Apr 22, 2015

No Knead Bread Questions

NoKneadBread_CrustyRolls_BannerQuestions about your no knead bread or rolls? These notes should help…

My dough didn’t rise.

  • No knead dough doesn’t rise like standard yeast breads, it only puffs up and gets bubbly. It will be a little bigger after the resting time but don’t look for a much larger volume.
  • Your yeast may not be fresh and should not be used past the expiration date. Even with a good expiration date, yeast has a short shelf life once a package is opened. Even with the small packets, once it’s opened, yeast should be tightly sealed and kept in the freezer, not refrigerated.
  • Your water may have been the wrong temperature. For the faster method, hot tap water is usually around 125 to 130°F. Anything hotter than that is too hot. And boiling water is definitely out. For the overnight method, cold to room temperature water works.
  • You changed the recipe. It’s best to follow the recipe exactly for the first time. That way you know it works. Don’t change the recipe the first time, paying attention to every detail. You can get creative later on.

My dough was too dry.

  •  You did not aerate your flour before measuring. Flour always settles in the bag or container and must be aerated before measuring; otherwise, you will be using too much flour. To aerate flour, using a large spoon or spatula, stir the flour around to incorporate some air.
  • You measured the flour incorrectly. To measure flour, use a flat-topped measuring cup, gently spoon the aerated flour into the cup until it’s mounded above the rim and level off the excess with the back of a knife. Do not tap the cup or the container of flour.
  • You changed the recipe.

My dough was too runny.

  • You used too much liquid or not enough flour. Use a cup specific for measuring liquids, have it on a flat surface and view it at eye level to make sure your liquid is at the correct line.
  • You sifted the flour before measuring, which would cause you to use less flour than required. Never sift flour before measuring unless specified in the recipe.
  • You changed the recipe.

My bread wasn’t cooked inside.

  • Your oven (and pot) were not preheated long enough. Use an oven thermometer to make sure your oven has reached 450°F. It can take over half an hour.
  • You sliced it too soon. After bread is removed from the oven, it will continue to cook inside. It’s best to let it cool completely before slicing (I know it’s hard to wait!)

My bottom crust was too hard.

  • Your pot was too close to the heat. Try raising the oven rack so the bottom is not as close to the heat.
  • Your oven may be hotter than you think. Use an oven thermometer to assure your oven is the proper temperature.
  • Try a slightly lower temperature by preheating to 450°F but lowering the temperature to 425°F to bake.
  • If using a black cast iron pot, try another one that is not black.
  • Do not bake any longer than indicated.

How do I aerate flour?

  • Flour must be aerated before measuring because it often settles in the bag or container making it heavy  and compact, resulting in too much flour being measured. Aerating basically means fluffing it up and is not the same as sifting. Flour should not be sifted before measuring unless the recipe states to do so. Otherwise sifting will result in too little flour being measured.If you dip into flour without aerating, you will be getting too much flour and your dough will be too dry. To aerate flour you simply stir it around with a spoon before measuring. To measure, be sure to use a flat-topped dry measuring cup. You can see how I aerate flour in my Easy One Bowl Chocolate Cake video: http://www.jennycancook.com/recipes/easy-one-bowl-chocolate-cake
  • After aerating, there are two ways to measure the flour: 1) Scoop & Level – Gently scoop the flour up with a spoon and sprinkle it into your measuring cup until it’s mounded above the rim. Do not tap the cup or the container of flour. Finally, level off the excess flour with the back of a knife. 2) Dip & Level – Gently dip your measuring cup into the flour until it’s mounded above the rim and level off the excess flour with the back of a knife. A properly measured cup of flour weighs 4 1/4 ounces.

Can I make it with Gluten-Free flour?

  • Well…. you can make it with gluten free flour but you may not like it. I tried it and the loaf was smaller and more dense and chewy, without the traditional big holes and it didn’t taste anything like the original recipe. I tried it once but nobody wanted to eat it.

Don’t  you need sugar to feed the yeast?

  • No. You do not need sugar to activate the yeast. This is a half-true old wives tale left over from when yeast wasn’t preserved as well as it is today.

Doesn’t hot water kill the yeast?

  • No. Hot water does not kill yeast. Today’s yeast is more sturdy and accommodating than years ago and can tolerate water or liquid up to 130°F. The killing point for yeast is 140°F. (average tap water comes out at about 120-125°F – my tap water is 127°F)

Parchment paper: Paper stuck? Don’t have parchment paper?

  • If your parchment paper stuck it’s from using an inferior brand. Reynolds brand will never stick. If you can not get Reynolds brand you need something to lift the dough and place it in the Dutch oven. You can try using a well floured kitchen towel to transfer the dough, letting the dough roll off the towel into the hot pot. Do not leave the towel in the pot, only use it as a means of lifting the dough. Do NOT use wax paper in a hot oven. It will melt onto the bread and it will be ruined. I don’t use a towel because my dough always sticks to the towel. Parchment paper makes the job super easy but inferior papers can stick. I always use Reynolds brand – it never sticks.

I don’t have a Dutch oven.

  • I have only made this bread in an enameled cast iron Dutch oven (Le Creuset) so I can not recommend something I have not tried.  But I have researched online and other people claim to have success using: a glass pyrex dish with a lid, a stainless steel pot with a lid, a clay baker, a springform pan with an aluminum foil top, and a pizza stone with a stainless steel bowl as a cover. Several people posted here that they used a black cast iron pot with a lid. With a little research, you may be able to find more options and you can also look through the comments below the recipe for other ideas. Keep in mind that any lid must be tight fitting because you need to create steam inside the pot and the lid should have an oven-proof handle (not plastic). Your pot will need to hold at least 3 quarts but 5 to 6 quarts is most common. Or… YOU CAN MAKE MY NEW NO KNEAD CIABATTA or “NO DUTCH OVEN”  BREADS THAT BOTH BAKE ON A PAN – NO DUTCH OVEN NEEDED. Click here for the recipes.

A Final Note: If you have followed my recipe exactly with no changes at all and it doesn’t look right before baking, don’t make adjustments to try to “fix” it. Trust the recipe, don’t change anything and continue as directed. You may be surprised that it turns out after all.

