Somehow, I never jumped fully onto the no-knead bread bandwagon. I tried a few recipes, and I like having the technique in my repertoire, but I knead a lot more than I no-knead.
When browsing through Kneadlessly Simple by Nancy Baggett, I realized it was a completely different version of no-knead from the one that became immensely popular and no doubt resulted in the sale of many a cast iron Dutch oven. In this book, no-knead doesn't equate to hands-off. There's actually a lot of stirring going on.
To be honest, some of the recipes come perilously close to kneading. A few suggest that "vigorously mixing" the dough might be difficult so it's fine to mix the dough in a stand mixer fitted with a dough hook.
And that's fine. Kneading, sort of kneading, or no-kneading, the recipes in this book rely on a very long ferment at room temperature, resulting in a different type of loaf. If you like trying different methods, this book is for you. And if you cheat a little and knead the dough instead of vigorously mixing, I won't tell anyone.
Each day this week we'll be baking bread from Kneadlessly Simple.
Win 'Kneadlessly Simple'
Thanks to the generous folks at Wiley, we have five (5) copies of Kneadlessly Simple to give away. To enter, just tell us your favorite sandwich bread.