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