Questions 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. To see a short video on how to aerate flour, click here.
- 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 or used whole wheat flour.
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 should only aerate your flour before measuring. (see my Flour Basics on how to aerate flour)
- 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.
I don’t have a Dutch oven.
I have only made this bread in an enameled cast iron Dutch oven (Le Creuset) but other people have commented that they had success using:
- a glass pyrex dish with a lid
- a stainless steel pot with a lid
- a stainless steel pot with foil on top and the original pot lid over the the foil
- a clay baker
- a springform pan with an aluminum foil top
- 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
- a roasting pan with a tightly sealed foil heavy duty top
- a heavy soup pot with a lid
- a corning dish with a glass lid
- a Romertopf clay pot
- a crock pot bowl with a lid
- two nonstick bread pans, no parchment paper – put the dough in one of the bread pans, flip the other pan upside down over the first pan and put binder clips on the two ends to hold the pans together.
- an oven-safe stoneware insert (removed from a slow cooker) with a cookie sheet over it as a lid.
- a cast iron skillet and foil as a lid
- 2 1/2 quart corning ware casserole.
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 No Knead Ciabatta Bread or No Dutch Oven Bread – they both bake on a pan, no Dutch oven needed. Click here for the recipes.
My parchment paper stuck.
- 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 parchment paper.
- You can make no knead bread without parchment paper. Parchment is the easiest way to lift the dough and place it into the hot pot.
- Another way is to place the dough directly into the (ungreased) hot pot. You have to be careful because the pot is very hot.
- Some recipes use a floured towel to rest the dough and you would use the towel to transfer the dough into the pot, letting it roll off the towel in to the hot pot. For me, the dough usually stuck to the towel, even though it’s floured, so I switched to parchment paper.
Can I add extras to the dough and when should I add them?
- You can add a lot of extras to your dough at the very beginning when you first mix it up.
- I have added nuts, raisins, sugar, caraway seeds, 10-grain cereal, oats, and olives. You can see all my variations in the Breads category.
- Other commenters say they have added: cheese, rosemary, Italian herbs, crushed garlic, garlic powder, blueberries, cranberries, honey, cinnamon, molasses, jalapeno peppers, olive oil, sun dried tomatoes, maple sugar, and “Everything But The Bagel.”
Can I double the recipe?
A helpful woman named Marion says yes. “I doubled everything, flour, yeast, salt and water. Used 5 quart Dutch oven. It was a little tricky getting the folded dough into the paper basket but otherwise smooth sailing! I’ve seen this question up here many times and no one has answered it, so that made me think it might be a no-go but actually it’s great.” (Thank you, Marion)
I live at a high altitude. Any changes needed?
Several people have commented that they live at high altitudes (from 4,500 to 8,400 feet) and made no changes to the recipe, and their bread turned out very well.
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. 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 see a short video on how to aerate flour, click here.
- After aerating, be sure to use a flat-topped dry measuring cup. 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. Sources vary but in my kitchen, a cup of flour weighs between 4 1/2 and 5 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.
Can I make it with Sourdough Starter?
- I’m sorry I have no experience with sourdough starter but there are many comments from those who have used 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 but boiling water will. 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)
What size Dutch oven do I need?
- The ideal size of Dutch oven for no knead bread is 5 or 5 1/2 quart. I make mine in a 5 1/2 quart enameled Dutch oven but I have also made it in a Dutch oven that measures 3 1/2 quarts.
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.
I’ve made several loaves during the last couple of years and I love it. So easy and tasty. However I always find the crust too hard. Any solutions? I would appreciate any suggestions.
Hello, this recipe looks amazing. I was wondering about the oven temperature. I have a Le Creuset dutch oven that is recommended for maximum 375 degrees F. Can this recipe be modified so that I can bake it at 350 or 375 degrees? Thank you from a beginner baker!
