Does resting the dough for a long time reduce the need to knead the bread?

Question

In this article by Chef Michael Smith, he mentions a recipe where leaving the dough to rest for 18 hours removes the need to knead the bread. Is this a viable substitute? I've tried the recipe and found that the bread was more dense then a properly kneaded dough.

Answer

Kneading does two things. First it mixes all the ingredients uniformly. You have to do this no matter what, but you only really have to do it enough to mix the ingredients.

If you keep kneading beyond the mixing stage, you are applying energy (which equals heat) to the yeast which makes it ferment, generating the tiny bubbles which make bread fluffy.

The yeast will ferment on its own, but kneading just accelerates that process.

Historically, dough was proved (left in a hot humid place) for about 18 hours allowing it to rise slowly in order to make bread.

In 1961 a process was developed in England called the Chorleywood Process. Essentially you work the heck out of the dough with high-speed mixers. The extra few minutes of high energy mixing applies heat to the yeast, which dramatically reduces the fermentation period required, allowing you to make bread much more quickly... at factory-type speeds. Factories can make bread in a couple of hours instead of having to prepare dough one day and bake it the next.

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