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 your flour before measuring. - Jenny Jones
Prep Time: 3 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Makes: One loaf
Ingredients:
- 3 cups bread flour (all purpose works too)
- 2 teaspoons instant or RapidRise yeast (1 packet/7 grams)
- 1 teaspoon salt
- 1 1/2 cups hot water (up to 130° F)
- (about 2 Tablespoons extra flour for shaping)
Instructions:
- Combine flour, 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 and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
- After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 more minutes.
BIG NEWS: 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.
Help…the directions say, …cover, let stand at room temp for 1 hour…then after 40 minutes. Huh – after 1 hour and 40 minutes? or is it place in the dutch oven during the 1 hour at room temp and leave for the remaining of the time? Sorry – I’m new to this… can someone clarify please.
Thanks.
I had the hardest time making this clear. It’s after 40 minutes into the hour that you place the Dutch oven in the oven to preheat, i.e., when there’s 20 minutes left to go in the hour that is stands at room temperature. I hope that helps.
Hi jenny. I posted last night about you cinnamon tunnel loaf. I made another one today and just used cinnamon and sugar. Tastes just like cinnamon rolls. Soo yummy. Also I am hearing the oven for this loaf now. Didnt rise that much but we will see. I’m choosing to brush it with garlic oil because where I live we have a store wegmans that makes garlic Tuscan bread. Fingers crossed.🤞
I aerated the flour and followed all other instructions, but the bread came out somewhat dense. Jenny, can you provide flour measurement by weight (grams or ounces), which I feel could help me get this great recipe right? Thank you.
My metric conversion chart may be helpful. Also, check the FAQs for lots of pointers.
Mine was coming out that way because I couldn’t resist the urge to cut into it while it was still hot/warm. Let it cool completely…it’s still baking on the inside after you remove it from the oven.
Hope that helps.
One cup of bread flour weighs 127grams. One cup of AP flour weighs 120grams. You should always weigh your ingredients, when possible. Sift flour after weighing to aerate it.
I just made this bread and it is delicious! Now I’m making another loaf to give to a friend. Thanks for your recipes! I was so surprised to find your videoes on youtube. I used to watch your talk show daily, and enjoyed it a lot. I miss you making new food videos. I’ve watched so many now I feel like we are friends! Best wishes always.
Turned out great. I followed the recipe, including all your tips, almost exactly (I added a pinch of sugar.) Next time I’ll try some add-ins and a shower cap in place of plastic wrap. I will also compare an 18-hour rise loaf made with Active yeast to a quick rise loaf to see which is better. Thank you for great instructions and photos.
I also add sliced kalamata olives, chopped fresh rosemary and lots of sliced garlic
I found another recipe on pinterest that sounded so good…no knead cranberry, honey walnut artisan bread…except it was supposed to rise for 12-18 hrs, and I didn’t have any walnuts. I’ve been making this bread for a while now…so I improvised. Other recipe said to mix craisins (1 cup) and nuts (1/2 cup) with the flour…I used slivered almonds in place of the walnuts. It also said to add honey (1/4 cup) to the water, mix and add to the flour mixture. Followed this recipe for letting it rise and then baking. I forced myself to let it cool down…OH MY WORD!!! I will be making this again, and again and again. SO GOOD!!!!!
You changed the whole recipe! Why bother following Jenny’s recipe if you’re going to make your own version of a totally different bread?
Jenny’s recipes are flawless-why mess with a great thing!
Recipes are a guide for the cook to make, and change to how they would want it. They are not something that HAS to be followed exactly. Someone creating their own, with using someone else’s recipe as a base is a HUGE compliment.
Maybe she would like to have ‘two’ great recipes to enjoy!
I made both the plain and the almond/craisin/honey one and brought a half of each loaf into work today. Suffice to say, I only have 1 small piece left.
I also brought in some honey nut cream cheese, plain goat cheese spread and pumpkin goat cheese spread for my co-workers to try with the bread.
Pretty much everyone that’s tried it asks for the recipe. I always give them the website and give Jenny the credit for coming up with this delicious recipe.
