First post from a long-time lurker -- apologies for the length. I'm a regular baker, and I've baked some bread most weeks for the past decade or so. I also dabble and experiment a lot.
no knead sourdough vs traditional knead method
I have been baking naturally leavened bread from my own culture for about 6 years. Just recently I jumped onto the No Knead bandwagon mostly with instant success. Why does it work? Does the dough or gluten bond in the same way as kneaded dough because of its long 12 to 18 hour proofing time? Can anyone share their experience and understanding of the process comparing the final product of each loaf utilizing the same or similar hydration and dry ingredients?