Faster No Knead Bread

Faster No Knead Bread

No Knead Bread

Anyone can make this foolproof bread. No kneading… no proofing the yeast. You’ll need a 4 or 5-quart Dutch oven with an oven-safe handle. I recommend an oven thermometer to make sure your oven is hot enough and a pair of oven gloves are advisable. (For the original overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). ALWAYS AERATE (not sift) YOUR FLOUR BEFORE MEASURING! - Jenny Jones

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 4 hours, 25 minutes

Makes: One loaf

No Knead Bread


  • 3 cups (390 gms) all-purpose or bread flour (aerate flour before measuring)
  • 1/4 teaspoon yeast, active dry or instant (1 gm)
  • 1 teaspoon salt (6 gms)
  • 1 1/2 cups hot water, not boiling (354 mL) - I use hot tap water - about 125-130° F
  • (about 2 Tablespoons extra flour for shaping)


  1. Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
  2. Cover with plastic wrap and let stand at room temperature for 3 hours.
  3. After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
  4. Place in a parchment paper-lined bowl (not wax paper) and cover with a towel. Let stand on counter top for about 35 minutes.
  5. Meantime place Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
  6. When oven reaches 450° carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
  7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes. Let it cool at least 15 minutes before slicing.

No Dutch Oven? Didn't Turn Out? Other Questions? Click here.

Want It Faster? Click here for my 2-HOUR No Knead Bread.

Aerating and Sifting are Not The Same: Click here to learn more.

Faster No Knead Bread

Didn't Turn Out? Other Questions? Find Answers Here.

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:

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.

1,403 Comments on "Faster No Knead Bread"

  1. Denise Beuttell

    Can I use rye flour for this?

  2. Rose Pettersson

    Today I used your recipe again but added sugar. I’m dying to find out how it turned out.

  3. Judy C.

    So easy. Soooo easy on the eyes. More importantly, soooooooo delicious!
    Thank you for the share!

  4. Mike

    Thanks for this recipe! I made this bread exactly as written & the bread came out fantastic. I have a heavy enamel cast iron Dutch oven (the French one) but was not sure the lid knob was good for 450f so I used a heavy stainless steel soup pot w lid & it came out perfect. Didn’t have to change time or temp. Thanks again!

  5. Jay-Bird

    We loved it!!! The texture and flavor of this bread is amazing. Thanks

    • Jay-Bird

      I am still very disturbed over the baseball. Poor guy…

  6. Teresa

    Can this recipe be doubled? I want to take it to my mother’s house but need more. We are a big family.

  7. April

    So bummed. I followed directions to the tee and the dough was too dry. Felt like it needed more water. 🙁

  8. Tammy

    I’ve made this twice. Doing every step exactly – down to measuring my tap water temperature (right where it needed to be). And neither time did the dough rise, even just a little, nor did I get bubbles. It seemed like the mixture was way too dry..??? Second time I baked it anyway, and it came out beautiful on the outside, but heavy and dense and way under cooked on the inside…?? Help!!!!

  9. Jeni

    First of all, I’d like to start by telling you I have the same name as you. At least my maiden name is Jones. :). I make this bread at least once a week but usually twice. I love your video and your personality. Not to mention how good you look! Must be all this wonderful cooking you do! Anyway, the bread comes out perfect every single time. I cook big Italian meals for my big family several times a week and this bread is always what I serve with it. So glad I found your YouTube channel. I’m trying your cinnamon bread recipe this week!
    Lots of love!

  10. Angie Delvenne Winnipeg, Canada

    Hi Jenny,
    Was wondering could I use a 5qt Pot Or do I need a Dutch oven pot?
    Also love all your recipes, tried more than half and I love them all they are the best 🥰
    Thank you, love your #1 fan

  11. David L

    My bread was heavy and the crust on the bottom was like leather.
    When I say heavy I mean that it was thick almost like it could have baked
    another 10 minutes.
    What did I do wrong?

  12. Tedshred

    Love your bread Jenny it’s so good omg 😲 love making toast with this bread. Told my dad about your bread he loves it too. So easy to make as well 😁. Keep doing your great on you tube 😍 it take care.

  13. Sandy

    Turns out just like the recipe states!!….crusty on the outside…soft on the inside…my new favorite!

  14. Mema

    I made this bread last night to have with dinner (stew), and it was a hit. Today my grandbabies had some topped with jelly…. they LOVED it ! I have just a bit left, so i will be making more this week. I am thinking of dividing the dough and baking in two small loaf pans to make a more kid sandwich friendly shape and size (slice up and keep for only that). BUT I prefer this cast iron / parchment paper method though, so good with apple butter, peanut butter, nutella, dip in soup, toasted and cut up in cubes and used as croutons for soups, dips or salads, OR rubbed with garlic and slathered in butter, or dipped in olive oil or to lap the sauce off dish after a saucey, creamy, or gravy dinner. Two things I MIGHT alter from time to time. Brush with butter durring 2nd half of baking and sprinkle with either cheese, salt, shucked pumpkin or sunflower seeds, minced onion, or garlic. Maybe add a bit more salt or a bit of sugar to recipe. OR add sausage and mozerella cheese to mixture to make a sausage bread. Or tomatoes to make a tomato bread ….or… ….. oh, i dont have to tell you anymore, i think you get it. Right now gonna butter up a slice, add a tiny pinch of salt and dunk in my hot coffee 😉 Mema 💛

    • Mema

      Funny side note. AFTER i made the bread and was cleaning around my garbage can, i realized the empty yeast packet missed the can when i went to throw it away, i picked it up and read it … Ha Ha Ha … i apparently had grabbed and used an EXTREMELY old packet of yeast that must have kept getting put to the bottom of my yeast packets. How old you ask …….. 2006, and believe it or not, my bread still rose and looked EXACTLY like Jenny’s when it was done. The “Yeast Fairies” were kind to me yesterday…..

      • Carol DOTTA

        I used an old yeast pack from 2015 and added a fresh one. We will c how it turns out

  15. Laura jane

    After mixing and letting the dough rise, I was sure it wasn’t going to work. No bubbles!

    I continued the process regardless (in for a penny…) and was delighted when I pulled a loaf out of my oven a short while later!

    Thank you for this recipe- it was exactly what I was looking for!

  16. thela

    can whole wheat flour or other grains be used?

  17. Charlie

    How do you keep the bottom from getting so hard and sometimes burn’t tasting?

  18. Charlie

    I have tried to make bread before, but it was never edible. I made this today and ate the WHOLE THING. Will make great poboys


  19. Linda Solomon

    Hello Jenny,
    Will this work with a ten grain flour or does it have to be white flour. I wouldn’t mind a little bit of difference in the way it turns out just wondered if you think it’ll work with the rest of the ingredients and that flour?
    Thank you

    • Bob

      I will use a half cup of multigrain flour and the balance bread flour for my bread and it turns out great.

  20. Vicki Thompson

    Could I bake this Recipe in my breadmaker?

  21. Jan

    You are so cute. I love watching and learning from you. Would you ever consider a tour of just part of your beautiful farmhouse.
    God Bless
    Jan Glendale AZ

  22. Money Saving Momma

    Can I cook this in a Instant Pot?

    • Susan

      Not to cook, but let it rise in the instant pot. Put it on yogurt setting for 3 hours and it is ready to cook in the oven.

  23. Darrell

    I add a little bit of water into the hot dutch oven before adding the dough so there’s a bit of a steam effect, which is what gives bakery breads a nice, crisp crust

  24. Debra Moore

    Tryed i tryed the recipe YESTERDAY my bread turned out GREAT thanks for the RECIPE I will diffently make this again.

  25. Jane

    I’ve never made bread. Found it intimidating. But gave it a try. Turned out wonderful. Now I want to make another loaf and add Italian seasoning, black olives , and sun dried tomato pieces. Will this work out as well so good?

    • Brittanie

      I add fresh Jalepeno and cheddar and it turns out great. So mix in work well.

  26. Laura

    I just made this with whole wheat flour, and it came out great. It was super simple, and delicious, and costs less than one dollar to make! My house smells heavenly. I may do this everyday. One question, does WW flour make a denser loaf than white flour would?

  27. Bob Hayden

    I know on the second rise and while oven is heating up you let the bread dough rest in a parchment lined bowl for 35 minutes. My question what is the longest you can let it rise on the second rise? Many thanks. I Havre made 24 hour bread many times but this is a little different.

    • RockchalkJayhawk

      I have let it sit as long as an hour and it turned out fine.

  28. Gigi

    Can I make the no knead bread using partly whole wheat flour?

    • rgtranslator

      I’ve made this bread with 1 cup of whole wheat flour and 2 cups of white flour. It needs a little more water (1-3/4 cup) and produces a slightly denser, richer bread with somewhat smaller bubbles. Perfect for sandwiches. I also tried adding seeds (sunflower, e.g.) which worked out quite well. Happy baking

      • BethM

        I love the idea of adding sunflower seeds to the bread !

  29. Tina Jen

    Hi there,

    How could we baking bread without oven? I have no oven.

  30. RUTH


  31. Mary G

    I cooked this fabulous bread and it is beautiful! When it cooled, I sliced it and it tasted very salty. The bottom was VERY tough to slice through. It has a great consistency, crunchy outside and chewy inside, just like I wanted. I cooked it in a 75 year old cast iron dutch oven but I didn’t preheat it. Was that my problem? I will definitely make this again because it’s so easy! Your help would be great! Thanks in advance?

    • Jenny Can Cook

      Just folllow the recipe exactly, which includes preheating the Dutch oven and it will turn out.

    • BadCatBoo

      Greetings! Knowing your oven temperature is very important, so invest in an oven thermometer to ensure accuracy and adjust your oven dial accordingly. Make sure your Dutch oven is resting on the center rack so that it doesn’t get more heat on the bottom of the loaf, which will result in a thicker crust. The oven temp length of time you bake your loaf after removing the lid dictates how thick and crispy the top crust is, while the temperature and distance from the lower oven element dictates bottom crust thickness. You can always lower the oven temp about 25 degrees for the uncovered part and adjust your time. Bake often and take notes on any adjustments you make – such as the amount of salt, oven temp and bake time covered and uncovered – and you will come up with your own, unique version that suits your taste. Pre heating the dutch oven isn’t a necessity – here’s a helpful article to explain; make sure to read to the very end!
      Don’t worry, bake happy!

  32. Wander

    Hi there,

    Do you have to use parchment paper or is there a substitute you can use, i.e. foil? I would love to try making the bread. Looks fantastic.

    • Nana

      Trust me … you want parchment paper, it does’t stick to to the bread or the pot. You can get it at the dollar store.

  33. KatLady

    Hi jenny,

    Your dutch oven bread – I have a Lodge 8 dol cast iron dutch oven. It is not enameled. Can I make your dutch oven bread in this?

    Also, can an all cast iron dutch oven cook the same stuff as an enameled one, except for the acidic foods? Your expertise please.

    Thank you p.s. Costco has the red enameled one for $49.00.

    • Sal

      Love this bread .. made it several times So easy and delicious. Thanks

    • Jane Service

      I made mine in a cast iron Dutch oven. No enamel on it. Just 100 year old cast. Turned out beautiful

    • Charlie

      I have a Cajun Classic cast iron dutch oven made in Mamou, La. It works great. It is not enameled.

  34. Demitrice Mattin

    Ms. Jenny you’ve made me a divine bread baker. I can’t speak for other’s but your very easy bread recipe is perfect for me. I make a divine olive loaf. As a matter of fact I just finished making a olive loaf. I should say I use cannibis olive oil So good.
    I can say to you Ms. Jenny the ingredients measurement very easy instructions and basic baking tools are so simple you can make your own hand crafted bread. I no longer buy store bought bread or pastries.
    Ms. Jenny I’m a fan of your.
    Thank you Ms. Jenny

  35. Ellen Bernal

    I am making this Bread for years and it never last to the next day Its that good.

  36. John H

    I made it in a camp dutch oven in a fire pit and it worked great!

  37. Frederick Redmond III

    When doubling the recipe, how long should I put it in the oven for?

  38. jayess99

    this is the 8th loaf I’ve made using this no knead technique. This stuff turns out half-cooked in the middle. I checked your FAQs, no help there. I checked my oven with a Thermo thermometer, checked the temp of the cast-iron pan with a laser thermometer, let the bread rest for half an hour after baking, the temp of the bread was 208°, right where it’s supposed to be. This is driving me nuts. I hope someone has some suggestions. Thanks.

    • jayess99

      I forgot mention, I also weighed all my ingredients, even the water.

    • Brenda

      Check to see if your upper heating element is working. Sometimes it’s hard to catch a problem like that as the lower element will heat up the oven to the temp you need but the cooking outcome is compromised.

    • JB

      Are you using a meat thermometer to check the temp of the finished bread? Surface temp may read correctly with an infrared thermometer, but if it is not getting cooked all the way through I would agree that your oven may not be working correctly and you need to check internal temperature

    • Michele in Austin

      I wish I could help, but I am very curious why you are having this problem. I have never made bread with commercial yeast, (only with sourdough starter, that is, wild yeast), and the temperatures and cooking time, use of a dutch oven are the same for my bread. However, when I first started baking I did not know that it can make a huge difference how soon you cut the bread. If you cut it open too soon, the insides will be gummy. Nowadays I always wait a minimum of 12 hours before cutting into a newly baked loaf, and I find that the insides are much, much nicer. There is a whole thing that goes on inside the bread while it is cooling on the cooling rack which — at least for sourdough — is an essential part of the process.

      When you DO find out what the problem was I hope you will post it here as I am very curious as to what you will learn!

    • Nana

      I had this problem with my 1st loaf. Bake it the 35 mins then remove the lid and bake until it is DARK golden brown, and remove the parchment paper as soon as you take it out of the pot and place on cooling rack so moisture doesn’t stay trapped as the bread cools. Also do not cut right away, let cool at least 20 – 30 mins. I read the cooling info on another site and it made a lighter loaf that was done in the middle.

    • M

      My first one I made I used very hot almost boiling temp water. And it came out undone in center. Be sure to get water temp correct for the type of yeast u use. And don’t be tempted to add water to dough as I did 😒 It will come out perfect just the way Jenny makes it. 👍🏼

  39. Fawn Fulcher

    Jenny you are so adorable. I had to share this video with my mom and then make it together with her. We loved it and your cute apron. Does this recipe work with Rye flour mixed in to give it a little more flavor?

  40. Nancy B N

    Jenny, I have just discovered your baking videos. I have made 7 loaves of “no knead” bread in 2 days and my neighbors & husband are wanting more. You have made baking so easy and your approach to low fat and fresh real ingredients are very helpful. Thanks for doing the Homework for us. Nice to see you on TV again.
    Love your smile 😃.
    Thank you, NBN

  41. Birdie Rappoccio

    Hi Jenny
    I love your videos. I was wondering on bread making if I can reduce the salt as I am on a low sodium diet?
    Thank you

  42. Deb

    Do you have a recipe for bread or something close to it that doesn’t contain yeast?


  43. Gloria

    can this recipe be made using almond flour for those on a keto diet ?

  44. Anita Brisbin

    I make a lot of bread. I have made it by hand, or with a food processor and a kitchen aid stand mixer. Yes this bread had a great crust and the bread was good. But for me this was a lot a of work and a mess to clean up, It was fun to try but I will not be doing it again. Thanks for sharing.

    • Sue

      Momma always said “if you can’t say something good, don’t say anything at all.”

    • Mimine

      Anita: I just use a rubber scraper (to scrape the sides of the bowl) as I pour the water into the bowl to make the shaggy dough; it keeps the bowl nice and clean. Just made this bread again today and there’s just one slightly soiled bowl and a scraper to wash. The best bread ever!

  45. Jennifer

    Hello. Is it correct as the recipe states that one quarter teaspoon of yeast equals 1 g? I feel like I put in much more than a quarter teaspoon and I still didn’t get a gram?

    • Jenny Can Cook

      It is correct. You can confirm that with a google search.

    • Charlie

      I did not read the how much yeast is in a pack and use the whole thing (2 1/4 teaspoons) and it came out great.

  46. Joline

    It turned out great and tastes so good, i was low on yeast and to have this bread turn out perfectly with only 1/4 tsp of yeast is good. I love your videos!

  47. Linda

    I never made bread until a friend told me about this technique. Now I can’t stop! All types. Love this recipe the best! Thank you, Jenny.
    I do love seeds on my bread. Can Jenny, or anyone out there, please advise me whether the seeds would burn if I put them on at the start of baking? Have been adding them when I uncover the pot, but that requires an egg wash to keep the seeds in place. Would prefer to eliminate the egg wash if possible. Thank you, Experts.

