"Kenneth" > wrote in message
...

> Hi Janet,
>
> I wrote nothing intended to convince you to change anything
> in you own methods.
>
> If something works for you, of course it makes sense to keep
> doing it. (Though, in truth, that makes more sense provided
> that you have also tried other methods, and prefer the
> results of your initial method.)
>
> My point was that you are suggesting to others that there is
> some great significance to "sufficient" kneading, and, in my
> opinion, (and based upon lots of experience) that is simply
> not true.
>
> There may be differences in taste, but those, I would
> suggest, argue for the no-knead methods because they
> typically slow down the fermentation, and with that, improve
> flavors.
>
> The more obvious difference is in the texture of the crumb.
>
> Generally speaking, the more the kneading, the finer the
> crumb, that is, the smaller the holes.
>
> With no kneading, the crumb will typically be more coarse,
> that is, will have bigger holes.
>
> All the best,
> --
> Kenneth


First you say there is no significant difference to kneading sufficiently
and not kneading sufficiently and then you turn around and admit the crumb
is significantly different.

If you don't want big holes in your bread you have to knead sufficiently.

Ms P