I use only freshly ground whole wheat flour and do not knead (at least not
very much). I create the dough in a large bowl and it never leaves the bowl
until it is time to put in the bread pans. I mix, let sit 45 minutes, roll
around and force dough into a ball (maybe spending one minute or so each
time), let it sit 45, do the same, and again until I see the dough it ready
and then let rise. When it doubles, punch down gently, tight ball again and
rise again. Then to the bread pans and the oven. I make 8 delicious loaves
each week this way. I use less starter so the dough takes more time to
'ferment' and rise and it has better flavor.

John



"Jeff Miller" > wrote in message
news:mailman.20.1157664239.36649.rec.food.sourdoug ...
>
> I'm intrigued by the no-knead conversation. I've rather recently started
> baking 100% whole-wheat exclusively, and I've seen a BIG improvement in
> the
> quality of my bread by extending the amount of time I knead to about 600
> strokes or 20 minutes.
>
> But it's a big pain in the ass (I don't own a mixer). Anyone try no-knead
> with whole wheat? I may try it myself, eventually, but I'd prefer to hear
> from someone else that it works before I ruin a batch of dough ....
>
>
> --
> Jeff Miller
>
>
> -----Original Message-----
> From:
> m
>
> om] On Behalf Of TG
> Sent: Thursday, September 07, 2006 5:18 PM
> To:
> Subject: Dough rot
>
>
> Dick Adams wrote:
> ..
>> What I perceive as dough rot happens if sponge or dough is
>> incubated too long. Then kneading tears the gluten, or the dough
>> may tear itself as it expands. You would probably not notice it
>> in the so-called no-knead method. I have personally never noticed
>> a good-looking unkneaded loaf. ...
>> Dicky
> .
>
> Hi Dicky.
>
> whether or not this 'no-knead' loaf is a good looking loaf by your
> standards is your call but it'll do me, after all, my stomach doesn't
> care what it looks like.
>
> http://i52.photobucket.com/albums/g2...g/IMG_4040.jpg
> http://i52.photobucket.com/albums/g2...g/IMG_4038.jpg
>
> I haven't kneaded a loaf in the usual sense of the word in a long time.
> After getting a phone call one day just as I was about to start
> kneading taught me you don't have to knead much, time will do it for
> you.
>
> _______________________________________________
> rec.food.sourdough mailing list
>
> http://www.otherwhen.com/mailman/lis...food.sourdough
>
> To unsubscribe send a mail to
> and then reply to the confirmation request.
>