How to Make Delicious Cold Fermented No-Knead Pan Pizzas

I’ve been having a great time re-making some of my old recipes. The no-knead and cold fermentation methods have completely changed my breadmaking style and I want to show the possibilities of those methods to all of you. Any dough can be cold fermented to boost its flavour and any dough can be made using the no-knead method.
📖 Get the recipe ➡️ www.chainbaker.com/48h-pizza/
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#Bread #Baking #ChainBaker

[@ChainBaker]

📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@pd8559]

The irony I’ve always made high hydration no knead low temperature fermentation bread and joined to learn the other baking methods and here you go having fun with what I started with 😂.

[@Glance852]

The content allows me to learn so much on the technique and most importantly it’s a very encouraging method-making baking real fun! Cheers!

[@kevinu.k.7042]

Another stunning bake. I have a basil plant on the windowsill and fresh oregano in the garden, both are crying out for me to do this one. I cold proofed a direct bake (instant yeast) bread last night and the flavour was exceptional. It had 17 hours cold proofing in the fridge. Unfortunately visitors arrived shortly after it had cooled. They could smell it and they demanded bread, butter and jam all round. They raved about the flavour. 😁 Yes, there are very few doughs which cannot be improved by using cold fermentation. Though it my be worth mentioning things to be wary of? There are some doughs that do less well with it. They are those with high levels of active enzymes such as breads using whole rye at more than 50% and doughs with diastatic malt in them along with freshly milled flour. Also doughs with weak gluten can do poorly. Long fermentation allows the enzymes to weaken the gluten in the dough which can be great for getting a more open crumb along with all of those improved flavours, but if the doughs gluten is already weak, or has a lot of active enzymes in it, then it can lead to a heavier bread. It's a case of trying it and seeing how it goes. The other thing to watch for are flours with added amylase. These are getting more common in some countries (particularly in all purpose flours and I've seen it in T65 and T55 flours too. Amylase is used to speed up the fermentation process which it does by breaking some of the starch down into sugars for the yeast. Slow fermentation as in a fridge can give amylase too much opportunity to break down too much of the starch starch and that results in a heavyer bread. It all depends on how much has been added. If it's added it should me marked on the flour bag. For loaves I stick to the old 'artisan' window of 12 - 24 hours cold fermentation and flat breads until the gluten has really deteriorated which in my fridge is about 4 days. I know some folk on this channel do much longer for loaves. Well if your dough's gluten is strong enough why not? I hope this is helpful to someone. They are just things to be aware of. Chili flakes in a tomato sauce? Completely barbarous and my favourite. I use cayenne pepper... on everything. 😁 It's great you are redoing videos with your improved methods. Thanks this is tremendous stuff. 👍

[@Jeepy2-LoveToBake]

I saw a photo of that bake, Kevin - simply lovely!

[@ChainBaker]

Great bit of additional information! Thank you, Kevin 😎

[@kevinu.k.7042]

@@Jeepy2-LoveToBake Thanks Lan. I was really rather pleased with it. 😁

[@philip6502]

Kevin - I'm going to try this bake this week...I hope. Bought the "parts" today. 🍕

[@kevinu.k.7042]

@@philip6502 Nice - I hope you post it on Charlies Flickr 😁

[@virginiavoigt2418]

Well, Charlie, my day was much lovelier after your contribution to it.

[@ChainBaker]

🤗

[@urouroniwa]

Quick tip for tinned tomatoes: Frequently tomatoes are tinned using a sauce that is much lower quality than the tomatoes themselves. Pour the tomatoes into a strainer first (catching the sauce in a bowl) and let it drain for 5 minutes or so. This works with both chopped and whole tomatoes. When you cook up the tomatoes where will be a lot less water to cook out. This lets you keep more of that fresh tomato flavor. Usually I only need to cook it for about 5 minutes. I usually put a 1 or 2 points of a star anise (not the whole seed pod -- literally just one or two seeds) in and some oregano. The star anise gives you the anise flavor that's characteristic in pepperoni. I live in Japan and pepperoni is exceptionally difficult to get out in the countryside where I live, so I started doing this. I really like the result with any topping, though. Anyway, you can use the left over tomato sauce from the tins to put in a stew, where the tomato flavor is less important.