    • Emma

      I always add wheat flakes, oatmeal or seeds of all kinds to the top of my bread. You can do it right after you put it into the parchment lined bowl or right before you put it into the pot. I leave my bread in fifteen minutes with the lid off and it comes out delicious every time. The seeds toast up perfectly. Do not use an egg wash-the seeds stick to the puffy dough fine.


    Great recipe. How do I make this a sough dough loaf?

    • Mimine

      Just use room temperature water (instead of very warm) and let it sit for 12-18 hours. It will have a nice sour, boozy smell. Bake as directed.

  49. Ashley

    Does anyone know if this will work with a 3.5 qt. dutch oven? I want to try it but that’s the size I’ve currently got.

    • Debby

      Yes! Great recipe..a keeper!!

    • Janice Thomas

      Did you get an answer as I have the same question ?
      Will a 3.5 quart pot work?

    • Jenny Can Cook

      I have made it in a 3 1/2 quart Dutch oven.

      • BoriSpider

        Can this recipe be cooked in one 9.6″x5.5″ 16oz loaf pan? Or would I need 2 loaf pans to cook this?

    • Emma

      A 3.5 pot should be great. I have a five quart and although my bread comes out delicious, I find the pot is too big.

      • Mimine

        Double the recipe for a five quart Dutch oven. After the 30 minutes are up and you uncover it, you will know how much longer to bake it based on the color.
        Just cut in half, slice and freeze a portion if you want less bread at a time.

    • Gloria

      I made it in a 2 quart Dutch oven & it was perfect. I was afraid it would be too small but it turned out great.

  50. Grandma Shaon

    This is my go-to bread recipe is perfect for same-day bread and is perfect for making oven baked French toast this is the best recipe ever

  51. Marjorie Mendez

    Can I use lager instead of water? For he overnight mix that is.
    I have a different sourdough recipe and it uses lager. Makes a huge taste difference but I don’t like how hard it gets after a day. So I wanted to try yours with lager.

  52. Barbara

    Thank you for this recipe. Love it.

    Dziekuje 🙂

  53. Curt

    I always weigh my ingredients in baking. Before I try your recipe the weights shown in grams comes out to 90% hydration (354g/390g=90%). Are you sure about these weights and have you ever baked this 90% dough and still got a light open crumb?

    • Curt

      I decreased the water to 300g (77% hydration), did 10 stretch & folds on first rise, 2 hours on second rise, scored the dough, decreased the time to 15 min with lid on, dumped the loaf onto the open rack for another 30 minutes and got crust ears and a perfect large hole light fluffy crumb loaf. I live at 7,800 feet elevation if this helps the high altitude bakers.

      • Keith

        I’m at 8000′ so similar issues with altitude. Haven’t tried this quicker method. Still using 16 – 18 hours bulk fermentation at room temperature. I thought the long fermentation times in the original recipe contributed to the flavor. How does this version taste? I weigh all my ingredients too and it’s a little difficult to figure out the hydration in Jim Lahey’s initial recipe. I’m keeping it around 80% and don’t feel comfortable going much above that. I get a nice texture and open crumb. But why do all those stretch and folds? The advantage of “no-knead” is to obviate all that. It’s heresy, I know, but I think my loaves taste better the less I fiddle with the dough. But my main reason for commenting is regarding the amount of yeast to use at this altitude. I’m trying 1/8th teaspoon today. 1/4 tsp seems too much and I’m more than tripling the dough volume overnight. Then my proofing is taking much longer. Two hours at room temp plus 1.5 hours in the fridge this morning and it still seemed underproofed when I popped it into my Dutch Oven. Turned out OK though. My options seems to be (1) shorten the fermentation time, (2) lower the fermentation temp. (3) lower the amount of yeast (or a combination of all three).

  54. Cyn

    Just made this. It is perfect. I ate a hot slice with butter. I will make it again and again.

    • Emma

      Don’t eat this type of bread hot or even warm from the oven! It continues to cook as it cools. If you cut it too soon, you’ll ruin it not to mention get a stomach ache.

  55. Susan

    Would this work ok in a stainless steel Dutch oven! Also, if using a cast iron skillet do I just leave the bread uncovered? Can’t wait to try this. Thanks

    • Florida Jim

      you absolutely need a pan with a relatively tight-fitting lid. The bread needs to steam and this will not happen without a lid.

  56. Mike I

    I have noticed that the inside of my bread is slightly gummy on the inside. I usually let it sit after cooking and don’t slice it until several hours later or the next day. I cook it on 450 for 35 minutes, take the lid off and let it cook for another 15-20 minutes. Any suggestions on how to fix this? Would just letting it cook for another 5 minutes help?

    • Grannies Kitchen

      Hi Mike: Get an oven thermometer and check your ovens temperature, if your ovens temperature is spot on try aerating your flour more.

  57. John

    Is it really only 1/4 tsp of yeast? That doesn’t seem like very much.

    • Andrea

      1/4 tsp works!! It’s enough to develop the glutenous strands while overnight in the fridge. I’ve left it for two days in the fridge and it still comes out amazing.
      Tip- listen to it when it comes from the oven- it will crackle and pop!! Sooo crisp and none of the hassles like kneading or adding pans of water to the oven.

      • Emma

        Jenny is spot on. You do not need more than 1/4 teaspoon of yeast. This recipe is absolutely amazing. I bake a loaf almost every day for friends, coworkers, people at church-everybody. It makes the best “Thank You” gift for the those who need to feel appreciated. They love it!

  58. Gina

    You should demand royalties from dutch oven companies, at least 10 family members and friends(some never cooks, probably the only cooking vessel in their kitchen) have purchased dutch ovens since being introduced to your recipe, who knows how many they’ve convinced others.
    Anyway, thanks to you I’ve been baking and enjoying fresh breads for years, I’ve been creative mixing in nuts and dried fruits, I feel so professional!

    • Emma

      Same here. A woman at work showed me Jenny’s video and I showed my son and another coworker, now we all make this bread!

    • Fawn Fulcher

      Absolutely true. I got one just for this bread technique.

      • Beautiful

        That is so funny to hear, I love my kitchen gadgets and had to buy a Dutch oven just for this bread. My other one only goes to 400: I did not want to risk buckling or a fire. Now I have to exercise – which I won’t . 😄

  59. Cher

    So bummed! The first time I made it the only pot I had with handles/knob that wouldn’t melt was a lobster pot. When the bread came out dense and kinda gummy I assumed because the pot was too thin and wouldn’t hold enough heat.

    I just completed the second loaf after buying an adequate pot/lid. It came out exactly the same!

    It’s got to be my hot water is too hot. Both times the dough didn’t puff much and no bubbles like the video. The only other thing was that I swapped out one cup of regular organic flour for oat flour I made by placing whole organic oats into a clean coffee grinder and pulverizing it to flour. But since the recipe isn’t calling for special flour that can’t be it. Right? *sigh*

    I guess I’d better find a thermometer to check the water temp and try again. 🤦🏼‍♀️

    • Sue Ewing

      When I use hot water with yeast I do the wrist test, where I put my wrist under the running water. If it is to hot for my wrist it is to hot for the yeast. This method has been used for years without problems.

    • Grannies Kitchen

      Try making it again using regular all purpose flour. I am betting it is your flour.

    • Jenny Can Cook

      My recipe calls for a/p or bread flour. Oats or oat flour would make it gummy.

    • Emma

      This recipe is probably the only one I’ve ever seen that needs NO changes to improve it. Follow it exactly and it will be perfect every time. If you don’t have a Dutch oven or you substitute flour, add more yeast, etc. you will not get good results.

  60. Christopher


    I love making this bread and other recipes on your site. I cannot however get the bread to rise sufficiently. I have made this bread several times and only once did I get it right. I made a proofing box with a work light to make it warm and let it proof for 1 hour. I put a whole packet of yeast in but still no luck.

    The bread tastes good but I know it is not correct. My wife wants me to get it right as she is very demanding…Please help! Any suggestions would be appreciated.


    • Jenny Can Cook

      It might help to know that it should proof at room temperature and not in a warm spot, and this dough does not rise like traditional breads. Also, take a look at the FAQs.

    • Grannies Kitchen

      Try testing your yeast. It also can be the temperature of your water.

  61. Emilie

    Can I make this using Gluten Free flour called cup for cup multi-purpose flour ? I need to know thank you emilie

  62. Kathy

    Easiest bread recipe, ever! Perfect every time. Thank you!

  63. Dee

    Can I add 3/4 cup of Asiago cheese and 1/4 cup for top of bread?

    • Bonnie

      I tossed a handful of dices and shredded cheddar, some grated Parmesan, too. Turned out yummy.

    • Granny Dee

      Hi Jenny
      Love your cooking style, i’m 78 & don’t get out much but love to bake
      Bread.Your my kind of lady no nonsense & give great tips! This recipe is a hum dinger! Thanks 🙃😊🌻

  64. John loved this

    Turned out great, and I am not that great at baking. Definitely will make it again. It is great toasted with butter, of course!

  65. Holly

    I remember the first time I saw Jenny was on the Whammy game show.

    This has turned out every time for me, I have made it with white and wheat, and also added rosemary one time and dill weed and minced dried onion another (at the second folding) and this time (today) I added garlic powder, onion powder, used Celtic sea salt (it’s all I had) and am going to add Rosemary so we’ll see how that turns out.

    • Grannies Kitchen

      OMG, rosemary is so good in the bread. My husband loves it when I use garlic salt in place of regular salt, whoop, whoop.

  66. Evee

    i made this exactly what ingredients and instrucrions except I let it rise for 17 hrs , wow super yummy!! thank you Jenny

  67. Mike I

    If I wanted to add a topping to the bread such as caraway seeds or “Everything but the bagel” seasoning, at what point would I do that, and how would I do that?
    Thank you

    • Mel

      I have had good results by melting butter and making a slurry with the toppings. Then using a pastry brush to spread it on the bread.

    • Linda

      Hi, Mike. After the first 30 minutes, when I take the lid off the Dutch oven, I brush on an egg wash and sprinkle my seeds over the loaf for those final uncovered 15-20 minutes. Has worked well so far with sesame and poppy seeds.

  68. Barbara

    I found your videos and I love this bread! It always comes out perfect. I love your recipes and videos! Thank you for teaching me how to prepare delicious homemade meals. I finally have a beef stew I can be proud of serving.

  69. Mike

    Love the bread on my forth loaf. Just one question can this be doubled? Like can you double the mix then split the dough before you are going to bake?

    Thanks for an awesome recipe!


  70. Duffy

    I love Do you have recipes especially your bread recipes which I have always been so afraid to try but the videos are so much help as I am very visual I was wondering have you ever tried doing things with other types of flowers like almond flour I have people in my family that are gluten-free and Paleo I would love to be able to make some gluten-free bread

  71. Ron

    Jenny I have 2 dutch ovens One being the traditional cast iron round and the other (newer) oval French (dutch oven). Which one from your experience bakes the better bread? Thank you

    • Holly

      Hey, either one is fine, just adapt the shape a little. But she made it in a round one.

  72. Marjorie

    Hi there. I’ve been looking for a really good bread recipe until I found yours. I just got a Dutch oven and had to try your recipe. It came out almost perfect. A little undercooked at the bottom but nothing I can’t fix. I love it. Thank you.
    I have question; I would like to double the recipe for a bigger, wider bread (I have a 5 1/2qt pot). After doubling the recipe, I also double the time of the cooking right?
    Thanks again

    • Will

      Cooking time should be the same (30 minutes covered, 15 uncovered). Internal temperature of the bread should be 200F when done.

  73. Carmen

    hi jenny-

    i just recently found your videos on youtube and then found your website after watching a few bread videos. this bread looked soooooooo beautiful and yummy, and i had to try it. i have always been intimidated by bread baking and have never baked a savory loaf.

    but you pushed me over that big ole hump! i did it. i baked this loaf (except with whole wheat flour) and it was AMAZING! my daughter thought i had gone to the bakery for bread! ooh-la-la…..

    thank you so much jenny! i love to cook and am going to try some of your recipes, but the bread thing is a HUGE triumph for me. and i love your videos, they are informative, quirky and fun! and yum…

  74. Dawn

    I’m 63 and I’ve tried making bread all my life to no avail. And then I found Patrick and Patrick and I found Jennycancook and her no knead bread and we both have our life’s bucket list complete. We bypass the bread department in the grocery store now all our meals are perfection. Jenny, you rock! We have captured our own sourdough three years ago and we regularly add it to your recipe in the first phase of prep! I’m in heaven.

    • Alaskanana

      How much sourdough do you add?
      Do you just follow the rest of Jennys recipe?

  75. Debby

    Hey Jenny can cook. Loved the recipe for the no knead bread. I tried it and Awsome. So on that note you look so familiar. Are you in California. I am. I asked if you had a recipe for no knead sourdough bread. I looked and found a Russian Orthadox Christain man with a recipe. I bake my bread with your recipe in ny cast iron Dutch oven. And he cooked his in a cast iron frying pan. And I will have to try that forsure, just because of the cast iron. You got me hooked now My Mom always made home made bread. So I am back now because of my grandkids will more becaus of my husband. Thank you so much I think lololo you injoy yor retirement . But come back when you can. GOD BLESS YOU💖💖

  76. Angela

    I’ve just tried this with einkorn wholemeal flour, adding a couple of teaspoons of extra water, left for 4 hours on the counter top, plus my oven only goes up to 220° c, so left in oven with lid on for an extra 5 mins, then lid off for 10 mins, and it’s worked! Utterly gorgeous, real bread!! I usually sourdough to get the natural yeast eating up the gluten in the flour, being allergic to gluten, so I’ll leave overnight in the fridge next time to see how it goes, using your recipe. But your recipe, today, has worked and tastes amazing. I’ll use it. Thanks so much!!!

  77. jen

    Hi Jenny,
    Wow, here you are.
    I just discovered your youtube channel to my delight and I have to make this bread right away.

    I’m not really a baker, but I want to make Rye bread. Is this recipe compatible with rye flour?

    I’m probably not going to wait too long for an answer because I’m so anxious to start. I’ll let you know how it goes

    • Jenny Can Cook

      Please see my rye bread recipe.

    • jen

      So after looking at other recipes I’m going with 2 cups white flour and 1 cup rye flour.

      I hope it works. I’m so excited!! I never bread before. I have never made dough. I have fear of dough…you made it look so easy that I’m going all in.

  78. Caitlin

    I’ve made this several times with great success. Today, for some reason the dough was really extra moist. It rose fine but was so sticky I could barely manage it. It’s in the oven now so fingers crossed. Any ideas?

    BTW, I just realized who you are! I used to watch your talk show all the time, back in the day. Loved you!!

  79. Deborah Bryan

    Hi Jenny: Well I am trying this No knead Bread today. Looks Awesome!! Its cool and rainy out, so no time as the present to try this out. I will have to check out your You tub for more like a sour dough no knead bread.
    Thank you .
    You all have a BLESS DAY.

  80. Sally

    Will this work at higher altitudes, 5000 ft?

  81. Daphne

    Does anybody know if we can half this recipe (make a smaller loaf) and use the same technique? I assume the proportions of ingredients would be the same?

    • ChrisH

      If it’s like most other bread recipes, you can half it and then keep the dough in the refrigerator until you’re ready to use. Then just proof on the counter. I haven’t done it with this one, but others I make a large batch, do the first rise, tear off what I want to use and put the rest in the fridge. Then when I’m ready another day, I tear off another piece and bake. You can do that once a week.

  82. dollbuggy

    wonderful. but: in my house, in my kitchen, I need more than l and 1/2 cups
    water. almost an extra quarter cup. doesn’t keep terribly well but makes great
    bread pudding. And bread crumbs for my “crummy” chicken.

    the baseball aside is hilarious!

  83. Richard

    Okay – – first time making this bread. Followed the recipe impeccably.
    2.5 hours later: nothing. Hasn’t move, bubbled nor risen.

    I’ll keep waiting. But – – I’m not hopeful.



    • Jenny Can Cook

      Please see the FAQs.

    • H.C.

      Check your yeast. Put a teaspoon in warm water (110 degrees). If it doesn’t foam in 10 minutes, toss it.

      • Geraldine Pierce

        Hi , mine didn’t bubble or rise either and yes I tested the yeast. Water was at 225 and used regular dry, not the instant rise.Also used bread flour 🙁

        • Jenny Can Cook

          I believe that was a typo and your water was 125 degrees F and that is the right temperature. Please look at the FAQs for answers. This bread works for almost everybody.

    • April Buttner

      Same thing happened to me, I almost threw out. I think I let it sit for about 4 hours thinking it was going to rise more. As it turned out, it was bubbly by then so I baked it and it was amazing!!! I was looking for a rise like other breads doughs. This bread does not double like that!! Just had to get used to that. Hope your worked out!!

    • Maryjomo

      Would guess old yeast.

