It gets the same kind of gluten development during the long, slow rise in the fridge.But No knead bread dough rises just fine.
Thanks, Chief. I usually make it into rolls, breadsticks and boules. So good [emoji39]GG, you nailed that one. The complete hydration offered by the slow rise, the richer yeast flavor, and gluten development in no Knead bread makes it a winner. You just have to let it sit in the fridge overnight before puting into the bred pan for the 2nd rise.
Seeeeeya; Chief Longwind of the North