No-knead bread is a method of bread baking that uses a very long fermentation time instead of kneading to develop the gluten strands that give the bread its texture, and is characterized by a low yeast content and a very wet dough. The method itself is ancient, but since the rise of kneading it has been rediscovered and popularized multiple times, often treated each time as a revolutionary new discovery. Some recipes bake the loaf in a Dutch oven or a baker's cloche to improve the crust, a related traditional method known as baking en cloche.
Reader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.