What Happens to a Recipe with Too Much Gluten?
•
4 min read
According to baking experts, too much gluten development in bread dough can cause the finished loaf to be tough, dense, and have a lower volume. This can happen to a recipe with too much gluten, which becomes overdeveloped from extensive kneading or using the wrong type of flour. Understanding the signs of this common baking mistake is the first step toward correcting it.
