Most sourdough instructions warn not to overextend primary fermentation, as doing so will exhaust the yeast's food supply for proving after shaping. Standard sourdough recipes call for a 3-4 hour bulk fermentation stage.
How, then, does no-knead bread not exhaust its food supply when such recipes call for more vigorous yeast variants than a sourdough starter (e.g. instant/active dry yeast) along with a 24 hour bulk fermentation?
Note: Chad Robertson's Tartine Bread notes that glutens in the dough begin degrading after a certain point due to increasing acidity. Perhaps this is an additional factor that separates the two methods, as the no-knead bread doesn't have an acid-laden levain to contend with?
Kenji Lopez Alt (12-24 hour bulk fermentation): https://www.seriouseats.com/better-no-knead-bread-recipe
Bread Illustrated (8-18 hour bulk fermentation)
- Chad Robertson's Tartine Bread Country Loaf (3-4 hour bulk fermentation)
- Ken Forkish's Flour Water Salt Yeast Double-Fed Sweet Levain Bread (5 hour bulk fermentation)