On 8/9/2008 11:09 AM, Doug Miller wrote:
> [snip]
>>> As for no knead breads go, I'm not impressed by the one that was in NYT a
>>> year or so ago. It's something of a forgotten fact that any dough with
>>> suffeicently high hydration, will develop the gluten, if allowed to set
>>> for a long enough time. It was only with the invention of the mechanical
>>> mixer that kneading to develop the gluten became the universal way of
>>> making bread. It saves time and space, and so money.
>
> A far cry from claiming that the yeast creates the gluten.

Cut me some slack, will ya? I already issued more than one mia culpa.



Cheers,
Ken