2-Hour Fastest No Knead Bread
This recipe uses MORE YEAST than my Faster No Knead Bread. The rest of the ingredients are the same. Be sure to aerate (not sift) your flour before measuring. PLEASE SEE MY METRIC CHART ABOUT THE FLOUR. - Jenny Jones
Prep Time: 3 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Makes: One loaf
Ingredients:
- 3 cups (360-390g /12 3/4 ounces) bread flour or all purpose flour (AERATE FLOUR BEFORE MEASURING - See How)
- 2 TEASPOONS instant or RapidRise yeast (1 packet/7 g)
- 1 teaspoon salt
- 1 1/2 cups hot water (up to 130° F)
- (about 2 Tablespoons extra flour for shaping)
Instructions:
- Combine flour, 2 teaspoons yeast, and salt in a large bowl. Stir in water until it’s well combined.
- Cover with plastic wrap and let stand at room temperature for 1 hour.
- After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.
- After the dough has rested for the hour, place it on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
- Place in a parchment paper-lined bowl (not wax paper) and cover with a towel or another bowl. Let stand on counter top for 15 minutes.
- After 15 minutes, carefully, using oven gloves, lift the parchment paper with the dough and transfer gently into the hot pot. (the dough sits inside a parchment "basket" inside the pot). Cover and bake for 30 minutes.
- After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes. Let it cool at least 15 minutes before slicing.
METRIC: The standard for weighing flour is 1 cup = 120 grams. But when I weigh one cup I get 125-130 grams. Please decide what works for you.
MAKE IT EVEN FASTER! See how to make it in 1 3/4 hours in my blog. Click here.
No Dutch Oven? Didn't Turn Out? Other Questions? Click here.
Can I make this dough into rolls? If so, how long would I bake them?
Jenny has a recipe for no knead rolls on this website. I have made the rolls and the loaf of bread. They are pretty much the same–crispy, chewy, and delicious!
Do you have a recipe for Brioche Bread using the no knead, quick method
Made this delicious bread using gem clips to hold the pleats together ,which form in the parchment paper, when placed in a round bowl. The bread then remains that shape and rises beautifully. I also only removed the lid of the pot after 30 min leaving the bread in the base for about 15 min then turned the oven off leaving it another 15-20 min. Result is a really nice crispy crust which remains crispy even when cold. Would love to hear something concrete about sour dough of which I know nothing. Jenny the Genius, I am eternally grateful, thanks a million!
I’ve made this bread twice following the ingredients and all instructions and both times the bread is not rising very high. It’s a consistent 2 1/2 inch high loaf all around and not rounding taller in middle like recipe pic. The only thing I can think is maybe I’m not mixing long enough at the start when combining ingredients? The rise happens..just doesn’t puff high as I thought.
Please look at the FAQs for a solution.
This happened to me too and I realized that my cast iron pot was so large the dough sort of spread to fill it out resulting in a flat loaf. I doubled the recipe and have since gotten nothing but beautiful round loaves, just like in the picture. Hopefully this helps!
l love Jenny’s no knead bread and make 2 loaves (in 2 pans) at the same time. l add at least a 1/2 cup of a mixture of flax meal, chia seeds, slivered almonds, sunflower seeds and use a 2 tip of instant yeast plus 2 T of vital gluten and 2 t or a little more of honey to each loaf. Delicious!
Tried making this today after watching the video and reviewing the comments. I followed the recipe but decided to add 2 cups of shredded mozzarella cheese, which I had plenty of; a cup of sun dried tomatoes cut into strips; then sprinkled oats on top of the dough before baking. I followed someone’s suggestions of putting foil in the bottom of the Dutch oven. It came out a huge success & my husband loved it! Thanks so much for this recipe!
I have made this bread many times and never have a problem. I love it with garlic and rosemary mixed in as a dinner bread. I also love it plain, makes great toast and sliced thin is a good sandwich bread. Small thin slices heated in the microwave substitute for hot dog buns. I tried making it with four cups of flour and upped the other ingredients as well. I like a bigger loaf and four cups work well. I add a little more water and I knead it about twice as much as Jenny suggests. The added water makes a slightly chewier loaf which I like. I’m looking forward to more different additives to make some more interesting tastes. This is a great recipe to learn how to make bread as you will not get discouraged using it.
