The Dark Side of Pastry Perfection: What Happens When You Overwork Pastry Dough
As any seasoned baker knows, working with pastry dough can be a delicate balancing act. On one hand, you need to develop the gluten in the dough to create a flaky, tender crust. On the other hand, overworking the dough can lead to a tough, dense disaster. But what exactly happens when you overwork pastry …