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 made this bread for the first time yesterday, and it came out beautifully. I even used flour that expired 2/2022. Don’t judge. It was so easy and delicious that I made another loaf today. This can be dangerous. Thanks Jenny.
This is our goto bread recipe. So easy I doubt it will work every time, but it does. Makes me look like a pro. Flour, salt, yeast and water. Magic.
Agreed! I cant believe I can make this beautiful bread. It is shocking!
This is a delicious fool proof bread you don’t want to miss out on! Super impressed with how easy the process was, and I love Jenny’s YouTube video on it too! Can’t wait to bake some more. Yummy!!! It’s so soft and crispy on the outside. Just perfection.
I love the crisp crust and fluffy bread inside! Perfection that is so easy. I didn’t have a dough scraper, so I used a spatula. It worked, but I decided to buy a scraper to make it easier next time. It was on my wish list anyhow. 😉 I also didn’t have a Dutch oven. I used my covered turkey roasting pan with the cover. It worked perfectly. I plan on sticking with it rather than having to pay for an store another piece of larger cookware. Thank you for the recipe.
When could you add ingredients- like olives, cheese, etc?? And how much? I love the plain bread – it’s delicious and so easy! But might be fun to add something extra next time 😃
Please see the FAQs.
Love your videos and recipe’s, especially the ones I can make vegan!! Your so awesome!!!
Loved how easy this is! Tastes great. Next time will need to double recipe but wondering if it will need to bake longer. It will be our go-to recipe. Jenny, love your dry wit too!!
Would a 3 quart dutch oven work or would it be too small?
So I doubled the yeast because it expired, ran out of white flour so I added 1/2 cup whole wheat flour, also mixed a tablespoon of honey in the warm water. Let it rise the alloted time and not too much happened, threw it in the fridge. Took it out the next day, it still never rose like it should. Dumped it out of the bowl, folded it a bunch, let it pretend to rise again and stuck it in the oven. It rose a bit and it tasted great. Yes I realize this is no longer Jenny’s recipe, I just found humor in it.
I got a kick out of it. Sounds like something I’d do 😉
This is my go to bread recipe – it always turns out perfect and it is so easy! I highly suggest watching Jenny’s video while making it the first couple of times, it’s super helpful. The resulting loaf will impress and makes a great gift!
I have a toaster oven only but I want to bake small loaves of bread. A Dutch oven will not fit can I bake the bread on a stone. I also don’t know how to halve recipes correctly to get smaller loaves
Joyce, I would make the recipe as printed, but halve (or cut into thirds) the dough, to fit in your toaster oven. Bake them back to back, or save some dough for fresh bread the next day.
Thanks so much for this recipe.. I followed all instructions including the water temp and amount of yeast (I see those are big topics on this comments section) It was perfect! I just baked my second in the same day.. so satisfying and delicious.
Hi! My bread is in my Dutch oven now and I can’t wait to try it! My question is this: how do I make a larger loaf? We’re a family of 5 and I don’t expect this to last more than a day ;). We do love our bread over here. Thanks!!!
I make a larger loaf because I only have a larger dutch oven, and we love the extra bread anyway 🙂 Here are my measurements for 50% increase:
4.5 cups (585 grams) flour
1/2 tsp. yeast
1.5 tsp. salt
2.25 cups water (add water slowly – may not need all – watch dough)
Happy Baking!
For anyone curious about whether Jenny’s No Knead bread can be adapted to make a French baguette; happily the answer is YES!
Rather than making one boule after the initial 3 hour rise, simply divide dough into two rectangles and shape by folding and rolling into 2 baguettes. Lay the baguettes on parchment paper on a cookie sheet, cover and let rise the usual 35 minutes as Jenny’s recipe calls for, while your oven is preheating to 450.
Then when you put your bread in the oven, also place a muffin tin (or other pan) filled with water and put that on a rack on a lower rack. This will create the steam needed to help develop the classic crusty exterior. Mine took about 25 minutes to bake. Thanks Jenny for all your terrific recipes!
Thank you. That is useful information!
Can I make multiple loaves and freeze them and if so how.any info would be appreciated. Thanks in advance ☺️
I love it! I can do this! My husband and family loves it. I bought a $50 Dutch oven so I could do this! I can do this! Thanks , Jenny. I watch your video over and over.
I’ve made this three times. Each time it’s better – I’m adding 1 tbsp each of flaxseed and sunflower seeds to the mix. Thanks Jenny.
I am going to make this bread in a day or so but don’t have a Dutch oven. Can I use a large cast iron skillet with tin foil on top?