I just baked this as my first time ever baking bread. It turned out picture perfect, seriously a completely perfect loaf of bread. Tastes great and looks fantastic too, I will definitely be making this again.
Next time I won’t forget and try to hold the Dutch oven with my hand when getting the loaf out though, that seriously hurt and blistered still hurts as I type this! Ah well, still getting used to using a Dutch oven and this would seem to be a key lesson.
Wish I could share a photo of my bread on here, it’s amazing. Thank you!
You can easily share photos – just click on the “Your Photos” link at the top.
Hello Ben what kind pf parchment paper did you use? I have the white kind and it says up to 420 degrees. I checked on the unbleached parchment paper and it says up to 425 degrees oven. The recipe calls for baking at 450 degrees. I’m afraid my paper will burn? What brand of parchment paper did you use?
I can tell you that I use Reynolds brand parchment paper and it may turn brown but it will not burn.
I love love love this bread. Super quick and easy especially for breakfast. I add everything but the bagel seasoning and a little sugar to mine… i also have never been able to leave it in the oven for the full 10-15 minute browning period. If i did it would BURN. Just a heads up incase someone else’s oven is similar to mine (happens with or without the seasoning) but definitely recommend. Its delicious
I suspect it burns because of the added sugar. You could try reducing the temperature during the last 10-15 minutes to 400F.
Delicious except parchment paper stuck to bottom of loaf. Should parchment paper be greased.
Please see the FAQs.
This is now a go to for me! I use a full packet of the yeast, so 2 and 1/4 teaspoons. I use 14 ounces of AP flour. The best thing is that this is so versatile. I’ve added in cheddar cheese, roasted garlic and italian spice, flax seed, and even half a jar of pesto I had in my fridge. All turned out great!
I double foolded the parchment, and decided to add Another Full parchment sheet..so had parchment, folded sheet then parchment. My Dutch oven is very old and dark…now it was easier to lift the dough…
Question, I read to remove the bread from the Dutch oven with the paper, discard paper return it to the Dutch oven and leave uncovered for 10-15 minutes…that was hard to do when I only used one sheet of parchment and easy with the two.
My bread came out excellent, I did score it before putting it into the oven…my crumb (learning the baking vocabulary, LOL)
I loved the bread, it was very light and had a great crust, will definitely make this again…
I made this with the 2 tsp yeast. Much better. Nice rise. I used to make it with 1/4 tsp as in the old directions. It was ok but dense .
I make this all the time to impress my friends and family. I never tell them how easy it is. The only time it was wonky was when I forgot to mix the dry before I added the water. I just re-made it using the 2 hour recipe and all was fine. Both good recipes.
Well my bread was a mess! The recipe seemed very strange and the results certainly were. Flat, wet. I added piles more flour before I baked it and it was still a sloppy mess. Tasty but wet inside and shapeless. What gives?
I read the recipe several times in the hours after my tasty failure. Finally the penny dropped.
1 1/2 cups water. Not 1 1/2 pints. I post this mostly to remind myself that if something seems wrong… read the recipe again.
This is the real trick to baking! = REREAD! Thanks for the help.
Can I use some of my sourdough levain in this no-knead bread recipe? Has anyone done this & had good results?
I found my own answer, below in fan comments. What a great bunch of people on here! I love your videos & all the amusement you provide, Jenny. I’ve always been a big fan of yours. I sometimes watch you for hours. Thank you, sooo much, for being a bright light in the kitchen. I get a big kick out of watching you!!!! Love You!!! Hugs!
I just purchased New product, Red Star Platinum Instant Sourdough Yeast, and am going to try with this recipe. It’s yeast plus sourdough culture. You just substitute the 7 gram packet of yeast with a pkg of this new product and proceed. Hope it’s tasty!!
I also tried this sourdough yeast and was very disappointed. Not only did it not taste like sourdough, I found it had an odd taste and I won’t be using it again. Please let me know how yours turns out.
LOVE this recipe! I am not a baker and I was able to make it easily. I measured the flour by weight. I also added another small sheet of parchment (folded in half) under the ‘basket’ layer of parchment so that the bottom didn’t burn. Thank you for this recipe! It was super quick and easy!