205 Comments on "No Knead Bread Questions"

  1. FLO

    Jenny ma’am-my mother used to make breads and cakes when we were growing up-in the 70s-used sand/charcoal to bake -I thought it was weird-we had an oven but she was so creative like that-so now in my old age-with my little angle grandchildren want to bake more than WHEN MY CHILDREN WERE GROWING UP-SO I AM GLAD TO SAY-I BAKE RECENTLY AFTER 20 YRS-FOLLOWED YOUR NO KNEAD BREAD-DOUBLED THE RECIPE-ONE IN DUTCH POT ONE IN PRESSURE COOKER- THE PRESSURE COOKER ONE CAME OUT PALE SOFT SO I SWITCHED TO DUTCH WHEN THE OTHER WAS DONE-TASTED BETTER THAN THE STORE THANK YOU FOR YOUR SIMPLICITY-SO FLO CAN BAKE !!!!!!!

  2. Lina

    Thank you Jenny for your your wonderful recepies. I made your no knead crusty rolls. Why they come out so pale mine? They are cooked but pale not your golden beautiful color.

  3. Chester

    Hi Ma’am Jenny The bread has a flour taste/yeasty taste… What’s the reason behind of these? Thank you so much

    • TC Burnett

      Flour/yeast taste:

      The dough didn’t contain enough water and wasn’t mixed completely.

  4. Mrs. PGL

    I am in Canada…..I always wondered why my dough didn’t rise like it looked like it should. I was reading something today that explained why. When using Canadian all purpose flour, you need a extra 1/4 cup of water to the recipe because Canadian all purpose flour has more a higher protein content. It worked. My dough is gorgeous now! blessings.

  5. raceral

    My first few crusty rolls were flops, Then after reading the comment about hot water from the tap usually running at 120 to 125 degrees, I decided to check mine and found it is 142 degrees which was probably killing the yeast. I asked a few neighbors to check theirs as well, they were also around 140. This is a function of the water heater or tank setting. It is an easy remedy by letting the water cool slightly before mixing, but I thought I would mention that it might be a good idea to check the water with a temperature meter to be on the safe side.

  6. E.

    Can u double this recipe for a bigger loaf?

    • TC Burnett

      Yes. I usually do. You may need to bake it longer at a slightly lower temperature to make sure the interior bakes completely. I use 425 at 40 minutes but YOUR RESULTS WILL VARY.

  7. B Parrish

    What changes do I need to make at 3,400 feet to make my bread come out right?

    • J. Breadmaker

      I’m in the Denver area – 5,280 feet up. I reduce leaveners (yeast, baking powder, baking soda) by 25% and that usually works well. At your altitude, maybe 15% less? Of course, when the yeast is 1/4 tsp, as in the no knead bread, I’m not sure it would make much difference. I would use a scant 1/4 tsp.

    • emidenver

      In case it’s helpful for someone else – I’m also in Denver and just baked this exactly as Jenny wrote it and had no problems at all, except I found the mixed dough to be a little dry so I did add a couple of extra splashes of water until it was sticky like in the video. So altitude at 5280 did not affect it but it seems like the drier climate might. Bread came out gorgeous!

  8. Dave

    can i incorporate sourdough starter into this recipe?
    everything came out great. just thought it may add some flavor.

  9. Richard

    Hi Jenny. I have a ? about the no knead crusty rolls. If I double the recipe so that I get 16 rolls instead of 8 rolls does the recipe work out ok?, Ty, Rich

    • TC Burnett

      Since the volume of each roll is the same as the original recipe, it should work perfectly.

  10. CV

    I have made no knead and it is a glorious thing to see, but I always feel it is missing something in the taste. I finally dug out a old recipe I had for making french bread that I remember as being particularly good (not a no knead recipe). The old recipe called for sugar and that was the only difference between the two except for the kneading. Can I add sugar to the no knead recipe and have it turn out as great?

  11. Renee

    I don’t have parchment paper. Can I use wax paper? I’ve also seen some recipes that say you can use some olive oil to line the bowl before transferring and also in the dutch oven?

    • Jenny

      No. Do NOT use wax paper in a hot oven. It will melt onto the food and pan. You can try using a floured kitchen towel to transfer the dough into the pot, using it to lower the dough into the bare pot (no oil). Do not leave the towel in the pot, only use it as a means of lifting the dough.

  12. Lizzie

    Every time my children come my home they want to take a loaf of this bread to go home with.question please.can I put some spices in it while it raises,cimamon,nutmeg allspice etc.

  13. Betsy

    Is there a distinction I should be picking up between “aerating” and “sifting” flour? Because I’m confused, thinking these two excerpts from above contradict:
    1. My dough was too dry. …..

    You did not aerate your flour before measuring. Flour always settles in the bag or container and must be aerated before measuring; otherwise, you will be using too much flour. To aerate flour, using a large spoon or spatula, stir the flour around to incorporate some air.

    2. My dough was too runny. …..

    You sifted the flour before measuring, which would cause you to use less flour than required.

    I did note that in your introductory comments before the recipe, you noted, “Be sure to aerate your flour before measuring.” So is it “aerate (stir or lightly whisk”, measure, then sift through a mesh strainer?

    BTW, I do love your fb page and website!

    • Jenny

      I clarified my post. You should never sift flour before measuring unless specified in the recipe. There is no sifting in no knead bread recipes. No matter what you are baking, always aerate flour before measuring.

  14. Terry

    I am about to try this recipe. I have two potentially suitable pans: a 3 quart cast iron deep dish pan with lid, and an enameled 6 quart cast iron Dutch oven. The handle on the lid is supposed to be ovenproof, but the manufacturer’s website describes it as ovenproof up to 400 degrees Fahrenheit.
    My dilemma: try to do this at 400 instead of 450, risk melting the handle, or make a smaller loaf in the all-iron pan.
    Any advice?

    • Jenny

      I would use the enameled one assuming the pan itself is ovenproof to 450. What I have done is remove the handle from the lid and put the metal screw back in the hole, from the top down, so it blocks the hole so steam doesn’t escape. The screw head should be big enough not to go through the hole. If it’s too small, you can use any metal screw or nail with a big enough head to block the hole. I hope that makes sense. I did this until I bought a metal replacement handle.

