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.
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.
- 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!)
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.
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. By doing a little research and reading through the comments here, people say they have used:
- 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
- a pizza stone with a stainless steel bowl cover
- a black cast iron pot with a lid
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.
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: Parchment 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.
How Do You 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 Easy One Bowl Chocolate Cake video: https://www.jennycancook.com/recipes/easy-one-bowl-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. A properly measured cup of flour weighs 4 1/4 ounces.
I make this bread all the time its amazing and so versatile today I added 1/2 cup chopped green onions,1/2 tsp dried basil,1/2 tsp dried thyme , & 1/4 dried rosemary to the dry ingredients them added my water. It was delicious !!!
My bread seems to not brown as much as your picture shows. Help!
I tried this a few times and got very wet dough and uncooked interiors. Then I changed the water-to-flour ratio to 80% and I got it! Bubbles after the first proof, drier and easier to handle dough, air pockets and dry inside the bread after cooked and cooled completely!
I live in Malaysia so the flours I get are of different compositions. The all purpose flour here has very low protein content, about 9% and bread flour is higher. So I mixed the both. I put about 70g all purpose and 290g japanese bread flour with 288 ml water. To improve the bread taste, you can leave the dough longer (4 hours) in room temperature (here is about 32 Celsius). I discovered this coincidentally. Happy that I managed to make a bread from scratch! Thanks Jenny !
Can this be made on a French loaf pan (with the little holes) or does it have to be in a Dutch oven? I’ve made it a few times before and it comes out great. I was just wanting to try to make two long (instead of round) loaves.
Please see the FAQs.
Hi! Has anyone added sourdough? I want to add some I just don’t know how much or if I need to substitute something?
yes. my daughter has and I’m trying it today. it reads like this : 2 1/4 c flour,
1 cup starter, 1 cup water, the rest the same.
Can I allow the dough to rise longer? Like 4-5 hours?
Yes! You can let it raise for however long you want.
Thank you! I’m making a loaf now.
With the cold water overnight version, you can let it rise for more hours but with the hot water version, I’m not sure you should let it rise longer. It can over-proof and then collapse, which happened to me.
I’ve made this recipe every 3-4 days for the last 3 months , and it never disappoints.It consistently turns out “bakery quality”. I usually set it up at night, use room temperature water, and let it rise for 8 hours, then bake it in the morning. Sometimes I use 1 cup of whole wheat flour and 2 cups of unbleached white flour. I’ve also added rosemary and black olives and roasted onion to great success. It is a very versatile recipe to experiment with.
I have seen Artisan Potato Bread at the bakery I would frequent before I was inspired by this recipe. I wonder how to modify this recipe to try producing that. Most Potato Bread recipes have oil, sugar and egg, but I don’t want a cake loaf. Any suggestions? Thanks.
NY Times recently ran original no-knead recipe from Bittman but the youtube video of this recipe was a revelation, after having spent more than two weeks on the 18 hour treadmill which made meal planning needlessly complex for daily bread. This twist which collapses the time and Jenny’s use of the paper to transfer risen dough have been so helpful at making this a very easy to use, delicious and head-turning bake.
Jenny Can Cook ?? She sure can and has won over another avid follower.
I’ve been making Jenny’s no knead bread since the beginning of the lockdown when yeast was scarce, so when I saw the recipe in the Times I thought “Hey! That’s JENNY”s recipe”! My results with all purpose flour have produced a slightly doughy bread so I’m going to try bread flour. Happy baking!
When I make something, I usually just end up making a mess. I always thought bread was the Olympics of baking. This is so easy and so good, I can’t believe it! As another commenter said it was hard not to eat the whole thing right out of the oven – and I agree! I couldn’t believe it was such a success. I have a picky man, and he raved over it. We had it with olive oil, then I made sandwiches. I’ll be sure to use it in my Tuscan recipes that call for aged bread. Thank you!!!!
