How to Make a 100% Hydration Bread by Hand | No-Knead Recipe

Making a 100% hydration bread has been on my list forever. But I always hesitated because I thought it would be super messy and difficult. But the King Arthur Baking website had an awesome guide on this. So, I adapted the recipe to fit my style and it worked out perfectly. There is no kneading and that is what makes this extra simple and quite fun to make. The gluten is developed by a series of folds during bulk fermentation. We create tension which helps the dough hold the fermentation gases effective. The water content gives this bread that distinctly bubbly crumb. It is super light and airy with a bubbly crumb. There is one important piece of equipment required to make this happen – a large solid base to bake it on. I used a baking steel, but a baking stone should work too. A hot surface is required for the dough to jump up as it hits the oven. This recipe makes two large loaves enough for 4 huge sandwiches. To make more multiply the amount of ingredients and divide the dough into mor