Quote Originally Posted by smilingcat View Post
One thing we noticed though. These bread don't seem to hold up as well as the old traditional style. Or is this just me?
What do you mean by 'hold up as well'? Do you mean mold?
I guess I'm not having that problem- our bread sits out on the counter with no problems for us. Usually it's eaten within 2 days, but on the rare occasion it's been out for 3 or 4 days it's still been fine.

That's right mimi, no kneading. You just mix a batch of wettish dough, let it rise for 2 hours til it starts collapsing again, then either use it or put in fridge to develop more flavor for up to 10 days. Then when you want to bake, you pull off a pound or so of it, quickly stretch it under itself to form a loaf with a nice surface tension, let it rest for 40-50 minutes, then bake. It does most of it's rising in the hot oven.