Apr 22, 2015

No Knead Bread Solutions

No Knead Bread

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.
  • 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 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 Quick and Easy Chocolate Cake video at the one minute mark: https://www.jennycancook.com/recipes/quick-and-easy-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. 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.

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.

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.

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
  • a roasting pan with a tightly sealed foil heavy duty top
  • a heavy soup 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 No Knead Ciabatta Bread or No Dutch Oven Bread – they 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.

455 Comments on "No Knead Bread Solutions"

  1. Jack

    Ha Ha My wife who past 3 years ago saved yeast in a small container that it came in just folded over and I should of used new.Oh I did every thing wrong take to long to tell you.I’ll try again.I’m trying new things like the meat loaf that is great.

    • Jenny Can Cook

      It’s good you are going to try again. You will love how easy this bread it. Keep me posted on your cooking and baking journey.

    • VR Anderson

      Yay, my birthday!
      Phooey, no Dutch oven. Searching options.
      Thanks Jenny!

  2. Judy R

    I do have a dutch oven but is is much bigger than recommended. I see you can use a glass casserole with a cover which I have. My question is, “is the glass safe at that oven temp?

    • Wanda Pease

      If your bowl says PYREX on it it is safe to use. The glass top should say the same. If you are using Corningware it is also oven safe. Glass that survived your Mother’s cooking in the oven will almost certainly handle this.
      Check your local Good Will and Thrift stores!

  3. Dennis

    I preheated the pan in the oven to 450.
    But I used my infrared thermometer to measure the pan temperature. It was only 350. I waited another two on-off cycles before the pan reached 450.

  4. DB

    Very disappointed in this. Followed instructions to a T and bombed.
    First time with wheat flour, per whole wheat flour instructions. Second time with white. Epic fail.
    I give up.

    • JoAnn

      I would venture to guess that your yeast was bad. It has happened to me several times over the years. Try it again with new yeast – don’t give up. It really is surprising when it turns out, if you are used to making bread traditionally. I made it the first time yesterday and I was pleasantly surprised how easy and good it was. Hang in there!

    • Dominique

      I bombes twice. In my case, I think it is the flour!! It said best by …2015 so I bought new flour!!! Will try again but I need a thermometer to make the water and the oven is at the right temperature. Also, don’t use wax paper( I did the first time and it stuck to the bread). By failing I know what not to do again so I went out and bought Reynolds parchment paper, but in the package it says up to 420 degrees! But when I did my 2nd fail , with same old flour, it did not stick so that’s good. Today will make a new one with the new flour and will keep you posted! Fun, I love learning from my mistakes. Why? Because you can give tips to others. Yeah!!!

  5. Sandy

    Love the no knead recipe – but why is my crust crunchy when I take it out, but softens as it cools on the cooling rack? Any suggestions would be appreciated!

  6. Francis S

    Love this recipe! Bought myself a dutch oven on cyber Monday after using a casserole dish the first time. Covered the bread with foil partially for the last 6 min as it got a bit too brown. I have about 60% Polish ancestry and think some relatives went to Canada. So Jenny, sign up with 23andme and if we are related i would be happy to stop by for what i am sure are great holiday dinners! (-;

  7. Katrina

    Just took the loaf out of the oven and it looks and smells fabulous! Can’t wait to try it. I used a brand new (first use) Lodge enameled cast iron, 6 qt Dutch oven that’s rated to 500 degrees. But when I took it out it had black marks in various places. They look like the enamel burned off. The care instructions say not to heat it when empty. Hoping I can clean off those marks!

    • Katrina

      Whew when it cooled just enough I was able to rub them off with a scouring pad. Wonder what it could have been.

    • Katrina

      Whew when it cooled just enough I was able to rub them off with a scouring pad.

  8. Maggie

    Is there way to incorporate sour dough starter into the no knead recipe? I have made the no knead bread with great success and it was a hit with the family.

    • SandyJ47

      I have been experimenting with adapting this recipe to sourdough bread, but don’t know if I’m quite there yet. Replace the hot water with 2 cups of sourdough starter. Then comes the tricky part, how long to let it sit. It will rise OK in the time of original recipe, but you don’t get the good sourdough flavor. Today I let the dough rise overnight in the fridge and it tripled in size. I am going to punch it down and bake it now.

  9. Z

    Can I double this recipe?

  10. laura in Alabama

    Hi Jenny,

    Just wondering if you have any experience with this recipe using a banneton basket? I bought one recently and haven’t tried it, so your recipe is an experiment for sure! So basically I would put it in the basket for the second rise instead of a regular bowl. Thx.

  11. rena

    How can I test my quarter teaspoon of yeast? Danke

    • Mari Anne

      Proof your yeast to find out if it’s still active by adding 1 teaspoon of sugar and 2 1/4 teaspoons of yeast (one envelope) to 1/4 cup of warm water. Then, wait 10 minutes. If the mixture bubbles and develops a yeasty aroma, the yeast is still good.

  12. Kari

    I’ve made this a lot & always had excellent bread. However, my last *4* attempts have me stumped. I aerated the flour, bought new yeast, checked water temp… And it just stays flat. Dough doesn’t get as shaggy, it’s more dry. And I just don’t understand what is happening. I do have a new oven that heats faster, so maybe my pan isn’t hot enough bc I don’t have it in there as long. I’ll try that but the dough just doesn’t seem right & I’m past frustrated bc it used to work! Arg. Anyone else?

    • SavySam

      Hi Kari
      I’m herein FL from RI on vacation for the next 3 months. So different water, & air temperature etc I guess. I’ve been successfully baking this exact bread recipe back home in RI since the summer. I tried doing it here last evening (in FL) and it refused to rise. I put it in the oven anyway and it baked up into a much smaller than usual loaf. It also has a kind of odd flavor as well. We were so disappointed. I can only imagine that it may be the water. I bought more yeast and will try again but I’m sure it had nothing to do with the yeast. We have delicious water back home where I had great success with the recipe as I said.

  13. Claire S. Morgan

    I love this recipe. Toylike bread from a little French bakery. I make
    Mine in a cast iron Dutch oven and it works beautifully. Thank you for this recipe!!!!

    • Steffie

      I also purchased a new cast iron Dutch oven. I would have preferred Le Creuset enameled one but was not ready to pay the big bucks.
      ( I do not like the lodge brand so got a brand from target called cravings by Chrissy Teigen .) Had to season it which took an hour and a half. The pot was too heavy for my rack so I put it closer to the bottom of my oven which was not recommended. I’ll have to fix my oven rack so we can hold the weight of the Dutch oven.

  14. Lynbakes

    How long and how hot should I turn the oven on if I want to double the recipe, two loafs instead of one?

    • watchfuleye

      I always do two loaves at once (mixing them up individually, but baking at the same time). I have 5 qt enameled cast iron dutch ovens and place them side by side in the middle of the oven. I have not found that I need to extend my cooking time at all. I always let my pots/lids heat up for 30 minutes once my oven has reached 450 to insure they are the correct temp when adding the parchment and loaves to bake. I always use my laser temp gauge to check the pot and oven temps before beginning my bake. Hope this helps!

