Stage 4

At this point the gluten is fully developed. The dough is smooth and elastic and leaves the sides of the bowl completely clean as the mixer is running. To test for full gluten development, remove a piece of dough from the mixer, dip it in flour, and stretch it from underneath. If the dough stretches to form a thin membrane, allowing light to filter through, then the gluten has been properly and sufficiently developed.

When dough is overmixed it will be very sticky and wet and will have little or no elasticity. This occurs because the gluten strands have been broken down; the resulting product will not rise or bake properly.