Must kneading be done "in your hands" or can you just roll dough back & forth inside the silicon? So, mportantly, how much effort for my elderly Mum?!

I have used mine successfully to make excellent 'no-knead' bread, as per New York baker Jim Lahey's famous recipe which is available online - but adapted slightly, as he recommends baking it in a pre-heated metal or Pyrex casserole. Simply mix 400g wheat bread flour and 8g salt in the Lekue bread maker. Dissolve 1g dried yeast in 300ml of water, and add to the mix. Then, just loosely bring everything together till you get a shaggy, sticky dough. I find this easiest using my hand. Add a bit more water if necessary. Then cover it to avoid it drying out, and leave for 12 to 18 hours. This long fermentation is important for good results. It should increase in volume significantly and look bubbly on top. Next, do your best to fold it over on itself, by lifting an edge and bringing it towards the centre. then do the same on the opposite side. I find a curved plastic scraper makes this easier, but you can use your hands. You can do this again after it has rested for 20 minutes or so if you have the time and inclination. It improves the structure of the loaf, apparently. Then leave for the final proof. Once the dough has risen the desired amount and is ready to bake, place the closed container in a screaming hot oven (mine maxes-out at about 220 degrees Centigrade) for about 30-40 minutes. Remove the loaf from the bowl and bake for a further 10 minutes or so, to dry it out further and brown it sufficiently for your tastes. And that's it. No kneading at all, just a bit of mixing and a little bit of folding. and the bread is not compromised at all - it is great!

Brand	Lékué
Model Number	3000028SURM017
Colour	Brown
Product Dimensions	28 x 23 x 13 cm; 400 g
Capacity	600 Millilitres
Material	Silicone
Special Features	Dishwasher safe
Item Weight	400 g

Bread Making Kit, Brown, 28 x 23 x 8 cm, 600 ml

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