As I was reading the comments, I was thinking as you do. Why does this person bother looking up Jenny’s recipe when she’s going to put a whole different spin on it! I certainly would not feel complimented if I authored a recipe that I was proud of and someone hacked into it like that.
Thank you for posting this information, I wondered if this recipe would work with adding the cranberries and nuts. I will try it asap!!
I, too, want to make the cranberry walnut bread. Which recipe did you use for the ingredients? This one or the cranberry one? I get you use this one for the proofing of the bread. I hate the thought of 12-18 hrs of proofing!
I just made this bread and it turned out great!!
I’m wondering if you would have to adjust the recipe if you wanted to add any spices etc to adjust the flavor? Ex: garlic or cinnamon, etc?
I made this onc adding cinnamon and once adding rosemary both came out great…no adjustment needed to original recipe.
How much rosemary did you use? My favorite herb!
Hi! On the video you say to use a quarter tsp of yeast and no more but the recipe calls for 2 tsp I believe (???)
Can’t wait to try it!
They are two different recipes and the faster version uses more yeast. This one does not have a video.
Just finished making this recipe. This is amazingly simple and absolutely delicious! We love it! I will definitely make this again and often. Thank you
I just made the two hour bread recipe and I have one question
First of all it was delicious but it’s very heavy Is it supposed to be so dense?
Made this yesterday and it came out exactly like the picture and it took exactly 3 hrs from start to finish. It is easy and delicious.
Jenny, I actually remember seeing you on the Whammy game show 🙂
I have made this bread over and over with several variations which my kids love.
Today, I made a Basil (from my garden) & tomato loaf. Also added garlic, onion, parmesan and italian spice. I used the tomato sauce for a cup worth of the liquid, and reduced the liquid about 1/4 cup because I added diced tomatoes with liquid pressed out. I still had to add a little more flour in the end.
I make Rosemary (dried spice) and dried onion (I put them in the hot water out of the microwave to reconstitute a minute.)
I also make a dill weed (2 tbsp) and onion (dried again – 2 tbsp.)
My daughter wanted to make one with Serranos, so we did chopped serranoes, grated colby jack cheese (on second rest), dried onion and cilantro. Excellent.
Love this, so glad you came up with it. I admit I use a little more salt and a teensy bit more yeast.
Thanks again, great recipes, love watching you cook with ease.
Holly do you have to do anything other than folding in the cheese when you add before the second rest? Also, do you just put raw serranos in?
Used 2 1/4 tsp yeast and added 1/2-1 tsp sugar to the dry ingredients. Came out fabulously! Thanks!
OMG!!! I can now make bread!!!
Have you ever tried freezing this dough before baking it? I’ve read that if you’re going to do that, you should add more yeast to account for the yeast that will die in the freezing process, and freeze it after the first rise. Then defrost in refrigerator overnight and allow second rise before baking. How much extra yeast would you suggest? Thanks!
This recipe is foolproof. My family loves it. If I take a dish to any sort of event, I always I take this bread, as well. It’s now my go-to hostess gift. I absolutely love it. My goal this year was to master bread making. If I’d started with this recipe, I’d have been done after the first loaf. Amazing! Thank you!
OMG I just baked my first loaf of bread with your fabulous and super easy. So yummy, thank you. Next, olive bread. 🥰
I thought I’d let you know I used this for 100% WW pizza crust (home ground, hard, white, winter wheat). I added 1/3 c more water and a full 1 T yeast. Instead of the last rise, I smashed it onto a parchment lined pizza pan, let it rise the final amount, baked it at 450F for 10 min, added my toppings, and baked it for 10 more minutes. Amazingly delicious!!! Thanks.
This was my first time baking bread, and though I had reservations on how it would turn out (so many other recipes required 12+ hours of rise time) I am so happy to say that the bread came out perfectly, it was chewy on the outside and soft on the inside- I followed the recipe exactly, with the exception of adding additional salt- I will definitely be making this again!
Thank you so much for this recipe, Jenny!
Just had a slice… it only beautiful, yummy beyond belief. Thanks for the recipe Jenny!
Has anyone made this with Einkorn flour?
