Overheard a baker say they never knead their sandwich loaves

Honestly, I was at the hardware store last week and two people were talking about bread by the paint aisle. One said they just mix everything, let it sit for 18 hours, shape it, and bake. No kneading at all. I tried it with my basic white bread recipe, just leaving the dough in a bowl overnight. Tbh, the loaf came out way better than my usual rushed kneading job, with a nicer crumb. It saved me a bunch of effort too. Has anyone else had good results with these really long, no-knead rises for simple breads?

2 comments

2 Comments

amyb541h ago

My sourdough starter loves a lazy overnight rise lol

river_jones1h ago

My starter is the same way, it really comes to life after a slow 12 hour proof on the counter. I used to fight it and try to rush things with warm water, but the flavor is just so much better when it takes its time. That long ferment gives it that perfect tangy taste you just can't get any other way. It's like the starter knows what it needs better than I do. I've fully given in to its lazy schedule now.