No-knead bread is a method of bread baking that uses 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.
Basically, in simpler terms, gluten is what gives the dough its amazing doughy, chewy texture. And the way to develop the gluten is by kneading the dough. But with no knead breads, instead of kneading the dough to develop the gluten, you just let it rise for a long time. As in 12-16 hours. And the long rising time is what allows the gluten to develop without any kneading.
And here's the second method for the magic: baking the bread in a Dutch Oven or any pot with a lid. The Dutch Oven/pot is what allows the bread to develop that deeply golden, super-crunchy crust all around with that soft, chewy, doughy crumb inside.
Now, all you need is four simple ingredients: water, yeast, flour and salt. LETS GET BAKING!
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