Barb at King Arthur

September 11, 2023 at 1:16pm

In reply to by Laurel (not verified)

Hi Laurel, it really depends on the recipe and how the dough is handled throughout the process, but in general I think you have more control over a recipe that is kneaded, and usually the timing is more straightforward, so it can be a bit easier to achieve a good rise. No-knead recipes often require an extended rise time at room temperature, and temperature variations can make it more difficult to time this type of recipe correctly. 

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