When my friend Prof. Kitty first posted about her discovery of a 40-second knead bread that turned out just as well as dough she'd knead for 30 minutes, I was a bit skeptical. But the concept behind it - essentially that the gluten just needs time to develop, not necessarily brute force - made some sense to me. And I'm not that big of a fan of kneading (is anyone really?), so I decided to at least it a shot.
I found the full recipe with a picture tutorial here. As long as you have a kitchen scale and can do a little temperature conversion, this recipe is super simple. I don't have any sourdough starter on hand, so I followed the instructions for making a basic sponge. A few seconds of kneading here and there... time to clean the house in between kneads... and a few hours later- voila! - an awesome loaf of bread!
The first time I made the recipe, I did it exactly as the instructions state. From start to finish, it takes about 5 hours, though most of that is just waiting. This last time, I decided to make the sponge overnight to cut a couple of hours off the wait time and found it works just as well. Plus, I got more of that sourdough flavor.
I am a definite convert to this method of kneading. The real test will be to see if it works on other bread recipes I have. I'll let you know!