making bread - no kneading

[kryten]

I went and did the 'bread' course at the Bertinet kitchen in bath yesterday - wondered if anyone else has done it or uses Richard's method?

It was very revealing and I was up bright and early this morning (well, not exactly early) to make a small loaf, couple of fougasse and a dozen parmesan breadsticks most of which have been devoured by the family already.

Such a different way of working the dough, though bugger knows how you'd ever get it right just from looking at pictures in the book!

I'd thoroughly recommend any of the courses - great fun and always very much on the practical everyday side of cooking.

Oh and get the train as there's always a 'something soaked in lots of alcohol' taster plus plenty of wine to go with the meal at the end of the course

[uncinqsix]

I use a "minimal" kneading technique from Dan Lepard - short bouts of 20 secs or so at 5-10 minute intervals. Works just as well as normal kneading...