[@zippythechicken]

the edges sizzling in the oil is what makes it special

[@SandiHooper]

These look great! I’m surprised to learn that your oven doesn’t have a bottom element-makes your bakes all that much more impressive. Thanks for everything.

[@Jeremy-se1kp]

I gotta say, the whole no-knead cold ferment methodology to baking makes it so much more accessible to someone who struggles with ADHD and depression. It's a much easier barrier to overcome to mix some ingredients and give it a fold every now and then than it is to set an hour aside to knead bread. Plus, cold ferments have so much yeasty flavor! Who doesn't want that?

[@wt3869]

Super easy and looks so tasty. Can’t ask for more but I will. More recipes, please and thank you.

[@stevenrogers1087]

I actually ended up on this method through trial and error! I love making Detroit style, so I've been putting together a 70% dough on Sunday and leaving it in the fridge so it can be a weeknight meal - I just don't use olive oil but I might include it now.

[@geraldsahd3413]

I add a lot of olive oil using Charlie’s focaccia recipe. So focaccia Detroit pizza. I believe this is close to a Roman style pizza. FYI, picked this tip up on Vito’s channel.. the amount of dough for Roman/Detroit: length x width of the pan in centimeters divided by 2 is the amount of dough in grams. I adjust up for extra olive oil.

[@stevenrogers1087]

@@geraldsahd3413 that's an awesome tip! I use 300g for a 10"x13" Lloyd pan, I would like it to be a little thicker.

[@kattykakes8135]

Yummmm, can’t wait to make both of these pizzas. I will be making mine with the burnt cheese edges lol…let’s face it, that’s what they are! And I also love burnt cheese on my ultimate grilled cheese sandwich. Here’s the recipe: I char 3 Anaheim peppers in the oven and peel. That’s the ‘specialness’ in this sandwich! I stack a lot on that sammy…First, slather both sides of swirled rye-pumpernickel bread with an equal mixture of Duke’s mayo and champagne mustard. Layer sammy with 2 slices provolone, 2 cheddar, then layer thinly sliced vinegar-marinated red onion, then thick-sliced tomatoes, along with the charred, peeled peppers. Top with more provolone to hold it all together. And panini the whole thing slathered with salted Kerrygold butter. Sooo good! Make sure you let it gel for 15 minutes before cutting in half, or wedges if your sharing. I can eat the whole thing LOL! 🩷

[@Tomatoville]

My favorite food - thanks for the recipes!!!

[@dianegustavo1861]

That was so easy and delicious, thanks for this recipe!

[@theladyfebruary]

This looks absolutely incredible. I will be trying that for this weekend!

[@sheilam4964]

That was so much fun to watch. Now I'm off to bake some bread.

[@pastabastard6696]

As an alternative to the pepperoni one, I recommend to get some 'nduja ( it's a spicy spreadable salami paste originating from Calabria ). You can just put a smidge of 'nduja every now and then on the pizza and the result will be delicious.

[@binaryguru]

I'm a huge fan of cold fermentation! Thank you so much for this recipe!

[@killualover225]

I would love to see a no kneed brioche dough

[@fieteferrum3441]

I doubt that a dough as enriched as Brioche is possible as no knead version. It would be great though, hopefully we will be seeing that recipe soon.

[@ChainBaker]

Coming very soon! 😉

[@fieteferrum3441]

@@ChainBaker looking forward to it, I have been kneading dough for Brioche buns for too long

[@koubenakombi3066]

Whoo-hoo! Dinner is ready... the day after tomorrow! Great recipe!

[@jamesc8259]

That looks delicious, Charlie. Super soft with a nice crust from that pan. The sauce looked nice and zesty too! 😋 I don’t have a lot of counter space in my kitchen. So some doughs I fold the same exact way you did, in my hands. 😁 Great work as always!

[@pennyf9886]

my favorite pizza is the one in front of me, famous line of Jacques Peppin.

[@greghanlon2235]

Nice recipe and demo Chain.

[@ChainBaker]

🤘😎

[@georgeali7189]

Another great recipe will definitely be trying this for kids lunch boxes

[@bettyir4302]

Who can wait that long for pizza!

[@ChainBaker]

Patience is always rewarded ;)

[@rudlterranigma5386]

Oh man! I feel super hungry after watching this video 🤤

[@youthanazia]

kudos for the garlic tip

[@jackpast]

Love that frico! Oh, when I make my DSP, I drizzle olive oil and rosemary on the dimpled dough before adding the sauce. Combo pizza and focaccia flavors! Gonna try this method on my next one!

