Rustic No Knead Loaf

There's no need to knead to achieve an airy loaf. Time can do the work for us. Wheat breads get their chewy tooth from gluten, that elastic and plastic mesh that forms whenever we mix wheat-flour proteins with water. Typically, we give birth to this structure by kneading and kneading and kneading. However, agitation is not the only way to conjure gluten forth. Time alone can do the trick and has the distinct advantage of creating considerable flavor as well. This recipe first appeared in Season 11 of Good Eats.

• Time: 1255 min
• Servings: 10

Source: Alton Brown

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