  15. The Dude

    Great recipes. I’m perfecting my bread making skills and with your recipes/videos, I’m getting there. If I want to add raisins or some other dry ingredient to my bread, is there a recommended amount? I’d like make raisin bread or raisin challah. Thanks.

    • Mari Anne

      Hey, Dude. Just went to my good old Betty Crocker cookbook, and that says to add raisins with the last amount of flour that you add. I would use 1/2 – 3/4 cup raisins.

    • Mari Anne

      Whoops! I just re-watched the video, and you’re not adding flour – the flour is already in the bowl. So, after you stir the dry ingredients together, that’s when I would add the raisins, and then after that, the hot water. 👍🏼

  16. Shirley J

    Hi, Jenny, I tried your Ciabatta loaf and was surprised how well it turned out with so few ingredients. As for making Sourdough Bread, I’ve made that, including the starter, but find your Ciabatta recipe every bit as flavourful and so easy to make – hardly any cleanup! So, it’s my go-to recipe when I want fresh bread, without the bakery price of $4.49! Kudos to you!!!

  17. Debi

    Watch how long you leave the Dutch oven in the oven without anything in it. For some reason I though it needed to be put in for 45 minutes. My Dutch oven turned from red to a dark dark maroon. I hope it’s not ruined because it’s a le creuset.

    • Cassie

      Your red Dutch oven may have turned maroon because the temperature of 450° was higher than recommended.

      I recently bought a less expensive Dutch oven, also red, and a maximum temperature of 400°
      was recommended. After reading your experience, I decided to bake the bread in something else. I would have been very disappointed if my red oven had turn maroon, even though maroon is a nice color in itself.

    • Geri

      My red Le Creuset also changed color, but changed back when it cooled. It does it every time so far, always goes back to red when it cools.

    • Kari

      I have a red le creuset. It does turn dark in the oven. Hopefully you found out by now, once it’s cooled again, it’s back to normal. No worries!

  18. Lorrie

    Can I use hire whole wheat flour?

    • Steffie

      There is a separate recipe for whole wheat flour, no knead bread in a Dutch oven. I followed it but did not have the recommended white pastry flour. I used regular white flour. It turned out good and dense and had a good flavor, but next time I will bake with the proper flour and the oven rack up higher in the oven. I have a cast Iron Dutch oven, not an enameled one. I used an oven thermometer and learned my oven runs about 10-15 degrees hot. (Every time I opened the over my smoke alarm went off! Had to open a window and fan the alarm with a kit he towel!)

  19. Joe

    Ca I make dough ahead and refrigerate for future use,day one or two days

  20. JoyFully in the Kitchen

    I’ve just mixed the dough with a friend who will return tomorrow when we’ll bake it.
    I’m sooooo excited! Made bread for decades and experimented with no-knead breads in the past but I think that you’ve nailed it with ending up with great results

    My question: It’s unclear to me whether we should let it rest in the bowl or the pan for the long stretch.
    My intuition is the first “rising” (bubbling?) but you use the word rest for the second.

    Thanks for your help!

    • Celeste

      I’ve always read to leave the lid off during the initial 30 minutes

  21. Barb

    My bread came out pretty good but I live at 5500 ft. I think it needs to be more aerated. It doesn’t have the big air pockets like yours. Any hint?

  22. Ramona L.

    Just wondering if it is really necessary to remove the parchment paper before the final baking with the lid off? I’ve seen other recipes that just say to remove the lid before the last part of the baking.

    • Lisa

      My husband forgot to to remove the parchment when he took the lid off and the bread was still great. The Dutch oven was fairly low in the oven, and the bottom crust was fine.

    • watchfuleye

      I always leave my parchment in through the entire bake, including the final cook time with the lid removed. It has never affected my bread. Hope this helps!

  23. Rita G

    I loved your TV show&I love all your cooking, baking&humour in your kitchen&So I wonder if I can substitute rye flour in your great whole wheat bread recipe, It’s a request to use that pan type-And one was purchased for me😏 Am I facing a total botch&a waste of stupidly costly seeds&flour?

  24. Brenda Dower

    Hi, I am addicted to yeast bread making, Can I use this recipe for making rye bread? I have a hard time making it into the round loaf on the cookie sheet.

  25. Bryan Brosnan

    C I add onions and cheese to it?

  26. Gail A Woolard

    How many calories and Carbs in this bread?
    Thank YOU,

  27. Linda S

    On your cabinet what is the PURPLE CABINET MADE FROM?

  28. Alice

    This looks amazing. I have only a Nuwave oven. It’s highest temperature setting is 350 F. I have once tried a no knead bread in it and it did not turn out right. Any suggestions or suggestions for a no-knead bread that can be baked at lower temperature? Thank you

  29. Jewell Woodward

    Did i miss it ? Did you not use any oil or butter .

    • watchfuleye

      Jewell, there is no oil or butter in this recipe. None.

      (However, I would plan to have plenty of butter once it is cooked and cooled…to slather on your slice! )

  30. Lisa Hunt

    Making your no kneed bread and it calls for all purpose flour I am doing keto can I use almond or coconut flour please let me know thanks

    • Kate

      Jenny has addressed gluten free options in another post… but basically, gluten free flours cannot be substituted for regular flour in most recipes. The flours are not similar enough to react similarly with the recipe as it is.

      Rather than try and substitute, I would search instead for recipes that are “keto breads” (my mother is GF/Keto, so I am very familiar with those types of recipes).


  31. martin

    I have used a stainless steel frying pan, just last night, and hd a pan of hot water on a lower shelf. The loaf cooked really nicely. also put shredded cheese in the dough, oh yummy. Thanks Jenny, love your enthusiasm and humour.

  32. PJ

    I’m getting ready to make this shortly. I have a vintage Copco enameled cast iron Dutch Oven, 7 quarts, and a doppelgänger labeled Anchor, 4 or 5 quarts. (I believe Copco sold out to Anchor). I’m going to use the smaller Anchor – it’s still plenty big.

    The basic recipe is the same in several YouTube videos, and one of them varies it with a small amount of olive oil. I will try to resist that, but I cannot resist some roasted garlic and fresh rosemary. I can’t imagine that would hurt the bread, but I did read the warning about not making changes the first time we make it……I’ll take my chances.

    I have an unbleached all purpose flour, 10% protein content, which is *almost* a strong flour, not quite at the requisite 12%.

    And spring water and new fresh yeast.

  33. Sue

    I watched your video today on no knead crusty bread and decided to try it. I’m an experienced breadmaker. I never measure flour, I always weigh it. I did add some olive oil, about a third of a cup, total liquid was one and a half cups. it did not approach shaggy, so I added another third of a cup of hot tap water. 5 hours later, it was still a fairly hard ball, not even what I would call dough. just for kicks, I added more hot water and have mixed it in again and we’ll see what happens. I have a feeling I’m going to be throwing this batch out before it gets to the oven.