Please see the FAQs.
Do you have a stock pot? Or a large Corning ware? What do you cook your soups in? That would do. Just so it’s big and has a cover.
Tawnya Yes you can use a cast iron skillet I use a cast iron chicken fryer (it’s a little deeper) or Dutch oven than another cast iron skillet for a lid.
Put both in the oven to heat at the same time. It is a little harder making sure the top skillet is upside down and on as close as you can to keep the steam in. I’m not sure if aluminum foil would take 450 deg heat or how to get it tight.
However you could place a pan on the bottom shelf with water in it to create the steam if you only have one cast iron skillet. If the top starts to brown too much before the 30 min bake time is up lightly cover with foil. When I’ve had to use only one skillet when I add foil I spray the oven with water quickly before closing the foodie added steam.
Good luck on your bread baking. Which I’d known this method years ago.
Can the covered dough be left for more than 3 hours? Like 5?. P.s. I love Jenny ❤
Yes you can. I’d recommend at 3 hours folding it in on itself. Not punching it down. Then let it rise for the last 2 hours. Bake as Jenny says.
Yes it can sit longer than 3 hours if it’s not in a real warm place. I have put it in the fridge overnight and let come to room temp then let rise till it doubles. Put out on floured surface fold over and let rise on parchment paper till your pan/s reach 450 deg.
Takes a few hours so don’t think this is a short cut.
Hi Jenny, Why only a 1/4 tsp of yeast? I’m used to adding a full teaspoon to most bread recipes.
Thanks!
Thank you Jenny! Feel better now. 😘
I just purchased an expensive Dutch oven for this recipe but it warns not to heat it up with nothing in it because it will harm the enamel. This recipe says to heat in 450 oven empty before putting in dough. How is this going to work?
That means not to heat it empty on the stove top. In the oven is okay as long as it’s rated oven-safe to 450.
Jay, your DO should be fine. I think that’s only a warning for stove top cooking. Mine makes that distinction.
I would caution you and all to watch out for the lid handles. The metal ones are safe but the plastic(?) ones are not safe at those 450° levels. I have a mix and need to switch them around. They are nice for stove top.
I have a convection oven which heats up quick. If i put it in the oven waiting for it to heat up it wont sit in the oven very long. I really want to make this, thank you
I am making the bread for the first time today, but I believe you put an empty Dutch oven in to preheat, then put the dough in the hot pan. So the bread itself is not in the oven while preheating.
That is correct. This recipe calls for the dough resting at room temperature, not in a warm spot.
Great easy recipe. I add rosemary and everything but the bagel seasoning right before i put in oven, Brush with olive oil when it comes out of oven and sprinkle sea salt.
I have never made bread before today. I decided to make it to go with our Thanksgiving dinner. It turned out perfect, everyone loved it. Instead 1/4 tsp of yeast I used 1/2 teaspoon. Thank you for such an easy bread recipe!!!
can i bake the next day if i place it fridge?
Would this recipe work with gluten-free bread flour, such as from Bob’s Red Mill or King Arthur?
No. You need wheat flour for gluten so the bread rises. Jenny says this somewhere in her video near the end.
I have made this recipe a few times and it is delicious. I would like to know if the bread can be frozen? I don’t want it to lose it crispiness
I have frozen the bread, and when I use it, I just reheat in the oven to crisp it back up.
Hello — hoping someone can help me. I am having issues with my brought not rising. I tested the yeast tans it’s healthy. I am following the recipe to the T. Only possible variance is the water temp as I’m not checking it with a thermometer. I am using hot — not scalding— but hot tap water. I have tried twice already with no luck. Before I waste more flour (which by the way I am using bread flour) thought I ask if anyone may know what May be the issue? Thank you so much in advance!
What I’ve learned with yeast. If your house is too hot or cold it won’t rise. I know this from experience. Maybe that might be the issue. It kinda has to be just right. Like 70 -75 degrees inside. When I’m temp is like this it comes out every time. Good luck and Happy Thanksgiving 🍁
I think there is a typo with the yeast. Try a full packet of yeast. That’s what I use.
There is no typo. The recipe is correct as written but is also flexible as I’ve seen in the comments.
Try bottled water, not tap water. Also, if your water is too hot, it will kill the yeast. Invest in a thermometer to make sure it’s the right temperature.
Proof your yeast with the hot water first. If the yeast is good, it will thicken and bubble. Then add the liquid to the flour/salt mixture. If your yeast is old, it will not bubble.
Double check the water temperature
Seal the bowl with the saran wrap.
Good luck.
Can this recipe be used to make rolls? Still in Dutch oven?