      • PAM

        I have a dutch oven that instructs the same for the lid ( 400 degrees) I have wrapped the lid knob with a good layer of aluminum foil and have put in the oven with success.

  15. Eunice

    Hello Jenny,

    I’m totally new at baking and I’m trying to bake as healthy as possible. I already made your honey whole wheat bread twice and it wasn’t that bad. It was pretty good actually 🙂 My question is if I can make this no kneading bread with whole wheat bread.

    Thank you very much for your time.

    • Jenny

      Did you look at my other bread recipes? I have many other variations here.

  16. Scoutmaster Mike

    Jenny –

    I am wondering how you could bake this bread in a Dutch over over a campfire, given that the lid is removed for the final 15 minutes of baking. Ideas? I am going to try it at a camp out in the near future, just because it looks so easy and is remarkably different from what most people think of when they think of Dutch oven cooking (cobbler, cobbler, cobbler).

    • Southern Peachy

      The final ‘lidless’ 15 minutes is to get that crusty crispness. The bread should be cooked through by that point….
      No harm in trying

  17. Elvira Gallegos

    I made the “No Knead Bread” last night and it came out looking great! Check it out on my Instagram or Twitter at elviragallegos. Anyway…

    I wasn’t sure how to store it so that it wouldn’t get hard but, the inside would still be soft and, the crust would still be hard and crusty. Well, I stored it in a plastic freezer bag on the counter. The next day (today), the inside of the bread was nice and soft but, the outside lost some (a tad) of its crustiness. I cut a slice and buttered it up then I put it in the toaster oven and, it came out very good. Very crusty outside and soft on the inside.

    Is there a better way to store this bread?

  18. Dawn

    I thought I recognized your beautiful smiling face. Anyway just a note to let you know, following the directions and doing what you have said, made this a successful recipe!! Thank you!! Please,,,keep up the good work for all to enjoy!! Thank you Jenny…

  19. Mary Lou

    Hi Jenny I use to watch your show faithfully.
    Now you have me hooked on all of your recipes. I’ve made several of your No-Knead Breads and my family loves them. I can’t believe I’m making Bread never thought I could until You came along. Thank you so much.
    One question, do I have to bake the Dough the same day or can I leave it over night. If so in or out of the Refrigerator?
    Thanks again, Mary Lou

    • Alice

      you can just use cold water rather than hot and leave it over night to rise it makes an excellent breakfast food!

  20. Sarah❣️

    I have just finished the 1st few steps, it is now resting for 3 hours 😬😳😁
    I am doing one in my clay oven pot and one in my Dutch oven pot.
    Can’t wait to see. Will post pics when it is done. Thanks 😊
    Sarah

  21. Su

    Hi Jenny! Your bread recipe and video instructions are spot on!
    We purchased our first enamelled cast iron Dutch oven in November 2016 and I received two more for Christmas. (Yes, we have three sizes. Apologies for the boasting.)

    I want to say, thanks to you, I make bread or buns at least two times a week, have given loaves as gifts, no fails, only rave reviews. From soups to sandwiches, with cheese trays and as croutons… Your bread method is foolproof.

    For anyone interested in furthering the instructions, I’ve had success with incorporating up to one cup of rye flour or whole grains flour, added cracked black pepper, used the ‘roll and coat’ method (in a bowl) to affix sesame seeds.

  22. Mary

    I love this recipe and I made a great loaf of bread, but I have one question. How would you go about making a larger loaf? The loaf is quite small and I feel like my dutch oven can probably fit a loaf that’s 1.5 the size of this one or so. I can increase ingredients by 50%, but what would it do to the rest time and the cook time? Would love some guidance on the cook/rest times if you’ve tried making larger loaves and how big you can go in a 6 qt. dutch oven without ruining the bread.

    • Jenny

      I have never made a larger loaf but you could look through the recipe comments – someone may have doubled and written about it.

    • Mary Christine

      This is a wonderful way to make bread. My husband loves bread and just raves about it. I have made bread every day for the past week. I just got the book Artisan Bread in 5 minutes a day. Many recipes with multiple variations including larger sizes. I am just trying as we speak a 4 pound loaf in a Pullman bread pan. I want it to be more sandwich size pieces. This is a 4x4x 14 inch aluminum pan called a Pullman. It has a lid that slides on and off. It will force the bread into the shape of the pan…perfect for cutting sandwich size slices. You have to let it rest on the countertop for a longer period of time…I am going to wait 1.5 to 2 hours then I will bake it for a longer period of time….probably about 1 hour instead of 30 minutes. I will try to let you know how it all turns out. 🙂

  23. Dede

    Just purchased a new Enameled Dutch Oven. However according to the instructions it is only rated to 400 degrees. Should I go ahead and use it or do I need to return it and get one that is rated higher??
    Thanks!

  24. YM

    Fantastic!!! It was easy to make and my husband loved it!

  25. Rebekab

    Hi Jenny. Can you make this a sourdough recipe?

  26. Richard Haven

    Perhaps if you have the weight of the flour, it’s question or lack thereof would not matter.

    Cheers

  27. Amsille

    Can i use almond flour to make this bread

  28. Niko

    What if I want to double the recipe to make a larger loaf of the No Knead Bread?

    • Evelyn Jepson

      Greetings: Although you would like to speed things up, it is not advised to double a recipe, any recipe…My mother-in-law who is of Ukrainian background, tried this once, doubling a bread recipe. It was a disaster, and to this day, can’t see why I would have anything to do with yeast. I quite frankly, have no problem with it. Anytime you make something with yeast, she comes out with that story. She never tried it again. Bread formulas are precise, and although it takes a bit more time, I would stick with what the recipes says. Make one at a time.

  29. Jon Spencer

    My Crock Pot is not big enough for that large of a loaf of bread. If I were to half the receipt, would I reduce the cooking time?

  30. Rose

    Need to see a recipe. Do not hear videeo

  31. Gail

    Hi Jenny: I also have made this recipe many many times, in the beginning, until I really followed the directions to the “T” I missed a few times, but it was my fault for not following the recipe and also the weather changing in my Country. Our weather can turn very cold in minutes. However, now it comes out fantastic. The problem, I come from a huge huge family and they all want some!!!

