Hi Friends! I can’t believe I haven’t shared this 10-Fold No-knead Bread recipe yet! It’s a great one, using common pantry staples that you probably already have at home. In the 10 years I have been making it, I have yet to have a bad loaf. It has worked every single time. Truly, it’s a great recipe.
Recipe Background and History
Ten years ago, I watched a YouTube video posted by the Banquete channel on this recipe, and I have been making it ever since! I have adapted it slightly since I find the flour here in Canada absorbs a bit more water than in Brazil, so I add just a little bit more to mine. (Don’t worry, I’ll explain everything.)
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Equipment and Substitutions
I use a Dutch Oven to make this bread. Mine is made of cast iron and is enameled. It does not have to be enameled. It heats well, and when I close the lid, it traps steam inside, allowing my bread to rise beautifully. Once you remove the lid, it still gets perfectly crispy. It’s fabulous for making bread boules.
Important Tips:
- Make sure you can place your cast iron pan inside the oven. Some pans have a lid with a knob on top made of plastic, which usually comes off. Make sure you do that before placing it in the oven, or it will melt. Check your WHOLE pan can be placed inside the oven. Nothing that is made of plastic should go inside your oven.
- These pans are heavy, so handle them carefully to avoid burns. I have burned myself more than once with this pan making this very bread, so be careful.
- Be careful where you place the lid once you remove it; it will be extremely hot. I like to place mine on the rack below my pot right in the oven to prevent anyone from accidentally touching it.
No Cast Iron Pot? If you don’t have a cast iron pot, use a baking stone and add some water to a metal baking pan underneath it. This will create steam, similar to the effect of keeping the lid on, which traps the steam inside your bread. When you need to remove the lid, you would instead remove the metal tray and the water to create the perfect crust.
No Baking Stone or Cast Iron Pot? Unfortunately, without one of these, you won’t achieve the perfect crust.
Ingredients/Substitutions
You probably already have all of these things at home: all you are going to need is flour, water, yeast, and salt. That’s it!
Pro Tip: You can just follow the recipe below as is, but if you want to be a pro here are my best tips.
Flour absorbs more water in the winter, especially if it’s a dry climate, and less in the summer if it’s humid. This can affect the consistency of your dough. For this recipe, I recommend adding 360 ml of water. If you live in a very dry climate, add a little bit more (370 to 380 ml).
In other words, in a drier climate, you will need to add more water, and in a humid climate, you will need a little less. Where I live, summers are humid, and winters are dry. Therefore, I add a little bit more water in the winter compared to the summer. Also, I’ve found that flour in Canada tends to absorb more water than flour in the US, so you might need to adjust accordingly. If you are not in Canada and you live in the US, go with 350 ml when it’s humid and 360-370 ml when it’s drier. Hope this makes sense! If it doesn’t, please feel free to ask more questions.
Directions
1.Mix all the ingredients together in a large bowl. No need to knead the dough, just fold it.
2.After mixing the ingredients well, cover the dough and let it rest for 10 minutes.
3.Once the 10 minutes are up, gather some dough from the bottom and fold it over the top. Repeat 10 folds.
4.Wait another 10 minutes and repeat the 10 folds.
5. Do this for a total of four times: 10 minutes + 10 folds, four times. I like to write everything down on paper. Then every time I0 min goes by and I make the 10 folds I cross it out. This helps me keep track of everything.
6. Let the dough rest for one hour or until it doubles in size.
7. Line your cast iron pot with parchment paper to prevent sticking.
8. Shape the dough like a ball
9. Place the shaped dough in a cast iron pot and let it rest for 40 minutes.
10. Preheat your oven to 400°F (200°C).
11.Just before baking, use a sharp knife or a bread lame to score the dough. This means making a few shallow cuts on the surface, which helps control the expansion and gives the bread an attractive finish.
12. Bake the bread in a covered cast iron pot for 25 minutes.
13. After 25 minutes, remove the lid and bake for an additional 20 minutes.
14. The bread is ready when the outside is crispy and golden brown, and when you turn it over and tap the bottom, you hear a hollow sound.
15 Ideally you should let the bread cool down before slicing as the bread will continue to bake as it cools down. Cutting it prematurely will make it have a gummy crumb inside.
Tip: Ideally you should let the bread cool down before slicing as the bread will continue to bake as it cools down. Cutting it prematurely will make it have a gummy crumb inside.
10-Fold No-Knead Bread
Equipment
- Dutch oven with lid (made of cast iron). Interior can be enameled but doesn’t have to be
Ingredients
- 500 g all purpose flour
- 350 g water approximately one and a half cups
- 10 g salt two teaspoons
- 5 g dry yeast
Instructions
- Mix Ingredients: Combine all the ingredients in a large bowl.
