What happens when dough in under kneaded?

Under-kneaded dough doesn't spring up as much in the oven, resulting in a flat-looking loaf with a dense texture. It may also tear when you try ... It's much easier to over-knead using a stand mixer because the motor so powerful and the whole kneading process happens more quickly. read more

If dough is under kneaded, it won’t rise properly. This is because kneading develops the structure of the dough by folding and stretching strands of gluten until they form a network to trap air bubbles produced by yeast as it feeds on the flour. read more

And when you do, over-kneaded dough has trouble integrating the new folds. Over-kneaded dough will also tear easily; in under-kneaded dough this is because the gluten hasn't become elastic enough, but in over-kneaded dough, this means that the gluten is so tight that it has very little give. read more

The dough will not have enough strength to hold its shape as it inflates from yeast gasses. Instead of inflating up and out, the dough will spread in a flat, outward direction. read more