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.
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….
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 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.
Been searching for years for an easy fast bread…. I need not look any further!! This turned out AMAZING! Entire thing was gone by end of dinner. Definitely a keeper!
Wonderful just out of the oven slathered in butter!!! Addicting and simply delicious!!! Thank you for sharing!!!!
Got a baguette pan for Christmas. Used this dough today. I divided it in two, shaped baguettes and put in pan instead of parchment to rise while oven heated. Scored and floured the tops. Baked at 450 for 10 minutes with pan of water in bottom, then removed water and baked an additional 30. Crispy and delicious. Might add course salt on top next time. This dough is versatile!
The loaf seems small. Is it just me or is it a small loaf?
The loaf feed our family of 3, two adults and a hungry teenager
I’ve doubled the recipe and made one HUGE loaf. I added 10 minutes to the baking time. Keep an eye on it since ovens differ in temperature.
Hi Jenny, love this recipe. Thank you!!!
Can you share with me how to do this same recipe but with bread bowls?
It’s already shaped like a bread boule. You could make 2 smaller rounds out of the dough, if you wanted smaller boules.
I have made this numerous times and it is so good and easy. I have been adding rosemary and everything but the bagel seasoning. Why do you cover with saran wrap and not a towel?
The plastic wrap is to keep the dough from drying out.
For those ecologically minded folks, try this instead of a new piece of plastic wrap for each loaf (I make a new one every few days and began to feel guilty about the waste.)
Dollar stores sell plastic shower caps in packages of 3 or more. These fit nicely over a bowl and are easily hand washed. I have been using the same one for months!
This is my favorite of the bread recipes, but I always do the overnight method. Just throw it together in the evening, then throw it in the oven in the morning.so easy and so delicious.
I just put a plate on top instead of plastic wrap. Less work!
that’s a great idea to make it the night before,do you still form it and let it rise before baking?
wondering if it it a bigger from a longer rise?.
thanks
Jenny, Thank you so much for not making us scroll through a blog before we can see the recipe.
Honestly, you’re the best!
Made this for dinner tonight. Thought the dough hadn’t risen correctly as it was kind of dry but tried cooking it anyway. It came out great! Family loved it! Thanks for the recipe. Will definitely be making this again!
If I wanted to include garlic and/or herbs at what point in the recipe should those ingredients be added?
Please see the FAQs.
I have been using this recipe and my bread is yummy delicious. Thank you.
Made the bread today and it turned out beautiful, just like the picture😻First slice with homemade pomegranate raspberry jelly😋
I have baked bread for decades and this is the easiest bread I have ever made. The crust and soft, light inside is amazing.
Love easy receipes with minimal ingredients. I can’t believe how easy it is to make this bread, and how beautiful and delicious it 👍
I have attempted to alter recipe by adding half wheat flour, didn’t rise the same, taste was not the same. Stick to the recipe.? It will be perfect
I have made this recipe several times and absolutely love the taste and how it easy it is to make. i have bought 4 mini dutch ovens and would like to make mini loaves of bread. Any idea on how cooking time would be adjusted if I cut the recipe in quarters?
Hi. Love this bread! With 3 ingredients, it’s easy. The results are gratifying, butter and salt on mine
I just made this today. I used a non stick pie pan inside an enameled stew pot with a lid instead of parchment paper and a Dutch oven- and it turned out just perfect- soft inside, crunchy outside. Will try with garlic and rosemary soon.
Fabulous, flavorful, flawless results!
Recipe followed as written up to shaping and baking. Preferring a smaller, oblong loaf, before final rise I divided dough in half and gently shaped each into a rectangle. Baked one loaf in a covered dutch oven preheated to 450° as directed. The other loaf was baked at 425° in a Lékué silicone bread baker with same baking time. BOTH were great, although the dutch oven loaf was darker overall. Many, many thanks to Jenny for sharing this great recipe!!!
Thank you! I have made this multiple times and it always turn out great. Love it sliced and brushed with herb butter on a panini grill press!!!
Ok, what am I doing wrong?!!! The first time I made this it turned out perfect. It was early fall and my house was probably a tad bit warmer, but ever since the first time I haven’t been able to get this bread to rise properly. I have tried an assisted rise (heating the oven then turning it off), and that doesn’t work either. Help please!
Sounds like your yeast has gone bad OR the temperature of your water is too hot (therefore killing the yeast) or too cold (therefore slowing down the activation)
Have you checked to see if your yeast is still active? Or is your water too hot killing the yeast?
I am not a baker, but I followed your video and recipe. The first time I baked this bread, it turned out perfect to my standard! Great and simple recipe!
I absolutely love this bread. I have never made a loaf of bread in my life but I have made this now 6 or 7 times and it’s always perfect. I don’t have a dutch oven so i do a few things differently but it’s still super delicious.
I actually split the dough into two loaves (its just me and my husband and doing this allows the second loaf to last longer since its not cut). I put each loaf in a parchment lined loaf pan and tent with foil and add a shallow baking dish on the lower rack with water in it to help create the humidity. I take the foil off about half way through and it shaves about 25% of the total baking time off.
I even made this for Christmas dinner. I will never buy fancy bread again when this is so tasty and easy. Thank you, Jenny!!!
Hi so easy and came out perfect, didn’t have a Dutch over so used my Corning ware with lid and looked just like yours.
Fantastic for French toast and grilled cheese sandwiches.
Thanks
What if I don’t have a dutch oven in want to make six loaves can I just put them in a regular pan with no lid?
See the FAQs.
I baked the bread on a flat preheated baking sheet, i might spread a little but you could put it in a cake ring . I also baked it in my stainless steel pot or an enameled cast iron. I separate the dough into square-ish buns and bake on preheated sheet… all works.
Thank You Thank You Thank You, I came across your bread recipe and said to myself I need to make this. I’ve never made bread before and never used a dutch over either. So went out and bought a cast iron dutch oven and the ingredients that you listed and made my first loaf of bread. I just finished it 20 minutes ago and oh my Lord that first slice tasted soooo good. I’ll be making my own bread from now on with this simple and fast recipe of yours 😃😊. Again Thank You Very Much
So easy to bring together and my kitchen divine. A bread winner😀
WOW! Thank you so much for this amazing recipe! I’m so impressed with MY bread! Your presentation help me to believe i could make it…..thank you for that as well. It’s nice to see how you share your talent for cooking and your enthusiasm gives me that little extra thing I need to give it a try! Keep up!
This bread is SO tasty! I love the super crunchy crust and the middle is soft and moist. I will be making this for a long time to come. Thank you for your awesome YouTube video, I love your energy.