    Question: How can I infuse Cheese. Can it be done?
    Enjoying you other recipes…Thank you kindly

  32. Gail

    Hi Jenny: I also have made this recipe many many times, in the beginning, until I really followed the directions to the “T” I missed a few times, but it was my fault for not following the recipe and also the weather changing in my Country. However, now it comes out fantastic. The problem, I come from a huge huge family and they all want some!!!

    Question: How can I infuse Cheese. Can it be done?
    Enjoying you other recipes…Thank you kindly

  33. Marla

    I used 100% organic whole wheat flour in a 4.5 Qt. Caphalon stockpot and it came out great. Instead of throwing away the parchment paper for the second half, I scrunched it up and kept it at the bottom of the pot and the bottom crust was perfect. It was really delicious! Have you ever tried this in a clay pot, (soaked or unsoaked)?

  34. Maria

    Hello Jenny! What do you use for steam? I have tried the pan of water on the bottom of oven and the spaying water every 5 min for steam. What is your method?

    Thank you!

    • Jenny

      I have never baked bread with creating steam in the oven but I am working on the method of using a small pan of hot water, which I will be posting soon. For a crusty bread you can’t beat the no knead bread, which bakes inside a Dutch oven and it creates steam inside the pot but for anyone without a Dutch oven, I will soon have a good alternative for making crusty bread.

  35. Jo-Ann Herlick

    Hi Jenny
    I just want to say that you are such an inspiration for cooking!
    I appreciate your video’s , you are so much fun and explain instructions well!!
    Thanks so much for sharing your expertise Jenny.
    Jo-Ann 🙂

  36. Peg

    The crust very hard to cut through! Soft inside! Good flavor! First attempt at making any kind of bread and found it easy! I let the bread cool on wire rack then wrapped in foil. Is the crust suppose to be hard? Any hints?
    Thanks

    • Rozzi

      Hi Peg,
      My crust was also a little too hard and the inside soft and delicious. So I’m thinking it’s the fact that I baked it 15 minutes uncovered. Next one I’ll bake for 10. It’s still an awesome bread.

  37. Barbara

    Is 1/4 teaspoon of yeast the correct amount?

    • Chris

      Seriously? Hundreds of people have made and loved this bread and you are questioning and expecting her to defend her recipe? Why not try it before you offend someone who posts recipes that actually work!!

    • Vanessa

      This is a different recipe, fastest no knead bread, not faster.

  38. Barbara

    Is 1/4 teaspoon of yeast the correct amount?

    • Su

      Hi Barbara. Yes, believe it or not, 1/4 tsp is all you need. You’ll be pleasantly surprised how far a wee bit will go with this artisanal method of making bread.

  39. john c.

    Dear Jenny,
    I made your bread recipe and it came out great. Only thing that i did diferent
    since i do not have an enameled pot, i baked it in a square alumined pan
    UNCOVERED..

    IT CAME OUT GREAT ( pardon my spelling i’m 86 years old)

  40. george retired in pa.

    Good evening, just curious i am planning on making this tomorrow and was wondering if you use a convection oven or not. Looks like the bread i was waiting for all my life. Thanks in advance!

    • Jenny

      With my recipes it’s never convection.

    • george retired in pa.

      Sorry I looked all the way near the bottom and found the answer. Never fan assisted. So glad i found your site.Thanks, and keep up the great work. Your work is very much appreciated. Great videos!!!

  41. Kilo

    Just tried your rye bread and it is delicious but the crust is too thin and soft and the bread inside quite moist. Any suggestions?

  42. Angela G.

    I did not mix the flour yeast and salt at the beginning…I just added the hot water and mixed it all at once! is that OK???

    • Jenny

      It should be okay, as long as the water was not hotter than 130F.

  43. Mike

    Your enthusiasm is very, very catchy. Watching your bread video gave me confidence to give the recipe a try. I was not disappointed. It turned out great!! It boosted my confidence level to try your other recipes. Thanks for your humor, it made me relax. So I could say, “I can do this.”

  44. Beth

    I made the bread – fantastic and so easy! How do people store it after taking the first slice? I know plastic will change the crust texture. Thanks!

    • Jenny

      I wrap mine in foil but the crust is still never the same as fresh. (and I agree – no plastic!)

    • Su

      Hi Beth. To maintain the crisp crust, chewy inner, we leave the loaf unwrapped, cut side down on a cutting board or plate. A loaf never lasts longer than two days around this house so I’m confident that not wrapping it is fine.

  45. ellie

    can I use gluten free flour on your bread recipe ,I cannot have gluten

    • Jenny

      All of my bread recipes need gluten but you can find gluten-free bread recipes on the internet.

  46. MICKEY AKA MICHELE

    DEAREST JENNY, I LEFT YOU A COMENT AND I HOPE YOU ANSWER
    ME!! I HAVE THAT NEW CHEFS COPPER POT THAT YOU CAN USE FOR EVERYTHING. DOES THE DOUGH, TAKE THE SIZE AND SHAPE OF WHAT YOU PLACE IT IN?? OH JENNY, I JUST OPENED THE BOX FOR MY NEW KITCHEN AID POT AND WHAT DO I FIND A SQUARE CASAROLE (mis-spelled). PLEASE JENNY ANSWER THESE QUESTIONS. I HAVE LUPUS AND MS. THE CAREGIVER THAT HELPS ME ALWAYS PLACES THINGS ALL OVER IN KITCHEN CABINETS AND I CAN NOT REACH IT. I AM THINKING OF TRYING THE CHEFS COPPER POT. IT IS SUPPOSE TO TAKE THE PLACE OF EVERY POT YOU HAVE IN THE KITCHEN. PLEASE ANSWER THIS.
    RESPECTFULLY
    MICHELE AKA MICKEY

  47. kim

    I love that you stand firmly behind every recipe and never settle for less than yummy. There are so many web sites out there with thousands of recipes on them and a sparse handful are ever practical or worth repeating. Since making your pierogi, I’ve been singing your praise. The no knead bread has become part of our every day life and none of us take it for granted. Please don’t ever compromise your standards. Thank you for sharing this aspect of your life with us and, although you are out there in public land, you’ve made a difference in our private lives at home in the kitchen and around the dinner table.. xoxo Keeping you in our prayers.

