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