  84. StarryNyte

    I stumbled upon your video by watching how to “dry saute”. Anyway, I saw your delicious looking bread on the side panel and when I watched the video, I was amazed at how simple and quick it was and NO SUGAR in the recipe!
    I have a favorite recipe for No Knead Bread that I used to make when my kids were growing up and they loved it! But yours is quick and simple, too. I will try it really soon! Thank you so much for making the video!

  85. GGO

    Recommend if using Italian pizza flour to make this – may need extra 1/2 cup hot water, to be sure to achieve a wet mixture in the 1st step. Made this Jenny’s super easy no knead bread > 3 times; comes out beautifully everytime. Brought to friends’ dinner party this past weekend and it was a hit. Jenny gets all the credit!!! Jenny is super awesome for figuring out this recipe and so lovingly sharring. I love her jokes so much; I’m watching other videos just to hear her clever and fun jokes.

  86. TK

    will a cast iron large skillet with a aluminum sheet for a cover be ok for this bread recipe? also have a small cast iron skillet. Thanks

  87. Rubies31

    I always add some oil and sweetener to my breads. Will this one handle that?

    • Grannies Kitchen

      try the recipe as written. I think you will find no oil or sugar is needed.

    • Lula

      I added 1 teaspoons of sugar to the yeast and dissolved them together and the result was amazing, perfect bread!

  88. donna fairchild

    Jenny this will be the first time I have ever tried to make bread I’ve bought 2 bread machine gave them away because it just sounded to complicated yours looks easy and I have a Dutch oven but you loste when you said that I need to arate the flour I don’t know what that means an do I do it before or after measureing the flour it looks delicious I can’t wait to bake it thanks for sharing

    • Hal

      Just get a digital scale and measure 120 grams per cup of flour and you’ll always be good. Flour can get compressed when you try to measure a cup by volume and you wind up putting too much in, which is why Jenny says aerate. Measure by weight and you never have to worry.

    • Jenny Can Cook

      Please see the FAQs.

  89. Skippy

    Can you make the no-knead bread as a sourdough bread? If so, how much sourdough starter would I use? My friend and I are starting a sourdough starter

    • Jenny Can Cook

      I’m sorry I have no experience with sourdough starter.

    • Cara

      Hi! It will vary depending on the strength of your starter and the temperature of your kitchen during the rise. It’s definitely doable though! I used about 2.75c flour (instead of 3) and added 0.25c of my starter (which I’d fed earlier in the morning). Because my starter mostly lives in my fridge and I wanted this recipe to come out within it’s expected time frame, I still added that .25tsp of active dry yeast. You could do without the dry yeast, but it’ll need a longer proof.

      I’m a fairly imprecise baker and mostly just throw things in by sight and feel. With the starter added to Jenny’s recipe you’ll have a veryvery wet dough, but just let it sit and it’ll be fine. Sorry I can’t give more specific help!

  90. Joe G

    Jenny I have been making this bread for years except I have been using the 24 hour or so recipe. I tried this today. However for the liquid portion I used 1 Tbs of apple cider vinegar, 3 oz of Guinness dark beer and then filled the rest of the measuring cup with water until it reached 1 1/2 cups. I used 1 teaspoon of yeast vice 2 tsp. It had the full taste of the bread that used to take me 24 hours to make. I started this around 2pm and it was ready for dinner. Thank you!!

    • JON DOER

      I also do this, in my Zoji machine. I call it Faux (sour) Dough. It’s from a Cooks Illustrated article. I LOVE real sourdough, but the results are close enough for me!
      I have neither the patience of the desire to keep a starter alive.

  91. Jere

    Making the no knead bread baked in Dutch oven and substituted the white flour for whole wheat. Things are looking to good now and I am wondering if I should have combined white with the whole wheat and what proportion should I have used if that is a viable combination. Do any of you bread bakers have the answer?

    • Jenny Can Cook

      Please look at my other no knead variations.

  92. mj

    Oh i forgot to add my husband is a bread snob and only buys Bakery bread. He Thought it was Delicious!! I’m going to try olives and garlic next time…
    Wonderful recipe. Anxious to try your other ones…
    Thanks Jenny

  93. mj

    I saw your recipe online and have been anxious to try it. I started it last night and realized it would not be done for I left it rise overnight and made it this morning! I turned out perfect!! My first time making bread…Thank you

  94. KMP

    Hi Jenny! I just made another loaf of this bread. My Dutch oven is oval Shape 0 – so I made the bread into that shape to. Such a delicious bread!

  95. Carla E

    I watched the video and was so excited to try such a fast recipe that looked amazing. I make a lot of bread in my machine, but not much by hand. I think I’ll have to sift the flour and you said to use “very hot” water. I checked the temp of the water before I put it in and it was over 100. lt took the full 3 hours to kind of look like it’s supposed to. I went ahead and put it out on the board and worked it with my scraper like you. I put it in the bowl with parchment and put my cast iron dutch oven in the oven at 450. Have not used the pot for bread. Keep your fingers crossed. Thanks for the demo.

    • Jenny Can Cook

      If you had any problems, the water may not have been hot enough. It should be in the 120 degree range. Also, it’s best not to sift the flour before measuring, only aerate it before measuring. I hope it turned out.

      • jess

        I used boiling water and my dough won’t double in size!

        • Jenny Can Cook

          Please check the recipe. It calls for water up to 130 degrees, never boiling.

  96. Frances A

    Dear Jenny,

    I made two of these breads and I sent you one from early in Feb with rosemary, dill, protein hemp powder. Today, I am making one with rosemary, garlic, black olives, and Parmesan cheese. As soon as it comes out of the oven, I will take a picture of it and send it to you.

    • Lenora L

      Hi Frances, How did the bread turn out adding herbs, olives, and cheese? Can you tell me when you added them and how you changed the recipe? Thanks!

    • Sbrady

      Did you add these herbs in the beginning or after it sat for 1 hour to rise. I want to add roasted garlic but don’t know when to add this.

  97. Leonabelle

    I have been making no knead bread quite successfully for some time now. Intrigued by this recipe I gave it a try this morning. Watched the video twice. Mixed up the ingredients as directed, including fresh dry yeast and water warmed as directed. Covered bowl as directed, left it on kitchen counter undisturbed for 3 hours. Not risen very much at all. Checked @ 6 hours, rise is better but not complete. I will have to let it rise the full 12 hours. I might try this again one day, but am a bit disappointed it did not turn out as expected. Not a big problem as it will be great at the full 12 hours of rising time, so nothing wasted.

  98. Andrea


    I just made this and it turned out amazing!! I can’t stop eating it! The loaf is pretty big. I would like to make several smaller loafs from the same quantity of dough. Can I bake 2 or three in the Dutch oven at the same time? (Each in their own sheet of parchment) how would that chance the cooking times? My Dutch oven is quite big (5.5 or 6 qts).


  99. Andrea


    I just made this and it turned out amazing!! I can’t stop eating it! The loaf is pretty big. I would like to make several smaller loafs from the same quantity of dough. Can I bake 2 or three in the Dutch oven at the same time? (Each in their own sheet of parchment) how would that chance the cooking times? My Dutch oven is quite big (5.5 or 6 qts)


    • J.P.

      I’ve been successful splitting them into 3 smaller loaves on separate pieces of parchment & baking in one these

      • Andrea

        Did you chance your bake time then you made 3 loafs instead?

        • Barbra

          Hi Andrea,

          If you’re baking all three smaller portions in the dutch oven at the same time, your baking time would be the same. If you choose to make 3 smaller loaves and bake them at different times in smaller pans, you can:
          a) use a smaller dutch oven
          b) use a smaller-sized corning dish with oven-safe lid
          c) bake it in a smaller baking pan and put an oven safe bowl of hot water in the oven when you start the oven on preheat. That’ll make your steam environment for your dough.

          For a smaller loaf baked by itself in a smaller pan, consider lowering your bake time to 20-25 minutes before removing the lid.

          For convenience, if you wish, you could also freeze the dough in smaller loaves in a quart-sized freezer baggie right after mixing and forming it into a dough. To rise, just put it in the freezer overnight, or on the counter for 3 hours. From there, continue on with the recipe as written.

          • Jenny Can Cook

            I think you mean “put it in the fridge overnight…” Please confirm.

  100. Jason


    I was wondering,

    I made one loaf with all white flour and turned out pretty good and made another loaf the next day using 2 parts white and 1 part whole and turn out good also but smaller. Should I add more yeast when using whole wheat flour?

    • Grannies Kitcchen

      Hi Jason that is a good question, the smallest change of a recipe can and usually does call for an adjustments. You are using two different flours that are produced to cook differently. Wheat can be known for come across tough or dense if yo are not careful. I would like to suggest that you increase the amount of yeast you are using as well as making you water temperature. You will find that these two changes will eliminate your problem.

    • Jenny Can Cook

      From my experience the whole wheat version never rises as much as the white flour loavf regardless of using more yeast.

      • Barb F

        The problem with whole wheat is that the gluten is not as a sizable (or there is less gluten?) Either way the addition of some gluten from Bob’s Red Mill per package instructions. I think it is a tablespoon of gluten per cup of whole wheat flour. Or, bread flour, which has more gluten might be the answer.

  101. Laurie

    I love this bread! The only problem is it’s not big enough! Could I increase the ingredients 1 1/2 times to make a bigger loaf? If I did do that, how would that affect the baking time?

    • Grannies Kitchen

      Hi Laurie; you can double the recipe however in order for you bread not to be dense or doughy in the center you will have to increase the size of our Dutch oven. You see this bread is design to go out not up.

  102. Emilie

    Yes I loved this recipe it was easy and my Organic Whole Wheat Bread turned out Beautiful. I would love to send you a photo I was so proud of myself… and I got many requests to make them one…thank you Jenny

    • Jenny Can Cook

      You can use the “Your Photos” link at the top to send a photo.

  103. Ellen

    Hi Jenny ,
    Can I bake this bread in a regular baking form , too ?

    • Grannies Kitchen

      Hi Ellen; yes dear of course you can use a regular loaf pan but keep in mind that 1. This bread is design to spread out as it bakes not up.
      2. Not using the pot cover will take away that lovely crust Jenny has given us.
      3. Because this bread spreads it might become dense or doughy in the center.

      Just played around with Jenny’s recipe and tweak it to suit your taste buds.

    • Jenny Can Cook

      I have tried this is a loaf pan and it does not turn out well. It needs the steam that’s created inside the Dutch oven. You can look at the FAQs for what other pots, etc. people have used to make this loaf, but always in a covered container.

  104. Andrea

    Thank you sooo much for the recipe! Mine turned out amazing!! I hope you’re enjoying your retirement!!

  105. Farmer Deno

    GREAT bread. I have an issue that I hope anyone here can help resolve. The waxpaper….it is sticking to the bread. I tried to keep it wrinkled free when placing into the pan then to cast iron. Tried microwaving the wax paper to loosen it up. Nada. All suggestions would be appreciated from this CA farmer. Txs.

    • Farmer Deno

      O!! I just saw where I went wrong. I was leaving the paper in AFTER the 30 minute period 🙁 I’ll say once again…great bread…and don’t clean any more baseballs!!!

      • Jenny Can Cook

        IMPORTANT: It is NOT wax paper! It’s parchment paper. Wax paper is not for oven use and it will melt into your bread. Please let me know you saw this and know the difference. Thanks!
        p.s. You can either leave the parchment paper in for the final 10-15 minutes or remove it – either way is okay.

      • Bobbi Sue Salafie

        Make sure you’re using parchment paper not waxed paper. I agree, it’s fabulous bread.

    • donna powers

      use parchment paper

    • Grannies Kitchen

      Helloooo Farmer Deno: So sorry to hear of your wax paper issue; however the paper is just what it says WAX it is design when heated to melt and stick to whatever surface it is on,
      I hate to have to tell you, you only have two choices 1. Cut the bread away from the wax paper, 2. Eat the wax paper with the bread.
      Just so you know I have done both, which is why I do not buy it anymore. Listen save yourself some cuss words and get parchment paper.
      Sorry about the wax paper.

    • Loves to bake.

      Don’t use wax paper. Use parchment paper. It’s not the same thing.

  106. -=mh=-

    Hi Jenny, am doing better with the pyrex/glass dutch ovens. Reduced oven to 425F but bottom crust was very, very hard, thick and dry after uncovered bake. Actually had to slice bottom off with electric knife. Think it is because those materials probably tend to retain heat. Today’s variation will place loaf either on the parchment or on one of those copper mats for the final 10 minutes. If this does not work, I may find myself buying a better pot. The bread itself has been delicious. Also, I have found using two large serving spoons to initially mix the ingredients is a lot easier and can more easily reach under the dough to incorporate all the flour.

    What would substituting one cup of rye flour – aerating in first – in the original mixture do?


    • Jenny Can Cook

      I have a no knead rye bread version if you want to try that.

  107. Emily Palmer

    Jenny ! I love this bread. It turned out exactly like yours. My family loved it! I will be making this from now on.
    You are so smart and amazing. I loved your video. You have such a sweet personality.
    Thanks so much for Sharing 🙂

  108. Anna Roach

    Hi Jenny, Just pulled the bread out of the oven, love your recipes and you are so entertaining,, how do you store the bread it to keep it fresh I have company coming over on Saturday this is Thursday.

    • Jenny Can Cook

      Please see the How-To category in my blog.

  109. Donna Long

    Love, love, love your videos. Your cheery attitude and simplicity make it so easy to follow the recipes. My question is, if I want to add or can I add, olives, garlic, cheese or herbs to the basic no knead bread, at what point should I do that and have the bread come out with the same wonderful texture?

    • Elaine

      Add any addins to the dry ingredients then the water. I make this all the time, especially jalapeno and cheddar cheese. Also Kalamata olives and feta, spinach and feta, raisin and walnuts, cheddar and bacon, ham and cheese, pepperoni and cheese and any other combo you desire. They all turn out delicious. Our favorite is the jalapeno and cheese.

  110. -=mh=-

    Hi, mixed it up about noon, let it sit until about 5 pm. It really got large. (Kitchen is somewhat cool) then used an oval all pryex and turned oven down to 425F as per your suggestion and only did second bake uncovered for 10 minutes.

    Fantastic…waiting until morning to slice.

    how do I send a pix?


  111. Sherylin

    OMG Jenny, I had to stop eating to take a moment to tell you how good this bread is. I’m actually eating a grilled cheese made out of the bread I made following your recipe. I just happen to have all of of the ingredients and a Dutch oven so I said “why not.” And let me tell you it’s awesome!
    Eating your own homemade bread is just the Best. THANK YOU!

    p.s. so simple and easy to follow.

  112. Duffy

    I made my bread the other day and a black very old Dutch oven it was wonderful here’s my question can I make this bread in the morning before I go to work and let it sit all day long and then just do the final process before we have dinner at night

    • Jenny Can Cook

      Yes. Please see the note at the top of the recipe on the cool water method.

      • Duffy

        So if I want to make this During the week to have for dinner you’re just telling me to make it the night before with the cool water method

        Love this bread thanks so much

        • Jenny Can Cook

          You can start it in the morning with cool water and let it rest during the day for at least 8 hours, then finish when you get home starting at step #3. You will need an hour and 15 minutes from the time you get home until the loaf is done and then it should cool a little before you slice it.

          • Duffy

            As you can tell I am very new at making bread and my bread the other day came out wonderful I was so excited so I am going to make this bread tonight And cook it tomorrow after work when you say to use cool water what temperature should the water be

  113. Kim Marie Freeman

    Jenny, Thanks for this terrific and easy recipe. I used to like getting the warm attisan bread from Wegmanns grocer, now? I make this, and I like it even better! I put garlic and melted butter, and brish it over the top of the finished bread. I also used fresh,finely-minced in the bread dough. No more spending 8 dollars for a loaf of Wegmanns artisan bread! I don’t have a duth oven, so i used my roasting pan, and sealed the lid and pan edges the heavy duty tin foil. worked fine. We’re making your pizza recipe next!

    • Kim Marie Freeman

      please excuse my typos, I need more coffee!…

  114. Cindy

    I can’t thank you enough for sharing this, it’s a game changer and a keeper! So easy and delicious. Do you think little kneading would make more holes?..I will experiment. I used a whole wheat pastry flour and ate most of the bread. But then again, I am a Starchivore!

    • Jenny Can Cook

      For more holes, I suggest using bread flour or all purpose flour; however, if you want whole wheat you should use whole wheat flour and not whole wheat pastry flour.

  115. Dee R

    Thank you for this recipe. I couldn’t find my Artisian Bread cook book and found your recipe. It worked. Fortunately, AFTER I made it I found my cook book.

  116. Traci

    My Dutch oven is only heat safe up to 400 degrees. 😐 Any idea how much longer I should bake it to – hopefully – achieve the same results?

    • Jennifer

      I did that by accident last weekend and it worked out okay, I probably needed to cook a little longer. I read that a 200 degree internal temp is what you are looking for with the bread.