Ladies, I’ve made this bread many many times. Also added black olives/rosemary.
sun-dried tomatoes and olives.
even made it with mango pulp mixed into the water, of course to the measurement.
Jenny, you’re awesome. love love your recipes.
I made the cinnamon buns and it’s my go to recipe. I even made it in Guyana South America, last Christmas for breakfast….it was a big HIT
Hi Anita
When do you add in the extra ingredients like olives and sun-dried tomatoes.
Thanks!
Your recipes always turn out just like you say they will!
Electric bills are getting pretty high, can I double the recipe successfully?
I always double the recipe. The cooking time stays the same too, in case you were wondering.
Double the recipe as in two loaves? Or one bigger loaf? I have a huge 8qt Dutch oven and if I make a double recipe loaf will it take longer to cook? I’d also like to make more at once but a bigger loaf..maybe I should try and see 🙂
Any high altitude adjustments?
Please see the FAQs.
I make this bread ALL OF THE TIME! It pairs great with stews, roasts, bread for grilled cheese and sandwiches, and even makes a great garlic bread.
I’ve also made different loaves with rosemary, sundried tomatoes, and even a jalapeño cheese bread. This bread recipe is so versatile and forgiving, it’s great for those of us who don’t have the time or patience to knead bread and let it rise overnight.
Thank you!
What fantastic ideas to add in! Thank you for sharing. I’ve made it with double smoked cheddar, garlic and thinly sliced onion. Yum!
When do you add these extra ingredients? I’d love to try adding olives or cheese.
Any tips for using a silicone bread maker?
It turned out good tho I don’t gave a dutch oven. I used stainless steel bowl and aluminum foil as cover.
Thank you so much Jenny you made it easy.
I am seeking the nutritional information for this recipe. Thank you!
Look it up on each of your ingredients. Then determine how many slices/servings you divide it into for per serving breakdown if that is what you’re looking for. Should be simple to do since you only have calories for flour, yeast and any extras you add.
Lol. I watched your no knead video on YouTube. Your enthusiasm resonated with me as I make a loaf about every 2-3 days. I give loves to neighbors at Christmas. For the entire video I kept thinking she really favors Jenny Jones. Lol. It wasn’t until the very end I noticed the Jenny sign in your kitchen. Still I’m thinking it’s a coincidence. Then I snooped and ….it’s you! PS. Ever been to Dog River? Do you watch Corner Gas?
You’re not joking when you say this bread is forgiving! I totally goofed on the amount of water. Forgot to measure it after it was heated and just dumped it all in. So decided to put your statement to the test. Had to guess at the added flour, yeast, and salt but got it to a similar consistency as yours in the video. Came out FANTASTIC!
After 30 minutes when you remove lid, do you take bread out of pan to remove parchment?
Hi Joy: I believe, if you follow Jenny’s directions, you’d have to also remove the bread: the parchment paper is, after all, UNDER the bread. However, this an easy-peasy step, takes only seconds, and can even be skipped ( my son does, as he and spouse do not want super-crispy crust(their words).
Yes
I have made the three hour and two hour rolls many times now. My husband and I are addicted to them. They make our dinners special.
I find the two hour roll recipe to work much better, for me anyway.
After I rise the dough for two hours and form the rolls, I let them rise for about an hour and they really puff up.
I bake them for about 24 minutes in my toaster oven which I think holds the 450° heat better.
For whatever reason the two hour rolls are crustier and flakier than the three hour rolls that tend to have a harder crunchier crust. Especially when frozen and reheated.
So again I prefer the two hour recipe with 1 1/3 teaspoons of yeast, 1 tsp salt, 1 1/4 cut warm water, 2 1/2 cups flour, either all purpose or bread flour works the same for us.
We have two rolls with dinner after baking, then freeze the rest. I reheat them at 400-425° for eleven minutes. I take them out and let them sit a few minutes to cool and settle before serving.
Yum!! Thanks Jenny.
Dough pool was very loose. I added more flour as I was turning with scraper taste was excellent
Ball not so round or high
First time. Commenting
Please look at the FAQs for a solution.
Dough pool was very loose. I added more flour as I was turning with scraper taste was excellent
Ball not so round or high
Dough was very loose. I added more flour as I was turning with scraper taste was excellent
Ball not so round or high
My sister in-law shared your recipe with me and I have been making this bread every week. My family loves it. I usually make one with white flour and one with whole wheat flour, and they both come out great!
