The Usual Suspect wrote:
Dawn wrote:
Has anybody made this a second time after the initial rush last month?

I just took mine out of the oven, and I have to say I'm less than
impressed. It's maybe an inch high, and I'm betting it has the texture
of a hockey puck.



Dawn

It ain't gonna work, Dawn. Kneading distributes the yeast through the
rest of the ingredients, mainly all of that heavy flour.

It does work and it's nothing new to use highly hydrated
doughs like this. Kneading is less for any sort of
distribution than to develop gluten. By mixing the dry
ingredients in advance - a time-honored technique - the
distribution issue is virtually solved, and the later
folding makes sure it is. By using a very wet dough, the
gluten aligns itself with no necessity for kneading. It's
precisely the fact of a very wet dough that negates the need
for kneading.

Bread taketh time. And two risings.

This approach takes a minimum of 18 hours and two risings
for success.

It most assuredly works, but it also needs a bit of fiddling
to suit the particular kitchen and baker.

Pastorio