[@OrdinaryLatvian]

Great video as always! Thanks to your previous experiments I was able to come up with a similar recipe on my own, for a thin and crusty, focaccia-ish pizza topped with shredded chicken that's to die for. You've taken the mystery away from breadmaking for me and I can't thank you enough.

[@mattlevault5140]

Always new options and new possibilities based on the methods we've learned here. I was looking for something for my "Run for the roses" celebration this weekend. I think I've found it! Time to mix up some dough!

[@ryanrrothwell]

Beautiful. I want to try this, this weekend. My son and I love the thick spongy crust, but the wife prefers the thin crust. I'm always baking two different styles on Pizza night. I love your videos bro. Going through your videos is my cooking university.

[@Woobuz]

Man, I love cold fermented dough :D

[@gzaros]

Lloyds pans are awesome! Detroit Pizza!

[@mr.pizzamarlon]

*PAN PIZZA!* 🍕 This is officially my [favorite] video you've posted of all time!

[@ChainBaker]

😍

[@atheistturk2509]

Tried it today, it was way better than the pizza recipe I always make. Thank you for the video.

[@ChainBaker]

I'll be posting another one soon. Cheers :)

[@didanz100]

I love experimenting. I have successfully made spring roll wraps after researching on KZbin. Very different and although challenging, very satisfying. Would be interested to see your tale on them!

[@Grayald]

I love the no need stretch and fold method. Obviously doesn't work for every type of bread, but for The stuff it does work on, it's unreal how much more convenient it makes the process.

[@ChainBaker]

I have not found a bread that it does not work on 😄

[@Grayald]

​@@ChainBaker it didn't seem to do particularly well when I tried it with things like baguette dough, or even a loaf of regular white bread. But then again, who knows what The issue could have been. Maybe the ambient temperature or humidity wasn't right.

[@ChainBaker]

Baguettes may be a challenge, but I've made plenty of free standing loaves without kneading. There will be one recipe coming in a few weeks :)

[@janegardener1662]

This turned out so fluffy and perfect! Absolutely delicious. The only thing I would change is that I should have simmered the sauce a bit longer as it soaked into the dough a bit instead of staying on top.

[@joannestretch]

cold fermented my favorite for tons of flavor, pizza one of my fav foods, no knead the best way to bake you got it all together Charlie, Gold stars all around, love it....

[@ChainBaker]

🤩

[@PoulLausen]

Now I am hungry! When I make pizza, I first put a layer of concentrated tomato paste, and then tomatoes and all other fillings. Tomato paste adds an extra dimension of flavor.

[@kattykakes8135]

Btw! Yayyyy! I found your spatula that I asked about earlier on the starter video! I had that one bookmarked!

[@ChainBaker]

😁👍

[@gatovillano7009]

Hi 🙂 I've been working with dough that has a high water content, like this one, lately. It became a sticky mess and cleaning the bowl, once the dough dried, was a pain. So I started to look for a none stick bowl and I found a cheap and effective solution. I bought a granite stone coated pot. Dough doesn't stick to it; it doesn't look that bad when I leave it on my kitchen counted and it has a glass lid that comes with it. Paid about 30$ for it. I think it was money well spent. 😄

[@eamonpoplin8540]

My wife and I both love the GF pizza crust I came up with, but it’s a three-hour process - it has to be par-baked, then cooled before I add any toppings. This will defo help make things easier! Thanks!

[@bloodwolf7462]

Thicc pizza is my wifes favorite type of pizza :D But still we are waiting for that Chimney Cake recipe ;)

[@ChainBaker]

😸

[@dietalkaa]

Let's see how it goes! One hour to the second fold, so far looks great! Thanks for the video :)

[@dietalkaa]

Let me tell you. GREAT! Abslutely works. Lovely how fluffy it ended up with really amazing crust! And also I have to say that it was super easy to make!

[@ChainBaker]

Awesome! I'm glad you enjoyed it 😎

[@krisleigh2005]

Magic.

[@TimeLapseRich]

The only bad pizza is an undercooked one. I'll give this a try soon.

