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, I made this bread three times. It is very good but I can’t get it to crack on the top like yours. What am I doing wrong?
I Love how it was done and how easy I’m crazy for bread. Thanks so sweet of you to share your wonderful blessings Amen 🙏🤗😘🥀🥀🥀🥀🥀
Stellar recipe!!
The bread turned out exactly as pictured-and that is more than I can say for most of the online recipes I have tried lately!!
Thank you for the simplicity, and deliciousness of this recipe, and for sharing.
I found the high heat to be crucial and the bread is super crispy. Thanks again!!
I plan on baking this bread tomorrow, but I want to use my sourdough starter instead of yeast, and adjust the liquid and flour ratio as needed. Has anyone else tried this? Any observations or advice to share?
My wife requested a Dutch Oven for Christmas several years ago and rarely uses it. I found this recipe on YouTube and have since made this bread twice. I’ve made many breads over the years and this has become one of my favorites due to it`s ease and speed to table.
Jenny, this bread is magical! I’ve never made bread in my life and I made this recipe THREE times this week for my family – they can’t get enough! I found your Youtube channel and, as someone who’s never much liked cooking, I’m suddenly cooking everything in sight! I also made your pizza, your meatloaf and your Quick & Easy Chocolate cake is in the oven as I type! Everything has been delicious and so easy! Needless to say, my family loves you – and so do I! Tomorrow night, your Salmon Patties are on the menu 😉.
My first attempt did not turn out well….the inside was way undercooked and the outside was almost impossible to cut through. Idea?
Please look at the FAQs.
I loved this recipe my bread was delicious I made it in my big aluminum pot with a lid thankyou Jenny can cook this is a keeper
I just made this bread tonight, in my new Lodge 4.5 Dutch oven, and it came out perfect!! I’ll be serving it for dinner with Ziti with meat sauce. This will definitely be my “go to” crusty bread. Looking forward to trying the Rye bread version. I’ll still use my bread machine for some recipes, but this bread’s definitely a keeper!! Thanks for the great recipe and tips!!
I have now made this bread at least a 1/2 dozen times. Love, love, love, love it! I have a bowl started now and with out of town foodie guests arriving this afternoon, I am debating if I’m brave enough to add some herbs to this loaf, or just keep it regular but mash up some seasoned butter.
Highly recommend this recipe and have shared it with several friends who are equally as pleased. Thank you, Jenny!
Perfect! As written, didn’t change a thing!
Loved your talk show back in the day, Jenny.
This bread is AMAZING! I mixed it up around 11 PM last night with cool water and let it ferment overnight. About 12 hours later I took it out for the second rise and then baked it. Husband and I agree that it is far better than other no-knead breads. I’ll even go so far as to say that it’s pretty close to the Italian bread that I make, which requires kneading, and takes 3 days with fermenting and cold rising!
My flour must have a lot of moisture because my pantry is in our mud room and we’ve had snow for the past few days. My dough was too wet, but I simply added more flour before the second rise. Next time I’ll use less water.
I have a gigantic round Le Creuset lidded pot, but the rest of mine are oval. I put the dough, still in its parchment in my 5 qt oval Le Creuset and the loaf stayed round. Has anyone tryed baking a double recipe size loaf?
My whole life I wanted to make bread like this. Substantial & moist inner goodness, crunchy and beautiful rustica looking on the outside. Thank goodness I could care less about carb intake! You made me so happy!!!!! Can’t wait to make some surprise loaves for friends and for church. Woohoo!
Wow, first time making this bread and it was delicious! This recipe is very easy to follow and the results are fabulous. I sent my kids a photo of the bread and I had them drooling from afar. I used my mom’s old dutch oven, which made it extra special for me. Thank you Jenny!
I’m out of parchment paper. Can I use aluminum foil instead?
You can just put it in the Dutch Oven without Parchment paper. It may be browner on the bottom.
I am shopping around for a new enamel on cast iron Dutch oven so that I will be able to make this bread. However, every Dutch oven I have researched states that it will withstand oven temperatures to 400 degrees, and this recipe calls for 450 degrees. Also, has anyone made this bread in a 5.5 size Dutch oven?
