BAKING BREAD in a DUTCH OVEN
The protein structure, or gluten, in baked breads is normally developed through lots of kneading. The Dutch oven technique requires no kneading, but the gluten does strengthen. Simply stretching and folding the dough in half a couple times throughout the rising, or fermentation, process strengthens its structure enough to allow a web of proteins to trap the gas produced by the active yeast.