Expecting a crown for Easter. I would like to double the recipe – after researching this site, I found that people have doubled the recipe successfully. However, they did not say how longed they baked it – Is it the same – 30 min. then 15 uncovered, or do I cook it longer? Also should I rise it an hour longer? Thanks if anyone can answer.
Can this bread be baked in an air fryer?
I am at high altitude do I need to make any adjustments to the recipe??
Thanks, attempting my first time and the dough doesn’t look quite right as it was in your video
She answered that – hence “PLEASE SEE MY FAQs IF YOU HAVE “QUESTIONS!
can I use rice flour?
No. This recipe needs gluten.
I’m here at the market and remembered your yummy looking bread and decided to try it. Oh No, I’ll have to wait and watch the entire video again to get ingredients and instructions. I tried finding a link where it would be written but either my eyes can’t see or there is nothing to see. If it isn’t written anywhere I hope you’ll consider doing so for folks like me. You see, I’m alone with poor health and disabilities which makes most all I do without planning but done on the sudden moments my body allows me such freedom. I am so hoping to try the recipe; you had me at CRUNCH😍YUM😋 It will be my first when I do!
It looks like you were searching in the FAQ section. All my recipes are available and printable in the Recipes category. Here is the No Knead Bread: https://www.jennycancook.com/recipes/faster-no-knead-bread/
I have a question, please. Does the 2 hour bread bake up to be the same size as the No Knead Bread? Do you taste any difference?
My bread seems crumbly what am I doing wrong?
My no knead bread looked great but when I cut into it the inside was very dense not airy with pockets of holes. Also, I didn’t feel my dough was sticky enough as soon in your video. What do you think I did wrong. Could a drier dough lead to densness or has that got nothing to do with that problem. Any help is appreciated. Thanks!
Please see the FAQs.
Delicious bread! Only problem I have, is, the texture. I followed everything to a T, but the ‘inside’ was ‘very moist’. As I sliced, after 30 min of cooling it, the shape got flatter and got disfigured. I am hoping it won’t happen next time. What can I do to improve this problem.
I love this bread! How many calories in a slice?
I just made this and it looks lovely. I haven’t cut it yet. It came out a bit small. I think next time I’ll increase everything by 50 percent. Thank you for your expertise. Happy New Year 🎉
Please speak about cooking with a convection oven. It is never mentioned anywhere; not in cooking shows not in recipe books.
Should I use convection or the conventional setting?
Since the bread is in a covered pot, there is no advantage to setting your oven to “convection”.
I have 16 loaves of bread I need to make and wonder if there is a time limit for how long it’s ok to proof the dough for?
I’ve made double recipe, baked 1/2 and kept the other 1/2 refrigerated for 3 days before. My refrigerator is set at 36°F. I oiled the gallon sized ziplock bag first and removed extra air from the bag before sealing it, The flavor was great and the artisan holes in the crumb were bigger, like a traditional biga starter for ciabatta, but easier. You should leave extra final rise time out of the refrigerator before baking. Also, be cautious of over-proofing and don’t slash it, or it can collapse in the oven. I tried one at 5 days, but it would only make excellent flat bread or pizza. Failing all else, I could have used it like a sourdough starter.
I absolutely love this recipe!!! I have 16 loaves of bread I need to make and wonder if there is a time limit for how long it’s ok to proof the dough for?
Are the last 10 minutes of baking (uncovered) just for the purpose of the crustier crust? If I like the soft crust after the original 30 mins (covered), does it still need to bake an additional 10 minutes, or can I call it done?
I have done both. You really dont need the extra time if you dont want the browner more crispy outside
In the video for no knead bread, you say that it’s ok to use whole wheat flour. After mixing all the ingredients together, the dough looks dry. In the past, when I followed the recipe using all-purpose flour, the dough was very moist, just like in your video and the bread always tasted great. I noticed that one of your explanations for too dry dough, was the use of whole wheat flour. I am not sure if I should add more water to moisten it up.
I have since posted my best version for whole wheat no knead bread: https://www.jennycancook.com/recipes/whole-wheat-no-knead-bread/
hi, forgot, and it was mentioned? how long keep empty pot in oven.
