What is the main difference between no-kneed bread and the regular way?

I have now tried 3 of Lahey's recipes (the guy that started the no-knead craze) and am already planning to make more.  The flavor of the bread seems more complex and less yeasty.  The texture is a wonderful crust with a moist interior.  You do have to plan it out - about 12-18 hours for the initial rise, but I have found this dough to be quite forgiving and have been able to hold it in the fridge for several hours or even overnight to accommodate my schedule.

Lahey even theorizes that this method of bread baking seems more likely to be the original method in early times, as kneading by hand can be hard work.

 I highly recommend you go to the source and check out his "My Bread" cookbook.  Several of the recipes only take about 5-10 minutes of active work, the rest is just letting the dough do its thing.

 

My personal favorite is Cornbread.

It is so rich........ I love to add chillies into the mix!

No kneading involved and if it's still around after a few days ...Cornbread Chips!

There is also the good old stand-by Steamed Brown Bread which mom used to make in 19oz cans covered with foil ,tied securely with string or elastic bands. Set on rack in large deep saucepan and filled halfway with boiling water.Steam for 11/2 hours!  sooooooooooooo good

 

 kneading,along with yeast and a small amount of sugar is the regular way. Leaveners such as baking soda and buttermilk combination or baking powder and of course there is the egg factor ,are some ways to avoid kneading. I meant to answer the question in my last post!

 

Steam bread.....I have never tried that.

Abe,

Do you remember we had a thread awhile back "Mother's Bread Recipe (no Kneed)" ? Duckfat and I have the same recipe basically. There is hardly any manipulation of the dough.

What is the difference ? I kind of descibed in that post....but the no kneed recipe is more dense, tastier, and maybe not as light. If I had to pick which one I "had to survive on" for the rest of my life it would be the no kneed with OO Flour.

No knead bread. - 24hourcampfire

 

Main differences:

Greater hydration (more liquid, looser dough)

Longer rise

Less kneading