“Romertopf Clay Pot Oven”
I have a Tramontina Dutch oven and I have the same problem, it recommends you not go any higher than 400°. Jenny has recommended using a clay pot for those who don’t have a Dutch oven, or in our case, one that can’t go up to 450° .
30 years ago, someone gave me a clay pot oven, but I never used it – until tomorrow. It can go up to 475°.
Thank you so much for your reply! I ended up finding a very nice forecourt lodge brand Dutch oven for a very reasonable price. I can’t wait to try making the spread, I will be sure to post pictures when I have done. Thanks again for your help and reply!
Here’s a link to an example of a Romertopf clay pot oven. However, the one on the link is only 4 quarts, and I think the one Jenny uses
is 6 quarts. Anyway, they definitely sell larger ones:
https://www.amazon.com/dp/B00B30LV2C/ref=cm_sw_r_em_api_i_2.riEb6JB82N0
My Martha Stewart Dutch oven safe to 500 degrees F. I love it.
You can get a good cast iron dutch Oven at resale stores for $20 to $25 and they can be used at higher temperatures.
Best bread recipe ever!! I love it! Recipe has been shared with friends. Thanks again!
Great recipe. I made it gluten free, added 2 3/4 cups of water using the King Arthur Flour. It rises and tastes great, for someone used to the gluten free recipes.
Hi, Did you really mean you used 2 3/4 cups of water?
I wondered about that too. I think it was a typo.
Great recipe. I made it gluten free, added 2 3/4 cups of water using the King Arthur Flour. It rises and tastes great, for someone used to the gluten free recipes.
Great recipe. I made it gluten free, added 2 3/4 cups of water using the King Arthur Flour.
I am trying the Gluten Free version. You needed to add 3/4 cup more water to this version?
Thank you so much . This was the easiest bread recipe. And my family loved it . Especially my little one who has so many allergies, this makes things a little more simple . Thank you again next is your bread rolls .
I just made the no knead brand exactly what ‘s on the recipe, except I used cooled water as id did not to cook right away. OMG! it is super amazing, I am super proud that I made it. I love it a lot, even liked it too. From now on no more bakery bread. What’s not to like super easy to make, just make sure you follow the direction.
Thanks Jenny for sharing this recipe, now I knew why everyone gave it 5 star.
When dough is transferred to Dutch oven does paper cover the top of the dough or line the bottom?
You simply lift the dough by the parchment and move it over to the Dutch oven. It acts like a cradle. It will be under the dough as it starts to bake.
The parchment paper covers the bottom of the dough with enough paper on the side of the dough to assist in the transfer.
You can see it clearly in the video if that helps.
Bought a 5qt dutch oven today. Can go up to 450*…. looking at a roll of parchment paper on Amazon but says heat no higher than 425*.. can it still be done, Jenny?
P.S. love your little humor bits on your vids… gotta laugh!
I have always wanted to make bread but believed it would be much to time consuming. When I was a working Mom with a busy family, I just didn’t take the time to learn or even try! I wish i had this recipe When my kids were youngsters. Thank you for posting Jenny. This is one recipe I will definitely make!
I went to buy dry yeast and next to it was a packet of sourdough and was wondering if it can be used with yeast or instead of?????
This is an exert from Chuck’s comment below…hope this helps!
Chuck
December 24, 2019 at 11:14 am
A few things I’ve learned
… And I’ll sometimes use sourdough starter instead of yeast,
so I don’t need a separate process.
I also find this is a good start on making other loaves if
I ‘cold ferment’ for a few days. It develops a lot more flavor,
and then I can take it out, add a bit more flour and knead it
into a stiffer dough (after warming at room temp) and can
make french loaves, braided loaves, brush the tops with
oil or an egg wash .. you can just do so much with it!
How much sour dough starter did you use?
Chuck
December 29, 2019 at 7:12 am
I just add a cup or so to an existing recipe.
(leaving out the yeast)
The starter is just flour and water, and it
isn’t enough to seriously affect the hydration
ratio in a no knead recipe.