35 minutes while your oven heats to 450 degrees
I’ve been enjoying making this bread this past week. Today’s turned out even better imo… cuz I was in a hurry and forgot to take the lid off for the last 15 minutes. I kind of like it softer and easier to cut 🙂 I also put a heaping tsp of honey in the hot water before mixing and I like the idea of having it in there too.
I use your no knead bread recipe half whole wheat and half bread flour and add dried fruit, nuts, and seeds and I love it and do not tire of it.
Although I do not have celiac disease einkorn flour allows better absorption bythe gut without allergies or developing diabetes. It doesn’t have the 7 gm protein of whole wheat but I am interested in better bowel absorption of food without the inflammation of modern wheat. Have you tried a no knead Einkorn all purpose flour since there is no benefit protein wise with whole grain einkorn. Specifially with nuts, seeds, ang fruits?
Love your channel!! Just wanted to know if I could cook think a stove top or camp stove in case of power outage. Thank you!!
I’m sorry….darn “auto correct”!
I wanted to ask if this bread could be baked in a dutch oven on top of a camp stove in case I lose electricity. Thank you.
I didn’t try making this bread over a fire, but I did a corn bread mix!
Tricky, but if you have a concave lid, it’s best then you can put hot coals on top and under to keep a more even heat. I’m always cooking over a wood fire and experimenting things all the time.
YES! I used this specific recipe and did mine in a campfire. This recipe is AWESOME! Mine turned out great. I suggest you use parchment paper like Jenny. It does two things: prevent sticking and it makes it easy to lift out of the HOT dutch oven when done. Be sure to use a steamer or canning rack on the bottom of your dutch oven to prevent burning the bottom of your bread. I use a steamer that I unscrewed the center lift handle off, and once I used a bunch of metal knives (a layer of flatish rocks would do btw) because I forgot the rack(both worked). Also, place your dutch oven on a few rocks above the coals, it helps with more even heat. https://www.youtube.com/watch?v=Gm5E5_KALb4
Jenny, I just love your 2 hour no knead bread! I live at 8500 ft and have always been terrified to try bread. So I spent a week at sea level and baked your recipe 3 times, all came out great. I now had a feel for what the consistency of the dough should be. One problem at this altitude (8500) is the flour tends to dry out, leaving the dough too dry. So upon trying it at home, I added additional water a tablespoon at a time until the dough felt the right consistency. At home, it is usually a total of 1 and 2/3 cups water, but some days it is less depending upon how arid the air is. I have also reduced the amount of yeast to 1 and 1/2 teaspoons and increased the salt (rounded instead of level). So – in keeping with other bread recipes I researched, more water, less yeast, more salt. Of course it will be different depending on your altitude, but I am now consistently making delicious bread at home. Thank you for your recipe!
PS. Regarding the salt, more salt retards the effect of the yeast, which is what you want at high altitudes. This is from the King Arthur website: “In the presence of salt, the yeast releases some of its water to the salt by osmosis, and this in turn slows the yeast’s fermentation or reproductive activities.”
First off, I LOVE your recipe. My dad was a chef growing up but not necessarily a baker and the recipes he’s shared have always been the LONG way to make bread. All good, but too much work. I tried your 4 hour recipe first and love it. It came out the consistency yours did in the video. My next 7 tries were all too dry so I was thinking I didn’t aerate enough. I just added water until it was the right consistency and they all turned out great. I tried this recipe and the same thing happened so I did some research. I live up in the mountains and our humidity swings a lot! What I’ve found is that one day the measurements work great and another they don’t. My message to all the other folks struggling is “don’t sweat the small stuff!”. If it’s a little too dry, add a bit of water. If’s it’s too wet, add a little more flour. Go for consistency more than exact measures and everything works just great! Thanks for an amazing recipe, Jenny!
This is great advice – thank you for sharing it.
