"Janet Bostwick" > wrote in message
...
> On Wed, 11 Apr 2012 16:16:37 -0700, "Paul M. Cook" >
> wrote:
>
>>
>>"Janet Bostwick" > wrote in message
. ..
>>> On Wed, 11 Apr 2012 15:46:14 -0700, "Paul M. Cook" >
>>> wrote:
>>>
>>snip
>>> No need for a war. It is an absolute fact that gluten does develop
>>> without kneading. That is the basis of all no-knead breads. That is
>>> one of the purposes of autolyse. It is why Stretch and Fold works.
>>
>>Kneeding is stretching and folding. I've baked bread since I was 12 ands
>>that's how I do it. Stretch, fold, rotate repeat.
>>
>>> I'm not advocating that everyone give up kneading. Just pointing out
>>> that there are ways to use various properties of the dough to your
>>> advantage.
>>
>>Sure. Overkneaded bread has a whole different texture. Some breads I
>>underknead such as pizza dough.
>>
>>Paul
>>
> Just because you have been making bread since you were 12 doesn't mean
> that you can't learn some more about the subject.

Doesn't mean I can. I could write a book on bread baking. Hmmm .....

> Stretch and Fold is not what you refer to as kneading. It is a
> different process entirely.

OK, so how is it different? Better yet, how is it entirely different?

Paul