Why is it important not to overmix rolled-in doughs?

When making rolled-in doughs, such as those used for puff pastry or croissants, it's crucial to avoid overmixing because it continues to develop the gluten in the flour. Gluten development is important for providing structure to the pastry; however, too much gluten can lead to a tough and dense final product rather than a light and flaky one.

In rolled-in doughs, the goal is to achieve a balance where the gluten provides enough structure while allowing the layers of fat and dough to separate properly during baking. This separation is what creates the desired flakiness. Overmixing can also cause the dough to lose its ability to rise effectively in the oven, resulting in a less appealing texture.

While roughness or changes in flavor may arise from mishandling the dough, the most critical factor in maintaining the desired quality of rolled-in dough is managing gluten development. Maintaining the right texture and structural integrity relies heavily on careful mixing practices.