[@georgepagakis9854]

Now you are talking my language. I am surprised at your fridge because usually its 3-4C maybe 5C but anything over that is not considered safe. Mine is at 4C I have a thermostat I bought for fridge and freezers on Amazon. I love this method and that's where I am taking it too. For the Detroit Pizza if you want to get the best crust out of it and crispiness put the oven at 550F Convection Put the steel in the middle of the oven and have another rack on top of the oven enough space so that the pan fits. Preheat oven for 1 hour and Then before you put the pizza pan on the steel put a cast iron pan on the steel for a minute to drop it to 485F then cook the pizza for 10 minutes on the steel after that put it on the top rack and cook for another 3-4 minutes. If you are using bread flour you will get the most amazing deep brown crust and crispiness on the bottom. I find if you leave the pan on the steel at those high temperatures it ends up burning the bottom if the steel is over 485F. That is with my Bread Flour. You would have to do some tests on your oven. Great Video :)

[@ChainBaker]

My oven barely gets to 485 😆 hopefully someday... 🙏😄

[@georgepagakis9854]

​@@ChainBakerI hear you. Anyways others are welcome to try it. I love the pepperoni :) yum. This weekend is Pizza time..I will do a bulk ferment and skip the poolish! I will post my results!

[@monkeymaniac92]

Waiting for a cold proof brioche recipe 😊

[@altitude1039]

Yum! 😀

[@johncarson6851]

Sorry to comment on a different topic than the current video but I remember there was a bit of a struggle weighing a very small amount in one of your past videos and I think I have an answer to the problem. I believe it’s easier to weigh a small quantity like one or two grams in the ‘middle’ of the scales range. I’ve found that from 0 to 10g doesn’t register very well but from say 50 to 51g the scale is pretty accurate. I can’t confirm this at the moment and a quick search on line didn’t yield any information. I just tried zeroing out my scale - place a small bowl on the scale and note the weight. I then added 2g of salt per the scale - put a new bowl on the scale and zeroed it out. Put the salt in the zeroed out bowl and the readout didn’t budge from zero. Again, I have no idea if I’m correct but it has been my observation for years in many applications.

[@ChainBaker]

That's a great tip! Cheers :)

[@johncarson6851]

Very welcome and thanks for the reply.

[@KitchenFairy61]

I'd like to know where you got the small, lidded bowls. Brilliant new folding technique!👌

[@ChainBaker]

Ikea ✌️😎

[@KitchenFairy61]

@@ChainBaker Thank you for giving me an answer and for all of the hard work of making videos for the world to enjoy.

[@philip6502]

Wish me luck, Charlie...today I bought the goods to bake my first pizza. I'll be making your suggested sauce. I'll let you know how it goes. 🍕

[@ChainBaker]

That's exciting! You're in for a tasty treat 😁 I'm looking forward to seeing it on Flickr 😉

[@lorigail6644]

Mmmm i know how good that is. Hey Charlie! I likem all.😊

[@michelemarch8606]

Another great recipe to try! Have you heard of brining dough before you bake? Good? Purpose?

[@ChainBaker]

Never heard of brining dough. How would that be even done?

[@michelemarch8606]

@ChainBaker I've just read about it.....Ligurian focaccia. Dimple the bread, before the final rise and pour 1/4 cup brine over dough. (1 tsp large flake salt, like Diamond Kosher). Then before baking, brush lots of olive oil. Should make for a crispy crust. The 1/4 cup of brine is for a 75% dough with 4 c flour. The science suggests that the top layer of dough will be much more hydrated, so crisper. I might try this anyway, but if you run out of comparison video ideas, you might want to try something like this. Love the evolution of your channel and demonstrating that no kneed and cold proof produce wonderful, flavorful breads.

[@emet503]

thanks for this video, loved it! I was wondering what’s the purpose of the third fold at 24 hours, I’ve always heard that no folds should be applied after the first two hours of bulk fermentation, don’t really know why now that I think about it

[@ChainBaker]

I like to give the dough a fold in the morning just so that it does not rise too far and fall back down. It just makes it a bit tighter and I don't think it hurts in any way :)

[@kp_adamo]

what do you think about pre baking the pizza base for about 10 min and then add the toppings?

[@ChainBaker]

I have never done it that way so I can't say. But I'm happy with how it bakes as it is so I don't see a reason to do that ✌️

[@kalayonkal2232]

Great video, what makes pizza dough stand all that streching, and tossing them on the air hold and not ripped off? Thanks.

