Will adding too much extra flour to yeast dough make the bread tough?

Yes, adding too much extra flour to yeast dough will likely make the bread tough. Here's why:

* Gluten Development: Flour contains gluten, a protein that forms a network when mixed with water. This network gives bread its structure. Too much flour means more gluten, leading to a tighter, more rigid dough.

* Hydration: The amount of water in the dough affects the gluten development. More flour means less water per gram of flour, resulting in a drier dough. This drier dough produces a tighter gluten network, which translates to a tougher bread.

* Yeast Activity: Too much flour can also interfere with the yeast's ability to work properly. Yeast needs moisture and sugar to thrive, and an overly dry dough might limit their activity, resulting in a denser, tougher crumb.

How to Avoid a Tough Bread:

* Follow the Recipe: Stick to the recipe's flour measurements.

* Use the Right Flour: Different flours have different gluten levels. Bread flour, for example, has a higher gluten content than all-purpose flour.

* Knead Thoroughly: Kneading helps develop the gluten, but too much kneading can also make the dough tough. Knead until smooth and elastic, but don't over-knead.

* Proof Properly: Allow the dough to rise sufficiently, which helps to develop a lighter, airier crumb.

Remember: It's always better to err on the side of less flour. If you're unsure, add a bit of flour at a time until the dough reaches the desired consistency.