No-knead bread

No-knead bread
	Bread baked using the no-knead method
Type	Bread
	Cookbook: No-knead bread;

No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough.

The method is ancient, but since the development of kneading, it has become popular multiple times and is often treated as a revolutionary new discovery.

Some recipes improve the quality of the crust by baking the bread in a Dutch oven or baker's cloche, another traditional method known as baking en cloche.^[1]

^ Bittman, Mark; Conan, Kerri (2021). Bittman Bread: Easy Whole-Grain, No-Knead, Naturally Leavened Breads for Every Day. Houghton Mifflin Harcourt. pp. 1–9. ISBN 978-0-358-53933-9.

[:8-1] Bittman, Mark; Conan, Kerri (2021). Bittman Bread: Easy Whole-Grain, No-Knead, Naturally Leavened Breads for Every Day. Houghton Mifflin Harcourt. pp. 1–9. ISBN 978-0-358-53933-9.

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