The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


hydestone's picture


In the BBA, Peter says you will cramp up before overkneading.  I am making the Anadama (sp?) and it calls for 6-8 in a mixer.  I HA mixed for about 7 then pulled it out and continues by hand for another 8 minutes.  I am new with the windowpane test and think it may have passed after 5 minutes but I wasn't sure so I kept going.  It looked the same after 8 minutes than it did after 5.  What negative effects would overmixing have?  The gluten seemed fine.  Say, if I kneaded it for another 10 mintes or even 15.  What would the result be?  Is overkneading better than underkneading?

Ford's picture

I believe that the principal danger of overkneading is actually overheating.  I think you cannot overknead by hand.  By machine the mechanical energy is converted to thermal engery faster than the surroundings can carry it away, and the temperature rises.  If the temperature gets too high,the yeast die; the protein and the starch molecules are hydrolysed to simplier molecules.  The net result is that the dough looses its strength and elasticity and the bread will collapse.


flournwater's picture

I agree with Ford.  If you have an instant read thermometer you can check the temp. of the dough; try to keep it no higher than about 80%.

BeekeeperJ's picture

I know from experience that at 20 mins on a Kitchen Aid speed 6 , you can not (NOt) break that dough down.