I only knead the dough a few times so that it comes together and form it into a ball. I then leave it overnight in the fridge. There's a lot of mythos around 'd

I only knead the dough a few times so that it comes together and form it into a ball. I then leave it overnight in the fridge. There's a lot of mythos around 'developing the gluten' and whatnot, but I think some people just repeat it without performing actual tests to see what matters. The NY Times no-knead bread recipe is where I first learned about this.