I’m gonna try the parchment paper tip. My loaf does burn.Thanks Anna
I love this recipe!!! The first time I baked the bread it wasn’t quite done inside. Since my first attempt in April I tweak the recipe by using 2 cups of All Purpose Flour and 1 cup of Wheat Flour. I bake for 40 minutes and I put Aluminum Foil in the bottom of the Dutch Oven to keep the bottom of the bread from getting too brown. It delicious and friends and family love it. I will never buy a loaf of bread again.
I like the tip with the aluminum foil, will give it a try! Thanks
Thank you, Thank you, Thanks you…..
what a treat, brings back memories of my grandmother, so I made it with my grandchildren…. we ate some (too much) and gave some as gifts….. EASY AS 1,2,3
Hi,
I’m baking this bread now..
In step 4, when I put the dough In the parchment into the hot pot, should they dough still be sticky?
Also, should it have fixed a little? Mine looks the same as an hour before….
Thank you,
Margie
Yes, in step 4 the dough will still be sticky and not formed into a perfect ball. It will still come out great! I add some chopped green chile, cheese and garlic to mine before adding the water.. my family loves this bread! I always have to make 3 batches at a time lol
Thank you! I’ve always wondered when to add other ingredients, before or after the water. I did after the water several times and results were great, but it’s easier to mix before adding liquid. I’ve always avoided adding cold ingredients thinking it might affect the temperature for the yeast to work. Am actually baking one now. 😊
I’ve made this bread about 8 times since March and “stay at home.” While easy and delicious, the bottom of the bread is always ROCK hard. It’s really hard to cut all the way through. No one else mentions this. Why does this happen?
It’s likely due to the pot you’re using. The pot’s bottom gets too hot in comparison with the rest of the pot so it makes sense that the bread’s bottom will overcook and become hard. Hope that helps 🙂
In order to prevent the bottom from getting too hard, you can put a sturdy baking tray on the lower shelf and also place ceramic beads (the kind you use in blind baking of pastry cases) directly into your Dutch oven. Hope this helps!
Crunch up some aluminum foul, making sure it is the dull side, make it flat and put in the bottom of your Dutch Oven. This will keep the heat away from the bottom and it will not be as hard.
I know it’s supposed to be really crusty, but when mine comes out, while still in the Dutch oven, I drop a half stick of butter — real butter — into the pot, where it will melt and sizzle, but it’s only a few seconds while sitting on the counter. I turn the bread over and around the pot, with big tons to sop up the butter, then set it on a foil with edges turned up. Then I pour any remaining butter in the Dutch oven over the loaf until it’s covered in it and sitting on butter. I loosely cover with foil for about 20 minutes, then usual move it to the bread slicer board with slats because we’re ready for a slice. After it’s cooled, I put it in a bag specifically made for storing bread. It remains crusty, but will be softened enough that it’s easier to cut and chew. I have difficulty chewing, so this makes it easier on me. I do not touch it with any butter before or during baking, that will make it even crustier and too dark. We like buttery bread, so this works for us.
This recipe is fool proof. I have made it a few times now that I have a cast iron Dutch oven. I use half bread flour and half whole wheat. If I remember, I mix in about a quarter cup of flax seeds, then sprinkle oats on top before baking.
No matter what I do to it, it is delicious every single time.
Thanks so much Jenny!
Hello Jenny,
Can kyrol flour be used in the 2 hour Dutch oven bread recipe? If so, is it mixed with other flours or can it be used 100% by itself?
Jenny I have tried so many recipes for bread .!Your by far is the best and sooo easy to make and taste great. Thank you .?
Finally a Dutch oven bread that kicks a** and does not take 3 days to make. Good job jenny.
I have not used your recipe yet. I have been using the N.Y Times no-knead bread recipe for many years . I substitute 1/3 rye flour for extra flavor and use black cumin seeds (nigella) in place of caraway. Try it. I think you would love it I am 92 years old and because of the covid I have been getting flour on line. would you believe from Walmart. It was the only place that had it. I asked for 10 lbs. and they sent me 20.!!( I get the seeds on line)
I love reading all the comments and I am going to try your recipe. Thanks.