[@ChainBaker]

It may as well be magic for all I know 😆

[@kalayonkal2232]

@@ChainBaker You do magic, that s why i see your videos. You are great person as far as i can see.😇

[@ChainBaker]

Wow, you're too kind 🤩 I'm just happy you're here for the ride ✌️😎

[@kalayonkal2232]

@@ChainBaker 🙂

[@HittokiriBatosai]

Love the recipe. Italians like to remove the germ from the garlic cloves too, not overdoing it with garlic flavour is a big priority of theirs. But you edited out the part I was most curious about, how easily did they come out of their baking tins?

[@jamesc8259]

I’ve made a version in a cast iron pan and they come out very easily due to the oil. You may have to lightly tap on the cheese crust edges, but if you oiled the pan well enough it’s easy

[@ChainBaker]

Very easily. These pans have been doing a great job for me :)

[@jmilla8998]

Cold fermented dough is awesome. Just be patient. This is the way

[@sebastianhabel7312]

Looks very tasy, love the cold fermenting method. I just have one question: Every time you show how you turn on your oven, you choose a setting that includes the grill/broiler. Do you turn it off after preheating? Since when I bake, I just keep the grill/broiler on when the pizza steel is preheating or when I'm baking a loaf of bread in my stainless steel pot with the lid on, which keeps the top of the loaf from getting too dark too soon. But as soon as a pizza touches the steel, I turn the grill/broiler off. And the results are very good.

[@ChainBaker]

My oven only has one heating element so that's my only choice. I would suggest using top and bottom heat combined if possible. But each oven is different and you'll know best what works for you 😉

[@rundeks]

@ChainBaker Please revisit this using flour you milled. I have started milling my own flour and am having issues getting my pizza doughs to come out as nice. I’m hoping seeing how you adjust things will enlighten me.

[@ChainBaker]

I'd lower the hydration and stick to cold fermentation. I might try it someday ✌️

[@mirmir9806]

I've been doing the off the table fold as finisher for my coil folds! Your experimental bent is rubbing off on me. LoL 😁 THe last focaccia I did turned out looking like a pizza.

[@user-dj5ty1hz1m]

Awesome!! Just one question: can it be made with 100% whole wheat flour? :)

[@ChainBaker]

Sure! Just use a bit more water. Here's a whole wheat focaccia I made in this pan - kzbin.info/www/bejne/fH-rpXaMm615ea8 You could make that recipe using the methods of this video.

[@Rye_d_baker]

Love deep dish pizza. Couldn’t find the pans sizes. Can you tell what us the pan size ? And if using 1 pan. What is the suitysize to have this pizza hight ?

[@ChainBaker]

9in (23cm) x 7in (18cm). The pizza rose about 2in (5cm) high.

[@ChainBaker]

9in (23cm) x 7in (18cm) and the pizza rose 2in (5cm) high :)

[@dimitrisz456]

my favourite pizza is pizza al taglio or roman pizza with high hydration

[@sfs122450]

Charlie - have you done a program on high hydration "Roman" style pizza (sort of an open crust thinner focaccia baked in a low-sided black steel pan)? Also, I read somewhere that you are a fan of Jeffrey Hamelman. Have you seen the videos he did for KAF a couple of years during the peak of the Pandemic? They are in the YT catalog. Thanks for all you do. Steve Schroeder

[@ChainBaker]

I just finished filming something along those lines 😅 Oh yes he's a legend and I have watched all the videos I could find with him 😁

[@sbricksful]

I have 2 questions. Can I ferment this for more than 2 days and what is the maximum time of fermentation? If not, can I freeze this dough and will it affect the final product?

[@ChainBaker]

All about slow fermentation kzbin.info/www/bejne/iKa8l6h4qrSpfc0si=NzJA9TNMqZ5yANVv

[@rickgeorgette9657]

What style of dough would you say this is? it seems close to either a Detroit or New York Sicilian.

[@ChainBaker]

I guess Detroit. But I don't care enough to call it anything special 😄

[@joaoweslley6383]

Charlie, when making bread using the no-knead method, does the type of flour have a significant impact on the result? I ask because I've noticed that when I try making bread using this method, it tears very easily when I'm doing the folds, especially the first ones. Do you think this is related to the fact that I'm using all-purpose flour? I only use AP flour because there's no bread flour available in the markets here 😕

[@ChainBaker]

That is definitely the reason. You can try and lower the amount of water. That should make it more cohesive ✌️

[@edlobi]

@Chainbaker: In another video you said, that the oil/butter needs to get in after the first kneeding. So wouldn't it be better to add the olive oil later?