Yes, and the Einkorn flour worked beautifully. My family have gluten sensitivity and they can eat Einkorn breads. I also discovered a white flour from Italy, Caputo, chef’s OO flour and can make white flour Italian breads or actually any bread or pizza with it for my family. Sense it’s not American wheat.
Thank you, sorry I haven’t made bread for awhile. I took a chance and tried it and it made wonderful bread. Appreciate the tip on the white flour too!
Did you use 1:1 substituting the einkorn? Same amount of water, salt and yeast?
Tried making your bread – using 3 cups
of flour with 1 1/2 cups of water – found
the ingredients dry – should I put more
water. Also can I substitute whole wheat
flour for regular flour.
Thanks
Please read the FAQs about the dryness and also see my other No Knead variations using whole wheat flour.
I’ve tried using wholewheat flour ( 2cups whole wheat and 1 cup AP,) it was heavy and not enjoyable however I have baked Jenny’s wholewheat bread loaves multiple times and they are fantabulous, the best!
RC I live in a dry climate and high altitude and find I must add more water and more yeast. I have researched this and experts say to use LESS yeast at high altitudes so I am a little confused overall. But 3/4 tsp yeast and 1 3/4 cups hot water are working for me
I have had the worst luck baking bread! I don’t know why that was but even my bread machine bread came out like a door-stop brick every darn time. I was resigning myself to the sad fact that I would never bake good bread Until one day I stumbled upon your U Tube no-knead bread video. I decided that another few cups of wasted flour wouldn’t kill me so I gave it a shot… Holy smokes, it worked perfectly!
Thank you dear lady.
Now, what do I do about my recent “toast addiction?” (big smile)
Hello Jenny, this bread is wonderful. I was wondering if it is possible to double the recipe and what would be the raising and cooking times? Or even one and half time the recipe. Have you done it? Thank you very much. Happy Easter!
If you have a large enough oven and vessel to cook it in (unless you intend to let it free-stand) you’ll probably want to ensure the dough isn’t too thick as the center might not cook thoroughly before the outer crust started to burn.
That said, it sounds like you are cooking for a bigger crowd so you might want to consider making TWO loaves in the hopes the recipe and cooking methods aren’t skewed somehow.
Which brings up a final point.
IF you are cooking in two Cast Iron Dutch Oven, you’ll need to allow for the oven heat as well as the Dutch Ovens to come to the proper temperature.
More metal and materials WILL mess with overall heating absorption and, thus, cooking times so you’ll definitely want to keep enclose eye to prevent burning or undercooking.
Good Luck and let us know how it turns out and which method you used (one BIG loaf or several, separate loaves but cooked at the same time.).
God Bless and have a great day!
I freequently make two loaves but stagger them mixing times so they do not have to be baked at the same time. I make one loaf and put it on to rise…wait about an hour or so and make the second loaf. Finish the first loaf bake it and take it out of my cast iron Dutch oven then by that time the second loaf is just about ready to put on for the second rise in a parchment lined mixing bowl…stick my Dutch oven back in the hot oven to reheat and after the 30 min. rise, put the risen dough in the hot Dutch oven inside the parchment and bake it. I also use both yeast and sourdough to make this bread. I usually use 1/2 and 1/2 hard WHITE whole wheat flour and bread flour, add the salt and yeast and then add 1 1/2 cups of sourdough sponge that has been working all night, nice and bubbly, and after that is combined in my Bosch mixer, I add as much VERY hot water as it takes to make a nice dough…knead it just long enough to well mixed, then cover the bowl with plastic wrap and a clean dish towel and put it on for the first rise…then just complete the recipe. It comes out WONDERFUL!! I have been baking with one of my sourdough starters for almost 45 yrs. and adapting this recipe has been so much fun AND it is so much faster than most sourdough recipes. Thanks, Jenny…..I love your breads and your other recipes too!! YUM!
Can always count on this recipe for really tasty bread.
It goes into my “keeper “ file.
Making bread now! Kitchen smell delightful!! Love the reciepes from this site! Thank you Jenny!