Ninety-two? Roz, you’re my new role model for the days I say I’m too tired to cook! Keep on keepin’ on!! ❤️
good, fast and quite forgiving recipe, so don’t be afraid to make change to your own needs and circumstances (like oven, type of floue etc);, thanks!
for those using wieght (reommended) :1 cup of a flour (depending on type) can be anything between 100 and 130 gram (3.6 – 4.75oz). i.e. 1cup of AP flour will be about 125g; rye=100g; whole wheat=120g and so on – and this will still depend on few other factors… anyway, if you’re confused about volume/weight conversion here is a tool:
https://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html
I just made this bread!! It’s WONDERFUL!!! I added about 2/3 cup of my sourdough starter to it ….. what a delicious loaf!!
Hi Susan,
I want to add sourdough starter and am wondering if you made this recipe the same but just added the starter. Did you add the same amount of yeast as the recipe calls for? Thanks for the help, Sandy
Yes, I have the same question – usually with sourdough starter you have to go through this total slowwww rise thing. I guess if you use yeast, and add this anyway you’d get a a bit lighter, definitely very tasty loaf. Has anyone else tried this?
I add 2/3 cup sourdough starter every time I make it. My starter only takes about 2-3 hours to be ready to go in this hot weather, so it’s not too bad! I also add in the yeast. It gives it a great flavor. I dial back the amount of water to around 1 and 1/4 cups, since the starter adds a bit to it. Such a great, versatile, simple recipe. Thanks!
HI Jenny,
Would I be able to make these in baguettes? If so then what would be the oven Temp and baking time?
HI Jenny,
Would I be able to make these in baguettes? If so then what would be the oven Temp and baking time?
Thanks
I made Baguettes and they were perfect!
Didnt change anything except before I put in parchment I devided with a knife in two ..put flour on the bowl and rolled in elongated baguette shaped dough. Towel on top for same amount of time. Put in seperate parchment and in baguette pans baked the same amount of time.
Hi there,
I noticed that this recipe and the recipe you say on the youtube video for this bread are different. On this page/recipe you call for 2 teaspoons of instant yeast but in your video you said to use 1/4 teaspoon of yeast. Why is that and which one is correct?
nevermind, I was watching the wrong bread video of yours. LOL
Jenny I would like t make this for over right do you have a recipe for that also when I used the 1/4 teaspoon of yeast it did’t work can you use more yeast for a hardy bread( like 3/4t).also can you use room to lukewarm water to make it over night.
Hi there. I’ve increased the yeast to 1/2 !Tsp and kept it in the fridge overnight. It worked perfectly. Jenny’s original Artisan bread recipe has the ingredients and at the end of the recipe talks about leaving it overnight.
I like the overnight version better, I feel it has much more flavor.
This is absolutely the best recipe I have ever used to make bread. I put three cuts on the top of the dough ball before second rise to allow the loaf to expand and the result is amazing!
Am going to try this now with 2 c. AP and 1 c. whole wheat flour. Has anyone else had luck with WW flour and what proportions did you use?
Here is my whole wheat version of the “Faster” loaf. https://www.jennycancook.com/recipes/whole-wheat-no-knead-bread/
I used AP flour that I aerated …… and the sourdough starter I added was fed with rye flour …….. gave it that “nutty” flavor that’s so distinctive in European bread … and the texture was “spongy” and chewy with a wonderful crust….. also, I used a whole envelope of Rapid Rise yeast ….excellent recipe!
I’ve been trying to make a good sourdough starter. I did really get it for awhile, but I didn’t refrigerate and at one point it started to smell weird so I tossed. My neighbor gave me a home made starter in his family for a long time. Traded for a bunch of extra flour. Anyway, Question is, can I start feeding this starter with Rye to get the flavor more nutty you speak about, down the line? (I think he uses white flour with his.)
I always use 2 cups bread flour, 1 cup whole wheat always good. Not know about all purpose flour.
This recipe for 2-Hour Fastest No Knead Bread was fantastic. My question is: the recipe calls for 2 teaspoons yeast and refers to 1 packet,7 grams of yeast. I did use the 2t, but I know the packet of yeast has more than 2 1/4t yeast in it. Which is the preferred amount? Thank you.
I use the whole package of yeast and it turns out perfect every single time.
Thanks Maddy. No more tiny amounts of yeast left in packets.
Jenny,
Thank you so much for this recipe. I decided to try self rising flour and used less yeast(1 1/2 teasp.). It came out great. I was surprised.