  48. Maria

    Jenny

    I’m trying your recipe for the first time and I forgot to by parchment paper
    can I use wax paper instead in my Dutch Oven

    • Jenny

      NO! Wax paper will melt onto your bread. It is not intended for the oven.

  49. Janet

    Jenny,

    My bread refuses to brown on top. It’s pale, with just a little color. I followed your recipe exactly. I haven’t cut into it yet, but I’m not worried about it being done. It sounds nice and done when tapped. Thanks.

  50. K

    Hi
    When de oven reaches 450 degrees I put the dough in the oven , the oven should turn of ?

    • Jenny

      No, you do not turn the oven off. You bake the bread at 450 the whole time.

  51. Goldie

    Hi,
    I made this bread and my parchment paper stuck terribly to the bread!!! Any ideas what I may have done wrong?!?! Thank you!!!

    Goldie

    • Jenny

      It’s probably inferior parchment. I use Reynolds brand and it never sticks to anything.

  52. Ty Kelsey

    Jenny, my wife is a type 1 diabetic and needs a breakdown of carbs to know what she might need for insulin. do you have a chart for that? If so please e-mail it to me. Incidentally, I used half ground flax and half bread flour instead of the 1/4 cup of just flour.

    • Jenny

      Sorry, I do not have this information.

      • MICKEY AKA MICHELE

        HAPPY HOLIDAYS TO YOU JENNY!!:):) JENNY MY DOUGH IS NOT DONE SITTING ON THE COUNTER AND YET I CAN SEE THE BUBBLES. YES IT IS FUN TO ACCOMPLISH SOMETHING LIKE THIS. I JUST WISH I HAD A DUTCH OVEN. SOCIAL SECURITY DOES NOT GIVE ENOUGH MONEY SO, I WILL BE SAVING EVERY PENNY NOW FOR A DUTCH OVEN.I AM EXCITED BECAUSE I AM MAKING THE ROLLS. I WOULD LIKE TO BRUSH THEM WITH COLD PRESSED OLIVE OIL WITH THE BRUSH AND THAN ADD THE SEEDS OF CHOICE. WOW, I THINK I AM GOING TO BE A BREAD MAKER, AFTER ALL. ((((HUGS))))))))))
        YOU DO NOT KNOW ABOUT LUPUS, OR MS. BUT YOUR LIFE IS NOT YOUR OWN. THEY CAN NOT CONTROL IT BUT, IT IS EASY TO DX NOW.
        WHEN IN PAIN, INSTEAD OF NARCOTICS I BAKE (NEW THERAPY).
        I WAS STUDYING TO BE AN ATTORNEY AND HAD ONE YEAR TO GO AND MY MOTHER CAME DOWN WITH ALZHEIMERS AND I HAD TO STOP SCHOOL. MY MOTHER RECENTLY DIED AND I HAVE NO FAMILY BUT, I DO THESE THINGS TO MAKE MYSELF BUSY AND FUN STUFF.
        THIS IS REALLY FUN!!!!!!!! THANKS SO MUCH FOR YOUR TALENT AS A TEACHER.
        RESPECTFULLY
        MICKEY AKA MICHELE

  53. Reen

    Jenny,

    My kitchen is so small there is no room for a range with oven. I use a toaster oven, microwave, an air fryer, and an induction cooktop (NuWave) for all my cooking. My toaster oven does have a top heat of 450 but it is not large enough for any of the dutch ovens I found online. (lower shelf to just below top element is 5 inches) A dutch oven will work with the induction cooktop, but the bottom would probably get too hot and I would not get the benefit of the hot oven air when the lid comes off. Do you have any suggestions?

    • Jenny

      I wish I did but I have nothing to suggest, except you may be able to try the no knead crusty rolls.

  54. Edita

    Hi
    Ur recipe looks wonderfull.
    Just not sure how much measure is cup on ml or -gramms.
    Here we got 1 cup 250 ml
    Is it same? Thank you

  55. Jim

    I really love what you do and need help on your bread reipe please. I have a bread machine and looking for bread mix that would work in the bread machine can you please help.
    Respectfully, jim

  56. Diane G

    Hi Jenny – I love your recipes and videos – so refreshing and no-fail-good!

    My question is this – I have successfully made my first loaf of no-knead bread and I would love to know if you have any tips about adding other ingredients such as cheese, sun dried tomatoes, olives, roasted garlic, etc. I would love to start playing with some of these flavors!

    I would like to offer a tip to your Canadian fans – I discovered many years ago that flour is milled differently here in Canada so it is wise, when using recipes from the States to cut back on the flour by at least a quarter of a cup. You can always add more but I ruined many a pasta and bread recipe before I learned of this. Hope it helps!

    Many thanks and keep up the great work! I will be posting a picture of my bread and will share you on Facebook!

    Regards,
    Diane G
    Vancouver, BC

    • Jenny

      I have only made the versions of no knead bread that are posted but if you check the comments under the recipe you may find some ideas.

  57. Geraldine

    Hi Jenny! I love your bread recipies. My question is tis…if using active dry yeast, do I add it to the milk at 110 deg and let it sit for 5 minutes before adding it to the flour etc??? I am asking this for your whole wheat bread recipe. I tried adding it directly to the flour, then adding the milk at 110 deg and the dough didn’t rise. I did fluff the flour before and also made sure all was at room temp. The yeast is new and I tested it before hand. Thanks

    • Jenny

      I suggest staying with the recipe. It’s possible your milk lost a bit of heat before adding it. The temperature can be up to 120 deg with active dry yeast. I suggest heating it to 120 and try again.

    • Dave S

      Geraldine
      I read that you have had trouble using Jenny’s recipe with active dry yeast. I have found that you have to activate the active dry yeast with 1/4 cup liquid before including in a recipe. Instant yeast needs no pre-activation to work well. Just add to the dry ingredients.
      Hope this helps

  58. Leslie

    Jenny, the recipe is great! Success the 1st time, however when I went to slice it, got down to the bottom, and it was rock hard (again, just at the bottom crust. I use a heave Dutch oven. Did not vary the recipe at all. I’m going to try to lower the temp, and put the oven rack up a bit higher, do you think that will help?