  117. Karen Ann

    I don’t have an oven proof Dutch oven. Is there a substitute?

  118. Eduardo El Maginifico

    I’ve been making this bread since Bittermans article on Lahey version a few years ago and this quick version is great. I double the ingredients, use a larger Dutch , bake 30% longer. I cut the loaf in half and cut half slices off those , refrigerating one half till needed. My suggestion is to make sure it’s fully baked even burnt a little on top crust or it will seem to doughy.
    Great stuff! Buon appetite !

  119. Callie

    I don’t know what I did wrong, but this did not work for me at all. I even went out and bought new yeast, to be safe. I used hot water from the tap. But near the end of the three hour rising time, and no change in the dough ball at all. Into the garbage it went, I’m afraid.

    • Jenny Can Cook

      I wish I could help. Did you look at the FAQS?

    • Stephanie

      Callie Mine did the same thing. I tried again and purchased a temp gage for the water and let it rise closer to my stove. Worked like a charm. Don’t give up try again.

    • Lisa

      It doesn’t really rise in the three hours. It gets bubbly and squishy looking. Maybe you should have tried to bake it anyway.

      • Cindy

        I didn’t think mine was rising either, I even said that to hubby. But it was in a big bowl so I figured maybe it was growing width wise. I worked it any way and it came out great. Perhaps you gave up too soon. Try again.

    • Jane

      It sounds like your water maybe to hot. I’ve looked through a lot of recipes and all of them say lukewarm water so like 105 degrees at the highest and then 80 degrees at its lowest. You don’t want your water to be to to hot or boiling because then it will kill your yeast. Don’t give up. Just keep trying. That’s how we learn 🙂 I hope this helps. Good luck!

    • Lane

      Callie, if your water is fairly high in chlorine, it can kill or retard yeast. Here in Louisiana, we have to run higher chlorine in our water distribution systems because a child died several years ago from a brain eating amoeba, and the higher chlorine content has caused issues for bakers and home brewers.

      If you live close to a tower or a water treatment plant, try distilled water, in addition to the FAQ suggestions. On the rare occasions I bake with yeast, I use distilled and I get much better results.

  120. Gustav

    Have to say that skepticism almost got the better of me as the picture of the finished masterpiece of a loaf couldn’t possibly be baked into existence following these simple instructions could it ????………. Opted for the Quick method and whoah ! what a surprise.
    Only thing I strayed from was after the 3 hour rise time I rolled the Risen dough onto floured Parchment paper and folded it there and let it rest again before placing them together into the Dutch Oven. Also left the loaf in with Parchment paper after taking the lid off the cast iron Dutch Oven. This was done only due to the bottom of the loaf getting a bit dark. This is a great baseline recipe to build on and experiment from with different Flours and ingredients. Not a big proponent of overly processed flours so it will be interesting to see how far you can push the envelope with heavier less processed flours using this recipe.

    The first cooking phase with the lid on is the secret here as its as close you can get to a wood fired or commercial grade oven heat level in your average home kitchen. Not to mention the optimum humidity retention. Ive thrown in the towel with conventional loaf pans, bread machines etc but lusted for results like this at home so this is great.

  121. Gina

    I absolutely LOVE this recipe and use it often and it works great adding rosemary and herbs in the with the dry ingredients. Thanks SO much for posting this.
    I do have a question for you. I have a batch on the counter right now but our plans changed so I am wondering if the dough will keep until tomorrow? If so should I put it in the fridge?

  122. Nanoo

    I’m 72. Never made bread in my life! Jenny, your recipe was unbelievable. I’m munching on a piece right now. I love bread. Yours is fantastic. Thank you.

  123. Michele

    I put mine back in for the second cooking on the parchment paper only and directly on the oven rack NO POT. Returning it to the pot over cooks the bottom of the bread.

    • -=mh=-

      yes I found leaving it in the pot for the last 10 minutes makes the bottom crust very hard. I have a small rack that I put in the bottom of the pot then place the parchment/dough on it. Also I turn my oven off for that second bake and place the parchment directly on the oven rack. That way the crust is not too well done on the bottom. Guess, each oven will act differently.

  124. Susie

    Jenny, you are so darn cute!! My husband found you first looking for a good rib recipe. We both watch it a few times to get it right but giggled how sweet and down to earth you are. I just found you again watching your easy bread recipe. I can’t wait to try it. I love good balsamic vinegar with bread. Thanks for the great videos. You’re a gem.

  125. Fairbanks Moose Manor

    For me, I liked the overnight recipe. I mixed it with the cold water in the evening, then covered till morning. Then I let it rise again for 45 minutes in the baking pan, then stuck it in the oven and we had fresh home baked bread with breakfast:)

  126. Cindy LeBaron

    YUM……. Great bread. Very easy. My Dutch oven is large so I 1 1/2 times the recipe. Awesome. Would make 4 really good soup bowls if baked as such.

  127. Beth

    Wow! I was a tad skeptical but …. this bread is delicious and oh so easy. I followed the recipe exactly (well, I did add some garlic) and even though I thought it wasn’t “wet” enough, I followed Jenny’s advice and kept going. It was perfect!!! Thank you for the recipe!

  128. Ed Lewandowski

    Jenny, this bread is so easy, so natural, just AWE-SOME! ….marry me?

  129. Clay

    Jenny: I had never tried to bake bread until I saw your video on no knead bread. This is incredibly easy and tastes fantastic! It goes great with a homemade soup or stew. To paraphrase the great Canadian comedian Red Green, “If the women don’t find you handsome, they should at least know you can cook.”

  130. Genna

    Such a great bread! Crusty and delicious! It’s now my favorite.

  131. PeggyD

    Just polished off the first slice from an amazing recipe. Although this is not a new recipe, the very best take-away is that you don’t have to leave it over night. In just a couple of hours, I can have fresh bread. THANK YOU JENNY!

  132. Margo

    Hi Jenny,
    I tried your no-knead artisan bread today, after I viewed your YouTube video. It was a success. It was crusty on the outside and tender on the inside. I smeared a slice with butter and I thought I was in heaven! I will make this more often because it is SOOOO simple and good!!

  133. Evelyn

    I made it today – terrific !!!!!

  134. Dic

    My first shot at making bread from scratch and not the pre-bake frozen kind. It came out great for an 85 year old guy! (Bottom crust was a little hard.) My wife and I enjoyed it last evening with some home made beef stew that I made too.
    PS- I’m not the main cook, just a dabbler!

  135. Steve Zaremba

    I watched your video of no knead bread and I baked it it came out really really good thank you so much

  136. Steve z

    I watched your video of no knead bread and I baked it it came out really really good thank you so much

  137. Karen

    Hey, Jenny

    Has anyone tried this with Gluten Free flour and Xanthan Gum? I have a sensitivity to wheat flour

  138. Julie's Experiments

    Making this recipe today for something different! I love baking breads. I followed directions….except 😉I used 1/2 tsp yeast and a 1 big Tbsp raw honey. I used my oblong corningware with the gass lid and a corningware round inside of it. It’s working perfect! It raised super nice. I just gave away my pretty enamal cast iron. It was too heavy on my oven racks and just heavy to use. Thanks for the recipe, easy and yummy.

  139. Frank

    This bread is awesome!! I have made it 4 times in the last two weeks and all my family raves about it. It is so easy to make and so good to eat!! Thanks Jenny for sharing your recipes!

    • Anne

      I’m not sure why this works for anyone.
      I tried it twice and found that there is not enough liquid for the flour. Did you follow exactly?

      • Ali

        Yes, I follow it exactly and the dough is plenty wet. The only thing I can think of is that maybe you need to stir your flour first to loosen it up. If the flour isn’t stirred up first, it packs tight, potentially adding a lot more flour than the recipe intended. Hope this helps!

      • Jenny Can Cook

        Please look at the FAQs. It sounds like you did not aerate your flour.

        • Sue

          I weigh my flour. Just to be on the safe side. Turns out every time. Super yummy, easy bread. So happy I found your site

  140. gmahaf

    This is the first bread I have ever made and I’m
    60 years young.
    So Easy to make. So delicious. All you knead
    is butter. This recipe is a definite Do Over.
    Thank you

  141. Jenny B.

    OMG, I made this today. Did not rise like it was suppose to, but I read the trouble shooting section, turns out my water was way too hot. It was still amazing. Spread butter on a hot piece and I was in heaven.

  142. Jackie

    I made this today and it is delicious. Yeast intimidates me, but I will this was easy peasy. I will be making more of your recipes. Thanks

  143. Rosemary

    other speedy no knead bread recipes used a packet which is 2 1/4 teaspoon. you used 1/4 teaspoon yeast. that seems quiet a difference. Which works better?

    • KMP

      Just made this, and 1/4 teaspoon of yeast works. Looks and smells amazing!

  144. Billie

    Jenny, Just watched the fast bread recipe. I would like to know what the brand of Oven Gloves you are wearing that you dyed pink! They look like they fit well and are made with good quality. thank you so much. I love your shows.

  145. RJ

    Oops. Is it too late to fix dough that’s too dry because I didn’t aerate flour? Can I sprinkle some warm water on the dry/ish dough shreds in the bowl?

  146. Maria M.

    I thought aerate meant “sift.” How do you aerate flour? And, why is this necessary? I sifted my flour last time and it came out great!

  147. Maria M.

    What if I don’t have a Dutch oven pot and don’t wish to buy one? Can I use a pot without a lid? Or just put it on a baking sheet? Thank you!

    • Rick White

      If your pot is oven safe up to 450 ° people do substitute ,baking pans or pizza stones to cover the pot. I read one cook used a ceramic pot from a store cooker covered with a baking pan and had success.

  148. Bawby

    Would love to make sourdough rye bread using this recipe. Could you please tell me how to make it.
    Thanks in advance.

  149. Holly

    Thanks for the recipe! It was easy enough to get my kids interested in breadmaking! I’m wondering when you think is the best time to add in fresh rosemary or caramelized onions. Do you recommend doing it after the 3hr period? Thanks, and Happy New Year!

    • Jenny Can Cook

      I add all my additions in the beginning when I first put the ingredients together.

  150. Devyani

    This is the second time I made this bread for a holiday party and it was spectacular! Thank you for this wonderful never-fail recipe!

  151. Christine

    Jenny Jenny Jenny! I have never made bread in my life (I’m a mature women). I made this recipe today exactly as you described and IT IS AMAZING. Just in time to pump out a few loaves for Christmas!!! Thanks for the recipe and the excellent video.

  152. MamaLori

    First time making this recipe — so good! Now trying to decide what to bake next since they all look so good and easy! Love your videos!

  153. Edward Burkhardt

    Thank you Jenny! Your recipe turned out perfectly. Exactly as described. This is on my top 10 list of bread recipes! Wonderful texture and taste. Very easy. Looks like an artisan loaf of bread that you purchased at the bakery!

  154. Diane S Toronto

    I obviously did not aerate the flour the right way as the dough was very dry
    How does one incorporate whole wheat flour? Measure the same? Can you use flax meal as part of the measured flour?

    • Lynn

      I have made this bread several times and did nothing to the flour. I don’t even know how aerate flour. It always turns out perfect!

      • Maria M.

        Hi Jenny! This recipe is flawless and so easy! I never tried baking bread until I saw this video! Bread making seemed dauting. Not anymore!

        In the video, a popup comes on that says to aerate the flower before measuring. Why? Aerate means to sift it. Since you don’t, I won’t bother.

        Can’t wait to try different variations! Much love and happy New Year!

    • Jason

      I used whole grain Spelt flour and added a tablespoon or flax meal and it required a little more water then what the recipe calls for. Flax meal will thicken up and absorb the water so just add a little more water at a time until the dough looks liken Jens consistency. When I made it before using white Spelt flour the recipe needed no adjustment. So there is a difference between Whole Grain and white flour and also if you add Flax meal.

  155. Chris

    Perfect and super easy! I whipped up the dough on my lunch break and baked some bread after work. So easy! It came out looking exactly like the picture!!

  156. Ken Duffield

    Jenny: I have made your “no knead” bread several times, added different herbs, aromatics etc, always a hit, people love it. I’m curious about adding another ingredient ( actually two). Plan on using the same trusted recipe and add sliced jalapeños and cheddar cheese. I assume this will work for the same 3 hour proof and 35 min second rise if you will. My oven heats up really fast, providing I leave the convection fan off. Just thought I’d try a twist, your input will be greatly appreciated.


    • Christy

      Jenny – I just did that yesterday! I added 2 cups cheddar cheese and 2 diced jalapenos and the bottom 1/2 inch was a little sticky! But the top was flavorful and awesome! Should I have decreased the water or increased the yeast or something else?

      • Jenny Can Cook

        I’m not sure but I think you would decrease the water because you are adding moisture in the cheese and peppers. If that doesn’t work, I suggest using less cheese and peppers as they will weight down the dough.

  157. Max S

    First timer makng bread. Big flop. Did not rise. Yeast had a Dec 2019 date. MAybe water too hot. Not sure if I will try it again. Disappointed

  158. nachodon


    hot tap water isn’t always clean, so I always use filtered water slightly heated.


  159. Anna

    Thank you so much for posting this recipe. I have been trying for the last 5 years to make a decent loaf of artisan style bread, this recipe has not failed me. The bread is perfect and consistent. Forever grateful!


  160. Cyrwyn

    Yours and every similar recipe I see online uses too much salt. I used only a quarter teaspoon. Often, I use no salt in bread. But the amount of salt you use will curtail the action of the yeast and isn’t needed for flavor.

    • Maria M.

      So, why does this recipe come out great each and every time, with this amount of salt? I love it and it does not stop the yeast from rising.

      Have you tried making it?

  161. Joanna

    I couldn’t see how this would work with 1/4 tsp yeast but had to try once I saw it come out of your oven. Made it today & it was great! So easy too – easiest bread ever. I just bought my daughter a bread machine for Christmas but now I’ll have to tell her she doesn’t really need it!

  162. Patsy

    I made your wonderful bread recipe yesterday with all purpose flour and I ate the whole thing!! So today I tried the whole wheat but it looks so great. I love the crustyness and it does taste like sour dough.
    Thank you so much! I will be making your recipe for a long time.

  163. Nic Walker

    Good Afternoon ! Jenny ! ! I have no idea how that I came across this recipe and your site – I was just surfing. I am not a cook or baker, but I have made some good beer bread before sooo I thought I would watch you and the clip – recipe presentation. It was super great – the bread looks just fantastic (I really like crunchiness), and I am sure it was exceptional in taste. However what was just as or More Interesting, fun to listen to, and easy on the eyes was YOU !!!! You are exceptional Young Lady 🙂 ……………….

  164. Love bread

    Made this bread today (3 hour version), it is now on the counter cooling, and I’ve got my butter waiting….m

  165. Sarah

    Can I substitute sourdough starter for yeast and make this a sourdough bread?

    • Dawn

      Sarah – I don’t think it would work with sourdough starter for a couple of reasons. First, I would worry that water at 130F would kill the starter. Second, sourdough starter is very slow to rise, so 3 hours wouldn’t be nearly enough time to proof the dough using the sourdough starter. It might work ok for the overnight version. You could try adding the yeast as well as the sourdough starter, for some insurance, but be careful that the water temp isn’t over 110F or so.

    • nachodon


      I don’t know, but I think sourdough starter is a portion of flour and yeast. If you mix it with more flour it might not have enough yeast in it and you might have to add more’

      good luck


  166. Leslie

    Jenny, from the very 1st time I made this, it was a hit. I still make it on those days (few) that are cold and make a soup. It always comes out perfect. The crust is so hard and I just wish that could be a bit softer. The other recipes for bread that are good and have a softer crust always take much longer to rise. So that is the beauty in this… rise time minimal. Nothing like hot bread!

    • Rae

      The crust was a bit too hard for my taste as well, so I simply put the dutch oven lid back on for a few minutes after I took the bread out of the oven and the steam softened it a bit. I will continue to experiment to find that sweet spot of crunchy, but not too hard. Love the simplicity of this bread!

  167. Lynn

    Jenny, this is the first recipe of yours that I have tried….twice. Your video of this recipe was very appealing for obvious reasons. I am not a novice in the kitchen, but I have had miserable failures both times I have attempted this. I followed your recipe to a T, all ingredients fresh, watched the video several times, and still …a bomb.
    Sorry, but I have wasted enough time and ingredients. I won’t risk trying another of your recipes.

    • Jenny Can Cook

      Don’t give up. Look at the FAQs and you will find a reason why it failed. (I suspect it’s either improperly stored yeast or too hot water.)

