re: #281 kirkspencer

SNIP….
What I’m doing here is increasing the gluten development through a bit of autolysis. ummmm, here, read this for a better explanation and explanation of why no-knead breads work. But you’re not going totally no-knead so there’s no need for full self-development. Just, increasing what you’ve got by a bit.

I remember reading some on that myself. It seems that the very slow formation of the bubbles, and the motion as they work up through the dough during that 12 -24 hour initial rise actually forms the gluten. Pretty interesting stuff.

One nice thing, even if you totally mess something up, all you’ve really spent is time. The ingredient cost is really pocket change. Makes it easy to experiment.

One thing I have to warn you about, once you get a recipe and a technique that works for you, in 6 months (or less), you’re going to be posting and whining about how your clothes don’t fit… why am I gaining this weight…. (Trust me…)

RBS