HI Jenny, I’ve made this several times, and it always turns out perfectly. I’ve made it with cheese, jalapenos, herbs. Today’s venture, bacon bread! I added 12oz of cooked crumbled bacon to the dry ingredients. It turned out even better than I expected. Thank you again for such a great and customizable recipe!
Totally disappointed. Not a good recipe at highl elevation. I am above 8000 ft. Had to throw it out. Didn’t rise and was doughy. Yuck
Too bad, but at that altitude you probably have had to adjust your baking
recipes in the past. Try try again!
Becky, I live at 5000 feet. I’m sorry the recipe didn’t turn out right. I would try again. I have made this recipe many many times and it always turns out great. You might add just a little bit more flour. Then it won’t turn out gooey. This is the Only bread recipe that I have tried and it turned out perfect the first time. Good Luck 🙂
Peggy, I live at 8500′ and this recipe always turns out perfect. Maybe your yeast was not active. Also, a heavy pot or dutch oven with a lid is a must with this recipe. The steam in the beginning stages of baking is a must.
I live at 8500 ft elevation and have made this at least 50 times. Always rises and comes out perfect. Perhaps your yeast is old.
Would like larger loaf…can recipe be increased? according to proportions..
I have doubled the recipe with good results
This recipe is foolproof .
Thanks again Jenny
HI, how much time did you let it rise? and what was your cooking time? I’m looking to double it myself. Thank you.
Does it matter what kind of salt you use
Im Bummed. My Bread attempt turned out like a hockey puck.
Theresa, I find it is CRUCIAL to aerate the flour before measuring, either with a whisk, lightly, or by stirring it lightly with a spoon. Only then, using a soup spoon, gently spoon the flour into the measuring cup. Do not let the flour drop into the cup or shake the cup which will pack the flour down and mean you use much more than the recipe calls for. Packing it makes the bread heavy and dry, I think.
This works for me and my 12 year old every time and the texture is beautiful: moist and lovely. I have to watch he doesn’t plop the flour into the measuring cup.
GOOD LUCK.
Jenny recommends this, I know, and I confirm this totally.
Please look at the FAQs.
This turned out amazing – even better than some of the breads I made that took 12-16 hours! I put some olive oil and fresh rosemary in it! Only problem is that we ate half the loaf in one sitting! 😉
Hi there can you please share how much oil and how much rosemary. Thank you
I cannot thank you enough for sharing your recipe. We have not purchased a loaf of bread since I found your website. I’m still a little scared to add things to it such a dried herbs so if anyone has any tips on how much to add and when, I’d love to hear them!
Thank you again and happy baking everyone!
Just experiment… I substituted one cup oatmeal flour for all purpose and added 1/2 cup flax seed. For herbs…just mince up a tablespoon spoon of thyme or rosemary first time…can’t go wrong.
I MADE THIS BREAD BUT MADE IT IN LESS THAN 2 HOURS..MY FAULT..I FORGOT TO ALLOW FOR THE BAKING AND COOLING TIME..IVE ONLY BEEN BAKING BREAD FOR 62 YEARS..THIS BREAD IS SO FORGIVING..I LET RISE FOR THE FIRST HOUR..BUT SECOND RISE WAS ONLY 17 MINUTES..PLOPPED IT ON MY PIZZA STONE ..WITH PARCHMENT PAPER..NO COVER ..BAKED IT FOR 22 MINUTES ..CHECKED THE TEMPERATURE..INSIDE ..WAS DONE..ITS GREAT..I MADE UP A RECIPE FOR BREAD YEARS AGO..MADE IT FOR MY GRANDERFULSON..FOR 9 MONTHS ..EVERY DAY..STRAIGHT..AM GOING TO MAKE HIM THIS AND SEE WHAT HE SAYS..ITS REALLY GREAT..THANKS..YOU ARE A TRUE “LOVELY LADY”!!!
It IS forgiving. I’ve let it rise far longer than instructed and it turned out fine. I let a child help mix and thought the dough didn’t look right, didn’t matter. It was great. I’ve forgotten to heat up the Dutch oven, didn’t matter. I’m so happy I stumbled on this site.
