No-Knead Bread Techniques

No-knead methods rely on time and hydration rather than mechanical development to create gluten structure. The key is higher hydration (75-80%) which creates extensible, sticky dough that's difficult to handle but produces superior texture. Use wet hands when handling to prevent sticking. The folding technique during fermentation builds strength without traditional kneading - lift and fold dough over itself 4-6 times, rotating bowl quarter-turns. Long, slow fermentation develops flavor and structure naturally. The dough should be bubbly and increase significantly in size. This method is perfect for beginners who find traditional bread-making intimidating.