Now I’m just waiting to taste. Thank you again for all your wonderful recipes.
This is the best bread that I made. It was crusty and the inside melted in your mouth. I also added cheddar cheese and salami and italia n seasoning.
Cheddar cheese! Great idea, Lorraine. I’ve successfully halved this recipe (with flour I also had to buy online— King Arthur sells 3 lb. bags of AP Unbleached). Now I can make it even more rich and delicious. 😃
This recipe is absolutely amazing. The finished bread is better than the bread we have in southern Italy. It is sooo easy and the explanation is perfect. It is crusty, the inside is dense, which is the way we like our bread. It slices easily and can be toasted. I do use 00 bread flour from Italy. To me, this is the only flour that should be used for making Italian bread. During the Covid19 pandemic, flour was getting harder to get, and I was out of the 00. I purchased a popular brand of “bread flour”, but it wasn’t good. It might be good for an American bread recipe. Most supermarkets and speciality Italian stores sell the 00 flour. You can also order it online. 00 flour has more protein in it. I finally was able to get some more of 00 and I am back to making this recipe. One thing that I do….I let the bread rest and rise the first time for one full hour, and then start heating up the oven. Then proceed with the instructions. It has never failed once. Thank you sooo much Jenny for this super fabulous recipe!!!
while in the oven bread was “high”, when cooking was done bread was half the size in height, HELP!
Thank you, Maria
How do you remove the parchment paper?
Marty…there is no trick, just pull carefully and it comes out, however, my bread always flips over when I do this, so with a spatula, I just flip it back around. Next time, maybe I will hold onto the bread and pull on the paper harder and see if that keeps it from flipping over. Good luck!
Hi Marty,
Sicilia is right, there’s no real trick to it. I pull out the oven rack, take off the lid, pick the paper up by both sides and place it on the counter, bread and all, then with my spatula or towel, pick up the bread and put it back in the pot to finish.
My friend, Kimmie, gave me this recipe and I cannot even count how many times I have made it or have given the recipe to friends! It is easy and delicious. I often add rosemary and it is my go to when I make homemade chicken salad sandwiches. I have a Lodge dutch oven, so nothing fancy is required to make it and I work at Williams Sonoma and have text the link to countless customers who are new to baking bread. Thank you!
This worked wonderfully! I did the cool water 8 hours over night version. I didn’t have parchment so i just oiled a flat baking tin but otherwise did exactly as told. Apart from the over night rising it is so quick and so easy and crunchy on top and soft inside. It feels like I have been to the bakery in the South of Spain or France! Thank you so much!
This is by far the household favorite bread recipe! It’s so easy and most importantly…. the directions are incredibly clear and descriptive (appreciated but us non-bakers). I share this with everyone who asks. It’s perfect as-is but I usually add some rosemary and garlic salt to the top for some extra love!! Thank you Jenny Can Cook for this recipe!!
I tried using FAQs. Did not answer my question. I have tried 3as to make the dough. The problem I’m having is the dough is soft and wet. I followed your direction to no avail. Get to g frustrated. Ready to throw In the towe!l. I also changed to a different method, it’s better, still too soft and wet. Couldn’t shape the dough into a ball. What went wrong?
I’ve made this bread about 12 times and it’s perfect everytime. Are you testing the temperature of your water and are you aerating the flour before you use it? Make sure the water temp isn’t too hot or the yeast won’t work right. Hope that helps or watch her video if you haven’t.
What do you mean aerate the bread. Can this bread be made gluten free with Bob Mills all purpose 1-1 flour?
Please see the FAQs for No Knead Solutions and Flour Basics.
What is your question? I’ve made it over 12 times so maybe I can help.
I know exactly what you are saying. So I changed kind of flour. Then problem solved . I bought a few different kind of flour ( bleached) because of this lock down, I mean I didn’t have choice ! My flour are nothing special got them from local grocery store. But what I learned was you can add more flour till righ consistency when you shape on counter , then knead little bit, and bake it .( follow recipe ) It came out with more cracks exterior but taste was actually not but so my husband and I are still enjoy them. I usually sliced them and freeze them same day I baked . Some flour just doesn’t work some recipe .
Hope this helps!
