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.

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