noknead
Noknead refers to a bread-making approach characterized by minimal or no kneading, relying on long fermentation and hydration to develop gluten and flavor. The method often yields a moist, open crumb with a thick crust, achieved by shaping and baking the dough after a prolonged rest rather than through traditional kneading.
The term gained widespread attention after the 2006 New York Times article by Mark Bittman highlighting Jim
Core technique typically uses four ingredients: flour, water, salt, and yeast or a preferment. The dough is
Variations include different flour types, such as bread flour, all-purpose, or a blend with whole wheat, as
Reception tends to emphasize accessibility and simplicity, appealing to home bakers seeking good bread with minimal