    • Kilo

      My bottom crust was practically burned, new I have two pieces of foil on the bottom of my dutch oven and that took care of it.

  59. Catherine

    Jenny thank for sharing the cabbage roll i had done it all my friend and family love it.

    Thank

    How do i attach the cabbage roll photo to show u

  60. ninette

    can the easy pan pizza be cooked on stove top since I dont have an oven please respond as I want to try this pizza. Tks

    • Jenny

      Please look through the comments below the pan pizza recipe as I believe this was addressed there.

  61. Marlene

    Hi Jenny,
    Made the no knead bread and it’s very good. Without putting it in the refrigerator how long can it stay out before it go’s bad?

  62. aladin

    Can i double the quantity? it takes same time coocking?

    • Jenny

      I have never doubled the recipe. You could look through the comments under the recipe to see if anyone else has.

  63. Suraiya

    I used your recipe once after trying the longer method. Both the times they were really good. Yours is more interesting as it takes much shorter tiMe. I am baking one now adding dill with it. I took it out after 30 minutesofbaking and it looked verycourful. Now it is being baked uncovered and without parchment paper. It is out now. My son in law loves it and I am baking it for him. Will send you the picture. Look forward to your new recipes.

  64. DENI

    Can you put the bread in a clay pot without parchment paper and put it in the oven without heating it first?

    • Magart

      I always use parchment. Have never tried with a cold oven.

    • Mary

      I used a clay pot for my first time with Jenny’s recipe. The base and top must be soaked in water before use, which I did for over an hour before placing into the cold oven for pre-heating. I placed two cups of water into the clay pot during preheating. When I was ready to place the bread, I drained out the water. Other than this detail, I followed Jenny’s directions exactly. I’m really pleased with the beautiful look and fragrance of this loaf; it’s cooling now and I can hardly wait to taste it. Thank you Jenny for the confidence you gave me with the easy, firm instructions!

  65. MARIANGELES

    LOVED YOUR VIDEO! BREAD LOOKS GREAT OUTSIDE AND YUMMY INSIDE!
    I WONDER IF THIS COULD B DONE W/ GLUTEN FREE FLOURS.

    I CAN’T TOLERATE WHEAT ESPECIALLY WHITE PROCESSED GMO FLOUR. I’M OK WHEN IT’S SPROUTED WHEAT.

    IF YOU DON’T HAVE TIME TO ANSWER I CAN UNDERSTAND, DON’T WORRY.
    BLESSINGS TO YOU!

    • Jenny

      Yeast breads generally need gluten but you could look for gluten-free no knead bread recipes online and see if there is a way.

  66. eva

    Jenny,
    you’re amazing!!

  67. Nancy

    My first loaf is in the 3 hour time..which I followed to the letter.

    My question is can I leave the salt out of the recipe ?

    Salt is my enemy!

    • Jenny

      You can but it won’t taste very good.

      • Polopoly

        Yes, you can, but it will be very bland to most people’s tastes (it may be ok for you if you don’t typically add salt to your cooking)
        Try adding some dried herbs / spices to boost the flavor.

  68. Lawrie, Johannesburg, South Africa

    Seek and ye shall find! Just came across your metric conversion chart.This answers queries in my previous (about 5 minutes ago) comment.
    Lawrie.

  69. Lawrie, Johannesburg, South Africa

    Like your site very much. Clear and concise directions. The video was well done. Your photographs get my mouth watering. Want to try this bread for Bible study Wednesday night because it seems so simple. Please could you give the weight of the flour (in ounces or grams) so I don’t have to worry about aerating etc. I am an aspiring baker with almost no experience. Baked one bread long ago which was a total flop. Really want to get this one right. Are your cup liquid volumes 250ml or 230ml?
    Thank you.
    Lawrie

  70. Sandy

    Hi Jenny,
    Do you think it would be okay to bake this bread at 425 degrees for a longer time (maybe 45 minutes)? Thanks!

    • Jenny

      This recipe depends on a very hot Dutch oven to create steam but I guess you could try. I suggest you preheat it to 450 and then reduce it to 425 when the dough goes in, and I would also check it at 30 minutes. Please let us know how it turns out.

  71. robin

    I don’t have a Dutch oven or lid for the oven that can be used at that high temperature. is there any other way? i’m new to your site and I like what I see!

    • Jenny

      Please look under “Questions.”

    • Jenny

      Did you read these No Knead Bread questions?

    • Brad S

      I saw on a web site where they used a “poor mans dutch oven”, where they put the dough in a metal bread pan & inverted another bread pan on top, used a couple of metal clips (like the ones sold at stationary stores like Staples) to hold the two pans together.
      I made my 1st loaf of bread a couple of days ago using that method with a couple 9X5 inch bread pans & it came out great, soft on the inside with a nice crunchy crust on the outside, & coated with sesame seeds. YUMMY!

      If you don’t have the bread pans what might be worth a try is an oven safe skillet with a large oven safe bowl inverted on top to hold the steam in.

  72. Karla

    I tried the no need biscuits and mine turned out heavy and doughy. Should I add more yeast and maybe cook longer?
    Thanks
    Karla

    • Jenny

      More yeast or cooking longer is not the answer. Be sure to read this section (http://www.jennycancook.com/no-knead-bread-questions/) and then if you follow the recipe exactly it will turn out. If you tell me what kind of flour and yeast you used, how you measured each one and the temperature of the water, I may be able to help.

  73. Ursula Ellsworth

    Can I use this recipe to make a rye bread ? And if so , are the measurements the same ?

    • Jenny

      I posted my no knead rye bread recipe here in the Breads category.

  74. PERRY

    Hi Jenny.I’ve tried your no knead recipe quite a few times,and the bread ALWAYS turns out dense…No matter if i spray water over it to achieve brown crust,it’s never airy with lots of holes inside like yours …I even added more yeast to make it puff out more but the result is the same…-What am i doing wrong?By the way-i bake it in a toaster oven,and had no failures baking other types of bread in it.Thank you very much for your assistance.Perry.