    • Jenny Can Cook

      I’m pretty sure that adding the olive oil is the problem. If you follow the recipe as it is, I think you will be pleased.

  34. Renee B.

    Hi Jenny,
    I love your YouTube videos and help here on Pinterest. I’m new to bread making. I’m learning as I go. There’s so much important information to take in. My attempts have a serious failure rate. But, I’m still learning. I wish that I could cook with you but I think I live too far away. Florida. I need a vacation away from our oppressive heat. LOL. Seriously, you’re the best. I’m not getting any younger (61) but I’m serious about baking and cooking in general. It’s my happy place. Take care and God Bless.
    Renee B.

  35. David l

    I added a cup of chopped walnuts and a cup of dried cranberries before adding the water and mixed well. The result was delicious.

  36. Garrett

    I have made your Faster No Knead bread a number of times. The first few times, it cracked while baking in the Dutch oven which was just what I wanted and made a beautiful effect. The last two times it has not cracked, just raised some (less so than the first ones). I DO follow the recipe exactly, particularly in trying to solve this “no-crack” issue.

    What is the reason it wouldn’t crack; does it need to be sliced with a lame or knife before baking it? I’m really DESPARATE to get an answer, so will hope to hear from Jenny or someone who’s had this problem. Thanks, Garrett

    • teri

      the top of the bread will crack open due to the steam buildup in the bread…a mini explosion of air. I often score the top of my loaf with a knife or even snip it a couple of times with a scissor before putting it in the oven (so I can “control” where the crack lands). If your loaf doesn’t crack…no worries, it’ll be delicious anyway!

    • Susan

      Definitely score the top before baking. The scoring also helps where you would cut the bread after it’s baked. Use a serrated knife–the crust can cause the knife to slip and cause injury. I use a slightly different recipe and also mist the dough with water after scoring to help it steam while baking.

      • Sharon

        Hi Susan!
        I’d love your recipe if you care to share.

  37. Jody Spinosa

    One of the best breads I’ve tasted! Thanks for the recipe! Is it the same amounts of ingredients and liquid when using whole wheat flours? How about rye flour?

  38. Katrina Vey

    Hello Jenny, I followed your Cinnamon Rolls recipe using “Active Dry Yeast” and it was great! And very delicious. A couple of weeks later I wanted to bake the same recipe, was out of “Active Dry Yeast” went to the store, they only had packages of self-rising Active dry yeast. Using that yeast was a nightmare! (I don’t have a bread maker, was mixing and (trying to) knead it by hand, I could never get the dough not to be too sticky to knead. I followed the same recipe, could it be I didn’t have the right yeast? You have a very good, tasty and easy recipe to follow, I will try it again when time permits me with the “Active Dry Yeast, and not the Self Rising Dry Yeast. Have a great Day! Katrina Vey

  39. Jake

    Dutch oven what size?
    How many quarts?

  40. Beth Perrotta

    Could I make this recipe successfully with white Einkorn flour?

  41. Maria

    Could I use 1 cup of AP flour, 1 cup of bread flour and 1 cup of rye flour instead of 3 cups of the same flour?

  42. Maria Valente

    Hi Jenny, I love watching you explain your recipes, you are so personable. Thank you for the No Knead Bread. I will have to try it possibly this weekend. Now I will see what else you shared that I can tackle.
    Maria Valente

  43. Shawn

    I’ve made this bread several times and it’s great!

    I’ve been using bread flour and believe it or not, yeast that supposedly expired years ago. I’ve kept it in a sealed plastic container in the fridge, and so far it has never let me down. I usually “bloom” it first to make sure it’s still good, and I’ve also used it to make pizza dough, and it’s been great every time. I guess this particular yeast strain is really tough.

    Also, I’ve used parchment paper from the 99¢ store, and it has worked fine as well. I use a black cast iron Dutch oven, but have used a Pyrex type glass/ceramic dish with lid and that worked too.

  44. Deborh

    I can’t wait to make this! Beyond changing flour, how far can I stretch the recipe? Can I mix grains and seeds into the dough and sprinkle “everything” on top?


  45. Sherry L Dengler

    I swear I am getting senile! After messing up the first time, I read your tips above. I aerated the flour and, since it was late, I decided to do the over night method. When I finished and covered it in plastic wrap, I was so excited because it looked just like yours in the video. Then I lost my mind. I put it in the fridge. You instructions were very clear.

    I pulled it out of the fridge to fix the rolls for lunch. The dough looked perfect! Then my brain kicked in. Counter top NOT fridge! If I let it warm to room temp, will it still work?

    Sorry this was so long. Thank you for this web site and for your video.

  46. Garrett Sampson

    I made the no-knead rye bread and followed the directions carefully but after baking it the prescribed time, the internal temperature was only 190, so I ran it longer til it was at 200+. After I let it cool completely and sliced it, the bread has a moist feel to it that seems to me that it’s not quite done. Should this recipe run to 210 and/or longer in an off oven after that time? Taste and texture are very good; when I toasted it, it was better. Thanks for all your great recipes.


  47. Iva

    I have been making this no knead bread since January of this year (2019) nearly every other day! We love it. After my first attempt I did tweak the recipe a little bit to suit our taste. I added a little more salt and a touch more yeast and I reduced the bake time after removing the lid because it was browning too much. It has turned out perfect every time until this last week. The last two times I made it it has come out flat. I tried using new flour and new yeast and it still came out flat. I don’t know what has happened. My proofing and baking times are the same that I always do. My ingredients amounts are the same. The dough looks the same when it goes into the Dutch oven but it isn’t coming out with any volume. Do you think my Dutch oven suddenly stopped creating the steam it needs inside the pot to produce the big beautiful round loaves I am use to getting? Is that possible? Could you offer any suggestions? Thank you.

    • Jenny Can Cook

      It’s possible your yeast expired. It should be kept frozen after opening.

      • Bamabev

        I’ve tried this twice &both times it was flat, bottoms were hard as a rock & neither one would brown no matter how long I baked it. I have brand new yeast, tried active dry & SAFinstant yeast. I tried the hot tap water & 3 hour proof time 1st, then I used the instant yeast, warm water & did the overnight method. I tried changing the rack position to no avail I use White Lily ap flour, could that possibly be the culprit? I am normally a pretty good baker but, this has me stumped! Please help! Thank you!!

        • Jenny Can Cook

          White Lily flour is low in gluten and protein and not suitable for yeast breads. Try bread flour and I think you will succeed.

  48. Peter Caden

    Thanks for this. Can I use a Strong flour with a higher protein and gluten content?


    Could i double the recipe?


    My bread turned out beautifully do you think i could double the recipe?

    • V.Den

      I’m sure you could as it would just make a bigger loaf. I would say you would need larger dutch oven to give it room for steaming. I know I am going to try it on the next loaf.

  51. margarete kressierer

    i have a new enamel cast iron pot and they say never heat an empty pot

    • Jenny Can Cook

      I believe they mean on the stove top but make sure it’s rated safe for 450°F.