    • Linny

      I have read of your troubles making this bread…either. 1) your yeast didn’t take…
      Or 2) the water wasn’t hot enough to activate the yeast…or 3) you might have altitude issues where you are and need to adjust the recipe or 4) the dough wasn’t in a warm enough place to rise.i use water run through the coffeemaker to get the right temp and let it rise in the oven

      • Jenny Can Cook

        Agreed, except this recipe requires a cool or room temperature rise and not in a warm spot.

    • Jennifer Dunlop-Gierok

      If your yeast is old or the water is too hot it will not work. To find if the yeast is old add a little sprinkle to warm water with a sprinkle of sugar. If it activates it’s still fresh. If the waters too too hot,it’ll kill the yeast.

    • nachodon


      The temperature of the water should be lukewarm 110 to 115 This may be why it didn’t work. please try again with lukewarm water.


  168. Devyani

    This turned out incredible even though my husband started preheating the oven while the dough was rising inside! Some of it got cooked but I was able to rescue the rest and proofed it according to your recipe. I made 4 times the quantity and made two big loaves for thanksgiving. A big hit!

    (I used to use Jim Lahey’s recipe but forgot to start the night before so used this and it was as good if not better.)

  169. Kathy

    I just made this for our Thanksgiving dinner and it turned out perfectly! The only thing I did differently was to let it rise overnight. I was just too tired last night to stay up and finish the baking 😊

  170. Betty MacLean

    Jenny I love the quick crusted bread and it always comes out awesome. My children and I are gluten sensitive and I tried making this same recipe with Rob Red all purpose gluten free flour and I added chia seeds in warm water to gel and vinegar. It cooked flat. Could you try making this delicious bread gluten free then post?

    • Jenny Can Cook

      I tried. Please see the FAQs.

    • James R Florini

      Can I use measure for measure flour, as I am gluten senistive….I miss a good bread.

    • Lila w

      My family is gluten sensitive also. I use Einkorn all purpose flour and we make bread with it and have no digestive problems.

  171. Jerry from Texas

    Have you ever added some toasted sesame or sunflower seeds to this recipe and, if so, did you like the results?

  172. Erin

    I just checked the date and it has been a year since I started using this recipe. Verdict – ABSOLUTELY FABULOUS! I have even made up the dough in the morning before work and when I get home – pop it in the oven! Done – fresh, wonderful bread! Especially great on these colder days.

  173. Karsten Baron

    Hi Jenny,
    love your videos and personality:)
    I would like to bake bread – trying your recipe.
    My question is a 7qt, dutch oven pot to big or can I use it?
    Thanks from Canada

    • Rose of FLA

      I find that my breads tend to spread out & flatten in a larger pot, so I’m buying a 5 qt size which is what I believe Jenny is using.

      • Karsten Baron

        … that was exactly where my question was leading to…

  174. Sara

    Hi Jenny, I’ve been looking at this recipe for the better part of a year, watching the video over and over (and talking about wanting to make this bread). I consider myself a good cook but I’m absolutely terrified when it comes to baking. I have zero experience with any kind of dough. Having said that I bought King Arthur’s Artisan Bread Flour, Trader Joe’s Active Dry Yeast, tempted the warm water and started my dough roughly 4 hours ago (watching the video several more times). The dough sat well over 3 hours,on the (cool granite counter) house is at 68 degrees.
    My dough does not seem to have risen at all and is not as loose as yours when you shook the bowl. Do I let it sit longer? Turn it out and let it trt to rise a 2nd time? Any advise would be greatly appreciated. Thank you.

    • Jenny Can Cook

      This is addressed in my FAQs: “If you have followed my recipe exactly with no changes at all and it doesn’t look right before baking, don’t make adjustments to try to “fix” it. Trust the recipe, don’t change anything and continue as directed. You may be surprised that it turns out after all.” Good luck!

      • Sara

        I was surprised, it’s absolutely wonderful and the crust is amazing! Can’t wait to make more, thank you, thank you! Love your enthusiasm 🙂

  175. Laura C

    Thank you for this fantastic recipe! I’ve always wanted to try to bake bread, but was intimidated. This made it easy…and oh man it was GOOD. I can’t deny, I was pretty proud of myself. I have a couple of questions, to make the next try even better:

    The loaf was perfect 15 minutes out of the oven– crust was crispy and the inside was fluffy with perfect elasticity– but the next morning, when I used it for toast, it seemed dense and a bit grainy. Is there a way to make it lighter and airier? Per one of the comments here, I increased the instant yeast to 1 tsp and added 2 tsp of sugar. To store it, I wrapped the cooled loaf in a flour sack towel on the counter…maybe that was a mistake?

    Also: I think the flavor would improve with a bit more salt. Would adding more ruin the loaf?

  176. Amber

    Jenny making bread is my total favorite thing to do I’m sad to say I really never heard of this concept before but I’m loving I’m trying it tomorrow the question for you is do you think it will work with gluten free flour

  177. Lorenzo

    My kid made this for his 3rd grade science project, using varying amounts of yeast (1/4, 1/2, & 1 tsp). All versions were delicious, but 1/2 tsp won the taste test. My kids love to make bread now, thanks!

  178. Allen

    I’ve made this bread a number of times and it’s always great

  179. Nannie

    I have not made bread since my 20’s and am curious as the recipe says to add the yeast to the dry ingredients. I always remember adding water to the yeast/sugar to get “foamy” before mixing up the dough to set. I just want to make sure I’m understanding the instructions before I start.
    Thanks (in advance)

  180. Pauline

    Hey,I made this with whole wheat and rye flour and it turned out just fine!It is more like a rustic country bread…very dense and tasty!

  181. Erin

    Made this for the first time today…followed your directions exactly as written. Absolutely delicious and so easy to make! This will forever be my go-to for fresh baked bread. I can’t wait to make it again 🙂

  182. Silvana

    I absolutely love this recipe! It looks just like your picture & tastes just like San Francisco’s bread ! I’ve made it several times and it turns out better every time ! Pop loved it. So glad I made it for him to taste. He passed away in January. He was my best taster. Thank you Jenny for sharing the love. Your natural beauty , humor & candidness is very refreshing.
    Blessings always ~Silvana

  183. Silvana Karim

    I absolutely love this recipe! It looks just like your picture & tastes just like San Francisco’s bread ! I’ve made it several times and it turns out better every time ! Pop loved it. So glad I made it for him to taste. He passed away in January. He was my best taster. Thank you Jenny for sharing the love. Your natural beauty , humor & candidness is very refreshing.
    Blessings always ~Silvana

  184. Clare

    I made this bread for my husband last night because it looked so good ! and it did not disappoint !! AT ALL!!! I was drooling !! HOWEVER I must have gluten free bread and I know that I cannot get the same loaf but I was wondering if anyone has been able to create a gluten free recipe concoction that is as simple as this recipe??? I thought i found something somewhere that it could be made gluten free but it just would be more flat which i would expect but I cannot find it now ! OMG this bread recipe is awesome ! Wish I found it years ago when I could eat gluten!

  185. Margie in Delaware

    Found this on utube a week ago. Have already made 2 loaves and have shared your simple, fantastic recipe with bread-baking friends. SO good! Crispy crust, dense & soft interior – just the way I like it. And it’s devine when toasted too. Have another loaf doing first rise now but added some of my sourdough starter to see what happens (why not experiment a little?). I have an Emile Henry bread pot which works wonderfully! Next will be trying whole wheat. Not too good for the waistline, but ya gotta do what ya gotta do, right? No way l’ll be giving this up, Jenny!

  186. Brenda H Nelson

    P S
    I often make bread from white spelt flour. Next time I would increase the water by 1/3 C and increase the yeast to at least 1 tsp.

  187. Brenda H Nelson

    Dissappointing! I used white spelt flour, as you said other flours were ok and the recipe was forgiving…NOT! I have been sent to bread hell! First of all, following the video ( and not looking at the stuff below, I used “very hot water ” but not boiling…just off the boil. I used potato cooking water. And I mixed it up. It looked a lot stiffer than your dough, so I added 1/2 C more hot water. That looked about right. Then I followed the rest of the instructions exactly. Whoa! After 3 hrs there were NO bubbles like yours. But I soldiered on following orders to the letter. After 30 min. baking it looked like an anemic pancake. Now its in the oven for the last 10-20 min. My guests arrive in 30 min. Maybe I can slice it and rebake it as rusks. Or seaman’s biscuit? But it sure doesn’t look like yours or any bakery bread I ever saw. 🙁

    Also, I noticed that you cut the “hot” loaf…as you claimed…wearing only one mitt…and there was no steam. Not nice to fool the public.

    But your joke about forgiveness was funny. So I forgive you. 😀

    • Jenny Can Cook

      You shouldn’t blame me for your failed recipe when you did not follow the recipe. I screened the video and never said other flours were okay, only that all purpose and bread flour would work.

      The loaf I sliced was hot. Your suggestion that I am fooling the public is hurtful and not something I would ever do.

      I don’t need your forgiveness but an apology would be nice.

    • RickA

      Your guests arrive in 30 minutes and you have time to write this junk?
      Go find another site to post your rude comments.

    • Moon

      Your water was too hot and killed the yeast. I should should be no warmer than a baby’s formula.

      Also spelt has very little gluten on its own so a TB of vital wheat gluten per cup is needed (be sure to delete that TB from your flour measurement.

  188. RickA

    Made this bread yesterday and took it to a party last night…. it was a real crowd pleaser!!
    Thank you for the recipe.
    I love your “NO Advertisement” site and have been recommending your site to my friends.

  189. NMChristina

    I made this bread last night and was pleasantly surprised at how easy this was to make. Thank you for this awesome recipe.

  190. Maryke Smith

    To your recipe I adjusted the ingredients. I used 1 packet yeast.2tsp sugar and 2 tsp powdered milk. . I then proceeded with you baking instructions. Turned out beautiful. Light and fluffy

  191. bigridgeboy

    I thought I followed directions. After 30 min, the bread looked just like your picture. I put it back in the dutch oven for 10 min and it browned up some but when I cut it the outside was crispy but the inside was pasty.

    • Jenny Can Cook

      You may have just sliced it too soon. Please see the FAQs on this.

  192. Cheryl

    Hello Jenny!

    I made this today for hubby and son as I’ve been on the KETO way of eating since March 2018. I was a hardcore bread freak and while watching this video…the sound of that crust sold me on making this. I just happened to have a Kitchenaid Dutch Oven that I purchased from a Thrift shop and never used till today. OMG…not only is this recipe super easy, but this crust is to die for.

    As I said I have been on KETO for 7 months and doing very, very well. Dropped 20 lbs! I couldn’t resist to peel off the crust of a 1/2 piece of this bread and slather with the fattest butter I have. I know I shouldn’t have, but I did as I had to try this and see if this bread passed by flying colours. The most AMAZING (crust) Bread and Hubby and Son are also big supporters of this recipe.

    Thanks so much Jenny for sharing this recipe with the world!

    Now if you can only come up with a similar recipe (crunchy, crispy crust) Keto style bread…I would LOVE you to the Moon and Back. 🙂 LOL

    Thanks so much!

  193. Amy Coppens

    Hi,where can I find the recepy for whole wheat bread please?
    Thank you s much,Amy

    • Jenny Can Cook

      You can use the recipe search box or just look in the “Breads/Muffins” category.

  194. Nancy Mills

    Hi Jenny
    I found this recipe about a month ago and make it every week. Everyone who I have served this to loves it. Just wondering if you have a recipe for sourdough bread that you can recommend?
    Or how I could incorporate my sourdough starter into this method?
    Thanks Jenny

  195. Susan

    Is it possible to add herbs or even cheese to this recipe? I was thinking fresh chopped rosemary and sun dried tomatoes might be nice.

    • Vicki

      I make a very similar recipe and I often add herbs to it, it comes out great. I haven’t done the cheese but I wonder if you wait to add it when you’re shaping the loaf for the second rise it may work fine. I’ve also added dried cranberries and orange zest in the first mix for a very nice loaf for breakfast.

  196. Rhonda Agan

    I made this bread, I didn’t have any parchment paper so I cut a circle using paper sack. Turned out wonderful. Absolutely will make again.

  197. Janine

    Hi Jenny,
    Could I use oat flour? I’ve recently had to start a gluten- free diet.


    • Jenny Can Cook

      Sorry, it won’t work – this recipe needs gluten. Maybe you could try part oat flour…

  198. Roy

    Hi Jenny, with all the things going on in the world I wish I could tell you I think you are gorgeous and funny but unfortunately I cannot since I would probably end up in court or jail. At any rate I love not only your recipes, but your presentations. I check your YouTube page all the time waiting for a new recipe and video. My Mother was Czech and having visited the Czech Republic, Poland, Austria, Germany etc. I loved the food and would really like to see more of your family recipes. Thanks so much for being you and for sharing.

  199. Tara

    When making this bread with whole wheat flour is it the same exact measurements.

  200. Sherry

    Did you score the bread?

    • DMark1

      She did not score the bread in the video and there is no mention of scoring the bread in the recipe either. I guess it’ll crack on top if it wants to, all by itself!

  201. Starr

    Baked in a 2 1/2 qt iron Dutch oven, and it’s beautiful!

  202. Maria

    Hi, This is how I make it for severall years now. I started out with the original Sullivan Street Bakery recipe, keeping the dough in cold didn’t do nothing for me. I started experimenting, and now I’m at the point where I mix it at 8-9 AM, 2-3 hrs later I fold it in the bowl several times over by lifting the dough from the bottom of the bowl and turning it over. Leave it for 1-1.5 hrs still in the bowl, and after that I put it on the floured parchment paper, and let it rise until the dutch oven is heating up. Every week I bake 3 loaves…….and my son eats 1/2 of one loaf in one sitting.

  203. Jerry

    You are the greatest. Love your videos.
    What size Dutch Oven would you recommend for two people my Wife and I.
    Thank You

    • Jenny Can Cook

      I cook for two as well and I find the standard size for Dutch ovens, 5 1/2 quart, works for everything, especially the no knead bread. My brand is Le Creuset so make sure yours is rated for 450°F.

      • ZEN

        Hi Jenny

        Thank you for the recipe. I watched this video on YouTube 2 years ago but never tried it because I had a bread machine. But it broke last week and I remembered I had seen an amazing video on YouTube but I could not imagine the result would be even much more amazing. Now, I am thinking about not even fixing the bread machine.

        Here are my questions:

        I have a red Kenmore Cast Iron Enameled 7-Qt. Dutch Oven (very heavy). The description says Oven safe up to 450°F. I used it only once with your recipe.

        1) Should I be worried about “up to 450°F” and not more than 450°F?
        2) It is red (scarlet), but when I take it out from the oven it is dark red (maroon). When it cools down, it goes back to scarlet. Is this normal?
        3) Should be worried about the max heat (450°F) and damaging the enamel?
        4) Should I get a non-enameled one?
        5) To have a softer crust, I skipped the step 7 and didn’t return it to oven for the extra 10 – 15 minutes. However, the crust is still thick. How can I get a softer crust?

        Sorry for the stupid questions… and again thank you for the videos. You are great.

        • Robert


          The way to get a soft crust, is to make an enriched dough (adding any combination of milk, oil, eggs per recipe). Breads that only have water, flour, salt, and yeast are called lean doughs, and they all have thick crusts.

      • Maryke Smith

        Just to make the bread a little lighter I add 1 packet of yeast 1 tsp sugar and 2 tsp milk powder. Bake then as directed. The bread will come out much lighter and you get that wonderful yeasty smell and taste.

        • DMark1

          So, you are adding a packet of yeast on top of what is in the original recipe, is that right? And how much yeast is in that packet?

  204. Madina Sabri

    Made the dough the night before, baked for breakfast! This was such a hit! Turned out really delicious! Can’t wait to try the whole wheat and the multigrain in the Dutch oven! Thank you for such an easy recipe! They always make it so complicated!

  205. Bob

    Do you think it would be ok to just use an old aluminum stock pot with a lid instead of a Dutch oven pot?

    • Barbara Funk

      Sure, why not. But it has to be HEAVY, not thin. So that would be “why not.”

    • Jenny Can Cook

      Look at the FAQs for other ways people have made this bread.

      • Dee

        I love your video dutch oven artisan bread. I tried several times but was somewhat turned out dense.

        I made a couple changes which I want to share with you. It truly turned out perfect and I am finally successful .
        I used:
        3 C all purpose flour
        1 Teaspoon of salt
        2 teaspoon of sugar
        1 teaspoon of instant yeast
        stir all dry ingredient.
        I added 1 1/2 C of warm water and allow the dough to proof about 2 hours in my oven with the light on. Not the heat.
        I shaped the dough same as in your video.
        I cooked it in my preheated covered dutch oven at 475F for 35 minutes then back in oven uncovered 5 minutes.
        i was so flaky inside and had nice holes and so so good.
        Thank you for sharing .
        Keep up the good work.

  206. Bob Theoret

    How do we “aerate – not sift”?