    • Jenny

      Did you look at the “Baking Problems” category in my blog? You may find the answer there. I don’t think you can fit a Dutch oven into a toaster oven. Are you using a Dutch oven or other covered pot for the no knead bread?

  75. Janet

    Hi Jenny,
    I found your site from watching your video on making the faster artisan bread. Very nice video, and I like the shorter time for the bread.
    I like the way you do your set up…..wonder where you find the colored spatulas, bowls, etc?
    I’m not a follower of the carb fad…..I believe in using whole grains [or part at least] in my breads…..to me, the carb fad confuses some people into thinking even whole grains are bad [yes there are those who truly have a need to stay away from gluten because of years of refined food eating, damage can be done to a person’s digestive system].
    Will be trying your lovely bread recipe, the rolls, also the flour tortillas soon, though will exchange all or part flour for whole grain flour 🙂

    Thank you, Janet

    • Jenny

      About my colored utensils, please look under “Questions.” And you’ll find several variations of my no knead bread, including whole grain, on this site.

  76. Charmaine Tanti

    Dear Jenny,

    I’d like to try out your NO KNEAD BREAD RECIPE. Can I use spelt flour for my dough? If so, which is the best spelt flour to use: white or wholemeal. Can you please give me the recipe in grams instead of cups?

    I hope to hear from you soon.

    With many thanks and best regards,
    Charmaine Tanti

    • Jenny

      I have no experience with spelt flour but look through the comments as I think someone mentioned it. Also, I have a metric conversion chart there in my blog so that may be helpful.

  77. ada

    hi my dear love your receipes this receipe is the best bread I have ever tasted I make herb etc bread but this is wonderful I as well love my bread lol my ? is the bread is great is there any way to get a softer crust my family says its great but crust is to hard for them was wondering if I put egg wash on top would that help make it softer..thanks in advance…

  78. Betty

    Do you know or have you tried using gluten free flours? And if so,which would you reommend?

    • Jenny

      Sorry, I have no experience with gluten free flour.

  79. Andy the retired engineer

    I was not sure about using my small cast iron dutch oven with pyrex cover at this temperature. Instead, I used my cast iron skillet and halfway through at 15 minutes, I cover the bread with with aluminum foil. It came out great.

    • Janet

      Great idea Andy, thank you for posting. I have a smaller cast iron pot with lid, but was wishing it was bigger so I could bake a larger loaf. Will give your method a go.
      Janet

  80. Dee

    This bread is so easy and good. How can I make it have a more BUTTERY taste???

    • Jenny

      I’m sorry I don’t know.

    • Janet

      Dee,
      I’d replace part of the hot water with hot melted butter and see what happens……maybe 4 T. melted butter + 1 and 1/4 c. hot water??
      Janet

  81. Kay

    Loved the technique . 122 degrees still too damp. Why? Bread baker. Kay B

  82. Paul

    I prefer to measure my flour by weight as I find it more accurate. Do you ever do this? What would you suggest the weight of a cup of flour to be. There are standard weights available on the Internet as well as at King Arthur Flour, but I would like to keep the recipe as close to yours as possible.
    These no-knead bread and roll recipes of yours are fantastic, thanks very much!!!

    Paul

    • Jenny

      Weighing flour is more accurate but I’m old school and it seems to work for most people.

  83. Therry UK fan

    Hi thanks for your ‘No Knead Bread’ recipe – Just fantastic!!

    Although new to baking I have tried and persisted with a many different recipes, some from famous chiefs / bakers, often spending hours achieving very little and getting frustrated to the point of giving up!!

    Then I found your Youtube instructions – Wowza!
    My wife now thinks – Yes “I’m the best thing since No Knead Bread”

    I quickly mix late Friday evening and leave over night. Saturday morning I use 2 thirds your method and take 1 third unfolded, just flattened, stretched to ¼ inch then roughly shaped (flat oval) leaving to rest for 30 mins then cooked on a tray till golden brown this will give you a bread similar to Ciabatta which you can cut, add toppings to make a lovely Bruschetta for a starter or light lunch – two types of bread for the weekend from the same dough.

    Big thanks you Jenny

    Wisdom – “Baseballs are meant to be hit not collected” – Roberto Sultan, Bobcats73

  84. Kay

    Hi Jenny, I just discovered your website and I love it. I wanted to make the no knead buns, but I did change the recipe trying to accommodate my husband and my need to decrease carbs. Here’s what I did. Try not to laugh too hard.
    I used 1 3/4 C of whole wheat & 3/4 C of coconut flour to cut the gluten and the carbs. It was not as sticky even thought I added more hot water that stated and after leaving for 3 hours, the dough was not loose and sticky, but more solid. Well, one problem may have been that when I was following the video, I thought it said 1/2 tsp of yeast, so I had put twice as much as needed. So, I just doubled the whole recipe. After baking it didn’t really cook well; the outside was hard, not crunching and the inside was not fully cooked and didn’t appear that it would cook even if I kept cooking it. So, into the trash they will go. I’m not giving up, and next time, I will not change the recipe. I’ll just try your’s. I’m looking forward to just having some great homemade crunchy crust bread. However, do you have any suggestions about cutting carbs or using, whole wheat flour or alternate flours? Thanks for your time!
    Kay

    • Pat

      Jenny states in the no-knead bread video that she also makes it will whole-wheat flour.

  85. Cathy H

    I cooked mine in a black cast-iron skillet with no lid at 450° for 35 minutes then perceived it to Cool 15 to 20 came out perfect the best I’ve ever made

    • Jenny

      Good to know, thank you.

      • Rebecca

        This is the way i want to try but not sure if it will come out as suppose too if i don’t use the parchment paper. Does it matter if we use parchment paper or not Jenny?

        • Jenny

          You need something to lift the dough into the pot. You can try a floured towel but I find that it sticks.

    • Rebecca

      I want to try this way. What size cast iron did you use and did you use parchment paper as well?

  86. Joanne

    I LOVE the 4 ingredient bread. I have made this a few times and wondering about alternative recipes to change it up. I would li,e to make whole wheat, add different flavor ingredients. I am not sure if I have to change the original ingredient amounts. Thank you.

  87. Juliet

    Found your recipe today and made the bread.. Came out great. Thanks.

