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  2. If the dough is kneaded too long, the action of a stand mixer’s dough hook creates too much heat through friction and also kneads excessive amounts of air into the dough, bleaching it of flavor and color in a process called oxidation. Once your dough clears the sides of the bowl and feels smooth and elastic, stop kneading.
    www.americastestkitchen.com/articles/374-Bread-Baking-101-How-to-Knead-Dough
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