Session 194 — Better No-Knead Bread
← Block 43–44: Bread — Lean Doughs Overview
Skill: Autolyse; long cold fermentation; Dutch oven steam baking Read first: Better No-Knead Bread
What you're learning: No-knead bread works because a long rest (12–18 hours) allows gluten strands to organize themselves without the mechanical action of kneading. The Dutch oven creates the steam that a commercial deck oven provides — essential for the brittle, shiny crust. Dough should be shaggy and wet; this is correct.
Note: Mix the dough the night before the block starts for Session 194 baking.
Full Meal: Better No-Knead Bread with cultured butter and olive oil alongside pan-seared chicken or soup — bake ambitiously, cook dinner simply
🎥 Compare Notes: No-Knead Bread, Revisited — He updates the original technique with a few small tweaks; compare his rationale for the changes to what you experience with your own first loaf.