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 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.
Just a FYI. SPELT FLOUR MAY BE EASIER ON THE DIGESTIVE TRACT BUT IT IS NOT GLUTIN FREE.
I no longer buy bread – I bake this every weekend and my husband loves it. It’s also the only bread that doesn’t give me an upset stomach. I thought Jenny looked familiar…then I realized it’s Jenny Jones! I loved her talk show and think she is still hilarious!
Hi Suzi, is that you? If so it’s so weird I found you here in these comments, while I’m looking for a good bread recipe! If it’s not the Suzi I know from Bonnie, then oops my bad 🙂 lol
I don’t have a Dutch oven,can I use a baking stone?
No. The purpose of the dutch oven is to trap and concentrate the moisture to create a better crust and texture, which would otherwise be lost if you simply baked it in your oven. The stone might actually pull more moisture out, where you actually want that moisture.
I have been making Jenny’s breads for years, I just stumbled upon this recipe and decided to give it a try. I think I’ve baked about 15 loaves in the last couple of months. It is my go to bread and I bring a loaf to dinner with friends along with some homemade tarragon butter and everyone says I should sell it. Always amazing and comes out perfect every single time! Thank you!
Are you sure your to use 1/4 of teaspoon of active dry yeast?
It didn’t rise.
I’ve all ways made this recipe with one packet of yeast. Really all your recipes never rize. Loafs of bread do ok but not up and over rim of pan.
May I use fresh yeast and if so, how much?
Making this right now and praying it turns out well. Never made bread before. 🙏
I love you Jenny. I remember your show being on after Richard Bey on channel 9… and your show was not like the other shows. Maury, Springer…etc… Cesspool shows. It was better.
I just want to say you are a beautiful woman… human being…
And you can drum too?? holy shit. Relax I am 48 yrs. old… You’re too young for me.. 😉 I like older women. Kidding..
You are a beautiful soul. It’s great to see you doing well.
One thing.. stay away from microwaves.. not healthy… banned by Soviet Union in 1976.
Hoping you thrive and stay alive,
Brian from NJ.
Without seeming braggadocios, I am a pretty good cook, but I had a great advantage, I learned from my mother who was a FABULOUS cook…..in an extended Italian immigrant family where all the women (and men) cook….they all bowed down to my mom as…”da besta.”
Anyway, I was making some fresh ricotta today and I always feel guilty when I throw out all the leftover whey from the ricotta pasta…..so I thought, “what the heck……I used it as the liquid for your bread recipe!!
It was great.
Wish I could send you a photo
I tried it with whole wheat ( whole grain) flour as my white flour version was so wonderful. I needed to add more water to get the dough to come together. After baking and cooling to slice, the dough was very wet, unbaked inside. Crust was perfect and bottom very dark ( so felt I couldn’t have baked longer.) Is this recipe only suitable for white flour?
Did you cut into your loaf before it was completely cooled? It keeps cooking while cooling.
After I mix all the ingredients together, can I proof the mixter in my oven? I have a setting for proof. If yes, how long should I leave it so it does not over proof?
No knead breads do not call for warm proofing, only room temperature.
Hi My oven won’t reach 450 – it will go to 425 so when I cook it should I cook it longer and do you know how much longer?
I cook mine at 425 because my oven sets off my smoke alarm at 450. Cook at 425 for 40 minutes with lid on and an additional 15 minutes with lid off. Bread is perfect every time
Oh thats good to know, thanks!
My dough was like soup after 3 hours. Before letting it sit it was fine . Thick and sticky
Please see the FAQs.
I made this today after trying another similar recipe with slightly different proportions of ingredients. The recipe I tried yesterday was a mess – too much water was used – and I had to throw it out. But I know I can trust Jenny’s tried and true recipes so I gave it another go. I was a little worried that it looked too “small” going into the pot and might make a dense, inedible loaf, but it came out perfectly! I never need to buy bread again – seriously. So good with lots of butter. I wonder if I can shape it into a French loaf style…
My bread turned out great. I got a thrift store Le Creuset dutch oven. The inside was stained. Got it for 5 bucks. I replaced the plastic handle with a metal drawer pull (and washers to get it to fit right). Since I made the bread, I thought I’d try harder to remove the stains in the pan. I tried all the ideas on youtube but none worked very well. Helped a little. Then I remembered that swimming pool shock will remove organic stains. So I threw some pool shock into the pot and filled it to overflowing and put the lid on it. The stains are coming off! I go in there every so often and add some water in to overflow the scum that’s forming on top by loosening off the pot. I might not want to use it for bread if it looks like new again. House smells like a pool, but I’ll probably leave it another hour or so before dumping it out. I have ceramic elements in the pool. Shock keeps them looking bright and beautiful.