This bread is absolutely to die for. Such an easy recipe! Left mine on the counter to rise for for over 6 hours and looked like the video. How do I store it so it stays nice and crusty? Thanks
I purchased some canvas bread bags a year ago that keeps bread like this for a few days. We’ve never gone past day 2 of having this in the house, so it’s now saved for treats and guests 🙂
I’ll have to look into those! Thanks a lot
This was my first time making bread and my first time using a Dutch oven, the bread turned out well, eat it still pretty warm with melted butter and then used the rest for toast ( it made wonderful toast) I think I’ll be making some roasted garlic rolls this weekend
Bread turned out okay. Didn’t rise hardly at all using only 1/4 tsp of yeast. made again using 2 tsp of yeast and turned out great.
This sounds so good and I plan to try it! I don’t have a dutch oven. What else can I bake the bread in? Thank you!
Please see the FAQs.
I absolutely 💯 LOVE this bread. Made it today with kalamata olives….awesome. Thank you for your easy to follow video.
Hi, I have tried this recipe maybe 10 times. My bread dough never rises to size that I see that yours does. Obesely when I bake my loaf it is always small compared to yours.
Please advise
Thank You
Joseph
Please see the FAQs.
Use two teaspoons of yeast. I tried making it with 1/4 tsp yeast and didn’t rise. Looked at several other recipes and using 1 to 2 tsp yeast seems to be the norm. I also added tablespoon sugar and tablespoon of olive oil to give the bread extra flavor. Turned out great.
I had the same issue with the dough not rising. Found out I did not use enough water. I used the amount stated in recipe but that failed to rise so I added a little bit at a time until it was a little less scrappy looking. That worked. The other time was bad yeast. Using instant yeast from the jar that you keep in the freezer is good. Jenny’s facts and questions is very informative
Do you have a gluten free version of this wonderful recipe?
Jenny, I just love you!! I remember watching your talk show on tv.
My parents were from Europe and I can see our recipes are so similar, I love it!! I’ve made so many loaves of this bread!! lol I’ve had so many compliments and I tell them it was yours. I always make a double batch, 40 minutes cook time and 10-15 minutes without the lid. I’m making a batch right now for a friend in my women’s Bible study group. Thank you so much for all your delicious recipes Jenny, you are a beautiful lady and truly gifted!!! 🥰❤
What happens if I try rye flour?
I suggest you try my rye version.
One more question, sort of. Should I use the Whole Wheat recipe for White Wheat flour or can I use the No Knead Faster DutchOven recipe?
Also, at my local store they steered me to Baking Powder as they appeared to hove no Yeast. Seems iffy to me.
As a first time baker, I suggest you follow the recipes exactly as written and not use different flours until you have success with the original version. And baking powder is not a substitute for yeast. Good luck!
Hi Jenny,
Love your videos – have watched your no-knead bread (Dutch Oven) many times. Love the bread.
I made more dough again yesterday- it doubled in size – I didn’t have time to cook the bread so I put it in the fridge. It seems to have shrank. Can I still use it ?? Thanks ❤️
Thank you Jenny for your fool proof recipes that come out perfect every time. I have made this bread 8 times already and it comes out the same. I have also baked the lemon brownies several times and the cinnamon rolls. Love ’em!
Can I use a 4 to 4 1/2 quart Dutch oven? What make do you recommend for a Dutch oven?
Yes, you can
Any Dutch oven will work; doesn’t matter at all.
I have used a 3 quart 60-year-old Decoware enameled cast iron Dutch oven and the loaf comes out a bit taller and more compact, of course, as the pot is smaller. This makes a fine loaf, with larger slices.
Regularly I use a 4 quart plain black cast iron Dutch oven. Texture and taste are the same.
Two tips: after removing the Dutch oven lid and baking for 10 minutes, remove the loafm turn off the heat, and bake the naked loaf up-side down on the oven rack. This firms up the bottom. Also, before the second proof, swirl a bit of olive oil around the proofing bowl, and rotate the loaf in it. When this veneer of oil bakes, your crust will develop nicely.
It has been over 3 hours and no bubbles yet,
Is it getting puffy? It may take longer depending on the temperature of your kitchen. Also check that your yeast was not expired.