    • Marsha

      Hi, Margarete.
      I bet you’re taking about the Lodge Dutch oven. I had the same concern a couple of weeks ago. I wrote to Lodge and received an email back saying that they’ve tested and revised their recommendations on this topic and it’s perfectly okay to heat their enameled Dutch oven empty at 450 and 500 degrees. I’ve done it several times since. No problem! Perfect bread.

      • Jeni

        I’ve been using my Lodge dutch oven for this with wonderful results. Works perfect. I LOVE THIS BREAD.

  52. Bob

    Can I use semolina flour or a combination of all purpose and semolina? Your bread looks delicious!

  53. Mariah

    So I made this recipe with a sour dough starter and used about 3/4 cup of it and it was amaaaaaazing (I just used a little less warm water.) Definitely a favorite. I also added a tbsp of rosemary to one loaf which is soooo good.

  54. margarete kressierer

    the parchmentpaper is good for 400, the bread needs 450, so what can I do?

    • Jenny Can Cook

      I use Reynolds brand at 450 for all my no knead breads with no problem.

    • Edith Montaldo

      I use Reynolds Wrap Parchment Paper with no problems. The top edges turn brown but don’t burn.

  55. Elena

    You suggest the use of Reynolds parchment paper. The manufacturer says it is safe up to 425F. Your recipe calls for 450F. I checked the manufacturer’s site and they have no product that could withstand 450F. Am I missing something?
    Thank you!

    • Liz

      I was thinking the same thing. I guess since your covering the pot it shouldn’t be an issue. I’ll see in a few hours.

  56. Conny

    I did the cinnamon recipe twice and my cinnamon buns don’t rise
    What can I do better ?
    I did let it sit for almost 2 hours I followed your recipe perfectly

  57. Sharon Peterson

    Can dried herbs be used such as rosemary, dried onion or other dried herbs?

  58. Sammy

    I guess Jenny must be busy, she hasn’t answered my question yet

  59. Sammy

    Can I use the same dough to make the small dinner rolls?

  60. Theresa

    OMG your video takes no time at all. love your jokes to. ty for helping me know how to make a faster bread…hugs to you dear Jenny xoc

  61. Adele Clinton

    Can I proof the No Knead Bread for 12 hours before I heat up my dutch oven to cook it?

  62. Annamaria Christensen

    I areated the 3 flour 1 1/2 cups water 1/4 tsp yeast but when saran wrapped it was moisture on wrap. It that suppose to happen??

    • Kathryn

      Mine also done the same. I was wondering if you got a response to your question. Thanks

    • Jenny Can Cook

      Moisture drops on the inside of the plastic wrap is normal.

  63. Zora

    Hi Jenny- I would like to make this recipe using whole wheat flour. How many more tablespoons of water should I add? As whole wheat flour is more “thirsty“ then white flour. Thanks so much!

    • Jenny Can Cook

      Did you look at my other variations using whole wheat?

  64. Elizabeth

    First let me say I love your site especially your no knead bread. Question is can this bread be frozen after the rise to be bake at a later date.

  65. Mar G

    I just mixed this up using the whey left from making Instant Pot yogurt. We will see how it is. I made anther with water so I can do a side by side comparison.

  66. Agi

    Dear Jenny
    Thank you so much for your amazing No knead bread recipe, came out sooo good, the only problem I had, that my La Creuset duch oven got burned on the outside, can you suggest some cleaners for it?
    I used Bar Keepers Friend, on the lid I was able to clean most of it off, but on the side of mine red colored pot , I wasn’t able to clean it off,
    Thank you

    • Mighty IT

      I suggest, in the future, make sure you wash the outside of your pot well, residual grease or soap will burn onto your pots. Dirty ovens, especially at this high temp, will burn onto your pots, as well.
      Cleaning it: try a layer of tomato sauce or catsup for 30 mins. Rinse and scrub. I use a paste of baking soda on a green scrubber pad, whenever I got my greasy fingers burn onto the exterior of baking vessels.
      Hope these help, Agi!

  67. Sam

    Oh my this is the most delicious bread. I’ve made it four times now using my husband’s grandmother’s cast iron dutch oven and it’s been perfect. Would I wreck it if I added some cooked oatmeal or 7-grain cereal? Herbs? Sunflower seeds? olives or sun-dried tomatoes? cheese? If these kinds of things might work, at what point would i add them – in the i nitial three hours or when I’m scraping the dough around

    Thank you for sharing this – love the wry sense of humour.


    • Jenny Can Cook

      You could look at some of my no knead variations for ideas and also look through the comments to see what other people have done.

  68. David S.

    Would beer work instead of water? I’ve heard of beers being used for bread making but I don’t know if it would work with a no-knead recipe. Thank you!

    • nachodon

      I know that it works perfect if you drink the beer while the dough is rising. Seriously, try it and see. I don’t know if the beer has a leavening agent in it though. That might need adjustments

  69. Bernadette

    Can I cut the bread recipe in half? My freezer is small and I don’t want it to go to waste.

  70. Hemidog

    Do you have to refrigerate the leftover bread how long will it keep
    Baked my first loaf today it turned out great my husband loved the crunchy outside


    • Pentaxguy

      I keep mine in the fridge, slicing what I want as needed. Warming a short time in a toaster oven will bring the slices back to that “just baked” temperature and a nice crunchy crust.

    • Jenny Can Cook

      Please see this How-To: https://www.jennycancook.com/how-to-store-homemade-bread/

    • Jody

      I make cranberry/walnut no knead bread. When it has cooled completely, I slice it and freeze the slices in a zip lock bag. When I want to serve I just take out one slice, microwave for 23 seconds on the setting for bread, then toast in my toaster for about a min or so. Tastes like fresh made. Husband likes peanut butter and homemade freezer raspberry on it. Have been doing this for several years. Note, I use a black cast iron pot with lid and only use this pot for bread. I use the reynolds parchment paper as she directs.

  71. EMF

    Thanks for sharing your great videos. What changes should I make, if any, at 3124 ft. elevation?

    • Amy

      Just made my first loaf at 6300 ft elevation with low humidity, added maybe 1 extra tablespoon of water and it turned out great.

  72. Corinne

    I use an aluminum baking sheet and it works great. You do not need a pot with sides. Jim Leahy the guy who came up with the recipe recommends using whatever you have.Read the NYT comments on the recipe link, people are using all kinds of baking containers and pans.

  73. Cat

    Can I make the no knead bread ahead and do the second 15” dough crisping just before company arrives. Ideally male the night befor then pop into the hot oven 30” before dinner

  74. DRG

    Could you provide an instant pot (pressure cooker) version?

  75. Joan Sowinski

    I used cast iron (black) deep skillet with lid. I put my oven rack on level 3 from bottom. My bread comes out crusty but not done on the inside. Please help

  76. Shivani

    Hi, Jenny! Long time/first time and a huge fan, do you think that would this work in a 3.5 quart dutch oven?

