There’s a common misconception that making bread takes a lot of work. That’s only true to an extent, as good bread, more than anything, takes time.
If the forearms of a baker are nowhere in your sights, then you can bypass the process of kneading with a no-knead bread technique, swapping the hard work out for time.
Cook like an Italian host, Silvia Colloca, says her trick for making simple no-knead bread is to create a shaggy, wet dough and let it sit overnight on the bench. She then shapes the dough, lets it rise again, and places inside a cast iron pot which then goes into a cold oven turned to high heat. After about 50 minutes, outcomes a golden crusty loaf.
