On Wed, 11 Apr 2012 15:46:14 -0700, "Paul M. Cook" >
wrote:

>
>"Boron Elgar" > wrote in message
.. .
>> On Wed, 11 Apr 2012 10:28:19 -0700, "Paul M. Cook" >
>> wrote:
>>
>>>
>>>"Marcella Peek" > wrote in message
...
>>>> In article >,
>>>> Cheryl > wrote:
>>>>
>>>>> I've never mastered the art of bread making but have been trying some
>>>>> lately since getting my new oven. I made some crusty french bread the
>>>>> other day and the recipe I used made two big loaves so one is in the
>>>>> freezer after the second raising but is uncooked. The first loaf turned
>>>>> out really good but not light. Is french bread supposed to be that
>>>>> way?
>>>>> Very little in the way of holes but there were some in the seams. I
>>>>> used a method that said to pinch all of the seams including the ends.
>>>>>
>>>>> How exactly do you knead bread? My ball didn't turn out smooth like
>>>>> the
>>>>> picture before I let it rise for an hour, actually a bit more, but it
>>>>> more than doubled. I let it rise another half hour after forming the
>>>>> loaves. I guess french bread will be different since there is no oil
>>>>> or
>>>>> eggs.
>>>>
>>>> Kneading organizes the gluten. The more you knead the tighter the crumb
>>>> and the less likely you will have the large irregular holes of french
>>>> bread.
>>>
>>>Kneading produces gluten. It turns the raw protein into long strands
>>>hence
>>>the elasticity.
>>>
>>>Paul
>>>
>> The gluten strands can form without kneading. All that great no-knead
>> bread points you down that path.
>
>I can see a war brewing. Pass.
>
>Paul
>
No need for a war. It is an absolute fact that gluten does develop
without kneading. That is the basis of all no-knead breads. That is
one of the purposes of autolyse. It is why Stretch and Fold works.

I'm not advocating that everyone give up kneading. Just pointing out
that there are ways to use various properties of the dough to your
advantage.

Janet US