    Thanks in advance 😀

  77. denise

    I just stumbled onto your recipe for Faster No Knead Bread. I have been wanting to buy a dutch oven. What size ideally do you use? They are expensive so i can only buy one for now. Cant wait to try th is recipe. I LOVE good bread (not store bought bread). skip the chocolate, give me bread!!!

    • Paul

      I think you want it as small as possible without confining the bread. I started with a 6 quart for no knead, but then bought a 4 quart, and am getting better oven spring. If there’s too much room inside, it reduces the effect of the steam.

      • Jenny Can Cook

        Under the 2-Hour Fastest No Knead Bread recipe, Teresa responded to Lili’s Dec. 26th posting that Food Network makes a very reasonable Dutch oven rated up to 500°F. I think they sell it at Kohl’s but you’ll need to check.

    • nachodon

      Buy a smaller Dutch oven. You can make a 3 cup flour bread in it and just make them more often. The Large Dutch oven I have and bought a smaller one as it is more versatile


  78. Gray

    I would like to make Olive bread using your fantastic No Knead Bread recipe
    My question is when do I add the Olives?

    • Jenny Can Cook

      Please look at my no knead olive bread recipe.

  79. -=mh=-

    followed exactly.Used a pyrex (white bowl with glass lid) that can go to 500F. bread was delicious, Better half finished it this morning. Did not use convection. Parts of interior seemed underdone but toasting made the difference, However, outside crust was very hard. Since I used pyrex, should I bake for less time or at 425F? Would using convection make a difference? After second bake, thermometer read 210F.

    • Jenny Can Cook

      When baking in glass or pyrex, the temperature should always be reduced by 25°F so yes try 425 and do not use convection.

  80. Marc W

    UPDATE to my yesterday comment.
    So I was so disgusted that I couldn’t make this simple batch of bread I did some research and then found a video that potentially shows my error. I dipped my measuring cup into the container of flour. Apparently, this is a no-no (I did
    aerate the flour first). Jenny’s troubleshooting talks to scooping out the flour into the measuring cup but I missed that (Sorry Jenny). Here’s the link if you’re interested; https://www.myrecipes.com/how-to/video/measuring-flour

  81. Marc W

    Don’t know why I keep getting sucked into these “It’s so easy, a monkey could do it”….. start tossing the bananas my way. I guess I really wanted to make the bread and believed it could be so easy. I read several comments of failures but chose to follow the advise of “keep going” if you have a problem. Well, I measured everything very carefully after making sure my ingredients were fresh (even went out and bought new yeast). After finally stopping the mixing of the flour, yeast, salt and water because it was still a bit runny, I “kept going” and put it in the bowl for 3 plus hours to rise. It looked great until I rolled it out on my counter top….perhaps I should say it poured out with little difficulty. I never could get it to come together. I finally gave up and threw it away as it would not stay in a shape and I had added a ton of extra flour. Think long and hard before you try this recipe and be prepared for failure. I should add that I watched the video three times before starting and stopped at each step along the way. As mentioned before, I measured carefully. The only possible thing I might say that could help is that I measured the flour in a dry cup and I measured the water in a Pyrex glass measuring cup. This seemed perfectly sensible to me but perhaps I should have not used the Pyrex? Very disappointing.

    • Darla Gips

      A Pyrex measuring cup is for LIQUIDS, not for dry ingredients. That may have been you too liquid problem. Cups that have pouring spouts are not for dry ingredients.

      • Jenny Can Cook

        He said he measured the flour in a dry cup but you are right about not using Pyrex to measure flour.

    • Kim

      I know what cups to use for dry and what cups to use for liquids I followed all the steps exact and mine was exactly the same I ended up adding more flour it still was runny I couldn’t even get it into a ball lbut I’m going to bake it anyway and see what happens.

    • Julia

      You threw it away … without even trying to bake it? It probably would have tasted perfect, moist inside and crusty outside. My dough was very soft too but the finished product was awesome!

      Indeed it takes a few tries to get the ideal loaf, but the joy is in the journey.

      Here’s hoping you have better success next time – don’t give up.

  82. Dae

    I tried this recipe & the results were pretty good. I have a cast iron Dutch oven ( all black) and the Dutch oven smoked a lot during the heating stage. My bread had a nice smoky flavor to it. Any advice so this won’t happen next time?

    • Mighty IT

      May be your oil. Use avocado oil, it has a higher burning temp.

    • Jenny Can Cook

      With the no knead bread you should not be using oil at all. The parchment paper will keep the loaf from sticking.

  83. Margie

    if my dough was too runny, can this be corrected during rolling process with added flour?

    • Jenny Can Cook

      That does not sound like a good idea. Please look at my FAQs to see why the dough is too runny.

  84. marg

    Can i bake this no knead bread in a loaf pan,, thanks marg

    • LuellaBramley

      I wondered about using a loaf pan too. I have neither Pyrex glass bowls nor dutch ovens.
      Please HELP!

  85. Eldridge, David

    Is there any modification for baking this at 6,400 feet altitude?

    • Val

      I have had not problem baking this at 7,000 ft altitude.

  86. Teresa

    The bread turned out fantastic! So easy I am afraid I may overindulge 🙂
    My advice is to use a kitchen scale to measure the flour– I used 360 grams of all purpose flour and the results were perfect. Thanks Jenny!

    • Florida Jim

      Agreed, you need consistency in measuring. But the problem is that not everyone agrees on what a cup of flour weighs. Three different writers for the NYT have three different weights. Tessa, Handle the Heat says 127 grams, Jenny says 130 g. King Arthur Flour, the people who make the stuff, says 120 g. So much for consistency. There should be an internationally agreed upon weight so that we’re all on the same page. But if someone writing a recipe gives a weight, grams, ounces or whatever, that’s what I use, figuring that’s what they used to develop the recipe. A small scale costs less than twenty bucks and it’s worth every penny of it.

  87. Anne

    I tried this and did exactly as you said.
    There is not enough liquid for 3 cups of flour and definitely Did not get bubbly!
    It would be nice if you would tell us in your video about aerating before I went to all this work only to through it in the garbage.
    I was so disappointed in this simple, forgiving bread and I have baked bread all my life.

    • Jenny Can Cook

      I feel terrible that youtube does not allow us to edit videos but I did post two notations on the video that read: “Aerate flour before measuring.” One comes up at 0:28 and another one at 0:32. Maybe you missed them but if you have baked bread all your life you probably already know about aerating so I doubt if that was the problem. This recipe has worked for thousands of cooks exactly as written and I did not fake the video. I think if you check my FAQs and try it again, exactly as written, it will work. I have made it exactly this way hundreds of times.

      • Orlando R Maldonado

        I followed your you tube as it was. Then i watched several more times to be certain. I did not know what aereate was so i looked it up. the bread came out fantastic. Folks take your time and re-watch over and over.

