W

May 4, 2013 at 10:06am

No knead bread is great - so why does KAF even make any bread that must be kneaded? It's not easy to make a good no-knead bread with fine, light texture - think a high-rising, tender sandwich bread. Breads like that really do better with full kneading. Also, no-knead trades time in the fridge for effort - if you want same-day bread, you really have to speed the dough development (gluten development) along by physically working the dough, rather than letting it develop slowly, on its own, as it rests/rises in the fridge – as no-knead doughs often do. That said, we urge you to try any bread recipe using the no-knead method - and if you like the results, go for it! PJH
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