What is a common consequence of over-kneading dough?

Over-kneading dough often results in a tough and dense texture, which is a consequence of excessive gluten development. When dough is kneaded too long, the gluten proteins become overly developed, leading to an overly elastic and strong gluten network. Instead of achieving the desired tender crumb structure that is characteristic of well-made baked goods, the dough can become too tight, making it difficult for the bread or pastry to rise adequately and resulting in a chewy, dense final product. This is particularly relevant in bread-making, where achieving the right balance of kneading is essential for a light and airy loaf.

The other texture options, such as light and fluffy or smooth and elastic, describe desirable outcomes of proper kneading rather than over-kneading. Crumbly and flaky textures are typically associated with certain types of pastries and are usually achieved without extensive kneading. Thus, they do not accurately depict the consequence of over-kneading.