  207. Christopher

    Love, love, love this recipe!! I make it exactly as it is written and I get amazing bread every time. The family goes nuts over fresh baked French bread.
    Thanks so much for creating this!

  208. Christine

    Can I use a cast-iron Dutch oven instead?

  209. sharon

    Can I bake this bread in a loaf pan? please answer, I would like to bake this in the morning.

    Thank you

    • Nana

      I would venture to say from my own experience and all that Jenny said in the video, that it MUST be cooked in an enclosed heavy pan with lid. It STEAMS. Then at the end, you take off the lid to crisp the top.

      Hope that’s helpful, even though a little late…

  210. Karl D

    This has become my go to bread recipe for those times I need it in one afternoon!
    Always a hit.

    Today I have some sitting in a bowl that has sliced green olives and shredded cheddar cheese mixed in.
    I will do my second rise in an oval banneton.

  211. Myrna

    I have made your bread many ,many, times , but always for dinner .iwant to make it for lunch and want to know if I can let the dough go as long as all night ,and bake it in the morning ? Please answer my e mail, my luncheon is in 3days

    • Jenny Can Cook

      You can. This is addressed in the recipe description at the top.

  212. Oscar

    I am trying to help budget my family by seeing where I can save money in the kitchen.
    Would you be able to estimate how many ounces your No Knead recipe yields? I LOVE home baked bread and, if I can make the numbers work, I want to start making it for my family.

  213. Theresa

    Hi Jennie

    I had no problem making this Bread,Its great, Going to make again today.

  214. Mary

    tried the recipe not sure if oven, or the yeast which I keep in the fridge or the water – seemed 1-1/2c was too much but the crust was gorgeous the inside was way undercooked threw it all out.
    But I tried the no knead rolls and with a bottom rack pan filled with water I created some steam and kept them in for the full 35 minutes they came out perfect…a little chewy but cooked well.
    Thank you, I’m never again buying bread in the store, I can’t stand the nats or flies I see around them…I won’t mention where I saw it…tip WF.

  215. George A.

    Hi Jenny,
    This 86 year old English guy has made three attempts to make bread and all three loaves ended up as door stops.
    My wife is a three-time cancer survivor, making me the head cook and bottle washer, so I do all the cooking.
    A few days ago I discovered your wonderful site and on the spot decided to try your Faster No Knead Bread recipe.
    One of our daughters and grand-daughters arrived just as I took the loaf out of the oven and after it had cooled a while, the four of us each ate two slices, smothered with butter. It was wonderful
    Now, will this recipe work for light-rye bread, my favourite????
    Many, many thanks for your fantastic help. Incidentally, we live in Canada.

  216. Maureen

    I only have self-rising flour in the house right now. Is it okay to make this bread with this type of flour and omit the salt in the recipe, but still add the yeast, of course? Thanks!

  217. Jeff

    I LOVE this bread. It’s the only bread I eat now haha. Great!! Before I put it in the oven I sprinkle the top of the dough with sesame seeds..its soooooo good!

  218. Maryann

    I tried this recipe this morning and it came out great thank you

  219. A

    Has anyone made it? If so, how was it

    • Jes

      It’s amazing!

    • Mary

      I made it I will need to play around with the water because mine had liquid left over after the firs rise which I had to dump.
      The crust came out gorgeous but the inside was undercooked. I suggest to really need as long as she suggests in the video and to use the yeast she suggests and test the inside temperature of the oven with a thermostat to weed out all possible reason for failure. I find the “no knead rolls/buns are much easier.

    • Barb F

      Made twice so far. First time my yeast was old, so major flop. I was afraid it was old, so I wasn’t too freaked out.

      Second time pretty darn good! Iv e made a lot of bread, there is some art, some science, and some magic to it. My oven is usually a bit cool, so I made sure it was preheated all the way. Turns out it was a tad hot, so slightly over Brown and under Rosen and baked inside. But still good, I’m just looking to improve. Small adjustments to come.

      You do want to fold and pat enough to actually make a soft ball.
      Have fun with it!

    • Dan

      I have made it many times over and everyone loves it. Of course I do not share how easy it is.

  220. Deb

    I want to put pumpkin seeds on the top. Can they be put on without burning?

  221. Rebecca

    I’m glad to have found your recipe! I have made bread for years, but I am new to the no-knead method. The other recipes that I have tried were the 12-18hr versions. I like having my bread on the same day. Thank you!

  222. Karl D.

    I am trying this recipe today. I bake a lot of bread, but have never done the no knead type.
    Hoping for a great loaf!
    Wish me luck!

  223. Maribel76

    Hi. I have a question. Can i use Swans Down cake flour for this recipe. Thats the only flour I have. Thanks

  224. Jennifer

    This bread turned out wonderfully! I’ve never made crusty bread in a dutch oven before and this was super easy and quick.

    I’m sure the recipe would have turned out as it was written, but I tweaked it a bit – substituted 1 cup of rye flour as one of the cups of bread flour, added a tsp of caraway, 1 tsp of fiber, a Tbsp of ground flax seed, two pinches of sugar, and 1 Tbsp of butter. I also increased the yeast to 1 tsp. Plus, I left it to rise on the porch while it is 100 degrees outside.

    Thank you so much for this easy recipe. It is a nice break from making a knead and rise, punch down, wait, type of loaf. Or, waiting 18 hours for bread.

  225. Lou

    Hi Jenny
    Why is it that this bread requires only 1/4 tsp yeast while other bread recipies need much more (e.g., 2-1/2 tsp)?
    Thank you
    Please do not send me a lot of email.
    Much appreciated

    • Dee

      Yes Lou. I tried 1/4 teaspoon yeast and that did not work out for me.
      i changed the recipe lightly.
      It finally turned out the best I ever made. It was like a French Baguette.

      See my post. I used 1 Teaspoon of yeast and added 2 teaspoon of sugar ad 1 teaspoon of salt to my 3 C of all purpose flour.
      I cooked it on a preheated covered dutch oven at 475F for 35 minutes then removed the lid and cook it for 5 minutes. It is the best ever. I followed the direction from Jenny to shape it. 🙂

    • Claire

      Yeah I don’t get how this could possibly work… I make no-knead bread all the time and it turns out amazing. I followed the recipe exactly for this one, and 3.5 hours later I’m still seeing virtually no rise whatsoever in the dough. Nothing wrong with the yeast, I used it just a few days ago with my regular recipe.

      • Jenny Can Cook

        If you make no knead bread all the time, then stick with a recipe that works for you. That’s what I would do. This one works for me every time so I stick with it.

  226. John

    Hi Jenny I love your recipes and you’re Cooking segments are a lot of fun to watch my question is how to add black olives to your bread recipe I’m very fond of olives and other things in bread baked this way thank you

  227. Eddie Kay

    Can I use almond flour in place of the all purpose flour? Will that work?

  228. Mindy

    I intend to make this bread tomorrow and put Trader Joe’s Everything Seasoning in it. I can hardly wait until morning.

  229. toby

    Can I use a mixer to mix

    • Jenny Can Cook

      It’s best to follow a recipe, especially when it’s this simple. I would not advise using as mixer.

  230. Linda

    I love this recipe. I make 4 loaves at a time in separate bowls, measure for four, add salt yeast and water one bowl at a time cover all 4 with plastic wrap let rise at same time then bake all at one time. My husband loves it. Sometimes I share a loaf with a neighbor. Jenny I love love love this bread!!!!! Thank you! bee well, linda

  231. William Jones

    As a man who loves to cook and be creative I made this bread numerous times .i brush top with melted butter last few minutes of cooking …today I decided to be different i add fresh mint and a smidge of fresh cilantro my taste buds exploded

  232. Cassie

    I absolutely LOVE this recipe. My bf loves crusty/soft bread and when I found rhis recipe I showed it to him and made it for him after we watched the video. We couldn’t believe it would be that easy. But it was! And more than that, my bf is kind of a bread snob and he LOVED it. He was so impressed with it and the small amount of work it takes. He was a very happy man. And we atr half of it in one sitting. Hard not to keep eating! Thank you so much. And the video is fun. I like you!

  233. Cookie46

    I have made this bread several times and it always turns out great. However, a member of my family has had it flop twice. I’m pretty sure she is getting the water too hot. She is heating the water in the microwave. What do you think? I thank you for an amazing bread recipe

    • Jenny Can Cook

      I suggest she either watch you make yours or use a thermometer for the water. Microwaving is fine but the temperature matters.

  234. Nana Brown

    I have adapted this a bit by adding a few secret ingredients and made it several times to raves by anyone quick enough to get a piece or two. . so .. thanks for the recipe and inspiration..

    The cooking vessel of choice? Remember those clay cookers for a whole chicken? Soak in water, put in a cold oven with cornmeal sprinkled on the bottom and bring to temp. Be sure bottom and top are separate in the oven.

    Being careful not to burn yourself bring out – cut bread dough in half (I make double loaves so I can share extra with the neighbors) drop dough in the hot cooker- put on lid and return quickly to the oven.

    The moist clay makes this crisp and moist inside. I broke down and bought another clay cooker for my neighbors bread.

    One more thought. After cooling (of course way after the first hot incredible taste) I cover with a slightly damp dishcloth. This keeps- well it keeps until it is all gone! Bread was always best the first day but this is worth fighting over stuff! Even the 3rd day.

    • Jenny Can Cook

      Thank you for sharing all these details with everyone.

    • Jacqui

      I am so glad to see someone made this with a clay pot! That is what I wanted to do, too.

  235. Mary

    Thank you so much Jenny for sharing this recipe. I have made the bread a few times and I love it. It is so easy to make that any level cook/baker can make this fresh baked bread. Comes out perfect.

  236. Lori

    Hi Jenny,
    Thank you for this great recipe! I tried it yesterday and while it didn’t look as good as yours when it went into the oven it came out looking and tasting fantastic. I don’t have a dutch oven yet so I used a square high rimmed ceramic baking dish with a lid and it worked like a charm.

  237. Paul D'Agostino

    you must have a happy husband and family .I also come from a cooking and baking family BUT after I got out of the navy WW2 I took up refrig, and truck repaiors, I have when back to doing my own cooking and baking now.??
    lost my wife of 64 years But still help others out (NO labor just parts . It nice to know that there are people like you to help out .If you have a cook book can you let me know. IM OLD but not diwn Paul

    • Jenny Can Cook

      I’m sorry for the loss of your wife of many lifetimes. It’s good to know you are helping your neighbors. I know the joy of doing for others – it’s almost as joyful as cooking! I published a cookbook years ago but there is no need to buy it. I have posted almost all the recipes from the book here on my site and they are simplified and improved because I am a better cook today. Good luck with all your cooking ventures!

    • Dee

      Thank you for your post Paul. I hope you are doing well and continue to enjoy cooking. I find it relaxing. Better than Valium. (lol)
      I made Jenny’s artisan bread. She has great video and it spend many hours watching her wonderful way of explaining her recipe.
      I made a couple changes to her artisan bread. It turned out wonderful.

      I tried 1/4 teaspoon yeast and that did not work out for me.
      i changed the recipe lightly.
      It finally turned out the best I ever made. It was like a French Baguette. I am french so I should know.

      See my post. I used 1 Teaspoon of yeast and added 2 teaspoons of sugar ad 1 teaspoon of salt to my 3 C of all purpose flour. Stir all dry ingredient and add 1 1/2 c warm water. Let it proof.

      I cooked it on a preheated covered dutch oven at 475F for 35 minutes then removed the lid and cook it for 5 minutes. It is the best ever. I followed the direction from Jenny to shape it. 🙂

  238. Andrea from NJ

    Fantastic versio of no knead bread! Used half AP flour and half bread flour.

  239. Ama HenHarr

    Thank you so much for the recipe! The bread turned out great! Also, loved your video!!

  240. Sarah

    1/4 tsp yeast? Surely that must be a typo.

    • Jenny Can Cook

      It’s not a typo.

      • San

        Why is it that people question measurements on a recipe you have done 1 million times and have a video as well? I must’ve LOL for at least five minutes! And this is coming from a retired chef so I’m not surprised at the questions. I’m about to begin my first loaf and I’ll get back to you. I’m very excited!

        • Claire

          I make bread all the time and it turns out great, including no-knead recipes. EVERY recipe calls for more yeast. I’ve let this recipe rise for 3.5 hours now and there’s virtually no rise at all, as I expected with 1/4 teaspoon. Followed it to the letter.

          • Jenny Can Cook

            If you follow the recipe exactly it will turn out. It has for thousands of others so there may be a tiny step you’re missing.

  241. Mindy

    Love this recipe! I have done this in the three hour and overnight versions. Jenny said it is very forgiving and she is right. I do preheat the oven and pot and i use Reynolds parchment paper. This is so good and easy…i love being able to have crusty fresh warm bread …yum…

  242. Eileen Strom

    Can you substitute beer/ale (room temp or heated?) for some of the water to help give the bread some extra flavor?
    Otherwise I LOVE this recipe! I have made it several times and it always comes out wonderful. But I would also love to have some additional flavor without having to have the long proof time in order to achieve that end.
    Thanks so much!

  243. Harriet

    I wanted to tell you that I adore you and your recipes. I Remember your show. You are smart, lovely and humble. I recently came across your recipes and I am going to try them out. My sister will be viewing your website. Love you jennie

  244. Angela

    Hi Jenny! Enjoyed your YouTube video on the Dutch Oven no-knead bread! So I bought my little dutch oven….made the dough about 3 hours ago…measured exactly (using a scale to measure out 360 grams of flour)…and the dough is sitting, not rising/bubbling…nothing. Now what??? And it was very loose..not anywhere near able to “fold” 10-12 times…more like “spoon” it 10-12 times (which I just now did, hoping to get it to rise..??) HELP!!!

    • Angela

      I’ve read your Q&A…going to pop it into the oven anyway and let you know what happens. Yeast WAS fresh, used hot tap water (not too hot)…thought I did it all…we’ll see. Wish me luck! ; )

      • Jack Leeman

        I found your site awhile ago and love it. My wife passed and I have been trying to find things to eat that were a little different and also something interesting so I’m trying to cook. Also Dr. Fernow was my Dr. for 30 years and yesterday my daughter was talking to her and she asked about me and my daughter shared that I was watching you and following recipes to cook. Leslie shared that you had lived at Sebec and she knows you. I found that very interesting. Thank You so much for the recipes. Do you miss Sebec Lake?

        • Jenny Can Cook

          I’m glad you’re enjoying my recipes but I never lived at Sebec Lake (Maine?) – I am from Canada.

    • Elizabeth

      It’s probably the yeast.

  245. Dominic

    Hi Jenny, I don’t have a dutch oven but I do have a stone to bake pizza. Can I just put the dough with parchment paper directly on the stone like I do with pizza?
    Thank you.

    • Jenny Can Cook

      I make pizza on a stone using parchment paper (Reynolds brand never burns) so you can do that but it may not rise as much without the steam that’s created in a Dutch oven.

  246. Carmela

    Dear Jenny,
    Thank you so much for sharing your recipes. I made the no knead bread, came out a little under cooked. I don’t have a Dutch oven therefore, I used my corningware to bake it in. I did follow the same instruction as you stated in your Video. What do you suggest? I really can’t afford to go out and buy a Dutch over. I live on a fixed income and I enjoy cooking and baking for my family and friends. They all really do enjoy my cooking/baking.

    Any suggestions would be greatly appreciated

    • Jenny Can Cook

      Please look at the FAQs for Dutch oven substitute ideas.

    • Debra

      Don’t slice your bread while still warm. Wait at least an hour until it has really cooled off. Bread continues to bake for a few minutes after removed from oven and pan. Good luck!!!

  247. Jeanne Jones

    Hi Jenny,
    Your recipes are so clear and fun that they make cooking enjoyable!!
    I have made this bread many many times and loved your video. Love your humor too!!
    I watched your Jenny show years ago and was sad to see you move on. But now look at you! Jenny is back!
    I shared your bread & crunchy roll recipe with my daughter, her husband and grandchildren and they devoured the bread and rolls in minutes!! Good thing I made three loves that day!! They inhaled two loaves quickly but I kept one for me:)
    My husband and I gifted our daughter with a Dutch oven and now she makes your bread with her little girl!
    Thank you for sharing your cooking skills(I’m buying your cook book)!!❤️

    • Jenny Can Cook

      Thank you for the nice note but there is no need to buy the book. It is outdated and I am a better cook today. Plus, all of the best recipes in the book are already here, improved and simplified.

  248. Larry F

    My recipe was really wet and hard to work with even tho I used 380 grams of bread flour. As U may know, its hard to add more flour after the 1st rise.
    I may try again with 425 grams. Comment?

    • Jenny Can Cook

      I struggle with metric weights because with my digital scale, flour never measures the same twice. One cup measures from 125 to 140 so adjusted my metric conversion chart as well as the measurements in the recipes.

