What is the result of over-kneading dough in bakers’ terms?

Over-kneading dough results in the development of gluten to the point where it creates a very strong and elastic structure. This might initially sound beneficial, but excessive kneading can disrupt the balance between gluten formation and the dough's overall structure.

In bread and pastry making, gluten is essential for providing structure and capturing air during fermentation. However, if the dough is over-kneaded, the gluten strands become overly tight and can lead to a tough, chewy texture, which is not ideal for many baked goods.

The other options, while mentioning relevant aspects of dough handling, do not accurately reflect the consequence of over-kneading. Dough becoming too soft or easier to shape implies a desirable quality, while the dough not rising can be a result of other factors, such as not giving it enough time to rest or activating yeast properly. The key point with over-kneading is that while gluten is essential, too much can detract from the final product's texture and rise.