And while this bread has a good flavor, and would be a perfect recipe for any beginning baker, in my opinion, kneaded bread dough produces a more tender crumb and an airy light loaf. That soft and uniform crumb of the finished loaf is only achieved with the development of gluten in the kneading process.
Based upon our taste test, I have, to be honest, and offer that no-knead bread will have a dense texture in comparison to the loaf of bread, that has been kneaded. Making no-knead bread perfect for toast, but too heavy and dense for sandwiches.
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