I found your video on YouTube back in 2020 and have been using the recipe ever since! I’ve had a lot of fun tweaking and getting creative, too. Here’s my favorite : add 1 tablespoon olive oil with the water, switch 1 cup of the flour with whole wheat flour, and add a pinch of sugar. From there I’ll add all kinds of things – herbs, whole garlic cloves, mixed seeds and grains, cheese! Love love love this recipe. Thank you!
I love this bread as well. It’s been a fave with throwing in just about everything but the kitchen sink for my cheesy veggie bread. Awesome as well for my rosemary, olive bread.
I have made this recipe dozens of times. My family absolutely loves it. We use it as a basic starter recipe. Sometimes we make it plain, sometimes we add various seeds. I have chia, sunflower, pumpkin, caraway and so on. I usually add ¼ of seeds, sometimes I mix them. Always turns out fantastic. Have also switched out a cup of flour for whole wheat. Always sticking to the basic measurements. We have never been disappointed! Wish I could share pictures of all the different variations we’ve made. Thank you Jenny, for a great recipe!
Any high altitude adjustments?
I have made this bread 4 times and it has turned out beautifly each time! I am very pleased w this recipe especially after buying many popular bread baking books only to be dissapointed w seemly complicated steps & chemistry! Note: When I used regular unbleached flour, the 1st loaf had zero flavor but the loaf itself was picture perfect. I added raw garlic to next loaf and garlic salt to 3rd loaf, flavor greatly improved. I specifically used bread flour in 4th loaf (no garlic or seasonings) and flavor was excellent!!!! Thank you Jenny! No more experimenting w other recipes!
I made your no knead bread today and it turned out absolutely delicious! Very easy recipe and I will be making it again and often. Thanks!!
I mix in chopped walnuts or almonds with dried cranberries.. Mmmmmm and makes super toast!!
What would be the adjustments if using whole wheat flour instead of all purpose?
Please see my whole wheat no knead bread recipe.
I love your recipes. My husband loves the tweaks I have made with the bread.
Mary, what kind of tweaks did you use?
I love your recipes. My husband loves the tweaks I have made.
What adjustments are necessary to bake this bread in a loaf pan?
I put the dough in a loaf pan for the second rise then put the loaf pan in my Dutch oven. Works like a charm.
What a great idea! Do you still use the parchment paper in the loaf pan, or should it be greased with something?
How can I turn this into olive bread??
I’ve made olive bread with this recipe..it’s great.
I make it with chopped fresh rosemary and use sea salt, just add your olives mixing them well (I use a lot of manzanilla green and kalamatas patted dry with paper towel) BEFORE you add your water. Just before you pop into your Dutch oven, sprinkle surface with more rosemary. Then just follow directions as usual for baking.
Absolutely delicious!
I can’t get enough of this bread!
I love it on its own but dipping this bread in Sciabica Buttery Olive Oil is heaven!
Jenny, you are amazing to provide all your tips!
Has anyone tried making this in a loaf pan I would like to make sandwiches with this
I use greased glass pans but don’t pre heat them. Put a pan of water on the bottom shelf. Perfect for sandwiches…. But the dutch oven is also, just cut the slices in half.
Do you have to use a Dutch oven?
I made the bread this afternoon. I love it , and also that crust turned out excellent! Thank you for the recipe and great instructions.
I wanted to thank you for this foolproof bread my kids ask me to make it constantly, this and candied bacon….any recipes for that? My bacon is never consistent. We love slightly crisp and chewy bacon with that perfectly candied outside. I use black pepper, a small amount of Cajun and chili pepper, high quality maple syrup and brown sugar. Yum!
I weight my flour – 360 grams for three cups, right?
My dough seems too wet. It’s not easy to handle, but it still comes out great.
Any thoughts?
I love this recipe. Never had luck baking bread; somehow always managed to kill the yeast. 😂…..But now I am a pro. LOL Have been baking it and freezing it so we don’t have to buy from grocery store so often. Using whole wheat is great as well. However, found a little more water is needed for the whole wheat. Thank you for this fabulous recipe. Cheers.
This bread is SO delicious, and got me over my fear of yeast! My French husband LOVES it, but now is requesting that I make baguettes! I do not see a baguette recipe on Jenny’s website. Can this recipe be made into baguettes? Maybe I would just split the dough and form 2 baguettes after the 1st rise, while my oven is heating up?
Or do you all have a baguette recipe you can point me towards?
thanks so much! So happy to have found Jenny!
I think you could get a double baguette pan, dust it with corn meal, split this dough recipe and form long baguette shapes. I haven’t made baguettes in a long time, but that was my method.
The bread has a very nice texture the crust is just wonderful but it’s very bland
You can add more salt.