  249. Petronila

    I AM ALMOST 83 y.( jung!) BUT THIS RECEPY IS M U S T. ! to try!
    Sincerely, Petronila

  250. Josephine

    If I use 1.5 rye and 1.5 wheat flour, do I use more water? Thank you.

  251. Stephanie

    This bread looks amazing! I have a question
    I don’t have a dutch oven but I have a stone type dutch over from Pampered Chef. Do you think that would work just as well?
    Thank you!

    • Pauline

      If you’ve not found an answer, go to the Pampered Chef site, you will see you can’t preheat the stoneware which is essential in this type of baking. I have a perfect piece I’d love to use, but won’t as I don’t want it to crack. I’ve purchased a couple of great pieces of enameled cast iron on sale at Canadian Tire here in Alberta. (Cuisenart or Lagostina)

  252. jennifer

    Followed the recipe first time making bread and it says to combine all the
    ingredients in a bowl. That is not what you are suppose to do. So i had to start over once i realized my dough was not rising. Your suppose to combine the yeast and warm water first.

  253. jennifer

    Followed the recipe first time making bread and it says to combine all the
    ingredients in a bowl. That is not what you are suppose to do. So i had to start over once i realized my dough was not rising. Your suppose to combine the yeast and warm water first.

    This recipe is wrong.

    • Jenny Can Cook

      The recipe is correct. The yeast goes right into the bowl without proofing. You might find out what went wrong with yours here:

      • Heather davis

        I have made this bread many many times the 18-hour way exactly the same ingredients except with cold water …Jenny is right….you do not need to have the yeast rise you just throw it into the bowl I’m looking forward to trying the shortened method with hot water can’t wait delicious delicious

    • Kyle

      I followed the recipe and it turned out great. Although, I made whole wheat. But, the recipe and instructions were the same.

      Excellent bread.

      • Dan

        I’m making this today, but using white flour. What kind of rise did you get with whole wheat?

    • Dee

      What kind of yeast did you use? One type of yeast must be proof and the other can simply be added to the dry ingredient.

  254. Mary

    My 90-year-old father baked this bread, then sent the recipe to me. I made it today, and it’s amazing! I’d never baked bread in a Dutch oven, but everything about this recipe was easy, and the video was a big help. Thank you!

  255. Carol

    Do you have a recipe for a baguette?

    • Aw

      Artisan Bread in 10 min a Day is a book and it has a great recipe

  256. Lisa

    This is my favorite bread recipe. I make it a lot. I even tried it with all stone ground wheat flour, chia seeds, ground flax seed, hemp seed, sunflower seed & sesame seeds then topped it with flaked sea salt. It’s to die for and so healthy. I was skeptical at first that the stone ground whole wheat flour wouldn’t work but it came out perfectly.

  257. DianaLHH

    Thanks so much for this fabulous recipe. Absolutely loved how it came out! Now that I’ve mastered the basics I’d really like to start adding other ingredients such as cinnamon and raisins or cheese and jalapeño peppers. My question is when would I add these ingredients and does the recipe need to be modified in anyway when I do this?
    Thanks again!

  258. Mike in Saratoga, NY

    I make this at least once a month and have been doing so for over a year. It’s super easy and impossible to screw up.

    I had read about The NY Times no knead recipe and got a dutch oven specifically to try it out. I quickly found my way to this variation and have made only this since. I’ve experimented with different additions and toppings on the bread. I’ve since purchased a second dutch over so I can churn them out faster when I’m making them (two baked at once don’t require more time as long as the dutch ovens are pre heated).

    It comes out perfect. Every time. Crusty. Chewy. Delicious.

  259. Eva

    Just as I was donating my Dutch oven, my sister told me all about this recipe and made me go into our pickup truck and get it back in house.

    Well I tried your recipe and I have been hooked ever since! The recipe is so easy and our family loves them. They eat the whole loaf in one day and I have been making them non-stop. 😊

    Thanks for your videos, you’re a pleasure to cook with. I am now making your cinnamon buns! Can’t wait for those too. My Dutch oven is the star of the kitchen again. Keep up the recipes. Your new fan!

  260. Trisha Ann

    This will be my fourth time making the bread, so easy and just better than what I expected. I have also added fresh garlic and rosemary to copy the bread at Costco. Making another loaf today.

    • Dodie

      Hi Trisha,

      Were you successful in duplicating Costco’s bread? Care to share proportions of rosemary and garlic ? Thanks!

  261. Luann

    I just made this bread for the first time. I can’t believe how easy it is and it’s so pretty!! I watched the video first and I highly recommend watching it even if you’ve made lots of yeast bread in the past – this is a total game changer. Plus, I love Jenny’s sense of humor. Now I’m watching the flatbread video – I think that’s next on the list to tackle. I am now a Jenny fan!



  263. Steve Williams

    WOW.. Love the carbo porn… Got one in the oven right now. Thnx

  264. Bon

    Can I add cheese to your no need bread

  265. Diana

    Can I use a rectangular loaf pan. 8 1/2 x 4 1/2

    • Betty Horne

      Can I use a regular bread pan for this recipe?

      Thanks Betty

  266. Diana

    Jenny: Can I use a rectangular ceramic loaf pan to cook this. I have a lid for it 8 1/2 x 4 1/2
    Thank You

  267. Anna k

    I make this bread several times a week and it turns out great every time! My family loves it, couldn’t be easier.

  268. Lana

    Made your bread for the first time and it looks beautiful. I cut the first slice and noticed that the inside of the remainder is doughier than I think it should be. I followed your directions to a T and am a pretty experienced baker so am at a loss. I did not check the internal temp of the bread when I took it out of the oven. Perhaps if I had I would have left it in a bit longer. Your thoughts? Thanks.

    • Jenny Can Cook

      Please see the FAQs.

    • Bobbie

      I had exactly the same experience. Doughy, underdone, heavy loaf looks good and my hubby will eat anything BUT I’m going to try again with more yeast, lower temp water and longer rising time. It does ha e a nice crust.

      • Jenny Can Cook

        Please look at the FAQs because this recipe works for just about everyone, including me on a regular basis. You might find an easy fix. You also may be slicing it too soon. Good luck!

        • Bobbie

          Made. Next day with fresh yeast, 360 grams flour and it’s perfect. Should emphasize weighing flour. No way to be sure of amount otherwise.

      • Dee

        I made Jenny’s artisan bread. She has great video and it spend many hours watching her wonderful way of explaining her recipe.
        I made a couple changes to her artisan bread. It turned out wonderful.

        I tried 1/4 teaspoon yeast and that did not work out for me.
        i changed the recipe lightly.
        It finally turned out the best I ever made. It was like a French Baguette. I am french so I should know.

        See my post. I used 1 Teaspoon of yeast and added 2 teaspoons of sugar ad 1 teaspoon of salt to my 3 C of all purpose flour. Stir all dry ingredient and add 1 1/2 c warm water. Let it proof.

        I cooked it on a preheated covered dutch oven at 475F for 35 minutes then removed the lid and cook it for 5 minutes. It is the best ever. I followed the direction from Jenny to shape it. 🙂

  269. Wanda

    Is it 1/4 teaspoon of yeast or 1/4 oz.?

  270. Hairy

    I’ve made a few of these now and they’re great! My only problem is they tend to stick to the parchment paper. I’ve resorted to cooking spray to help with the removal.

    • Jenny Can Cook

      That usually happens with inferior parchment paper. If you can get Reynolds brand, it never sticks.

  271. Kate the Painter

    Please oh please! Can you tell me how to adjust this recipe for whole wheat? Do you have a great no-knead whole wheat recipe? Love your videos and your sense of humor. Always delivering culinary education with a chuckle!

    • Jenny Can Cook

      Did you look at my other bread recipes?

    • Agi

      You can just substitute all purpose flour with whole wheat flower. That what I do and bread is delish. I like it with seeds (pumpkin, sunflower,Fflax-1tbs each). I also ad more yeast 1 tsp and slightly more water. Otherwise follow the recipe. I don’t buy bread anymore. Thanks Jenny.

  272. Elizabeth

    I make this bread all the time – it’s easy and comes out just gorgeous every time I’ve made it. Thanks so much!!

  273. Michelle

    Jenny- absolutely love this bread recipie!!
    I have made 5 loaves already they come out so beautiful I love giving them to people I visit! Always get same reaction people grab their cameras to take a picture.
    Love You and the way you cook and your fabulous sense of humor. Thank you so much for making life simple, fun and delicious!!

  274. Koukla

    I love this bread my family loves it and it’s so easy I make it all the time
    Thank you

  275. Kim

    I made two batches of the no knead bread but didn’t get the chance to bake it the same day. Will the bread be okay, if I bake it the next day? I did not use cold water to make the dough, I used hot water thinking that I would be able to bake the bread in 3 hours. Thanks!

    • Jessica N

      I make no knead bread all the time. Usually I proof the bread for 12-18 hours not 3. I wanted something faster this time which is why I looked up this one. I I usual use the exact same measurements but the longer proof time.

  276. Carol

    I added a tsp each of Scarborough Fair (Parsley, sage, rosemary & thyme) all dried and ground up with a mortar & pestal. Added at the beginning and it was delicious! Also, I subbed 1/2 cup whole wheat flour for extra texture. Best bread ever! Thanks Jenny!

  277. Ellen in Wis

    Thank you, thank you, thank you! Now your next assignment: experiment with making a bread this good using sourdough starter for the yeast.

    • Leyanne

      Agreed easy sourdough recipe would be fantastic Jenny ..PLEEEEASE…! 🍞🍞🍞

  278. Steph

    I have my first loaf in the oven right now. Haven’t made bread in ages so I’m excited to have some tonight with homemade chili for dinner.

    Will report back!

  279. Jean

    can I double the recipe for the bread and how do I change the measurements?
    By the way I’ve made this bread and my husband says it is the only bread he wants me to make. I love it!

    • Kate from Ottawa

      Hi Jean, I double this recipe…6 c flour, 3 c hot water, double the yeast, I put 1 tbsp honeyin well as salt.
      You need a BIG bowl. I use my soup pot. Do Jenny’s instructions. After it rises, I will cut off what I need to bake bread that day and refrigerate the rest in a good sealing large container. It will keep very well for 7 to 10 days in the fridge.
      You will have bread or pizza dough whenever you need it. Remember, though, to let the dough get to room temperature before baking. Happy New Year!

      • Jenny Can Cook

        Kate, thanks so much for sharing these details with us.

      • Cheryl in Carolina

        Thanks Kate for idea about making enough for pizza dough with a double batch. Gotta try that! This is the best bread recipe and easiest by far

  280. Sharon Crawford

    Do you have any nutritional information on this bread?

  281. awesomechels

    Is this really meant to be a 1/4 tsp of yeast? I would have expected it to be closer to a packet 2 1/4 tsp.

    • Jenny Can Cook

      The recipe is correct.

      • Mary

        It took way longer than 3 hours to rise with only 1/4 teaspoon of yeast, more like the traditional 18+ hours of a traditional bread recipe. I read the recipe to my sister who is experienced at baking bread and she said it’s the same recipe as traditional slow rise breads. In fact, it’s almost the exact same recipe as this one (except a small difference in salt):

        How can your bread recipe rise in 3 hours and other recipes that require the same ingredients take over 18 hours?

        • Jenny Can Cook

          I don’t proof the yeast and use hot water to speed up the process. It’s not supposed to rise like traditional bread. If you follow this recipe exactly it works every time. (I didn’t fake the video 🙂)

          • Claire

            I bake bread all the time and have for years, including no-knead breads, so I’m by no means new to this. But this absolutely did not work for me. I followed it to the letter, I’m certain of the correct measurements, and after 3.5 hours there’s virtually no rise at all. Same yeast I used for a loaf just days ago, so that’s not the problem. The water was 140 degrees (I used a thermometer). With only 1/4 teaspoon it’ll be tomorrow before this is sufficiently risen.

            • Jenny Can Cook

              You may have killed the yeast at 140 degrees. It shouldn’t be over 130.

              • Claire

                That’s probably it! I’ll try again at 130, thank you!

  282. Sue

    Can you use a bread machine to make the dough?

  283. Cheryl in Carolina

    Made my second today for Christmas Day and it’s just as beautiful as the first. Highly recommend this recipe for beginners or old timers like me, it’s the easiest bread ever!

  284. K Bradford

    Dutch Evan says it’s only good in the oven to 400° in your recipe says 450 agrees can I reduce the temperature

    • Mary Cargain

      I baked this at 450, and it was just great.But the next time I will not bake it as long, like 5 or 10 minutes less. It was sooooo good. Soft inside and chewy crust. Thank you for your recipes.

  285. david j fyffe

    i devided this recipe and made two baguettes with it,, it came out great! cooked it for 19 minutes though and temperature of 2005 will do it again. must remember to oil my pan …. thanks

  286. Cheryl in Carolina

    oh MY GOSH!! I just finished baking my first cast iron Dutch bucket bread (at nearly 70) and it looks just like yours! I’ve been using a bread maker for the past few years and Hubby and I are so excited to try this loaf tonight with homemade chili. Temps down to 9 tonight here in the mountains ! A little chili 🙂
    Love your recipes and your sense of humor. Thanks and God bless you.

  287. Kelly R

    I have this bread in the oven right now and I cant wait. My husband just bought me a dutch oven and I am in love with it!!! I used to watch your show and absolutely loved it. One of the best talk shows I think. Thanks for all of your recipes…

  288. Holly

    May I increase the ratio of ingredients for a 6 quart Dutch oven?

  289. Domino

    Love this bread!

    My tweaks:

    1 can PC non alcolized blonde beer + 1/2 cup water (microvaved til boiling)
    3 cups 12 grain flour mix
    1/2 cup ap flour
    1/2 tsp yeat
    1tsp sea salt
    1 tsp honey

    • Victoria C

      Thanks Domino,
      I have been using your recipe & then tweaked it to our flavor palate.

      1.5 c organic AP flour
      1.5 c spelt flour (Anita’s sprouted spelt/Costco)
      .5 c Red River cereal
      a 1/2 c sunflower seeds
      all other ingredients the same.
      Has turned out perfect every time & is a big hit in our house! Thanks for the tip on the non-alcohol beer!

  290. Stefnyi

    This is the BEST and easiest rustic bread recipe i have ever tried. I have to be honest I wasn’t hoping for much because I have tried these kinds of breads before but they never really turned out like i would have expected. THIS recipe was so easy , way quicker than the methods I’ve tried before and So absolutely scrumptious I can’t believe it. I try many online recipes and never have I once left a comment. I felt I had to leave a comment because this recipe was just that great! thank you!!

  291. Leyanne

    Hi Jenny..! 😀
    Can I incorporate my sourdough starter to this…! If so what increments do you recommend..! 🍞💖🍞💖🍞

  292. Jess

    Would it be possible to make rolls out of this dough in the Dutch oven? I love the bread, but want rolls for French dip sandwiches.

    • Leyanne

      I DID make rolls from this recipe… Just divide in 6 to 4 pieces.. Follow recipe… She has roll recipe as well…! 💞🙌😉

    • Jenny

      Please see my recipe for No Knead Crusty Rolls.

  293. Cathy

    Can I use a 4 quart Staub?

    • Len

      Yes. 4 qt is perfect size. Can use 5 qt but it gives a bit flatter loaf

    • Viv

      Yes, you can!..As I write, I have my bread baking in my gorgeous Grenadine 4 qt. Staub Cocotte…Perfect!

  294. Marg Barnes

    This bread is FABULOUS!
    I had some problems initially. But I was DETERMINED To get this right!
    U.S. AP flour would not work for me. Dough was too “soupy” and sticky. Canadian flour was OK, but I had great success with King Arthur Bread flour. Also used filtered water, and bought myself a beautiful porcelain enamelled 5 Qt. Dutch Oven. Now I make it as written all the time. I think I watched your video at least 10 times to see where I was going wrong! It was, for me, definitely the bread flour. Thank you for this recipe. Love the video! You are so funny!

    • Mariya M.

      I’ve made this recipe (or rather, a slight variation of it – I add a 1/4 tspn of vinegar as a preservative so the bread lasts longer) well over a hundred times, and the only times I’ve managed to not produce a satisfactory loaf was when I bought a low-quality flour. I typically use King Arthur Bread Flour, although King Arthur All-Purpose also works (..I like the texture the bread flour provides a little more). However, one time, I tried the Harris Teeter All-Purpose and it was an absolute disaster. Even knowing the recipe as well as I did, I couldn’t fix it. I tried again with that flour just to make sure I hadn’t mis-measured or some-such, but nope – it was the flour. King Arthur tends to make higher-protein flours and I think that for this recipe, it makes all the difference.

      • Jenny Can Cook

        Thank you both for sharing this information. I also use King Arthur flours and I will add that note to the recipe.

