Better Bread With Less Kneading
Posted March 2, 2010 
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Comments(0) Master food scientist Harold McGee tested variations of the same recipe to find out whether less work can make a better bread. Results: wet dough does not benefit from kneading, through dryer doughs improve with a few minutes of kneading to mix the flour evenly with the smaller amount of liquid.The Curious Cook – Better Bread With Less Kneading – NYTimes.com.