Hello Jenny, Thank you so-o-o-o-o much for all your wonderful recipes, but especially for your no knead bread. My husband thinks he can cook, and touts his Mom’s cooking. Being Polish, I think my Mom’s cooking is the best. Long story short, thanks to your no knead bread recipe, I’m a winner! He and everyone I shared it with, LOVES it. Only 1 problem, it’s never enough! Is it possible to make a larger batch of dough and bake 2-3 loaves at a time? I have even seen a recipe that can be mixed ahead of time and stored in the fridge and portions can be pinched off and baked as needed. I love YOUR recipe and would like to try this for the convenience of it, but don’t want to mess it up. So what can I do to make 2 loves at a time? Any suggestions. Thank you with all my heart.
I makes two loafs most of the time 1 white 1whole wheat .. I don’t cook them at the same time as I only have 1 pot .. then I slice and Freeze it’s pretty much the only bread I eat 👍
Jenny, I live in the Rocky Mountains at 5500 feet and my house temperature is between 65-68 degrees three seasons of the year. I purchased a proofing box with adjustable temperatures. I’m curious what temperature your kitchen is for raising bread & roll dough. I want consistency with results because your Recipes are fantastic. Thank you so very much 😊
Hi Jenny,
Never did I think l could make homemade bread like this. This was my first ever bread; thank you so much! I miss having you in my living room but now you’re in my kitchen! ❤️
Hi Jenny,
Thank you for the easy and wonderful recipe. I tried making bread for the first time and your recipe is so easy to follow and the bread was super delicious. My family loved it
QQ: What is the difference between bleached all purpose flour vs unbleached APF? Do the ingredient proportion remain same for both types of flours?
My understanding is bleached flour is a non-starter for yeast to perform. Usually price is comparable with Unbleached & Bleached. 😉
Just wondering if this bread can be scored on top before going into the oven?
You don’t have to score it because it does that during the baking. I’ve made it a number of times, and it always comes out the same, like the picture shown on Jenny’s page. Excellent recipe. Just follow the instructions to a T.
Jenny,
I have been on a quest to find the bread my family would love the most….. So thankful for this recipe and YOU for doing the hard work. My family LOVES this bread.
I make Artisan Sourdough but some in my family do not like hards crusts— I needed to find a fermented bread where I could have a soft crust. I added 2 Tablespoons of my Rye Sourdough Starter and a pinch more salt and it came out beautifully and my hubby said he could eat the entire loaf in one sitting. He talked about how much he loves this bread all day.
Thank you very much!!!
I just wanted to thank you, the bread’s baking right now but your personality really made the video enjoyable. Though why did you decide to leave youtube?
Delicious. No need for storage instructions. Just need butter and a direct line to Weight Watchers.
Marilyn, you made me laugh! How right you are! This bread is truly outstanding!
Adele
What is the best way to store the bread after it cools?
Please see the “How To…” in my blog.
I keep trying but can never get the bread to work. I give up
The FAQs might help.
I made the bread for the first time pre-heating my Calphalon
Dutch oven as recipe instructions. I was concerned about heating an empty pot, but crossed my fingers and did so. The bread came out great, but I’m still concerned about heating an empty pot. I ‘ve since decided I want a cast iron/porcelain Dutch oven and all the research I did on all finishes of Dutch Ovens say not to heat an empty pot, since it will cause damage to the finish. What to do?
I love your videos and the recipes!
I believe they mean not to heat an empty pot on the stove. Just make sure your pot is oven safe to 450F.
do not hear empty cast iron on stove — believe it or not, an empty cast-iron piece on open flame can “pop”/”split”; in the oven is ok AS LONG AS IT IS CLEAN, otherwise the left-over “stuff” will bake on a “patena”
Thank you so much for teaching me how to make your no knead breads! They are so good. The one I love the most is your recipe for Whole Wheat Bread. MMMMM good. Thank you. You’ve enriched my life and the lives of my friends because I share with them!
So good but one question my bottom was a little over done, should I reduce the cooking time?
