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No-Knead Bread vs Traditional (Kneaded) -- How are they Different?

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No-Knead Bread vs Traditional (Kneaded) -- How are they Different?

CindyJ | | Sep 23, 2009 10:41 AM

For a long time now I've wanted to do my own bread baking, but, after buying a couple of books (The Bread Baker's Apprentice among them) and even a used Zojirushi bread machine, I still haven't plunged into the process. Truth is, the more I read, the more intimidated I become. It seems there are too many decisions to be made -- what yeast to use, what flour to use, whether or not to use the bread machine, and maybe on top of the list of decisions -- to knead or not to knead.

Now that fall is here, I'm thinking of baking bread once again. Another recent post (http://chowhound.chow.com/topics/654413) offered some links to YouTube videos demonstrating the no-knead method of bread making. After watching a couple of the videos, I found myself puzzled again. Those loaves of no-knead bread looked really good. And it looks like they're relatively easy to make. So what am I missing here? Or, should I ask, what are those loaves of bread missing? If the bread dough doesn't need kneading, why does anyone need to knead?

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