no-knead sourdough

No-knead sourdough is a bread-making method that requires minimal handling. Instead of traditional kneading, the dough is mixed just once and then left to ferment slowly over many hours. During this time, natural yeast and bacteria develop, creating a flavorful, airy loaf with a chewy crust. The long fermentation process allows gluten to develop naturally, resulting in good texture without heavy kneading. This method simplifies sourdough baking, making it accessible for home bakers while producing complex, artisanal-quality bread.