Did you know that kneading dough too much can weaken its structure? Over-kneading breaks down the gluten network that gives bread its chewy texture. This can result in denser loaves with less rise. The key is to knead just until the dough becomes smooth and passes the "windowpane test," where a stretched piece is translucent when held up to light. This means the gluten is developed just right for a perfect bake. What's a surprising cooking fact you've discovered? Share and let's exchange culinary revelations!