I MADE YOU BREAD..BUT USED A PIZZA STONE..I ..DID..NOT..PUT A PAN OVER THE TOP JUST BAKED IT..IT ROSE AND IS PERFECT..GREAT RECIPE..LOVE THE TEXTURE..FLAVOR AND LOOK OF THIS BREAD..THANKS
Made your Bread Jenny and is was awesome sauce. Deli-shes , made from your youtube video. Came out a little small ,Maybe 4 cups of flour next time. Thanks a bunch. Keep up the great cookin
Made this the other day… what can I say…delish!!! My husband loved it. Not a crumb went to waste! Fast, easy, wonderful bread!!! Thank you, Jenny!!!
LOVE the fastest no knead bread, 2 hours and Boom! Gorgeous, delicious bread out of my groovy new deep red Dutch oven. Have made the bread 4 times now, tomorrow will be 5. Thanks a bunch for making me a bread maker!
Made this bread a couple of times and we LOVE it!! It’s what we eat everyday now. Shared with my son and his family, they are also hooked on it!
I made this bread the other day, right at 30 min. in the oven the power went out.
So I couldn’t brown it for the 19 min. I left it in the powerless oven for another 15 min. with the lid on and it came out perfect!
My tweek would be, add a little course salt to the top before baking. It needed a little something more.
Today I’m adding rosemary and olive oil with salt on top.
I made your bread yesterday! I didn’t have bread flour so used regular white flour, but substituted one cup for whole wheat flour. My first time of making bread in a dutch oven. Oh my gosh! Fabulous, delicious! I will be making this again VERY soon! It was delicious with butter and honey from a friend’s own bee hives! Thank you for this recipe!
Hi Cathy
I used my La Creuset beautiful red Dutch oven for the bread, put it in the oven to heat it up, it ruined the look of my pot it is full of black spots / outside/ I tried to clean it w/ so many things, I wrote to a Jenny waiting for her respond the 450 degree was way to high for the empty pot, it bothers me because I kept it on the stove top always and it is not so nice to look it now.i just wonder your pot came out ok?
The bread is delicious next time I use a little more salt also, I used her Faster No Knead Bread
Please if anyone have a suggestion how to clean my pot I would greatly appreciate
I have no idea why this would happen with Le Creuset. That is the brand I use and it is rated oven safe to 500 degrees. I wonder if there was some splatter that occurred in your oven that got baked onto the outside. I suggest contacting the manufacturer for advice about cleaning it and if it can’t be cleaned, ask if they would replace it. If you buy a cheaper Dutch oven, please make sure it is rated oven safe to 450 degrees because not all Dutch ovens are the same.
I also use a Le Creuset cast iron enamelled pot. I have no issues with this recipe, have made it many times and no spots or discolouration when pre-heating to 450F. 🙂
You might try Bar Keepers Friend. It’s great. I use it on my Dutch oven. The oven shouldn’t have been too hot for a cast iron piece but you can look on the bottom of your Dutch oven and it should tell you the maximum temp.
I made the mistake of using Bar Keepers Friend on my Dutch Oven pot. I too had spots and discoloring. It only made it worse.
Works great on stainless steel and glass but not enameled cast iron pots
I keep my Dutch ovens on the stove, too. When I first baked this bread my pot looked pretty miserable from oil and other stuff not readily visible. Don’t scream, but I used a steel wire pot scrubber on the red outside as gently as I could and it worked wonderfully. I wouldn’t want to use it every day or even every week on my pot…only in desperate circumstances. Doesn’t seem to have hurt it.
My Dutch oven was old and neglected when I acquired it. After many different cleaning attempts it still looked nasty so as a last resort I tried a Chlorox cleaning wipe and it was beautiful! Of course I did wash it before using.
Do you have reciepe for 2 hour bread on cookie sheet? I just finished making my first loaf of 2hr bread in my dutch oven!! Absolutely delicious! My husband and I have eaten more than half!! Gotta get on the treadmill!!😊Thank you in advance!
Hi Jenny! Just wanted to tell you that I am thrilled with your quick bread recipe. I have tried many others for the Dutch oven but yours is the best! I have been brushing with butter and topping with dried garlic, onion and poppy seeds before baking. It’s a huge hit! Thanks for sharing!