[@ChainBaker]

My baking style has completely changed and even though the old methods I showed work, I don't see a reason to use them all that often anymore. There is no need to add the oil later ✌️

[@edlobi]

@@ChainBaker Thanks!

[@paulshouse524]

Try a Gourmet Delight pizza: Jalapeños, anchovy, and pineapple. It sounds disgusting but the balance of flavors is stunning.

[@kusiciel]

do you have a no knead brioche recipe?

[@ChainBaker]

Coming soon ✌️😎

[@sondileong]

​@@ChainBaker yeayyyy

[@TheEzemikedirnt]

I have been making pizzas for years with no problems. But the other day I tried a recipe of cold fermented pizza with less than 1% yeast that I found on another channel The recipe was 24h fermentation with 0.07% Dry yeast and when I tried it it didn't work. It didn't seem fermented, I still took the risk and did all the steps and cooked it. it didn't work, i put it in the oven it came out like a pita bread. The dough puffed up and was half raw. In your experience, do you think it is possible to lower the yeast to those levels?

[@ChainBaker]

0.07% seems like an extremely small amount. It would take several days or even a week to rise in my fridge at 5C (41F). 0.7% should work just fine as long as the fridge is not too cold.

[@TheEzemikedirnt]

@@ChainBaker It must be that, the temperature. In the video with 24 to 48 hours you could see fermented dough, in my case I couldn't see any bubbles or any kind of growth Thank you!

[@pavelhlushchanka]

I already tried the recipe twice, but i always have the same problem. I'm cooking the pizza in a lasagna glass tray. And what happens is that i get the crust on sides but nothing at the bottom. It looks like the air gets trapped under the pizza and the bottom is just getting steamed. Any suggestions? BTW I have the same bad oven with top only heating element

[@ChainBaker]

Perhaps it's the glass. Try baking in a metal tray.

[@Beachbumbaby]

You should add “Detroit Style pizza” in your tags & description.

[@wok1978]

hi I want you to make Turkish Lokma?

[@ChainBaker]

I'll add it to my future projects list ✌️

[@wok1978]

@@ChainBaker thank you very excited

[@meri9943]

🤤

[@henrytheturnip]

I cook for myself and could never eat two of these pizzas in one go, honest! Halving the recipe isn't efficient, so I'm hoping there is a way to freeze one of them?

[@ChainBaker]

You could bake it plain for about 10 minutes then leave it to cool down and freeze it. Once thawed top with sauce, etc., and bake just until the toppings look done.

[@Grimil]

How different would the pizza be if you'd do exactly the same, but DID knead it? 🤔

[@ChainBaker]

It should not make a difference. It is the folds that build tension.

[@Mormielo]

I prefer the "dutch" method for the pizza sauce... kzbin.info/www/bejne/nIi8e2qeaNqAhJI

[@abigailadajar9155]

Yes, it's not burned, it's smokey

[@knottybead4871]

Who knew being lazy was a good thing! 😊

[@ChainBaker]

😅

[@geraldsahd3413]

All bad pizza begin with too many toppings EXCEPT for Detroit style…. Yummy

[@hakansoder5279]

I love your channel but I have to say this: Every recipe that states: "No-Knead" should have the warning "but you will be doing the even more complicated method of strech-and-fold". "No kneading" suggests that it is going to be much easier to make. This is not true. Peace & Love ❤

[@ChainBaker]

I don't see how kneading would be easier than a few simple folds. But each to their own. We have to do something to build tension and we're not kneading here, so it's 100% a no-knead dough. People should expect that there will be some work. The dough won't make itself ;)

[@Glance852]

Is it okay to do fermentation in a 35 c environment? How does it affect the wait time in between folds?🫶🏼🥰

[@ChainBaker]

At that temperature it will ferment quite rapidly. Fold it maybe 3 - 4 times with 15-minute intervals and see how it's rising. If it has puffed up after the last rise, then you can shape it and place it in the tray for final proof. If not, then you can give it another ford and wait longer.