no-knead bread

No-knead bread is a simple method for making bread that requires minimal hands-on effort. Instead of kneading the dough, which develops gluten for a chewy texture, this technique relies on a long fermentation process. By mixing flour, water, yeast, and salt, and allowing the dough to rise for 12-24 hours, the gluten naturally forms as the dough rests. This results in a soft, airy crumb and a crispy crust. Baking it in a covered Dutch oven traps moisture, creating steam to enhance the bread's texture and flavor. It’s an accessible way to enjoy homemade artisanal bread with little work.