I attended an Italian bread baking class last night with Buona Forchetta bakery owner Suzanne Dunaway(she also has a book out "No Need to Knead". Her bread is considered as one of the best here in L.A. and rivals La Brea. I was very impressed with the rustic artisan breads she brought for us to sample, and she was a very nice and funny lady. However, her method of not kneading really confuses me. We made an "all-purpose focaccia/ciabatta dough" and pizza dough, about 75% hydration, which she just mixed for 20-30 seconds and then let ferment. No kneading at all. The product she baked at the class was good, but the focaccia was a little too heavy. What do you guys think of the "not kneading" method? Would it not produce a heavier dense dough?
post #1 of 26
1/23/02 at 12:34pm