Re: Why am I getting better flavor with no knead?

Quote from: Yuvalvv on Today at 04:48:39 PMOver-oxidation of the carotenoids might be the answer.

Intensive kneading (reaching full gluten development at the end of kneading or passing the windowpane test) often results in over-oxidation of the carotenoids (naturally occurring pigments in the dough that give it its creamy-yellow color). Carotenoids also play a role in flavor development. When carotenoids over-oxidize, it can affect flavor.

You can read more about it here (in the “4. Oxidizing the Dough” section): Pizza Dough Kneading/Mixing Fundamentals: A Guide to the Most Important Step in Dough Making

Seems like with longer ferment times, the requirement for extended kneading times isn’t required.  But it also stated that kneading by hand, it’s almost impossible to over knead, which is what I did. That was a great blog post.  Thank you for that.  I’m going to keep trying …