Great thinking and great buy!
Is it possible to let the bread wait more than 30 minutes before baking??
When you talk about using an oven thermometer to make sure your oven actually heats to 450, it reminds of the experience I had with my first oven. For years and years, I thought that my oven ‘just ran cold’ so I would adjust the temp up 15 degrees for whatever I was baking. Then one day we had a handyman over to work on our dishwasher and, in talking to him, we mentioned our cold oven. He said, “Oh, I can fix that,” and he did! I didn’t know, and I’m sure many other people don’t realize that ovens can be calibrated to the correct temperature. In fact, it probably tells you how in the oven’s user’s manual. If you don’t have the paper manual, almost everything can be found online these days. It’s quick and easy to do. Hope this helps someone who might be having the same problem I had!
Thank you for this great post. Add me to the list of people who did not know you can calibrate an oven yourself. This is sure to help a lot of other home cooks.
Thanks! Actually I will try to look it up because my oven drives me nuts with its unpredictability. That’s what you get when your husband buys you a “new” one on Kijiji for $100 bucks…
How long should bread cool before storing?
Can the first rise be done overnight?
No, I would not prove overnight. It would prove way too much and wouldn’t bake right.
I have been making bread for ever ( I am in my 90’s) and this recipe was my first flop. Followed your recipe to a tee and made a very dense flavorless hunk of dough, to say I was shocked is putting it mildly. Guess I’ll go back to kneading. PS the bread did make nice crutons.
You’re a treasure! I say if it ain’t broke, don’t fix it! Plus you get a great arm workout by kneading and that’s what’s keeping you fit and active. My beloved grandma Eleanor lives til 94 and she was bemused when I told her she was inadvertently doing a yoga pose called the downward dog as she could bend down and touch the floor then walk out her hands to a bridge. All because she kept swimming lengths at her local YMCA as long as she could.
Love and hugs from Canada!
So I made the dough & it’s covered in plastic rising on the counter top but realized I won’t have time to bake it tonight. Can I put it in the fridge after the 3hrs & bake in the morning?
I had to go out after the dough had risen the first time, so I folded it for a bit and then put it in a bowl in the fridge covered with plastic wrap. It continued to rise, but slowly. As soon as I got home I folded it again and let it rest while I heated the oven. It turned out great.
I just made the Crusty Rolls and left the dough, in a bowl covered with plastic wrap, on the counter overnight, then formed the rolls and baked this morning. No problem!
Is it ok to let the dough rise for more than 1 hour? Like 2 hours?
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.
Jenny did mention above to try a lower temperature like 425, and what about baking it for less time? Also you could try leaving the lid on the whole baking time to keep the steam inside.
Love the Bread !!!! So easy to make. Its a little to crispy for us. What can I do ??
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!
It’s likely the knob/handle on the lid – not the Dutch oven itself. You can swap the knob for something that will withstand the higher temps needed for baking the bread – le creuset sells a metal knob, or there are other substitutes for less $
Amazon has metal lids at a reasonable price
OPPS! I meant metal knobs for the lids
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?
You should try it and report back! I’ve made bagels in the air fryer with good results.
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!
I’m at 5,300 feet and made no changes. Came out perfectly!
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?
I think this recipe is great for baguettes I’ve a 2 loaf baguette pan & put a pan of hot water on floor of oven for steam changing cooking time
An easier and safer alternative to a pan of hot water in the bottom of the oven is to throw 2cups of ice cubes in the floor of the oven. No trying to lift out a pan of hot water. They all evaporate by the time the bread is done.
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 make Jenny’s bread all the time. I follow the recipe exactly as instructed but I do add a cup of cranberries and 3/ 4 of a cup of finely chopped walnuts. But I find 30 minutes too short of a time to slice. One hour I think is the magic number. My bread thanks to Jenny is always perfection.
I’ve actually needed it right away and have cut it right out of the oven (so hot I needed a mit to hold it) and it was the same inside as it is if I let it sit. I’d refer to the FAQ’s! Maybe your oven isn’t getting hot enough? Are you putting it back in to brown?
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???
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.
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.
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.
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!