The delicious thread

That's it Kate - oven-free baking, the best. Fluffy it is and never adultered with anything more than an extra grain of salt perhaps. Literally a grain, now.


http://stonehead.wordpress.com/2008/01/08/bread-made-without-an-oven/

I like it blackened, more or less, but that's the one.

How do you mix it - spoon, fingers, knead with knuckles ?

Mix it with a wooden spoon (it's very sticky to do with your fingers), shape it gently on well floured board by hand but don't knead. Handle as little as possible, really. If you make scones and the texture is right, you'll hear the cutter suck air as it cuts.