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?