On Wed, 28 May 2008 06:06:11 -0700 (PDT), mkr5000
> wrote:

>What are my options for "automatic" dough kneading?

Howdy,

Put the ingredients in a bowl. Mix with a large spoon until
you see that there are no pockets of dry flour.

Then, cover it, and put the bowl in the refrigerator
overnight.

When you remove it, you will have a dough that is ready to
be risen, formed, and baked.

There is no need to knead bread dough.

Gluten forms three ways:

Mechanically (what we usually call kneading.)

Chemically (which you will understand if you read the label
of a packaged loaf of bread in the supermarket.)

Hydration (which is the method I have described. It is
slower than doing it mechanically, but it works just fine.)

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."