    • Bonnir

      My bread definitely was not fluffy OR bubbly. In fact the mix of ingredients was not complete; I mixed it well and it resulted in globs. Perhaps this is lack of aeration, and I am uncertain about how that’s accomplished, I guess. I saw your note not to sift, but….what?

  88. Dawn

    Can I use a 7 1/2 qt Dutch oven which is all I have

  89. Gena

    Was watching other cooking related videos on theYouTubes and stumbled across this recipe!

    One question for you – you say in your video that you use 1/4 teaspoon of yeast, however, your written recipe calls for 2 teaspoons. Can you please clarify which it is before I make this bread (and I cannot wait to do so!!!)

    Cheers and Merry Christmas,

    • Anne

      I agree. 1/4 tsp. Yeast is not enough!

      • Julia

        I too was wondering about this.
        So, I followed the recipe as written and have made 4 loaves so far, using only 1/4 tsp yeast. I have varied the flour with whole wheat and white, making each loaf different.
        All 4 loaves have been perfect.

      • Florida Jim

        There are several variations of the no-knead loaf on the web, 1/4 tsp yeast
        is what they all use. I’m about to make my fourth loaf, I actually added about 1/8 cup more flour, i expect this to turn out as good or better as the 3 previous loaves.

    • Jenny Can Cook

      I think you are looking at two different recipes. The “Faster No Knead Bread,” which has the video, calls for 1/4 teaspoon of yeast and the “2-Hour Fastest No Knead Bread” (no video) calls for 2 teaspoons.

      • Margo

        Hi Jenny,
        I’m sure glad I understood, from the beginning, that there are TWO recipe links under your YouTube video that are quite clear. One is according to the rising time in the YouTube and the other link is if you prefer a FASTER rise. DUH 🙄
        Thank you!

  90. Christopher Zaleski

    Can I use an oval Staub Cast Iron 7-qt Oval Cocotte? Or does the oval shape cause issues? Also, 3 cups of whole wheat flour is ok to use in place of all purpose unbleached flour?

    • Jenny Can Cook

      I have only made it in my enameled cast iron dutch oven. Please see my other whole wheat variations.

  91. Nicole

    Have made both versions of the bread a few times and it’s yummy….it’s also gone in about a day!
    We are at 6500 feet altitude and altho the bread is yummy…it doesn’t look like the pictures….it’s smaller and denser. What adjustments should I make for altitude?

    Thank you!

  92. Lilian

    I made my very first bread in my life with your recipe and it WORKS!!!!!!
    It was a little dense and because I added a little more water after noticing it was dry. Otherwise, it is crusty outside and soft inside…so yummy. I made it with my first Dutch oven Combekk that comes with thermometer!

    I am so motivated that I am preparing to do a second one…without the extra water and see how it turns out.

  93. Bernie

    I noticed that your dutch oven has a light interior. I have a Staub dutch oven with a black finish interior. Do you think I will need to decrease the oven temperature? Haven’t tried it yet, worried the bread will burn.

    • Leslie B.

      Perhaps putting a barrier between the heat source in your oven and the pot will help (a cookie sheet?) without any other effect. Worth a try?

    • Florida Jim

      i bought a black Lodge 5 qt cast-iron dutch oven and it works great. You need to the parchment paper to keep the dough from sticking to the pan. That’s all you need.

  94. Annie

    Thank you so much for your no knead bread recipe, Jenny! It’s turned out delicious every time so far (about 6 and counting).

    I have 2 questions I’m hoping you can answer:

    1-Even when being generous with the flour, my loaves spread out when proofing. (Still delicious and gets eaten up very quickly, but would like to have taller loaves if possible for aesthetic reasons.)

    2-Have you made pizza crust with a variation of this recipe? I think it would be fantastic.

    Thank you! Keep up your delicious work! 🙂

    • Jenny Can Cook

      You could try proofing it in a smaller bowl but from my experience no matter what container I proof it in, it always bakes tall so make sure you don’t change the recipe in any way. And I use a similar dough in my pan pizza recipe.

  95. Joe ( josef

    Instructions read to return loaf to oven w/o parchment. Does loaf get returned into Dutch oven on final or does loaf get returned by itself to oven w/o Dutch oven?

  96. Anna

    Where can I find this recipe?

  97. Anna

    Where can I get this recipe?

  98. Lilly

    Best bread ever, at my first try! Thank you!! My question now is, how do you store it after it has cool down to keep it crusty on the outside and soft and chewy on the inside? And, if freezing it, do you freeze the dough before the first rise or after? Or perhaps, freeze the bread after it’s baked? Thanks, can wait to make my own flavors of these amazing bread.

  99. Barb

    Could you make this bread in an instant pot since the cooking method is steam?

  100. Sydney F. Jenkins

    Hi Jenny,

    I just watched your Faster No Knead Bread video. awesome!

    I have some sourdough starter sitting on my stove all the time and I feed it and keep it going (for years now!) but i’ve only used it once with this type of no knead recipe by some famous guy, but it took ALL DAY and multiple steps! I’ve not done it again. I want to do it YOUR WAY. Tell me how I can use your recipe but using my liquid sourdough. Thanks so much1

  101. Glenna Healy

    My bread did not taste or smell like home made bread. What did I do wrong?

    • Jenny Can Cook

      Yeast is what creates the homemade bread smell and salt it what gives it flavor. Which recipe did you make and what are the exact ingredients you used? If you can walk me through your specific ingredients and process, I will try to help. Please be as specific as you can.

  102. Terry

    Even though dough was sticky I just used my rubber spatula with good dusting of flour and sprayed water on dough and did 3 slashes with sharp kitchen shears just as I placed in covered pot. I had great crispy “ears” (top crust lifts where slashed) and beautiful “crumb”(holes).

  103. Terry

    Had just made a loaf of sourdough bread (No Knead Method) that took 12 hours with wait time. Watched your Faster No Knead Bread video for 3 hour bread then read your Fastest 2 hour method and wanted to do a comparison. Yes, I did alter since I only had 1/2 pkg. of Active Yeast so I additional added my super strong sourdough starter 1/2 cup with the 1/2 pkg. yeast and only used 1 1/4 cup hot water, 2 1/2 cups bread flour and 1/2 cup rye flour. My oven is old so I preheated to 550° and placed my cast iron skillet on low shelf with a 6 qt. tall pot with lid in it. Did follow the rest of your recipe instruction with parchment paper, “envelop folding” @ 12 times and resting then placing sourdough on parchment paper in pot and reducing oven temp. to 475° and baked with lid on in pot for 30 minutes. Took bread out of pot and paper and placed bread only on top oven shelf for 10 minutes to get darker crispy crust. Total SUCCESS! Bread is terrific and even more successful than even the 48 hour traditional or even 12 hour sourdough methods. Tooks photos of results of all 3 breads but unable to post here.

    • Jenny Can Cook

      Thanks for sharing all the details. You can post photos here using the “Your Photos” link at the top.

