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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Bread made from dough that is not kneaded
See full technique reference →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.
Jim Lahey's No-Knead (United States): Demonstrates minimal handling principle
Pugliese-style bread (Italy): High hydration adaptation
Boule de campagne (France): Extended fermentation benefits
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