Can you use this dough to make sugar/cinnamon and apple loaves?
Can you tell me how to adjust the recipe for high altitude?
You can find it all on – wait for it – the internet:
https://www.kingarthurflour.com/learn/resources/high-altitude-baking
How would I make it into a sourdough bread. from this Recipe? Sounds and looks Great!
I let the dough proof in the beginning not for 3 hours, but for 12-18. That allows some of the natural sourness of the dough to develop. While I wouldn’t say it’s officially “sourdough,” it has much the same flavor, and it doesn’t require you to develop or use a starter.
I’m wondering what was the temperature of your kitchen?
I made this recipe yesterday, January 12, with a combo of all purpose flour, 1/2 c oats and few tablespoons of flax meal and as Its winter here the kitchen is cool. It took 5 hours on the counter to double on the first rise, so overnight even in a cool kitchen I’m thinking it might overproof. Maybe that isn’t an issue on the first rise? Has anyone had this happen?
I also make sourdough bread and do it overnight in the fridge on the second rise then a warmup time before baking the next day.
I made this bread for my daughter’s wedding , old Polish/Slavic tradition to greet the new couple with bread and salt! It turned out great!
If I want to 1/2 the recipe, how long should I cook it for? Thank you
First loaf today and I’m very happy with it.
Help. I proofed my dough for 3 hours and tried to take it out of bowl to kneed, but it spread out like crazy. What did I do wrong? My first loaf came out beautiful, not sure what happened this time. Thank you, Shannan
I made this bread today. I took the lid off for 7 minutes after it baked for the 30 minutes. It was so crunchy on the outside (but not hard at all). It was soft and pillowy on the inside. Absolutely delightful and foolproof! I can’t wait to make this for my family and friends! Thanks Jenny Jones!
I am wondering if I can follow the same recipe except use Almond flour instead? My father can eat bread with Almond flower but not bread with white flour.
Thank you
I just want to take a moment to say that I’ve been baking bread for 40 years and this is my favorite bread recipe ever. It has everything! Ease, convenience, and out of this world texture and flavor. Thanks for sharing, Jenny!
Made it last night. Was so easy and so good. Husband loved it. Can it be made into sour dough bread?
Great recipe! I watched the tutorial on youtube; I was uncertain it would work out when I mixed everything up, but it did! My husband praised it as “a phenomenon,” and my kids said they were going to sneak out of their beds in the middle of the night to eat some more. So, yea … delicious bread! Thank you for the recipe and funny tutorials 🙂
Sadly my turned out to be super dense.
Please look at the FAQs.
Mine diid the same thing first three times. Not to give up just yet tho. Too many successful stories to give up. Maybe 4 is the best and right. Adjusted yeast content and didn’t seem to make a difference.
If I wanted to add jalepenos and cheese to this-when would I do this
I have a 6 quart dutch oven . . is that too large to make the bread?
We literally just did this and it worked out just fine! It’s actually easier when removing the parchment paper and removing the bread when it’s done.
Can i malr the bread in a 6 quart durmtc oven?
If your Dutch oven is too large, you can always put
a smaller Pyrex bowl in it. Put your parchment and
dough right in the pre-heated bowl and Dutch oven.
I loooooooooove this recipe! Truthfully, at first I did not believe it would rise, or bake correctly. As I put the pan in the oven I had a mini panic and sent DH out for “emergency bread” for dinner in case the loaf was a flop. All of that was silliness because it came out PERFECTLY. The crust was HEAVEN. This recipe is dangerous if you are watching your carbs.
Hi,
Your fast yeast bread looks great. I’ve been looking for a great hard crust pumpkin bread recipe with a wonderful pumpkin flavor. Whole Foods used to sell a great pumpkin bread in their bread section but that person quit making it about 7 years ago.
Your bread looks perfect to make a pumpkin recipe. Would you know how to do this.
Thanks for helping,
Roz
I would mix pumpkin and water to equal 1 and 1/2 cups (not so thick, more on the soupy stage) and mix with the dry ingredients.
Is there a high-altitude version of this recipe? Thanks!
