Welcome to our Dish of the Month reporting thread for April 2018! Our dish, this month, is No-Knead Bread.
No-knead breads have been around a long time, but have recently enjoyed a resurgence in popularity. Many of these doughs undergo a long fermentation or rising period. Most are slack doughs (very wet). What no-knead breads all have in common is the inclusion of yeast, rather than chemical leavenings, such as baking powder or baking soda, which sets them apart from quick breads. Another important thing no-knead breads have in common: There is “no need to knead!” (Thank you, Suzanne Dunaway!)
Per Chowhound rules, please do not post another author's recipe verbatim. You may list ingredients and summarize the technique in your own words. If you found the recipe online, please share a link. And show us what you’ve got! Your photos are encouraged, but are by no means required.
To see how we got here, you may visit our nomination thread:
...and the voting thread:
You can also see a list of all our past DOTM reporting threads, which are still open for contributions:
Ready? Let the bread-making begin!