Kenneth wrote:
On Thu, 29 May 2008 21:20:15 -0500, Janet Wilder
wrote:

French bread has to be kneaded hard and long for it to
have the right crumb and crust.

Hi again,

There are (at very least) many dozens of "French bread" but
I don't know of any that have to be kneaded at all.

What characteristics do you believe would be lacking if we
were to develop the dough without kneading?


Texture, mostly.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life