On Wed, 11 Apr 2012 10:28:19 -0700, "Paul M. Cook" >
wrote:

>
>"Marcella Peek" > wrote in message
...
>> In article >,
>> Cheryl > wrote:
>>
>>> I've never mastered the art of bread making but have been trying some
>>> lately since getting my new oven. I made some crusty french bread the
>>> other day and the recipe I used made two big loaves so one is in the
>>> freezer after the second raising but is uncooked. The first loaf turned
>>> out really good but not light. Is french bread supposed to be that way?
>>> Very little in the way of holes but there were some in the seams. I
>>> used a method that said to pinch all of the seams including the ends.
>>>
>>> How exactly do you knead bread? My ball didn't turn out smooth like the
>>> picture before I let it rise for an hour, actually a bit more, but it
>>> more than doubled. I let it rise another half hour after forming the
>>> loaves. I guess french bread will be different since there is no oil or
>>> eggs.
>>
>> Kneading organizes the gluten. The more you knead the tighter the crumb
>> and the less likely you will have the large irregular holes of french
>> bread.
>
>Kneading produces gluten. It turns the raw protein into long strands hence
>the elasticity.
>
>Paul
>
The gluten strands can form without kneading. All that great no-knead
bread points you down that path.

Boron