  88. sympathy

    Hi jenny, ihave acastiron dutchoven can i use it for baking the bread? will appreciate an answer soon . thanks.

    • Jenny

      My cast iron is enameled and is white inside so I’m not sure if being black would burn the bread. Please look at this post (http://www.jennycancook.com/no-knead-bread-questions/) and also look on the internet to see if anyone has used cast iron. There are many recipes for no knead bread besides mine. Good luck.
      p.s. There is no harm in trying anyway…

      • Jeanie Q

        I used a Lodge black cast iron dutch oven and the bread came out wonderful. Thanks Jenny.

      • Antonia

        I have made this recipe using black cast iron dutch oven, and just recently tried a very very old aluminum dutch that I had retrieved from my great grandparents house about 40 years ago. (After thoroughly cleaning and polishing the aluminum first.) As far as I’m concerned it is impossible to make this recipe fail. This is the only bread we eat now.

  89. Cheryl

    I made the bread today Jenny and it turned out fantastic! I ve never had success with any dough until I came across your easy recipe! many Tks!

  90. Mr. Phil

    Hey! Everybody! Listen to what Jenny says about measuring flour. It fixed 90% of my baking issues. This bread is fabulous. I don’t have a Dutch oven, so the first time I used my crock pot liner and covered it with aluminum foil. The next time, I used some really neat handmade clay covered casserole “pots” I bought close to where I live in Central Mexico.

  91. Reni

    Love the fast no knead bread. Have you made it with sourdough starter also? If yes, how much starter did you use?
    Thanks!
    Reni

    • Jenny

      I have never used sourdough starter.

      • Reni

        Thanks. I love sourdough bread. I’ll add a 1/4 cup to your recipe and see what it’ll do. Will let you know.
        Reni

  92. Jeanie Q

    I loved the video. I’ve been using a pizza stone with and without parchment paper. The bottom doesn’t get brown at all. The bread is delicious but the bottom of the bread looks ugly. I remove the bread from the stone immediately and put on a rack. Do you have any idea what am I doing wrong? Thank you for the video.

    • Jenny

      You would have to preheat the stone for as long as one preheats the dutch oven. If the stone is hot enough, the bottom will brown.

  93. Marianne

    Most brands of flour will produce successful results, but there will be subtle differences. The age of the flour also makes a difference. It has a shelf life and some (wheat and rye) should be kept in the freezer so they won’t get rancid. I wish more recipes would give measurements in weights rather than cups. Baking is a science and measuring by weight gives more consistent, accurate results.

  94. Carmine

    Just made the bread today 100% better then I can get at my local supermarket. If I roast some garlic can I bake it with the bread.

    • Sarah Gregg

      Carmine I have added all kinds of different things to this bread ! Our favorite is the garlic cheese. I add roasted garlic and shredded sharp cheddar and it is AWESOME ! I have added cinnamon and brown sugar to it, I add that when I turn it out of the bowl to shape it into a ball, just add it to the flat bread and roll the bread up into a ball and it rolls the brown sugar and cinnamon up , and bake as called for. I have added chopped pepperoni and shredded mozzarella, my personal favorite is the Rosemary and Cracked Black Pepper or the Cheddar and chopped Jalapeno !!! Use your imagination, it has worked for me and I have no problems with it at all !

      • Sarah Gregg

        Ohhhh and try Apple and Cinnamon ! Dice the apple small ! Add cinnamon to your flour and mix as usual. Or use Apple Pie Spice, it’s awesome as well !!!

        • Mike

          For an onion bread you can use the dried onion flakes. Add them to the flour before adding the water. A little extra water also helps.

  95. Penny

    Hello from the UK – I love your website and videos.
    Would you please confirm that 450 degrees fahrenheit oven temperature is for a non fan-assisted oven. I need to work out the conversion temperature so I can try making the no-knead bread and rolls.

  96. Galo

    Dear Jenny,

    Kind regards from Guayaquil-Ecuador….very nice site and good recipes. My question about this particular one. Supposedly the salt and the hot water will kiss the yeast right? Why use hot water and not just lukewarm? and the salt has to go away from the yeast not on top of it.

    Thanks a lot..you are very cute

    Galo.

    • Jenny

      That used to be the case years ago but yeast today is much better quality and more sturdy than years ago. Hot water does not kill yeast, as you can see in my videos. The directions on a package of regular dry active yeast calls for liquid at 110 degrees and for instant yeast it calls for 120 to 130 degrees Fahrenheit, which is an average hot tap water. Boiling water (212°F), however, is not advised. I suggest you try a recipe and see for yourself that hot water (up to 130°F) and salt have no negative effect on the yeast.

  97. GIOVANNI

    I MADE THIS BREAD & IT WAS JUST FANTASTIC,, WHAT ADJUSTMENTS TO MAKE A LARGE LOAF?

    • Jenny

      I’m sorry, I don’t know. You could look around the internet as there are a lot of no knead bread recipes.

    • brian

      multiply easch amount by the larger amount you want like 1.5 or 1.75 or 2

  98. Susan

    When you make your pie crusts, it always seem so easy and I can’t figure out why mine is so dry that I have to use significant force to just roll it into a ball. You seem to be able to gently roll it into a ball and then roll it out without using all your muscle power. What am I doing wrong? I have followed the directions exactly as posted.

    • Jenny

      It could be from not aerating the flour: http://www.jennycancook.com/flour-basics/

      • William

        I did not aerate my flour also I taped it so now my dough is dry what do I do.

        • Jenny

          Please clarify “taped” it.

          • William

            I taped the cup I had the flour in so it was not aerated.(⌒-⌒; )

          • Jenny

            Oh, you tapped the cup. If you’re just starting, just add some more water. I’m not sure how far along you are.

          • William

            I am on the 3 hour waiting time.

          • Jenny

            This is a very forgiving dough. I suggest you let it rest for the 3 hours and bake as directed, even if it doesn’t look right. There’s a good chance you will still get a pretty good loaf. Please let me know how it turned out.

          • William

            Ok thanks.ヾ(@⌒ー⌒@)ノ

Leave a Comment

My FAQs answer many question. I am not always able to answer questions.