Bread-Bakers v097.n033.2

I've been making bread for some time now using the NO KNEAD method. I 
don't really know how or why it works - it may be the type of dry yeast 
or the improver that is used. If someone could explain it to me I would 
be grateful.

The yeast is finely granulated and accepts handhot water. The improver 
contains soya flour, soya bean enzymes, tartaric acid, soluble fatty 
acids and vitamin C (used 5 teaspoons per 3lbs flour).  The flour used is 
bread flour and or pasta dura flour.

In Australia (Melbourne) we have a "Simply NO KNEAD" franchise (owner 
Carol Bates) which sells everything required to make bread using her own 
recipes and method.  Having made bread many years ago using the standard 
kneading method I was skeptical about the quality of the NO KNEAD bread, 
but to my suprise the method works and WORKS WELL.  The bread I make now 
is better than the bread I used to make with all that tiresome kneading. 
I have found that any recipe can be made using this method - staight 
bread, light rye, sourdough, bagels and even finicky baguattes as well as 
danish.  Does anyone in the USA use this method (apart from the Grant 
loaf which looks as if it's a bit cakeish)?

The bread is made by hand. All dry ingredients go into a large bowl, add 
liquid, stir to make a soft firm dough (it's too soft and sticky to 
knead). Let rise unti double/trble in size, turn out onto lightly floured 
board, knock back and knead 20 TIMES(turns) to expel the air bubbles. 
Shape and let rise as per normal and then bake.

Great homemade bread without the hard work and no need for a bread 
machine. But why and how it works is still a mystery to me.

Rita