Overmixing the dough is a delicate art. It's a tightrope of too little flour, too much yeast, and just the right amount of elbow grease. But what happens when you cross that line? You end up with a dough that's more lead than lead.
Don't worry, friend! We're here to guide you through the perils of overmixing. From the basics of dough composition to the more advanced techniques for achieving that perfect, just-soft-enough crumb.
But first, let's talk about the challenges of overmixing. What are they, and how do you avoid them?