Is it Possible To Over-Knead Dough in a Bread Machine?

Sneak Preview: Do you ever wonder if your machine is over-kneading the dough? Find out what over-kneaded dough looks like and what to do about it.

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Simple answer: It’s possible, but unlikely.

A bread machine (paid link) kneads dough perfectly, taking the guesswork out of bread-making. Unlike a stand mixer (paid link), it ensures optimal kneading without much supervision.

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Question: How can I tell if the dough is over-kneaded?

You will know when your dough is over-kneaded when its satiny-smooth and supple texture turns into a gooey mess that refuses to stretch anymore. Think of an elastic waistband that loses its elasticity.

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Question: Then how is it possible to over-knead with a bread machine?

This is possible if you run the DOUGH cycle multiple times. When using whole grains, you might get away with some extra kneading but it’s unnecessary with most recipes.

Question: Is there anything I can do to save this dough?

No. Once the gluten structure is destroyed, the dough can no longer hold the gases or enzymes that provide the wonderful flavor and color we associate with bread.

I did actually go ahead and let the dough in the picture rise. Because the gluten structure in the dough fell apart, it over-proofed quickly and then fell. I let it rise again and baked it. Unfortunately, the baked bread was bland, and the crust was pale.

I didn’t want to eat or share the loaf. Maybe the birds would like it. 🤷🏼‍♀️

How To Get the Best Results when Kneading Dough with a Bread Machine

For the best kneading results, ensure that your dough is not overly stiff, bouncing off the walls, or riding on top of the paddle(s). The paddles can’t get traction since the dough won’t stick to the sides well enough to be stretched and kneaded.

If the dough is too wet and sticky, it will also be difficult to get that “baby’s bottom” kind of dough we like.

Correct either situation with this surprising secret for making better bread with a bread machine.

Note: For certain doughs like Brioche, Ciabatta, or Rye Bread, expect the dough to be wet and sticky. I always post pictures of what the dough should look like to guide you in these special situations.