When you work too much with pastry dough, it can become tough and chewy. This can ruin your baked treats. Here are the main signs that your dough has been overworked:

1. Texture: The dough feels heavy and doesn't have a light, flaky feel.
2. Elasticity: If it bounces back when you press it, that means too much gluten has formed.
3. Appearance: Instead of looking rough and crumbly, the dough might look shiny and smooth.

To prevent your pastry dough from being overworked, try these tips:

• Mix Less: Only mix the ingredients until they come together. It’s best to mix by hand for no more than 30 seconds.
• Use Cold Ingredients: Keeping butter and water cold will help the dough stay firm and stop gluten from forming too much.
• Chill the Dough: Put the dough in the fridge for at least 30 minutes. This will help gluten relax and avoid toughness.

Studies show that overworking dough can make it tougher by up to 30%. This can really change how your pastries turn out. By watching for these signs and following these tips, you can make delicious, flaky pastries.