Tried no-knead vs traditional kneading for my first sourdough - huge difference in crumb texture

I made two loaves last week, one with the no-knead method and one I kneaded by hand for 12 minutes. The kneaded loaf had a much more open crumb with bigger air pockets, but the no-knead was easier and still tasted good. Anyone else find the extra effort actually changes the final texture that much?

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caseyfox29d agoMost Upvoted

The kneading always gives me a better crumb, no question. It's worth the ten minutes when you want that bakery look.