Serious question, is the 'no knead' method actually better or just hype?

I was super skeptical about the no knead bread thing for months, thinking there's no way skipping the workout part gives you a good loaf. Then I tried the Jim Lahey recipe from 2006 with a 18 hour rise and a dutch oven at 475 degrees, and the crust was actually amazing. But now I wonder, does it really beat a properly kneaded dough for texture and crumb structure, or am I just lazy? What's your take, does kneading actually matter or is it all about time?

2 comments

2 Comments

amyb541mo ago

Honestly, I think the real question is what kind of bread you're after. Ngl, the no knead method gives you that insane open crumb and crackly crust because of all the water and time, but I've found it's not great for a tight sandwich loaf. Have you tried doing a side by side with the same flour and hydration to see which one actually holds up better for toast the next day?

vera_sanchez1mo agoTop Commenter

You mentioned "insane open crumb and crackly crust," which is exactly what I tell myself I'm going for when I pull out a no-knead loaf. Then I slice into it the next morning and half the bread ends up on the counter because the crumb's so holey the butter just falls through. My wife calls it "structural bread" - as in it has no structure. I did try a side by side once with the same flour and hydration, but I forgot to label them, so I ended up guessing which was which. Turns out both were pretty good toasted, though one made a better doorstop than a sandwich.