If you think you've over-kneaded the dough, try letting it rise a little longer before shaping it. You can't really undo the damage of over-worked gluten, but the longer rise can get the dough to relax a little. Loaves made with over-kneaded dough often end up with a rock-hard crust and a dense, dry interior.

What happens if you overwork dough?

Overworked dough can happen when using a stand mixer. Dough will feel “tight” and tough, as the gluten molecules have become damaged, meaning that it won't stretch, only break, when you try to pull or roll it. Underworked dough on the other hand, won't form a ball shape easily.

Can over kneading cause dough to not rise?

Baking Over Kneaded Dough

You will likely notice that the bread did not rise as much as it was baked, creating a small, solid loaf. The dough had so much gluten that it created a solid barrier inside the bread, trapping the gasses released from the yeast and preventing them from pushing the dough upward.