Greetings From Oregon,
I've been noticing a few posts regarding the book, "No Need To Knead", and
thought I'd share a recent accidental experience. I do a lot of pizza type
crusts, and have never found a recipe that didn't require kneading, which I
think sometimes I overdo with my KA. Recently I decided late in the day to
start a pizza, and rushed it to the point that I didn't do one bit of
kneading! I made a very wet/soft simple dough, and gave it a quick rise of
an hour. I noticed that the dough had a wonderful soft and pliant
character, which I assume was due to a lack of gluten development. It
baked up very consistently, w/o the bulges I often get in the hot pizza
oven tiles. The end result was a nice chewy crust, a light airy interior,
and crisp on the bottom.
I loved the resulting bread, especially in light of the savings in effort
and agrivation, and have used it most successfully in making various types
of ciabatta, but always with a dough so wet that it can only be worked on a
heavily floured board. Have others had similar experience? I wonder why
I've not seen more recipes suggesting that kneading is not always
necessary? jm
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"Self-respect: the secure feeling
that no one, as yet, is suspicious."
H.L. Menken
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