"Reg" wrote in message
...
Vox Humana wrote:

As I recall, Ms. Corriher addresses this issue in that book and says
that
over-kneading is unlikely, but discusses a phenomena called "de-mixing"
or
the like. She asserts this is observed when one alternates between high
and
low speed when using a mixer to knead dough. I also think it is
unlikely
that some would over-kneed dough in a home kitchen.

I attempted to "overknead" once just to see if it was possible.
I've never been able to actually accomplish it, as least as
far as her description goes.


Same here. I have run the stand mixer for 15 minutes on speed 4 without a
problem. The FP can have issues of excessive heat generated from the
friction of the blade. I'm sure that a prolonged session in the FP could
result in problems both for the dough and probably an over-heated motor.