  104. tatyana

    Jenny, your bread amazing, but some personal comments very shocking (about somebody not forgiving or porn like bread-that “you can watch it, but you can’t have it”!). Because, me and my grandchildren we like to watch together cooking video I want to be sure there is no any adult dirt around! Please, don’t brink your bitterness into our day!

    • Wendi L

      It’s her site, and she can use her humor any way she likes. There are plenty of other pages that may be more family friendly if that’s what you want. I love Jenny the way she is and I think she is hilarious!

    • AJ

      In my opinion, her jokes were very mild and not even a little bit offensive. She presents the recipe very well and makes me want to bake the bread. My advice to you, Tatyana, is find another baking site that you don’t find offensive to you or your grandchildren. There are many out there (though the recipes may not be quite as good) 🙂

    • OLGA

      Yeah excited to make this recipe. But can also live without those type comments. Thank you

    • kayla

      How dare you. Who do you think you are? Live your life the way you want but dont try to push it on others. This woman is a darling! and that she took time out of her day to teach her recipe to us is a kindness. Shame on you for trying to put shame on her. This is why I am not a christian anymore. Holier than thou. You are not better than anyone. Your comment proves it. Amen?

  105. Sandra

    Jenny, I sent a link for your No Knead Bread recipe to my daughter who has a Dutch Oven and loves to cook. My question is about the adorable black and white polka dot apron you are wearing in the video. I looked at the FAQ and didn’t see anything, I apologize if I just missed it. Please tell me about the apron, where you got it, if it is hand made is there a pattern available for it??? My grandson is engaged and I would love to make an apron like this for his fiance’.
    Thanks for your recipe and website with all the great recipes and any information you can give me about the apron..
    Most appreciated,

    • Jenny Can Cook

      It was a Martha Stewart design and I found it at Macy’s.

  106. Gerry

    I as so excited about your no kneed bread recipe, I went out and bought a cast iron dutch oven. Question? The instructions on the box said that a temperature of 375 degrees was the most for your oven using this dutch oven. Your recipe said 450 degrees. Can I cook the bread at this temperature? Maybe longer? Help.

    • Jenny Can Cook

      I would not advise using a dutch oven that is not rated safe for 450. Perhaps you could return it and look for another one.

  107. Alan

    Hi Jenny,

    Love your Enthusiasm, great receipt, I need to try it. However, where did you get that dough cutter. I can’t seem to find one here in Ontario, Canada.


  108. Lowrie

    I’ve got a batch of dough in the second rise, as I am writing; I am using a similar “Good Eats” recipe, but found yours in an attempt to remedy my problem: very sticky dough, almost a batter. The GE recipe calls for 17 oz flour and 12 oz of water; that’s a ratio of 1.42, flour to water; and as I said, it was more like a batter. I then did the same calculation for my bread machine recipe; its flour to water recipe is 1.73, and the dough is always perfect. So I did the same calculation for yours: 3 cups of flour is 14 oz; 1.5 cups of water is 12 oz; the flour to water ratio would be 1.1. That should be almost a soup! Where am I erring? Please forgive the mathematical approach–I’m a retired chemist and I weigh everything!

    • Jenny Can Cook

      All I can say is the dough really should be pretty sticky and “stringy” and should not resemble a traditional loaf that you knead. This is a forgiving recipe so you could try adding (most of) the water slowly with just enough that it’s not too soupy for you. Even without a little less water, it will likely still turn out well in the end.

      • Lowrie

        Thank you; I will try “creeping up” on the water till I get something workable. I admit I’m accustomed to a more traditional-looking dough ball; the one I tried today flattened out as it cooked–but it tastes great. Sort of like ciabatta, I’d say.

        • Betsy

          flour absorbs moisture from the air, so the water content in flour can be highly variable, and account for differences in how wet a dough is, even if one weighs all the ingredients.

  109. Lyn

    When using the yeast – if has been in the refrigerator or freezer, do you need to bring it to room temperature first before putting it into the flour mixture? Thanks.

    • Jenny Can Cook

      No, you just use it straight from the freezer.

      • Lyn

        Thank you! I tried the no knead bread yesterday and it was great – will try it again!

  110. Beatri

    Hi and thank you for your wonderful bread recipes, My oven cannot go further than 400 degrees. Even to make it work better and not to start a smoke, (and it is clean), I would prefer to set it up at 390 at the most. Would that work for your awesome bread recipes? If yes, how long could I bake the bread for? thank you!

    • Beatri

      I solved it by baking it covered at 400 degrees for 45 minutes, then uncovered for 15.

  111. Dave

    Full disclosure should have required that you give credit to Jim Leahy and Sullivan Street Bakery that first developed the recipe for no-knead bread and then gradually it came to be known throughout the U.S. Your faster method is interesting and I will try it, but I am disappointed that you didn’t give credit where credit is due.

  112. Gail

    My bread comes out a good size however it is never really crispy it seems to get really soft almost immediately. What do you keep the bread in after it cools?

    • Jenny Can Cook

      For a good crust, make sure your oven is fully heated to 450 and also you can bake it longer after you remove the lid for as better crust. I store mine wrapped in foil but crusty breads never stay crusty for too long unless you re-crisp them in the oven before serving.

  113. Jan

    Can this recipe be made into a sourdough bread recipe?

  114. Vegas Eddie

    I would like to try this no knead recipe with a Pullman pan instead of a cast iron Dutch oven (did that and it came out great). I have seen recipes that involve a slow rise but I was wondering if I could use the quick method successfully.

  115. Lori

    Thanks for mentioning using an oven thermometer! I went and bought one. I set my oven to 450 to make the faster no knead bread. When the oven beeped to say it was up to temperature I checked thermometer and it said 375. It took another 20 minutes to get up to 425! When I made the banana muffins the temperature was 25 degrees less than my oven said.
    This explains so much about why I constantly find myself adding cooking time when I’m first trying a recipe (especially with meat). I am going to use my thermometer on a regular basis and adjust my temperature settings accordingly.

  116. ron b

    Jenny, My whole wheat dutch oven bread, comes out burnt black on the bottom, I have made a lot of them in the past year and they always come out fine, but lately they come out burnt. I raised the cooking shelf up as far as i can, and I use Reynolds parchment paper but they still come out this way…. Any Suggestions. Love your recipes,videos,and humor also loved your Talk Show years ago……………Thanks

    • Jenny Can Cook

      I can only think of three reasons: 1) Your oven is too hot. 2) You added sugar to the dough. 3) You’re using a black or cast iron dutch oven. I hope that helps.

      • ron b

        Thanks for the quick reply, The pots I use are the Lodge cookware. I think as you suggest my oven is to hot, have to buy a thermometer that can go in the oven.Sometimes I put raisins, honey, nuts, and a dash of maple syrup, makes a great breakfast bread. I also make the 100% whole wheat and that one also burns on the bottom ……….Thank you RB

  117. Bob The Almost Baker

    Hi Jenny, I did the two hour no knead recipe. Rather than APF, I used KAF French style. I used the 2.5 cups of water at 119 degrees and added 2 1/4 Tsp of yeast to it as a slurry. Then mixed the yeast/water into the bowl, added a Tbsp of Artisan seed mixed it thoroughly. Covered and it almost doubled in size. However, when I went to fold the dough, it was very sticky. I have a stainless scraper and it stuck to that, so I hand-folded as best I could. I pressed on, following your recipe exactly. The loaf looks exactly like yours! But I’m concerned about the sticky dough and my problems with working it. Thanks, Bob The Almost Baker

  118. Mary Jeab

    can I put the enamel pot in the oven AFTER the oven is already at 450? and then just leave it in there for another 30 minutes?