I have made your bread so many times. Every time it turns out delicious and thank you for posting double the recipe. Absolutely love your energy and your positivity made me try to bake bread for the 1st time in my life!
Have had much success making this and rave reviews. If I want to use 10-grain cereal, as Jennie suggests, do I reduce the amount of flour correspondingly? Thanks!
Please could you tell me this answer. In your No Knead Bread it says cover in plastic and leave 10 to 12 hours or more. What is the maximum time that would work???
Thank you.
Carol
I would be using a Romertopf oven…should I soak it before putting in and cooking the bread?
Yes, you should always soak your Romertopf clay pot. Initially soak it for 30 minutes, then clean thoroughly with hot water and a stiff brush to remove any clay dust left from the manufacturing of the pot. After that, you need to soak it for 10-15 minutes prior to any use. Also always put it in a cold oven then preheat to the correct temperature for the bread you’re baking. This presoaking provides the steam necessary to give your bread the crispy crust found in artisan breads and made so long ago in artisanal bakeries. Remove the lid for the last minutes (10-30 minutes) of baking to brown the top. I put my dough in a hot clay pot using the parchment paper “sling”, which makes it easier to remove when done as well. I find putting the dough into the cold pot during the preheating part causes more room for error in baking time.
Hi Jenny,
I really like your recipes, but please use metric system as well.
I do not like using cups, and also there are different types of flour, and not all weight the same amount in the cup.
Can you put measurement in brackets for metric system – you do not to video it, jut put numbers.
Thank you
OR, here’s an idea…. You can stop being lazy, and do the conversions yourself. Lots of free conversion charts online for volume, weight, temp, oven settings. She’s American, I’m American, she’s talking to everyone, but especially her American audience. I don’t complain when an English chef uses metric, I do the conversion math myself. It’s easy. Get used to it.
Sorry, but Jenny is a CANADIAN. Her hometown is London, Ontario.
Girl…MEOW !
Hi, Jenny, My wife and I bake the bread at least once a week! FABULOUS!! One question:
If I want to do the overnight recipe, I thought I heard you say that the salt and yeast used went up…Other overnight recipes online seem to double the yeast and add a half tsp to the salt. What’s the real scoop?
ALSO: the cabbage rolls are the BOMB! I never could roll them properly ( always had to use toothpicks) until I watched your video! Keep making the easy stuff for us, OK?
Instructions say 2 teaspoons yeast and the video says 1/4 teaspoon yeast.
Which is correct?
They are two different recipes.
How do I remove the parchment after the first 30 min?
Watch the video.
I have a new gas convection oven. Do I bake the bread in my enameled Dutch Oven on the “Bake” setting or the “Convection Bake” setting? What about when I remove the lid during the last ten minutes? Do I change the mode then?
Where do I place the Dutch oven? I have a roller track on the first level. Is this too close to the bottom or should I raise the Dutch oven up to the second rack while it is baking? My oven has five racks/levels for baking.
Again, thank you.
This bread is amazing… had a big pot of soup and needed some crunchy bread… and this recipe delivered, hands down!,,,
Can one weigh the flour instead of measuring it?
@ C Gruen
I prefer to weigh my ingredients and it works just fine. Sometimes the amounts appear to be more than when measured in cups and spoons.
Firstly, I’m so glad I stumbled upon your page your bread is fantastic and love all your recipes!
Question I was making your bread recipe regularly and started up again and I’ve noticed that my Bread loaves have become smaller significantly do you think it’s because my yeast is older? Not sure what I’m doing wrong?
Stay healthy and thank you, Jen!
Just finished my no knead bread. Tastes wonderful, but it is too dense for me. Followed your recipe to a tea, any other suggestions? It looks as if it didn’t rise quite as much as yours, and the top never cracked.
Thank you
Lorraine
Please look at the FAQs.
Hi I just purchased an iron 2 quart seasoned ready to use pot (just to make bread) are your recipes size wise ok for this size pot ?
