If you have overkneaded bread dough, unfortunately, you cannot simply soften it up by allowing it to rise more. Overkneading can cause gluten in the dough to become excessively developed, resulting in a tight and tough texture in the bread. Gluten is a protein in wheat flour that gives bread its structure and elasticity. When you knead the dough too much, it can create a dense and chewy final product.
Rising more won't reverse the effects of overkneading because the gluten network is already overworked. Instead, the dough may continue to rise, but it won't necessarily become softer or more tender.
If you realize you've overkneaded your dough, there are a few alternative approaches you can try to salvage the bread:
Shorten the rising time: Allow the dough to rise for a shorter period than usual. This might prevent the gluten from becoming even more developed during the rise.
Add moisture: You can try incorporating some additional moisture to the dough, such as water or milk, to help loosen the gluten network slightly. However, be cautious not to add too much, as it could affect the overall consistency of the dough.
Combine with another dough: If you have another batch of properly kneaded dough, you can mix the overkneaded dough with it. The correctly kneaded dough may help dilute the overdeveloped gluten in the other batch.
Turn it into a different recipe: Instead of trying to make a traditional loaf, you can repurpose the overkneaded dough into other baked goods like flatbreads, crackers, or even pizza dough. These recipes may not require as much gluten development and could better suit the texture of the overkneaded dough.
In the future, to avoid overkneading, it's best to pay close attention to the dough's texture and follow the recommended kneading time in the recipe. Proper kneading is crucial for achieving the right balance of structure and tenderness in your homemade bread.