Why high hydration bread is usually no-knead?
I'm new on this Web-site. may be my question will sound silly... I've tried to use a "search" but I wasn't able to find the answer... May be someone can give me a quick answer or give me a link where to read about this. I'm very keen to know what is the science behind the fact that high hydration bread recipes are usually "no-knead"? Why it's better to develop gluten in the very wet dough that way but not just knead it?
Thank you very much.