The need to knead vs. No-knead technique
I have had some good success with no-knead breads (about 80% hydration), and I am starting to experiment with different hydration levels in my breads in general. My questions are:
1. At what hydration level will the no-knead technique not produce adequate gluten, neccessitating some kneading? Can lower hydration levels (65-75%) produce good dough without kneading if given enough time for the gluten to polymerize (perhaps 24 hrs)?
2. Do the wet "no-knead" doughs still get any additional benefit at all from kneading, such as in a stand mixer or via Bertinet's technique?
As a relative newbie, I certainly appreciate any guidance you all can give me!