No-knead bread

No-knead bread is a method of bread baking that uses a very 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.

The method is ancient, but since the development of kneading, it has become popular multiple times and is often treated as a revolutionary new discovery.

Some recipes improve the quality of the crust by baking the bread in a Dutch oven or baker's cloche, another traditional method known as baking en cloche.