what are the visual signs of over mixing?
Over-mixed dough gets quite chewing-gum like; then it just all falls apart.
So it is very tacky, but the elasticity just disappears, as the proteins become totally overworked and break down.
Hi Andy, a very descriptive example. i was working with a ciabatta dough this a.m. an it seemed to 'clean up' a little sooner than ususal. because it's such a slack dough it's difficult to judge when enough is enough. i really rely on my timing. thanks for the input!