In article >, mail box > wrote:
>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.

Sorry, I didn't mean that to sound as critical of you as it does in
retrospect.