    • Bob The Almost Baker

      Probably not a good idea as you are putting it from a relatively cool household temp directly into a 450 degree inferno. It could crack your nice Dutch Oven. By putting it in while the oven is warming up to 450, the pan also gradually increases its temperature. Just my humble opinion, though. Cheers, Bob

  119. Diane Cook

    Can this recipe be made using whole wheat flour?

  120. Christina D

    Hello, I always measure dry ingredients by weight. Seems to me that it’s a no-fail way of getting an exact measurement. One cup of flour weighs 130g.

    • Jenny Can Cook

      Please see my Metric link because my one cup of flour measures 120 g.

      • Christina D

        HI Jenny….I got my info from joyofbaking.com. All purpose flour 130g, cake flour 120g and whole wheat flour 130g. I guess there’s differences no matter what method you use…

        • Jenny Can Cook

          Yes, it’s frustrating and I’ve seen many different numbers, which is why I measured it myself at home. Also the first google search that comes up also says 120 g but then the next one is different. Ten grams of flour is only about a tablespoon so it probably wouldn’t make too much difference in baking bread since you add a little flour after the initial mix. But I agree it’s very confusing, especially when the numbers even vary from country to country.

  121. teresa

    My bread came out kinda dense, good, but didn’t have the airy open holes?

  122. Carole

    I usually make 2 recipes and get 4 small loaves from each. I bake the 4 closely together on a cookie sheet covered by a large deep lasagna throwaway tin. I preheat both cookie sheet and tin for 35 minutes. I freeze when cool and since I am only cooking for 2, always have fresh bread. Great recipe. I also sometimes mix in dried fruit/nuts or 1/2 c sour dough starter. Yummy

    • Jenny Can Cook

      This is great to know. Thank you for sharing with us.

  123. Leigh

    What is the ratio of flour to water if you live in a high altitude like 3500-6500 feet above sea level? Loved your video! You make it look so easy — thank you!!

  124. Marilyn Polen

    Does altitude make a difference I at 3500 feet the dough didn’t look soft it was pretty stiff

    • Jenny Can Cook

      Sorry, I have no experience with high altitude baking.

  125. Rick

    made cinnamon roll recipe and kept rolls in fridge overnight , let them rise in morning , my first time making cinnamon rolls , turned out perfect , I made your pizza dough overnight rise recipe, the pan pizza , the best pizza dough , thank you for sharing ……..Rick…..tried rib recipe also , very good

  126. Janet

    Number three mixes me up, you say
    40 minutes before….what

    • Janet

      I mean after 40 minutes …not sure what your mean

      • Jenny Can Cook

        The dough rests for one hour. After 40 minutes of the one hour (when there’s 20 minutes to go) start preheating the oven and pot.

  127. 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 !!!!!!!

  128. 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.

  129. 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.

  130. 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.

  131. 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.

  132. 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.

  133. 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!

  134. Dave

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

  135. 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.

  136. 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?

  137. 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.

  138. 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.

  139. 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.

  140. 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.

  141. 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.

  142. 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

  143. 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?

  144. 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…

  145. 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!

  146. 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 😊

  147. 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.

  148. 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. 🙂

  149. 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??

  150. YM

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

  151. Rebekab

    Hi Jenny. Can you make this a sourdough recipe?

  152. Richard Haven

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


  153. Amsille

    Can i use almond flour to make this bread

  154. 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.

  155. 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?

  156. Rose

    Need to see a recipe. Do not hear videeo

  157. 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

  158. 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

  159. 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)?

  160. 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.

      • Milagros

        Hey, Jenny, thanks for awesome no kneD rolls. My first time ever baking something. I cut in half everything to make 4. The dough was wet-messy; but manage miraculously to make 4 flat “tortillas” on the parchment. To my surprise 2 rose up to 3 inches (the largest ones) the other 2 rose 1″! I ate the smallest ones and are TO DIE FOR. With such wetness it was hard to shape equal buns. They were very crispy and soft inside. Any advise to avoid the wetness to shape the rolls like yours? Or must I have to stick to full 3 cups recipe? Thanks. Milagros your new fan from Miami

  161. 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 🙂

  162. 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?

    • 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.

  163. 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!!

      • Kelly

        Why such a rude reply? She was asking a simple question. 1/4 teaspoon seems like such a small amount, in fact I wondered the same thing. Your reply was totally unnecessary aND very unkind.

    • Vanessa

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

  164. 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.

  165. 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

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

  166. 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!!!

  167. 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?

  168. 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.

  169. 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.”

  170. 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.

  171. 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.



  173. 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.

  174. Maria


    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.

  175. Janet


    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.

  176. K

    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.

  177. Goldie

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


    • Jenny

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

  178. 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.



  179. Reen


    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.

  180. Edita

    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

  181. 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

  182. 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!

    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.

  183. 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

      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

  184. 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.

  185. Catherine

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


    How do i attach the cabbage roll photo to show u

  186. 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.

  187. 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?

  188. 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.

  189. 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.

  190. 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!

      • Rose Frank

        I just purchased a Emile Henry pot i will try your idea with 2 c of h2o & drain before i place the dough in. I used a few different types of flour & saying a pray , right now the dough is rising beautifully!!!
        Thanks to all for wonderful input

        • Jenny Can Cook

          I may have misunderstood but I believe Emile Henry pots are all enameled inside and using water is not advised for this recipe. The only time water is used is with natural clay pots to keep them from cracking in the extreme heat. Please let me know if yours is enameled inside and if so, do not use water before baking.





    • 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.

  192. eva

    you’re amazing!!

  193. 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.

  194. 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.

  195. 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.

  196. 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.

  197. 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.

  198. Karla

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

    • Jenny

      More yeast or cooking longer is not the answer. Be sure to read this section (https://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.

  199. 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.

  200. 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?

  201. 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.

  202. 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.

  203. 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…

  204. 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.

  205. 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.

  206. 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

      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??

  207. Kay

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

  208. 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!!!


    • Jenny

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

  209. 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

  210. 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!

    • Pat

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

  211. 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?

  212. 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.

  213. Juliet

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

  214. 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 (https://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.

  215. 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!

  216. 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.

  217. Reni

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

    • 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.

  218. 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.

  219. 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.

  220. 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.

  221. 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.

  222. 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


    • 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.



    • 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

    • Jessie Thompson

      I doubled the recipe and made mini rustic rolls for Thanksgiving it was amazing.

  224. 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: https://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

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