I've just started baking the last few months and have tried a few varieties of bread: no knead, knead, low hydration, high hydration, etc. I've also watched a lot of baking videos online, and I feel like I've become very confused over where "no-knead" bread fits into the whole spectrum of bread baking.
To my understanding, the classic no-knead bread is to use high hydration and let the dough sit; allowing the gluten to develop naturally and on its own. This produces a hole-filled, rustic/artisan tasting bread with minimum effort.
On the other hand, if you watch professional bakers online, no one seems to use this no-knead method, and still manage to create similar looking and tasting bread as one might get with no-knead. For example, I see plenty of bakers teaching viewers how to knead ciabatta or baguette dough, and produce a similar kind of chewy, holey artisan bread.
To make things even more confusing, some professional bakers mention how they use a "slow-rise" in order to get the best flavor (e.g. Tartine Bakery). Is this analogous to the extended no-knead method in the refrigerator, or are they still kneading as usual and substituting the "1 hour rise in a warm place" with an extended rise in a very cool place?
Long story short, I suppose I want some clarification on where exactly no-knead bread fits among classic bread making. Is it just an alternate way to make high hydration, artisan breads? What then would be the "classic" way of doing it, the way that professional bakers might do it?
Submitted February 27, 2016 at 01:58AM by Pelephant http://ift.tt/1oEZRlO Breadit
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