I MADE THIS BREAD A COUPLE OF WEEKS AGO IT TURNED OUT BADLY. I WAS NOT SURE WHAT I DID WRONG ,THEN I CHECKED THE DATE ON THE YEAST IT WAS TO OLD . SO I STARTED ALL OVER WITH NEW YEAST IT WAS PERFECT, THE TASTE IS SO GOOD!!! VERY EASY TO MAKE . THANKS JENNY THERESA JOHNS
Instead of using plastic wrap for the first rise, can I just cover the bowl with a plate My oven has a proof setting of 100 degrees and I’d rather not use plastic in the oven.
…..your plate idea is great because this dough will actually stick to plastic wrap…a mistake I learned the hard way when I used too small a bowl for the rise and the proof touched the plastic wrap…. plus ledd plastic we use the better….
RIght, I just use a Tupperware lid to cover and a plate works great too!
Made this bread yesterday and it came out just perfect and tasted fabulous. My daughter said we should make this daily and we would never have to buy store bought bread again!
Jenny, when you use 100% whole wheat flour what ratio do you use of WW to All purpose flour? Does anything in process change due to whole wheat flour?
Thank you
Jon!
Please see my whole wheat versions under “No Knead Breads.”
I made 2 batches, just waiting to put the first batch in the oven. I am concerned the dough is still tacky…. Hope it works.
I have the same concern. I let it rise for 4 hours and it was still so sticky. I aerated the flour, didn’t weigh, bet it looks like otherw did the same thung and it still turned out. It’s almost runny.
I love this bread! Can I put different spices in it like Italian seasoning?
Please see the FAQs.
I have used fresh rosemary in a loaf and cinnamon and raisins in another loaf. Turns out perfect and delicious
My go to bread on a Friday night – timed right, it comes out of the oven right when I’m off work – working remotely does have its benefits! Happy I discovered your recipes.
Thank you for a great base recipe for a quick rustic loaf. I last minute decided to make bread to go with our clam chowder dinner. The bread came out perfect. Thanks again!
This bread helped me find my way out during recovery from lymphoma. I was still not able to do much, but decided to give baking a go. I’ve cooked for 50 years but was afraid to bake. I can only thank you,Jenny, for this great recipe. I’ve made many mistakes (too much yeast, wrong cooking time) but it has come out a treat no matter what!
I have a loaf in the oven right now, and thought I’d finally thank you for sharing such a confidence booster. My family waits for me to make it and the compliments have soothed a sometimes bruised ego. Thanks to you I’ve become a baking daredevil, unafraid to jump into fairly complex recipes. Just wanted you to know how important this has been in my life. Thank you and all best wishes!
Meaningful notes like this are my reward – who knew that good things can happen just from sharing a recipe. ❤️
Sharing Recipes is a time honored practice and results in an increase in well being
What a lovely comment! Best of luck to you and your family.
Congra On beating lymphoma! I am a 32 year survivor. Welcome to the good side!!
I only have wax paper. No parchment
DO NOT USE WAX PAPER. It it not intended for the oven and will melt into your bread.
Hi. I made this bread every day through the pandemic shutdowns. It’s an amazing recipe. And everyone loves this bread. After taking a big break of 7 months. I can’t get it to work. I buy they single packs of yeast so it’s fresh. Water temp, everything exactly the same as before. I tried it 3 times already and a fail each time. It comes out dense and just plain not good. What am I doing wrong ???? Help ! Read through all ur faqs questions also.
I use a 3-qt cast iron dutch oven and the bread always comes out great. Be sure your water is 110-125 degrees, not hotter than that. Is the place you let it rise war enough but out of a draft? My kitchen is not warm enough, so I place it in the living room near but not in front of the pellet stove (it’s winter here in CT).
I cover my bowl with plastic wrap then pop it into my oven with the oven light on. It’s nice and warm and out of drafts. My kitchen is too cold at this time of year.
Are you using the entire packet of yeast? If so that could be the problem. Each little packet of yeast (for example Fleishmann’s instant yeast) is 8 grams or 2 1/2 tsp. This recipe calls for 1 gram or 1/4 tsp. Of yeast. If you are using the entire packet, that could be the problem. Just a thought.
