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This particular recipe doesn't give you a whole lot of control over the shape of your bread because the dough has such a high water content.


Mmm.. that really sounds like too moist to me. Usually dough will hold it's shape, mostly.


Apparently, that's the secret to this recipe. By having the dough be so moist, apparently the gluten molecules are free to move and form the chains necessary to get the elasticity of bread dough. During the long rise time, the gluten just moves of its own volition or something in the watery medium, saving you from the step of kneading the dough, which is normally what's necessary to make these chains. It's indistinguishable from magic, really, which must mean it's really some sort of really advanced chemistry.
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-Aaron