Mixing has two functions:
- to evenly distribute the various ingredients and
allow the development of a protein (gluten) network to give the best bread possible.
Each dough has an optimum mixing time, depending on the flour and mixing method used.
Too much mixing produces a dough that is very extensible with reduced elastic properties. However undermixing may cause small unmixed patches which will remain unrisen in the bread. This will give a final loaf with a poor appearance inside.