No-Knead Bread! The no-knead method was discovered by baker Jim Lahey who discovered that patient bakers can simulate the gluten-enhancing effect of kneading by simply making a loser (more wattery) dough, using very little yeast, and allowing time to do the work. By allowing the dough to ferment over the course of 12-18 hours, the gluten molecules get stretched out and aligned much in the same way that they do during the course of kneading.    This lazy but patient method, gained instant popularity when New York Times food writer Mark Bittman wrote about Lahey's method in his column, The Minimalist. Since then, the no-knead method has developed a cult following among home bakers.
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