Thank you for this easy to make, delicious bread! I am relatively new to bread-making but during this pandemic, I have tried to crack the code on crusty outside, soft inside bread, like from an Italian restaurant. This was the first one I’ve made that looked and tasted great. I did add a bit more fine grained sea salt, and left the parchment on the bottom when I removed the lid. It worked out beautifully. Thank you for the explicit instructions that were easy for me to follow. I have forwarded your recipe to my friends and family and everyone is excited to try! Perfect for these snowy Chicago days!
I made his yesterday and it looked beautiful when it came out of the oven. It tasted bland, however, so I’m wondering if i might need more salt? I used course kosher salt. I used bread flour and about 1/4 cup of whole wheat. Yeasts was within sell by date. The interior came out quite dense (not a lot of lovely holes) and the crust was a bit tough and hard to cut with serrated knife. Am going to try again today. Any suggestions?
A teaspoon of coarse kosher salt is not equal to a teaspoon of table salt. You would need another 1/4 teaspoon of kosher salt. As for the other issues, please see the FAQs.
This bread was a crunchy creation of tastiness. If i wanted to add herbs should they be fresh or dried? Can i add olives, caramelized onions or other veggies into the dough? If i added herbs or veggies at what stage do i incorporate them? Appreciate and love all your inspirational recipes.
Please see the FAQs.
Made it several times including with whole wheat. Perfect. Love it, thank you. Really enjoyed your comments. I like your sense of humour lol.
Hi Jenny,
I found your site by accident. I remember watching you when you had your TV show. I love your sense of humour and even more, love your cooking style. I watch you on YouTube and all your recipes. The Best and Easiest ever!!!
I also love your brilliant colours for cooking tools as well. You are me in so many ways in that regard.
Thank you for being there for me after all these years. I love you.
Janice Brown
Perfect baking day here at 8*! This was my first time making this recipe, so easy and sooo good. We had it with potato soup – perfect winter dinner.
I love watching your videos and you have such a pretty kitchen
This is such an easy recipe with lots of flexibility! I added a cup of cheese and two teaspoons of minced garlic and it turned out beautifully. Thank you so much and keep the videos coming! 🙂
Love this! I had made paczki recipe the other day! Delicious! I knew this would be good! so easy.
I made my first loaf tonight – it’s in the oven as I write this. I can’t stand the wait!
Thanks, Jenny, you’re a peach!
Why do I need to remove the parchment paper after the bread bakes for 30 minutes? Can I just remove the lid and NOT the parchment paper?
First of all, Jenny thank you so much for the video and for sharing this recipe. I am fairly new to baking bread and learning a lot from your blog.
Hi Kim
I kept paper after removed the lid, it came out ok. I didn’t see any differences.
First of all, Jenny thank you so much for the video and for sharing this recipe. I am fairly new to baking bread and learning a lot from your blog.
Hi Marie
I kept paper after removed the lid, it came out ok. I didn’t see any differences.
I am a novice, but I never remove the parchment and it always comes out nicely : )
I always leave the parchment in for the whole bake and it’s fine. The paper gets brown but I’ve never had it catch fire … though there’s always a first time 🙂
Thank you Jenny. I haven’t purchased bread for months since I found your no knead bread recipe. I made a great pizza with it last night. I have been doing 8 way folds periodically during the resting time.
It builds great structure.
Have a batch slowly fermenting in the fridge for 3 days that I’m going to bake today. It’s bubbly and expanded. 1/3 whole wheat. 2/3 white bread flour.
Hello, Did you do the 8 folds during the 3 hr rest time? Attempting my second loaf today so I don’t have much experience, but I’m learning.
Do an 8 way stretch and fold after 30 minutes, do stretch and fold twice more with last one at least an hour before final shaping. The stretching and folding is like gentle kneading. It builds great gluten structure and makes the bread easier to handle. Don’t add flour, instead wet your hands so the dough doesn’t stick. I do the folding right in the mixing bowl. It only takes a minute. Look at YouTube for videos that show you how to stretch and fold. This dough makes great pizza, btw.