A shaggy, barely touched dough sits in a bowl and, with nothing but time and water, turns into bread with baguette‑like holes and a brittle, singing crust. The trick is not magic but chemistry: high hydration and long rest quietly outsource the work you would normally do with your hands.In classic dough, kneading forces proteins to align into a gluten network. In no‑knead dough, water content is p...More