I was reading a baking book from the library and found out you can over-knead dough in under 5 minutes with a stand mixer

I always thought more kneading meant better gluten, right? So I was making a basic white bread recipe yesterday and just let my KitchenAid run on medium for like 7 minutes while I cleaned up. The dough went from smooth and elastic to this weird, sticky, wet mess that just tore apart. I looked it up in this old baking book I got from the Springfield library, 'The Bread Baker's Apprentice', and it straight up says you can over-develop the gluten and break the dough down in just 4 to 5 minutes with a machine. I had no idea it could happen that fast. I thought that was only for like, 20 minutes of kneading by hand. Totally ruined that loaf, it was dense and gummy. Has anyone else had their mixer turn dough into glue that quickly? What's your go-to time for kneading with a machine now?

3 comments

3 Comments

the_jenny14d agoMost Upvoted

Wait, are you sure your mixer wasn't just running too fast? I've left mine on low for ten minutes plenty of times without a problem. That dough tearing sounds more like it got too warm from the friction, which makes it sticky and weak. Maybe check if your machine's medium speed is actually too high for bread dough.

julia_carter6114d ago

Oh man, you're totally right about the heat! I've killed dough that way before. Try mixing by hand for a bit to cool it down.

the_alice14d ago

Ever notice how machines just push through problems while people adjust? My old car would overheat if I pushed it too hard, but I'd just pull over and let it cool. Same with my laptop fan screaming during a heatwave. We're taught to power through, but sometimes the fix is to slow down and use your hands. That dough probably just needed a break from all that spinning.

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