Watch Jenny’s video first!!! Look what she uses, what most of us own! Two quarts is way too small for a normal sized loaf. You need a 5-6 quart size. Bread expands, and steam also expands and needs headroom to circulate. And also: if you buy a 5-6 quart pot, you can also use it for soups, stews, casseroles, all kinds of dishes. More bang for your buck. Even if you’re just baking for yourself, you’d have to reduce the bread recipe considerably if your pot is that tiny and it might not work.
How do you get that great, cracked crust on the top? I’ve been making a loaf a wee for some time but haven’t gotten it.
Today I discovered that placing the smooth side of the dough underneath and the rougher side on top gives that cracked look.
I score the top of the bread once I put it into the Dutch Oven. After the first half hour of baking, I take the top off of the Dutch Oven and let it cook about 10 more minutes. It was actually looking nice after the first half hour, but more colorful after the additional 10 minutes.
Does an electric oven require any change to temp. and/or time.
I followed your recipe but I found the dough was much too dry so I had to add more hot water which seemed to look more like yours did. Also the bake time required 40 mins and 20 without the lid. My bread is a little flatter than it should be…maybe I added too much hot water.
John
My oven is electric so there is no change needed. I might suggest you use an oven thermometer to make sure your oven temperature is accurate.
I watched your video on no “knead bread” which I thought was great. So I went to Walmart and ought a Lodge 5.5 QUART dutch oven. This is cast iron covered in baked glass at a very high temperature. In their instructions, it says not to heat it empty. You heat your’s in the oven prior to adding the dough. Is it absolutely necessary to preheat the D/O. What do you suggest?
John
I believe they mean not to heat it empty on the stove top.
I followed your recipe and after letting it sit for 5 hours, it was too dry so I had to add more hot water which seemed to solve the problem. After 30 mins in the preheated D/O, I could see it wasn’t baked long enough so I gave it 10 mins more..lid on of course. Then I removed the lid and gave it 20 mins which salvaged it to the extent that I can eat it. I have an electric oven, does that change anything?
I think My next attempt will be be better…hopefully.
John
I’ve learned something over making this recipe many times. I use the consistency in the video as my method for judging my measurements. I start with the flour and water per the instructions but if it’s too dry or too wet, I adjust either one to get it to that consistency. It turns out EVERY time if I do that. I would guess that it was on the dry side when you mixed it if it was dry at 5 hours. The wetter dough gives off a nice steam in the pot which is what makes this bread so good. Hope that helps.
I have a similar DO that I use for my no knead breads. My oven is electric, and I have had no problems with this method and pot. I have been doing this now for about three years. I am careful always to use parchment paper and to make sure the pot and lid are cold if I need to wash them.
I hope this reassures you.
Great no-fail recipe, Jenny! Made it three times already and it came out perfect each time. Thank you for sharing it. Would you please comment on how to store the bread so it remains fresh the next day? Will upload a photo from tonight’s bake.
Thanks very much,
Annette
Please see the “How To” Section in my blog.
Wrap it in a damp tea towel if you are going to use it the next day.
Why is my crust so hard., it’s difficult to cut
You can spread some butter on the loaves after they are out of the oven. This should soften the crust of the loaves.
How do you end up with too much flour if you use a scale?
I’m not a baker but wanted to make Chicken Pot Pie with the required crust. I watched your video and my chicken pot pie was wonderful! So today, I’m trying your Polish Hunter’s Stew. While it is cooking, I read ‘About Me’.
You have had several careers as a result of your many talents as well as many difficulties. You are certainly very resilient and very blessed.
It is fun to watch as you instruct us in our new and old cooking creations. Time to check on my stew!
I dont have plastic wrap to cover it can I use aluminum foil?
You can use a damp cloth towel to cover the dough. It should not be airtight you want some of the gasses to be released while keeping the dough from drying out. Good luck.
You said the bowl should not be airtight when we cover it with tea towel,but what about plastic wrap like Jenny used? It looked airtight and she did not indicate otherwise. I noticed moisture buildup on the plastic wrap..is that ok?