OH Thank you so much for this Quick Fast Delicious Bread. I made it today and we just sampled it. My Hubby went nuts over it. Because I have tried other No Knead breads, in the Cast Iron Dutch Oven I knew that I had to change up the cooking a bit. We can’t do the Hard Crust. Crunchy is one thing but Hard is not for us at all. So I heated my Dutch Oven for a good 20 min at 400 deg. I already had the Dough on the Parchment ready to go into the pot. Set the Dough into the Dutch Oven, got the lid on and back into the Oven at 375 deg for 30 min. Pulled it out when my timer went off, removed the lightly browned loaf, placed it on a cookie sheet without the parchment paper and backed it for 10 more min at 350. I already know the internal temp of bread is done at 200 degrees. My loaf was 210 deg. BINGO the Bread is Done. Removed it Buttered the top and bottom which by the way was a nice golden brown. I then covered the loaf with a large soup pot to steam the hard parts of the crust. Butter helps, but steam works wonders. After it is cooler, but still hot I slip it into a bag to finish fixing the crust to what we like. This bread is so good, great crumb, with holes. OH I Also, removed some of the hot water (130 deg) about a 1/3 cup, and mixed in really well my Sourdough Starter. Mixed that with the remaining hot water and dumped it in to the dough, and continued with your instructions. My Hubby is already asking me to add Rye Seeds next time for a Rye Flavored Bread. My actual Rye Bread Recipe is a all day thing. Your recipe is great.
Wow, just wow!!! Just made this, my first time making bread in a dutch oven, or at all, for that matter. Followed the recipe to a T. Dough got bubbly just as you described. Turned it out of the bowl, and folded as directed. Quick dust of flour, and into the pot it went. It’s absolutely delicious!! I can’t believe how simple and cheap it is to make, just takes an hour and 45 minutes. Thank you, thank you, thank you! Can’t wait to start adding garlic and herbs. You’ve definitely given me confidence to venture into baking more!
Jenny, you’re just super. This is the best bread I’ve ever had and so easy to make. I like to add chunks of cheddar cheese; it’s almost a meal in itself. Thanks so much. You’re way to hot in the kitchen- wink wink ; )
I’ve tried every version of this bread recipe, all with great success and never a complaint. In fact, it’s 2:45am and I can’t sleep so I’m going to make a loaf with Kalamata olives, sundried tomatoes, roasted garlic, caramelized onions, and fresh basil.
Jenny, thank you, whole-heartedly, for the years of joy that you’ve given. I rarely laugh out loud anymore and you’re one of the few people that can still make me do that. (I’ve watched Jenny Can Cook so many times that I’ve memorized most of the recipes!) Lastly, I still remember you from Press Your Luck (I’m 53) and I think YOUR answer was correct when you were asked what the appropriate cut off hour is for calling someone: between 9 and ? You said 5pm but the “right” answer was 9pm. (Who listens to Cosmo anyway?!) If I get a call at 9pm, it better be an emergency or free food! That question/moment from the show has stuck in my mind all these years. I’m so grateful to still enjoy your work and, especially, this website!
Hi! Your version of this bread, which i haven’t made yet, sounds right up my alley with the kalamata olives etc!! At what point are you putting these in?? Thanks in advance!
You could try my no knead greek olive bread recipe.
I have made the original, then the faster and now this one (about 15 times) and have never had a problem, I don’t get the complaints. I found it is almost impossible to mess up if you just get the ingredients correct and don’t use water that is to hot.
Dump all dry ingredients in bowl.
Add hot tap water (less then 130 degrees) and mix.
Cover (cling wrap) and let sit 60min to ops I forgot,now this looks weird.
Scrap out of bowl onto cutting board with some flour.
Fold over until looks like a ball (pastry cutter).
Place in bowl on parchment paper and cover.
Preheat oven with dutch oven covered inside.
When oven beeps (never checked temp). Put dough and parchment paper into dutch oven, cover and cook 30 min.
CAUTION…. This is the really hard part remove cover and parchment paper without burning fingers.
Cook 10-15 min more uncovered.
Eat hot, Eat cold. Watch the dog, because he like fresh bead too, (he gives it a 5 paw rating).
