I always warned people who asked me about converting hand mixed recipes to be made with a mixer. I told them that a mixer is more aggressive, and they should be careful not to overmix the dough. But how easy is it really to overmix bread dough?
Following my mixer conversion video, I thought I would put my warnings to the test and see if I’m talking nonsense or not. Because as far as I can remember I only overmixed a dough once. It was a high hydration focaccia dough that I was beating up on high speed. Duh.
What happens to a dough when it is overmixed? With each revolution of the mixing arm the dough is picked up and twisted. This whipping movement incorporates oxygen into the dough. Over oxidized dough is said to lose its creamy colour and become white and lose its wheat-y aroma.
Sufficient oxidization is important for gluten development. If mixed too long the dough can become loose and sticky. The water that was absorbed by the flour gets released back into the dough and the gluten structure breaks down. After this there is no way to fix it. It will be a loose, soggy, and sticky mass unable to hold in fermentation gasses. To get a bread dough to this stage is not that easy.
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