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Home Cooking 40

What is the point of no-knead bread?

Isolda | Sep 1, 2011 05:41 PM

No, this is not a disingenuous post aimed at mocking people who like something I don't. I really want to know. A friend of mine lent me a baking book with recipes that all required letting the dough hang out in the fridge for a day or two, but no kneading. I made a couple of loaves and they were delicious, but no better than if I'd kneaded the dough and finished the whole thing in a couple of hours. You can achieve the same flavor by keeping starter around and just using what you need. Either way, you get your bread faster if you knead it. What am I missing? Are there recipes that really taste better if you don't knead?

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