The reason is gluten formation. for baguettes, you absolutely cannot get away with no knead bread, but can come pretty damn close if you use a sourdough starter and "faux knead" it twice during bulk fermentation using the method of your choice. I do a few stretch-and-folds (with the dough on an unfloured surface or even in the mixing bowl, stretch one side of the dough and fold it over the other side, then rotate 90 degrees and repeat three more times for a total of 4).

For non-sourdough breads, the reason "no knead" works is because the first step is to autolyse the bread dough by mixing the flour & water and allowing that mixture to rest for up to an hour. Then, you incorporate the remaining ingredients and continue the bulk fermentation process ideally with several slap-and-folds rather than stretch-and-folds. The difference is minor, but slap-and-folds are a bit more aggressive. The idea is you grab the far end of the dough with both hands, lift it slowly off the work surface, flipping the near side up and away from you, slapping the dough on the work surface, folding the dough over itself, and rotating & repeating a couple times. Without autolysing this dough first, it would be absolutely unworkable.

The difference between "no knead" and "faux knead" is minor, but the key takeaway is whether you're promoting gluten development before bulk fermentation (via autolysis) or during bulk fermentation (via "fermentolysis"). The biggest key is to *never* add salt during autolysis (or even fermentolysis) as salt draws out water and inhibits fermentation.

When I make sourdough, I mix the water (minus 5-10% for later use), sourdough starter, and flour. I let that rest for up to an hour (this is "fermentolysis" since yeast from the starter is incorporated and technically marks the beginning of bulk fermentation). Then, I add the salt to the reserved water, thoroughly mix that into the fermentolysed dough, and allow the dough to bulk ferment until nearly double in size. After that is cutting, shaping, proofing, and baking.

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49044651)

I always tell her to just no preheat and leave the food in a 5-10 minutes longer. Works perfectly when I do it.

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49043779)

lmao what legal reasons would those be?

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49043816)

It's the same reason they shriek about ensuring chicken is cooked to 165 degF. the reality is you can eat chicken cooked to 140 degF (I personally go for 150-155 degF for texture reasons) if you cook it long enough at that temp. Ever wonder how eggs can be pasteurized without denaturing the proteins? they spend a long time at the lowest temperature that kills most bacteria, usually around 130-140 degrees. They're safe to eat "raw" at that point.

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49044695)

suppose you're baking chicken thighs and you're using a bluetooth meat thermometer. no need to preheat.

but some recipes call for hot and quick cooking. and having the oven preheated adds precision to the amount of cooking you're doing.

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49043858)