- Fold and Rest: Alternate between letting the dough rest for 10 minutes and folding it 10 times (always folding from the bottom up). Repeat this four times: 10 minutes rest, 10 folds; 10 minutes rest, 10 folds; 10 minutes rest, 10 folds; 10 minutes rest, 10 folds.
- First Rise: Let the dough rest for one hour or until it doubles in size.
- Prepare the Pot: Line your cast iron pot with parchment paper to prevent sticking.
- Shape the Dough: Shape the dough like a ball
- Second Rise: Place the shaped dough in a cast iron pot and let it rest for 40 minutes.
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Score the Dough: Just before baking, use a sharp knife or a bread lame to score the dough. This means making a few shallow cuts on the surface, which helps control the expansion and gives the bread an attractive finish.
- Bake with Lid: Bake the bread in a covered cast iron pot for 25 minutes.
- Bake without Lid: After 25 minutes, remove the lid and bake for an additional 20 minutes.
- Check for Doneness: The bread is ready when the outside is crispy and golden brown, and when you turn it over and tap the bottom, you hear a hollow sound.
- Cool Before Slicing: Wait until your bread cools down before cutting a slice. The bread will continue to bake even as it cools down, which helps prevent a gummy crumb.
Storage
To keep your bread fresh, store it in a way that preserves its delicious crust. Here are some options:
- Short-Term Storage (1-2 days): If you plan to eat the bread within a day or two, simply wrap it in a clean kitchen towel, place it in a paper bag or do what I do and use a linen bread bag. This will help maintain the crust’s texture while keeping the bread from drying out.
- Medium-Term Storage (3-4 days): For slightly longer storage a plastic bag or airtight storage container will keep your bread from drying out. Unfortunately, it will also make the crust softer.
- Long-Term Storage (up to 1 month): If you need to store the bread for longer, freezing is the best option. Slice the bread before freezing so you can easily take out what you need. Wrap the slices tightly in plastic wrap to prevent freezer burn, then place them in a resealable freezer bag or an airtight container. When you’re ready to enjoy, thaw the slices at room temperature and reheat them in the oven for a few minutes to restore the crust.
Tips:
Storing bread in plastic wrap or plastic bags can make the crust softer. If you prefer a crispy crust, avoid using plastic for storage.
Troubleshooting
- Bread Didn’t Rise Properly: This could be due to old or inactive yeast. Always check the expiration date on your yeast and proof it in warm water before using if you suspect it’s not fresh. Additionally, ensure your dough is kept in a warm, draft-free place during rising.
- Dough Too Sticky or Too Dry: Flour absorbs moisture differently depending on the climate and season. If your dough is too sticky, add a bit more flour, one tablespoon at a time, until it reaches the right consistency. If it’s too dry, add more water, one tablespoon at a time.
- Burnt Crust: If your crust is getting too dark, try lowering the oven temperature by 25°F (about 10°C) or covering the bread with aluminum foil for the last part of the baking time.
- Dense Bread: This can happen if the dough hasn’t risen enough. Ensure that the dough doubles in size during the first rise. Also, avoid overhandling the dough after it has risen.
- Uneven Baking: If your bread is baking unevenly, make sure your oven is fully preheated before baking and that you’re using an oven thermometer to verify the temperature. Also, consider rotating the bread halfway through baking.
FAQ
- Can I use whole wheat flour instead of all-purpose flour?
- I have not tried it but I think it would work. If I were to try I wouldn’t substitute the whole amount, just some of it. The texture will probably be denser. You might need to adjust the water content slightly as whole wheat flour absorbs more water.
- What type of yeast should I use?
- I always use active dry yeast.
- Can I add other ingredients like seeds or nuts?
- I haven’t tried. If i were to try I would add these extras during the initial mixing phase. Le me know if it works!
- How long does this bread stay fresh?
- This bread is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. (See the storage section of this blog post for more info). For longer storage, you can freeze it.
- Can I make this bread without a cast iron pot or baking stone?
- For best results, a cast iron pot or baking stone is recommended. These tools help create the steam needed for a crispy crust. If you don’t have either, try using a heavy, oven-safe pot with a lid.
- How can I tell if my dough has risen enough?
- The dough should double in size. I like to take a picture of it so I can compare it to the picture later.
- How can I tell my bread is done baking?
- The outside will be crispy and golden brown. The ultimate test is turning your bread upside down and giving a light tap on the bottom. if you hear a hollow sound its done baking!
Feel free to ask if you have any more questions or run into issues. Enjoy your baking! Don’t forget to leave a comment below if you try this recipe and follow @tastyrecollectionscom on Instagram!
Until next time,
Claudia
We have been making it for years! Always turns out wonderful!