I am a male and decided to try this a few months ago now my wife asks me to make a loaf every week as it’s so much better than store bought bread. The instructions couldn’t be any clearer and I never had a failure yet also have sliced and added kalmata olives for a fantastic olive bread.
Dear Suzie, did you continue no matter what? Because it is meant to be wet when you first mix it. Also just in case this applies . . . i checked my measuring scoop cups because mine was too dry judging by the instructions and sure enough they were innacurate by 1/4 cup of water. Also the airating the flour is really important. Try doing it over night for 8 hrs with cool water!
Dear Suzie, did you continue no matter what? Because it is meant to be wet when you first mix it. Also just in case this applies . . . i checked my measuring scoop cups because mine was too dry judging by the instructions and sure enough they were inacurate by 1/4 cup of water. Also the airating the flour is really important. Try doing it over night for 8 hrs with cool water!
The dough will be pretty soft and wet until you get to the part where you put flour on the counter (and your hands if you’re not using a pastry scraper) and fold it in on itself 10-12 times. Perhaps try using a little extra flour on the counter? After this step, the dough will be a little drier and your ball will be firmer.
To avoid the confusion on the weights vs cups, ALWAYS use weight and use the info given on the side to determine how many grams per cup. Some flours are 120, some are 130 or more. So always use the amount on the side of YOUR flour and you won’t go wrong.
Thanks so much for this recipe. It was delicious and easy to make. I do, however, wonder why the top was not the golden color as many pictures show? Believe me it didn’t stop my husband and I from having several slices.
After original 30 minutes covered baking time, uncover your pot and let bread brown anywhere from 10-20 minutes. Just keep an eye on it so it doesn’t over brown.
I’m baking my second loaf and have a question regarding the size. My loaves seem to be smallish. I don’t know how big they’re supposed to be so not sure if mine are “right” or not. Can someone give me an idea please.
I have made this bread several times and it comes out perfect every time! I also braided it and made Italian bread! It was fabulous!! Thank you for the recipe, Jenny!! 😊👍
Hi Jenny!
I just want to say that I am not a baker but thanks to you today I am!! I love love this bread! I get so excited and proud of myself every single time I pull a loaf of bread from the oven. Thank you for sharing this and so many of your recipes with everyone. You make it look like fun.
Dough was waaaay too gooey to work with, even though I followed the recipe, and tried to “aerate” the flour. I just kept tossing more flour at it while I tried to fold it over.
ALSO … no parchment paper. I googled that question and the answer was to use a little oil or spray in the pot. I have olive oil and as the oven heated up the place started to get smokey. It’s in the oven now and I hope it will be OK and not burn the house down. Sigh…
OK… I just took it out of the oven and let it cool.
I LIKE IT!
Still don’t know why it was so gooey at first. I will try this again!
I’m glad to hear it 🙂
If you don’t have parchment paper, corn meal works to keep bread from sticking to pot while cooking.
I had a little problem with the bread dough getting stuck on the parchment paper. I solved it by spraying the paper with water before I put it in the pot, making sure the paper is wet all the way to the edges. After I got the bread in the pot I lightly sprayed the loaf also. Then I put the lid on and I had no problem at all with it. Also, the added humidity was good for the crust development.
Another issue I had was the bottom crust being a bit too browned so it was really tough to slice. Using a folded up (In fourths) square of parchment paper in the bottom of the pot helps a bit. It just “lives” in the bread pot all the time; no need cutting a new piece every time.
Was wondering whether you could add extra water into the Dutch oven to improve the crust even more? I can imagine the dough on a small rack inside the Dutch oven with a certain amount of water underneath producing steam. Anyone ever try this?
All I can say Jenny is I’m hooked.Your no-knead bread is amazing.I started baking this bread two weeks ago and now I’m doing several per week.There were a few issues in the beginning then I realized the water temperature was not hot enough.My hot tap water is only 106 degrees.I started heating water to 125 degrees ‘and it made a big difference in the consistency of the dough.Thank you.
Hi Jenny
First off I wanna say I love your recipes. They’re simple and easy to follow with delicious results. But for this bread recipe I have a question. I doubled the recipe because I want bigger bread but the finished bread was a bit gooey. Is there anyway to fix that? Thank you.
What am I doing wrong? The dough is waaaayy too gooey to form into a ball.