Janet Wilder wrote:
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.



The texture on my no-knead bread is *wonderful*

Serene, datapointing