Other than one stolen loaf we have enjoyed this every time I have made it.
You are right, water that is hotter than 110° will kill the yeast. It Hass to be under that. I have a digital candy thermometer I stick in my water. I get it around 105°.
If you look at the packages of Fleischmann’s yeast, they indicate that for active yeast the temperature should be between 110 to 120°F and for RapidRise (instant) yeast they call for 120 to 130°F. Today’s yeast is a higher quality than yeast from years ago, which could not tolerate water over 110 degrees. I regularly use instant yeast with water between 125 and 130 with no problems.
I used water at about 125 degrees for my first attempt at making this bread. It turned out wonderful !!!
My water was at 127 degrees and my bread was perfect, it didn’t kill the yeast.
I have tried this recipe twice now. Both times the bread just comes out too moist & doughy. Taste is good, crust is good. My oven is very accurate at 450 deg. First batch I did as you said & cooked it 30 min. The second batch today I extended the time by 5 min. I am using a cast iron dutch oven with parchment paper & the lid. All the ingredients are as you specify. Any idea what might be going on? I really, really want this recipe to work for me, but there obviously needs to be some adjustment.
Did you look at the FAQs?
Sorry Jenny, my question should have been under the Faster No-Knead Bread instead of under the Fastest 2-hour No-Knead Bread. Regardless, my question still stands. All ingredients were measured exactly. The oven & dutch oven were heated a full 30 minutes or a little more & the bake time was 30 minutes. I did wait about 20 minutes or more before slicing. Just can’t imagine what is going on.
I’m not sure how I can help if it’s not in the FAQs. This recipe has worked for so many people. What kind and brand of flour did you use and was the yeast a newly opened package? Did you use a thermometer for the water?
Hi I think you left out step #7. ” 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.” 😊
Didn’t notice Robert’s comment 😊
You didn’t say, but did you do the finishing bake? The 10-15 min without the cover and parchment paper.
Robert, I made this the first time today, and it came out fantastic. I do use a Thermometer to check the water, and the loaf in the oven. Internal temp should be 200 deg for done. Today mine with the added 10 min cook time was 210 deg. Yes after the 30 min remove the bread from the Dutch Oven with the Parchment. Put the bread back into the pot and without the lid go 10 min more then poke with the thermometer. I took my bread out of the dutch oven and placed it on a cookie sheet for the added time. We don’t do the Hard Crust so I made temp adjustments. That is just us, and Yes I have made a few No Knead Breads and the Crusts and Bottoms are always so dang hard I have to cut off the bottom and most of the crusts. I have learned some tricks that work well for us.
400 deg to heat the dutch oven was plenty hot
375 deg for 30 min was just perfect
350 deg for 10 min was the final touch.
Bread is lightly golden brown, as is the crust.
Internal Temp 200 -210 means Bread is Done.
I have absolutely no idea what you were having trouble. I also make this exactly like it is stated. Make sure your water is not hotter than 110°. But also make sure that it’s not too cold or the used won’t set up. If you are above or below sea level, you have to adjust for that also. I’ve made it about 20 times now it’s perfect every time.
Something I do when heating/crisping a baguette loaf from the grocery store bakery, is to poke a few small holes into the loaf with a small blade knife when it comes out of the oven (pre-heated oven, 400° for about 4 min; loaf placed directly on the rack) A couple holes in the top, a couple in the bottom, and maybe one into each end of the baguette. This allows steam to escape, and the holes don’t ruin the appearance of a rustic loaf. Another issue could be our impatience! The warmer that bread is when first cut, the more likely the texture will be gummy.
Another idea to experiment with is to lower the oven temp about 25° and cook it about 5-10 min longer. This bread is so good, it’s worth experimenting with cook times/temps. If it is already at the darkness you want when you decide to cook longer, put a sheet of aluminum foil LOOSLEY over the cast iron baker, shiny-side-up, with a 1/2″ “chimney” hole in the center, which lets excess trapped heat– and moisture — out of the baker. Again, experimenting is all good in this process, if it brings us to the place where “perfect” bread resides. (PS: nothing is perfect!)