On Wed, 11 Apr 2012 16:17:00 -0700, "Paul M. Cook" >
wrote:

>
>"Boron Elgar" > wrote in message

>>>>>
>>>> The gluten strands can form without kneading. All that great no-knead
>>>> bread points you down that path.
>>>
>>>I can see a war brewing. Pass.
>>>
>>>Paul
>>>
>> Try science and logic instead of BS:
>
>Bingo!
>
>Paul
>
Except, of course, you have snipped the science and logic that I
posted to indicate you are incorrect.

I suppose you get your green cheese direct from the moon, too,and
think flies spontaneously generate from your bullshit.




http://www.seriouseats.com/2011/06/t...ead-dough.html

So how does the no-knead bread recipe, which, appropriately, has no
kneading involved produce the same effect? With the help of enzymes.
Flour naturally contains enzymes that break down long proteins into
shorter ones in a process called autolysis (auto meaning "self" and
lysis meaning "break down"). Bakers have known about this process for
years, and many incorporate an autolysis step into their recipes,
mixing together flour and water and allowing it to rest before adding
the remaining ingredients and kneading (salt can inhibit the action of
autolysis).

By breaking down the proteins into shorter pieces in this way, they
become much easier to untangle and re-align, greatly increasing the
efficiency of kneading.

The No-Knead Bread recipe simply takes this concept to the extreme. By
mixing together your ingredients and letting them sit around at room
temperature for a long, long time (at least 12 hours, and up to
24—remember, there's salt in the dough which inhibits autolysis, so
you need to compensate for this), the proteins are broken down so
much, that even the tiniest of mechanical actions can cause them to
align and link up.

Huh? But I thought this was no knead dough, not "tiniest amount of
kneading" dough.

Yes, indeed it is, and truth be told, there is some kneading going on,
but it's not being done by you, nor any other human or even by a
member of the kingdom Animalia, for that matter. It's the yeast..