Cookaholics Bulletin Board

Interesting title.
http://www.kingarthurflour.com/shop/PrintRecipe?RID=1825&radio=1

Interesting he gets such a nice rise and crumb with so little kneading. Sounds easy enough.

I still don't get it.

Why are people so afraid of kneading that they're willing to adopt complicated experimental bread techniques to avoid it?

My take: It's because a lot of people are scared of making bread, so anything that makes it easier is applauded.

Josh, you should check out Dan Lepard's book The Handmade Loaf. He advocates for lots of rest and little kneading, and his recipes are excellent, i.e., flavorful.

Amy

I figure it could be one of two things...

One -- everyone who has tried to make bread made the noob mistake of kneading in wayyy too much flour, resulting in a tough, dense loaf. Well, everyone who didn't have the benefit of hands-on teaching did, and probably quite a few of the benefitted did, as well.

Two -- There are a lot of folks out there who hate to touch flour. It's too bad, because I think people who are particularly touch-sensitive probably make the best bakers. They are the ones who are unlikely to over-mix and whatnot. At least that has long been my pet theory as to why baking comes pretty naturally to me while cooking does not. Not that I mind touching flour; I just hate cornstarch, dry plaster, flat wall paint, cars, terra cotta....

Ummm....not really. Some of us, who used to make bread, have arthritis in our hands, and can't knead bread anymore

Fell down the stairs a couple of years ago and severly sprained right wrist among other things. Barely enough strength left to stir my coffee. Recipe sounds good to me so I'll give it a shot. I used to bake several loaves of bread every week but those days are over.
Fitzie

Heck, I'm alone at my brother's place on LI, his family having gone to an in-laws for channukah, so I may just try a loaf. Not like it will be a big waste of time if it's no good.

Years ago, I made bread the regular way. I am not intimidated by yeast and kneading and made many loaves the traditional way. I have fun trying these new methods.