My loaf is currently baking..so I am hoping it comes out edible😁
It came out perfectly!! I had my doubts along the way but I did as Jenny recommends for your first attempt …just follow the recipe as directed. We are so delighted!! Thank you Jenny!!
My dough remained shaggy and didn’t get bubbly. It is dry even though I aerated the flour first. It doesn’t look like it raised either. Definitelynot wet. I let it stand for 4 hours. I did everything according to the recipe and made a double batch, one for the fridge. Last time I made it I made a mistake do I made sure that I was doing everything according to the recipe. I haven’t baked it yet but I imagine it’s going to be dry. I’d there anyy I can do to salvage the other half of the dough in the frig which I was going to leave in for a few days? Thanks so much
Are baking times assuming a regular or convection oven?
Always regular for my recipes. I do not use convection.
Hi Jenny. I’ve been using your no knead bread recipes for a while now very successfully. I’m looking for more variety and wondering if you have some guidance other than experimentation:
Oatmeal
Honey
Cracked wheat
Multiple flours (ww, rye, etc)
I’d appreciate any guidance. Thanks!
You might like some of my variations in the “No Knead Breads” category.
i have made this bread many times but it seems like the bottom is always hard ,my girlfriend has the same problem any solution please rhank you very much
For the first 30 minutes of baking I put my bread and Dutch oven on the second rack from the bottom and put a cookie sheet on the bottom rack. (Preheat the cookie sheet when you preheat your Dutch oven) For the last 10 minutes I move the bread and Dutch oven up to the third rack from the bottom and I leave the lid on the whole time and leave the cookie sheet on the bottom rack. It keeps the bottom of the bread from being too hard or too dark but it’ll still be nice and crusty.
My oven must be a different size than yours.Would you please clarify if the initial bake has the dough in the center of the oven, 1/3 from bottom, 1/3 from top, etc? I believe I would be more successful with your comment if I had this information. Thank you
when I don’t have a dutch oven, I put a dish of boiling water in the preheated oven and let that steam up the oven for 30 minutes. Then I put the bread in a pyrex dish and bake for however long it says to bake with the dutch oven lid ON. Then when the recipe says to take the lid off, I take the water out of the oven.
So when you use a Pyrex dish, you don’t use the lid? You have the water in the oven for steam, bake the bread, then remove the water for last 10 mins?
I’m baking bread for my mom who is on a salt free diet..is it integral to the recipe to add salt?
I don’t think it is! It may soften up the gluten a little bit, but for the most part, salt is used to bring out the flavor of the bread. It’ll only make the bread seem less flavorful, but you can always add salted butter or other toppings to your bread after it’s been baked.
Is this able to be made somehow with active dry yeast and not instant?
Would like to make this into not a round but a semi long loaf using a Pyrex pan with foil for the lid. Do I put the Pyrex pan in oven to get it hot before placing the loaf in it? I would put the loaf on parchment paper to transfer it to the pan.
Have enjoyed making the crusty buns.
That seems like a good idea to me! When I use a pyrex dish, I don’t preheat it beforehand. My bread has always turned out though!
For our second loaf my brother and I successfully used a Le Cruset long covered loaf pan.
I made the No-Knead bread today..i did use professional parchment paper but it still stuck not bad but still stuck. the bread came out just like we like it…dense and soft on the inside crusty on the outside..next time (and there will be a next time)im gonna try a little olive oil and rosemary..ty
sincerely Michele
Bread was delicious by my crust was very hard. Any suggestions?
That happened to me on my first try. but the next time i simply left it in the oven for just under ten min. after removing the lid. also make sure your pot is at least in the middle or further from the heating element of your oven.
Can you use this same recipe with oat flour?
love the bread. have added honey and dried fruit to make it sweet. my question is “can you bake it in an airfryer”?
When i make multiple loafs, the third and fourth come out flat. Is this normal or am i doing something wrong?
Thank you.
Michel