10-Fold No-Knead Bread
Easy 10-Fold No-Knead Bread: A simple recipe using common pantry staples. Perfect crust, soft crumb. Follow these steps for flawless homemade bread every time
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.