Why is it important to avoid over-kneading dough?

Avoiding over-kneading dough is crucial because it creates a stiff and dry texture. Kneading dough is a process that develops gluten, which gives bread its structure and chewiness. However, if dough is kneaded too much, the gluten can become overly developed, resulting in a tough and dense product rather than a light and airy loaf. When gluten strands become excessively tight, they can restrict the dough's ability to expand, leading to an undesirable texture that lacks the necessary elasticity and softness.

While other options might seem relevant, they do not accurately describe the consequences of over-kneading. For instance, if dough were to be over-kneaded, it might not rise efficiently, but this is a secondary effect of the texture issue. The primary concern is that it directly impacts the dough's quality by making it stiff and dry, which is the main reason for avoiding this common mistake in bread-making.