No knead bread is so flexible and forgiving, I’d try it just as published. What have you got to lose?
someone asked about high-altitude baking: you could try increasing th structure, by adding an extra tablespooon of flour.
Perfection! This is by far the best I have made.. thank you Jenny!!
I won a bread contest with this recipe at our church picnic last year.
I love it! Congratulations!
Jenny I am so excited to say the bread was amazing. You are amazing because of your enthusiasm made me make it. Now I know I never have to run out and buy bread again. Can’t wait to try variations and other recipes. Fantastic and the 1/2 and 1/2 butter is wonderful …..especially on warm bread coming right out of the oven. Yum…doesn’t get any better and so easy!!!
What’s the 1/2 and 1/2 butter? Did I miss something grand and yummy?
https://www.jennycancook.com/recipes/my-butter-mix/
A million times yum… Thank you Jenny, we love you!
made the bread and it turn out great ! thank you easy recipe and my family loved it.
Had many compliments about this bread! Don’t be afraid – try it!
I just made this bread. Not only does it taste great, it also looks really good. Definitely a bread I will make often. It was incredibly easy and only took a small amount of ingredients.
Jenny, the best bread ever. Thank you!
Confused about that water temp. My Fleischmann’s active dry yeast packets says not to go over 110 degrees or you’ll kill the yeast. What kind/brand did you use?
I use Fleischmann’s yeast. Please see the FAQs about yeast.
Dear Jenny:
I just made the speedy version of your no-knead bread (the one in which you put the bread and the pot its in into a cold oven). The crust is absolutely to die for — I’ve never made nor even bought a bread with a comparably crusty a crust! I have one problem, however, and I love the bread so much that I desperately hope it can be solved. A major attraction of bread, to me, is its distinctly yeasty taste. Yeast (and salt) are the only ingredients in bread that DO taste. But this bread, as perfect as its crust is, has virtually no taste at all. The yeasty taste is gone. I badly want to fix this, and I thus hope you can help. Since it is the taste of yeast that is gone, the only solution I can think of is to increase the yeast — would doubling the yeast be possible without ruining the perfect crust? Please help!
I haven’t tried the quick version, but I suspect that is why the flavor is so mild.
Use the Faster No Knead Bread recipe. Mix the ingredients and let them ferment, covered, on the counter for about 12 hours. The longer fermentation increases the flavor. Prep it before you go to bed and you can go straight to the second rise in the morning. You’ll have bread in less than 2 hours.
My bottom crust was really tough. I could hardly cut it with a bread knife and it was tough to chew. Should I not cook so long or what might cause the toughness???
Note to self. CHECK YOUR YEAST EXPIRY DATE! I’ll try this recipe again. lol Will update when I get it right with the yeast next time.
It’s a cold and dreary day so I wanted to make some bread to warm me up. Your recipe looks so easy. This is my first time making bread, hope it works. Thank you
I’ve cycled through so many no-knead recipes, each one a success, but I’ve come back to your recipe on multiple occasions. It’s just so easy! And here I am, having a relaxed and lazy Christmas and thought i’d make some of Jenny’s bread. Thank you again (and again) and enjoy your holiday!
A few things I’ve learned
First, I’ve made this bread for years and love it. It’s easy
and inexpensive. And I already had an 8 qt dutch oven
and didn’t want to buy another one just for bread.
(they’re not cheap!)
But I find that my 3 qt Pyrex bowl fit nicely inside the
dutch oven. That was on sale for $5. That keeps the
loaf taller, since it doesn’t spread out in a dutch oven
that is too large. And it still allows me to use the lid to
quickly bake. Just pre-heat with the bowl inside the
dutch oven.
It’s easy to add things like rosemary, garlic etc to the
dough for a flavored bread.
And I’ll sometimes use sourdough starter instead of yeast,
so I don’t need a separate process.
I also find this is a good start on making other loaves if
I ‘cold ferment’ for a few days. It develops a lot more flavor,
and then I can take it out, add a bit more flour and knead it
into a stiffer dough (after warming at room temp) and can
make french loaves, braided loaves, brush the tops with
oil or an egg wash .. you can just do so much with it!
