Okay illustrious bakers and afficionados. Last night I got the best oven spring in a long time. For this dough I decreased the kneading time from 4.5 minutes to 2 minutes. Also, the mixer's speed was increased. The resultant dough seemed much tighter. It seems that kneading should cease when the dough "seizes" the dough hook. Does overkneading cause breakage of the gluten strands and a lower profile loaf?