes are known for.
So I guess my question is... How much is too much?