How much sour dough starter did you use?
I just add a cup or so to an existing recipe.
(leaving out the yeast)
The starter is just flour and water, and it
isn’t enough to seriously affect the hydration
ratio in a no knead recipe.
Yesterday’s experiment was to add some
garlic and Bell’s seasoning to the mix. I thought
it would last for a day or two, but now I’m out
of bread. And butter. I’m so ashamed.
ok, I’m over it.
hahaha.. I am hysterically laughing at your shame.. because I understand!
Can sourdough starter be used with this recipe? Have you ever tried it?
You are a joy to watch! I made 5 of your loaves now in 2 weeks using 4 different flours always 1 cup of each and changing it around next loaf. 1st time was white all purpose flour, whole grain and multi grain. Now I also use Spelt and white bread flour and not using white bleached all purpose flour anymore, even though every loaf so far has been a perfect result in my new enameled cast iron Dutch oven. According to some of the posters I am doing it all wrong, using the same vessel for measuring flour and water. On top of that I use my favourite coffee mug which does not conform to some measuring sizes, so much blah, blah sometimes. Sooo delicious. It pays to just follow your instructions.
I made this bread for the first time yesterday. It turned out perfect and was DELICIOUS!!!! I say was because it is all gone aleady. It was so easy and made the house smell wonderful. I used a 3 quart Dutch Oven and it was the perfect size. I am going to make another loaf today with whole wheat flour to see how that does. Thank you for this great and easy recipe!
Jenny….
Wanted to make a bread bowl for my “famous” cheese soup for Christmas eve for the In-Law Parents. Took this recipe and your roll recipe and morphed them. The roll recipe isn’t quite enough for 4 good sized bread bowls. BUT I absolutely love the recipe and how easy it is to make! Hint for others – the quantity you have in the bowl when you let it sit the first time is about the quantity you’ll end up with. It doesn’t rise much but has a great yeasty flavor!!
These are dense enough to hold a thinner soup (think french onion) or a hearty soup (think chowder or chili!) I can promise you this will be on our table frequently!
Thanks for the hint. I will be making French Onion Soup for 4 people this weekend and wanted to use a bread bowl but will be rushed. The idea you came up with will be just perfect. You are a jewel.
First off, you have great recipes. I just watched the vidéo and as someone who does keto, that was a great closing comment. I don’t eat the carbs, I just bake em for my wife and daughter.
Dear Stupid People,
Love u hate u, it’s the easiest and most reliable recipe on the planet. I have so many words yet I’m so flambastick over my dear friend Shoosh, Nancy the closet Catholic
I am a little confused, your breads say ‘easy- no knead’ and then require you to fold over 10-12 times. Isn’t that essentially kneading? I am new to bread making- I do have some recipes that you just put the dough in the bowl or on the baking sheet and gently shape. Would you please explain the difference to me?
Thank you.
No, the folding doesn’t count as “kneading”. Kneading is a much more involved process that creates a different type of bread. The folding/shaping of all of these “no-knead” bread are just shades of grey compared to bread which is kneaded.
Just made a loaf of whole wheat bread from your recipe and my husband is going crazy over it. Thanks for such a great recipe!
Jenny, My bread just came out of the oven and it looks and tastes fabulous!
OMG! You’re a genius!
I used my grandmother’s 70+ year old aluminum dutch oven and it worked beautifully!
Merry Christmas!
I’ve never baked anything except chocolate chip cookies off the back of the chip package, and those were terrible. But THIS turned out perfect. Amazing. Life-affirming After devouring half the loaf, my GF said it’s the best thing I’ve ever made (of which I have mixed feelings). I followed the recipe like I was defusing a bomb, to the letter, and now I’m looking forward to playing around with honey, rye seeds, what have you. I’m also looking forward to trying other recipes on this site. TBH I don’t even know how I wound up here but I’m glad I did. I’m never buying bread again.
This is one of the most entertaining and helpful comments about a recipe that I’ve ever read! Thanks, T Sam, for making me laugh out loud this morning and want to make this bread right now!
Marci,
I had the exact same thought!