  295. Fran

    Tried your No Knead recipe yesterday, however, it didn’t raise the first time. I can only think that it was maybe the melamine bowl I used. I switched the bowl to a metal bowl and it worked wonderful. Could that be the reason?

    • Len

      Bowl will not make a difference. Maybe your water was too warm (killed the yeast) or too cool (which is ok but just requires a longer initial rise time).

  296. Brian

    My tweaks:
    1 cup whole wheat flour
    2 cups Canadian all-purpose flour
    1/2 cup Red River cereal (Cracked Wheat; Cracked Rye; Cracked and whole brown Flaxseeds)
    1/2 tsp instant yeast
    2 cups water

    Baking instructions the same. I bake 6-7 minutes with lid off.

    Fabulous if you like a grainy bread with some texture.

    • Jenny

      Thanks for sharing this healthy variation. I plan to try it next time.

      • debbie shea

        hi jenny love your videos your sense of humour is like mine you make me laugh I used the teeth a couple times also on friends they think im nuts

        i am going to let the bread rise over night i am tired hope it works and i also put 1/2 cup of coconut flour in it so I’ll let you know how it works

  297. Solar Flare

    I am using this baking method for a sourdough bread . Love the crispiness that the bread gets. Miss your videos. Hope to see more soon

  298. ron

    Just made your Simple Whole Wheat Bread, and it was so easy. While it was cooling, I watched your video on Faster No Knead Bread and now I am about to make it. Love your videos (too bad about the baseball) You are awesome.

  299. Margie

    Turned out wonderfully!!
    My new go to “quick” bread for soups and such!

  300. Val

    I have been baking bread for many years and recently tried this recipe and am hooked! As another pinned said now I don’t need to go to the bakery for a good loaf of bread. I plan to make another loaf in the near future with roasted garlic and herbs…yum!! Thank you so much for this keeper of a recipe 😊

  301. Patty

    Can I bake at lower temp of 430 degrees instead?

    • Jenny

      I think it might still work.

    • Len

      But why would you (unless your oven won’t go that high). It will take minimally more time to bake but there is no need. I usually bake at 450 with a D.O. and it’s just fine.

      • cindy

        if i turn my oven on above 395 degreeyths smoke alarm goes off, every time, regardless of what’s on the oven. i’ve had other apartment ovens do this.

        i’m going to try this at my highest temp., but i would guess i’m not the only person with a not so hot oven.

        • DMark1

          Try taking the battery out of the smoke alarm or disconnecting it from the AC power (usually a simple snap-on connector) before baking. 😉 Don’t forget to put the re-enable the detector when you’re done!

        • DMark12

          Try taking the battery out of the smoke alarm or disconnecting it from the AC power (usually a simple snap-on connector) before baking. 😉 Don’t forget to put the re-enable the detector when you’re done!

  302. Regina kennedy

    Tell me about salt, some recipes call for kosher, but I want to use Himalayan pink salt. How much should I use so, it isn’t too salty?

    • Jenny

      I’m not an expert on different salts but I’m sure you can research this on the internet.

    • Len

      AFAIK, the only difference between kosher and “regular” salt is that regular has iodine added and kosher does not. Iodine will marginally affect the taste (and I stress “marginally”.

      You shouldn’t reduce salt as it helps to retard the yeast growth (so it doesn’t do it’s thing “in a blaze of glory” so to speak. You want it to last a little while (a good thing with these types of bread).

      • cindy

        the main difference between kosher and table salt is actually the grind. kosher salt is flaky and “fluffy,” so a teaspoon of kosher salt is equivalent to about a half teaspoon of table salt.

  303. Nellie

    Hi Jenny…..I made this bread today and added dry onion flakes and dry dill weed and if came out amazing……crusty on the outside and yummy dough on the inside. Thanks for your great recipes and videos.

  304. Chris

    What a great video and instructor. Can’t wait to try this. Thank you.

    • Chris

      I just made this bread today to go with my home made clam chowder soup. It’s to die for-really. My new go to bread. Thank you for this easy and delicious bread.

  305. Doug

    Works every time. I make 2 at a time, I just made a raisin bread (just raisins and cinnamon extra) and a Italian herb bread. Kids love it doesn’t last long.

  306. Mary T

    I love this recipe! My current batch is sitting in the kitchen in its three hour rest, and I am wondering… does the recipe lend itself to doubling? The bread never seems to last long, and I always wish I had made more!

    • Len

      Yes. You could also use the SAME amount of yeast but double the rising time (or until it’s seen to be ready). Just put it in a bigger container for the rise. I do an 8 hr rise with 1/8 teaspoon of yeast. More flavour from the flour/less flavour from the yeast (a good thing 🙂 )

  307. Alena

    I am another in line to say thank you for this great recipe. I finished baking too late and we tried it immediately so no picture this time.
    Today we will have potato pancakes for luch…yummy
    I love what you are doing on this website – you are a great lady.

  308. Lauraleaf

    Just made this bread and it looks delicious! Looks just like the picture! Im sure its going to taste just as delicious! Nice rainy day so made Butter nut soup to go along side this bread!

  309. TeeResa

    I’ve been making this bread for 2 years now. When you meausre accurately, it comes out perfect everytime!! And tastes soooo goooood… Trust me, I’m originally from NYC where there was either a bakery, pizzaria or bagel store on every corner. But since leaving the city, I now I live in the south and about an hour from the nearest supermarket. This recipe has been a huge blessing….my supermarkets bread can’t even compare to Jenny’s fresh no knead bread !!b Thank you so much 💗

  310. Lisa

    This bread is to die for. My husband could not stop eating it. I was trying to refrain from eating more than 2 pieces but with my homemade vegan butter it was really hard. I woke up dreaming about it toasted this am so we had it with our breakfast hash.

    • Clarissa

      Vegan butter sounds great. Can you share the recipe?

  311. Ellen, Sugarbaker

    Jenny you are so sassy and enterntaing! This bread is SUPPER DELICIOUS and EASY to make. Thanks so much! Cindy

  312. Christopher

    Great video Jenny and still as funny as I remember from your old show. Nice to see you again. Definitely going to make this recipe.

  313. Lynda

    I troed making bread once- and it was a disaster. This came out great! mine was a cross between french bread // sourdough taste. Will make again and again.

  314. Fred

    Thank you Jenny great recipe. I had a Artisan Rye Bread bread recipe that was kicking my butt. Could not get consistent results. So I applied your technique and now i have a great loaf of bread every time. Make great regular bread too.
    thank you

  315. Viki

    This recipe is the BOMB. Hard to believe artisan bread could be so yum AND so gorgeous in such a fast and easy recipe! Thank you so much for sharing.

    Do you have a sourdough equivalent?

    AND, I am drooling over you black/white apron!! Did you make it or do you have a source you can share?

  316. Gail

    This was THE best and easiest recipe I have ever found for artisan bread! Thank you!!!!

  317. Elizabeth

    Just made this and it turned out great! Really crusty with a soft, springy middle. I use a small convection oven and it hadn’t browned enough when I took the lid off. I let it bake after for about 20 minutes instead of 10-15 and that did the trick! Don’t skimp on the salt, that’s where the flavor comes from. Nonstick Reynolds foil also works great in place of parchment paper!

  318. Alida Howard

    Can’t believe how EASY

    Had to let my rise another hour more on 1st rise to get the bubbles

    Don’t have a Dutch oven still came out fantastic

    Thanks Jenny for the extra 10 pounds 🙂

    • Scorpio

      I’m sure you carry those extra pounds with style and grace….. you were a great teacher during my formative years…Thanks!

  319. Joyce Bogar

    i just baked the no kead bread. my huband and i did love the bread, we just pig out on the bread. will bake again, and can you freeze this bread. thanks

  320. V

    I thoroughly enjoyed your video and sense of humor. I was looking up Artisan bread because I just failed at an attempt but now am giving it another shot!

  321. Lesley

    A friend of my mother’s swears by this bread but I am sure she told me she makes it up and leaves it in the fridge for up to a week. She lives on her own and if she wants bread she just takes enough dough to make a bread roll.
    Is this safe to do ?

    • Jewell ( Nawnie)

      Hi, I to am a single loving grandma, can you really leave the bread dough in the fridge for a week, I guess like the dough , like pilsbury dough? don’t need a whole loaf at once, ok. Email me please, as soon as you can. Thanks.

      • Len

        Yes. Don’t even need to let the dough warm up. Just get your oven up to temps and get the dough in there.

    • Jenny

      I am not an expert on this but there is lots of information on how long you can refrigerate dough on the internet.

  322. April

    Definitely need parchment paper with this recipe. W/o the bread sticks to Dutch oven.

  323. Robin

    I love this recipe…make it several times a week. I follow all the directions until I come to heating Dutch oven pan, as I don’t have one. So, I bake my round loaf after letting it rise 30 minutes, in an 8″ black cast iron pan wth parchment paper, and no lid…it’s fabulous. I often prepare dough the night before, no need to heat water. And bake in the morning. Family says there is nothing like waking up to the scent of freshly baked bread.

    • Elise

      I don’t have a dutch oven. Could I use regular bread pans and cover them with foil?

  324. Michele

    Simple and stupid easy!!! Makes the best looking and tasting bread. I’ve done all white, all whole wheat, and half and half. Only bit of advice is I do wait overnight for the whole wheat. Can’t believe anybody makes bread any other way after discovering this. Pure and delicious.

  325. Southern Peachy

    I’ve made this recipe several times now and all I can say is THANK YOU! It’s perfect every time. My family loves this bread.

  326. Kristi D-S

    It got cold out this early this fall so I thought I would make some bread. This recipe turned out awesome!! And, so easy too!! It is going to be my “go-to”!
    A dutch oven with a cover really makes a difference. When you do the second rise put it in a smaller container to make the end loaf more “tall” as opposed to lower and skinnier like a ciabatta. I am going to try adding spices and flavorings, maybe try to make cinnamon rolls or pizza crust from this recipe too!

  327. Sue

    Followed the directions, everything went as planned per instructions, the only failure was it did not rise in the oven, it came out looking like a loaf of chibatta. Do you know what could of caused this?

    • Jenny

      Please see the FAQs.

    • Roxanne

      I find that if I use a steep-sided bowl for the second rise with the parchment paper it helps the shape of the loaf. If you use a wider bowl you get more of a ciabatta shape.

      • Kristi D-S

        I saw your comment before I baked so I used a Fiesta cereal bowl. It worked really, really well!!

    • Michele

      My guess is to check the yeast expiration date. If that’s ok, make sure water isn’t too hot and kills yeast. My tap water comes out at 140 and I have to wait until it’s below 130. I bet that’s it!

  328. Jody and Eddie

    Jenny, I was wondering how you would incorporate some sourdough starter into your recipe? Would the water amount be less? I’d like to try using the sourdough in your no knead roll recipe also.
    Thanks again, cheers… Love your videos and site.

    • Jenny

      Sorry, I have no experience with sourdough.

    • Leslie

      I’m guessing you could just add your sourdough starter. I’m thinking of doing the same. If I do I will try and update the results. She said you could let it rest overnight if you wanted to and often that will give a slight sourdough flavor as well. Anyway, I’ll try 🙂

    • Kay

      both water and flour amounts would be changed. consult and they will tell you the ratio. they provide lots of sour dough recipes and help.

  329. Mary T

    This is my new favorite bread recipe. ❤️

  330. Srivalli R.

    For the Dutch oven how many quart Dutch oven should it be?

    • Bill

      I have used two size dutch ovens. I prefer my four qt size for this size of a loaf of bread.

    • Roxanne

      I have a 5-quart and it works fine. If I had a 4-quart one I would use that. I imagined a smaller one would help the shape of the loaf be a bit higher.

  331. Miqella

    Jenny, we made the bread recipe twice and it did not get done in the middle. The crust was awesome but the middle… not so much.
    Could it be because we use an electric oven?

    • Jenny

      Please see the FAQs.

    • Bill

      I prefer to use an instant thermometer and make sure the center of the loaf is 200 F before removing from the oven. This seems to be perfect.

      • Roxanne

        Thank you for listing the internal temperature. This is exactly what I was looking for. The other thing that makes a big difference is to not cut into it until it is completely cool. It’s hard, but it makes a difference.



  333. Randy J

    I tried this twice, the bread came out very dense. What did i do wrong.

  334. Zita massie

    This is a great video and a yummy receipe

  335. Zita massie

    This is a great video and recipe so yummy

  336. E.

    I think your recipes are simple, easy, tasty & great! I suggest your website to everybody! Thanks! Keep putting up recipes plez!

  337. Adrienne

    Would I need to make an adjustment if using a Pullisbury blended flour?
    I have made this before with regular flour several times and everything was exactly as you say. Love this bread.

  338. Jamie Prater

    I tried the bread and it didn’t rise and barely got bigger. It didn’t puff up or double in size and didn’t change shape. What is aeriating flour? I understand about sifting but not aeriating. I’m blind and didn’t have anybody check my yeast. I got it at a food bank and haven’t bought any on my own. Also, I thought yeast was sold in cakes. What the difference in what yeast you can buy? Thanks and have a blessed day.

  339. Peter

    Hi Jenny
    I have made the No Knead Bread several times using the cold water ,over night method.
    Letting the dough rise in a covered bowl sealed with Press N Seal so that no air penetrate the bowl.
    Each time, at the end of letting the dough rise – 8-12 hours, and removing the dough from the bowl onto a flowered board, there is always liquid in the bottom of the bowl. Why isn’t all of the liquid (1 !/2 cups of water) absorbed into the dough mixture.?
    Also, I measure out 3 cups of flour into a separate bowl and aerate the flour as you suggest. When adding the aerated flour into a measuring cup, I am arriving with 3 cups of aerated flower, and by using my spatula as a shovel to add the flour to each cup for a total of 3 cups of flour,, I always have extra flour left over.
    You mention to use approx. 2 Table Spoons of Flour for the board and well floured hands, to use the dough spreader, to turn the dough 10 – 12 times. I am using at least 1/4 cup of flour because the dough is so moised.
    Any suggestions you can offer is appreciated.
    Thank you.

  340. MRSLLP143

    Made this last night, also added about a cup of shredded cheddar, Monterey jack, mozzarella & parm cheeses to sit in the dough while rising. I gave it 12 hours to rise, didn’t look ready after the three hours. Delicious, I have finally found a great bread recipe that is easy and yummy

  341. Metric is better

    Gal, learn metric 360 grams flour is not right maybe 460 grams.

    • Jenny

      I am doing the best I can to help people with this question and that is what it weighs on my scale.

      • Marcello

        I just used two different measuring scales and I come up with approx. 460gms as well for 3 cups of all purpose flour (Gold Medal All Purpose Flour). So should I be correcting by using more water? The first time I used this recipe my dough came out almost exactly like the video. Each time I had very different results. But in the end the bread is always good. Thanks Jenny

        • Marcello

          Just found the error in my ways, and perhaps this can help others. I initially measured the weight of the flour unsifted @ 460gms. I hadn’t noticed the note to sift the flour before. Sifted is weighed in at 360gms, with a lot less flour. The sifting is making the difference. So weight it shifted. I was amazed how much less flour I was left with in the bowl. 100gms!

          • Jenny

            Actually flour should be aerated, not sifted, before measuring. Aerating and sifting may seem similar but they are not the same. Please see my post on this:

          • Marcello

            Aerated Flour! You learn something new everyday! I’m guessing I was closer to the mark with the shifted but still not yet correct. It weighed in correct and the dough turned out as to be expected. The language of baking?!? I’m glad I replied – I hope to be much more consistent with my bread making, because I love this recipe. Thanks Jenny

            • Jenny

              Yeast recipes seem to never turn out the same way twice, even for me. Whatever works for you, just keep doing it your way.

    • Roxanne

      In the King Arthur flour conversion guide, one cup of flour equals 120 g. Therefore, for the three cups of flour in this recipe 360g is correct. If you’re getting 460 then your cups are probably not aerated properly.

  342. patricia

    Just made fresh bread. The dough didn’t rise in 3 hrs. (It’s the yeast fault) left over night and Walla; I had great dough 14 hrs later. You’re right! Dough bread is very forgiving. I’m baking the no egg no butter chocolate cake Now….Can’t wait for the results. My kids will love it. A pre-birthday cake for my 5 yr old. Yippy!!

  343. Deb

    Tried the recipe today in FLORIDA with very high humidity. Added all the water as directed, and ended up with soup. I added extra flour until the dough looked like the consistency in the video. Any tricks for compensating for very humid conditions?

    • Melinda

      I live in Houston, not as humid as FL, but maybe cut back on the water. Try 1cup of warm water and see if that helps.

    • Mel

      I think the problem with this recipe, if it hasn’t already been mentioned is the water to flour ratio is 99% You need to shoot for 75% to 80%. Personally I go with the 75% So that being said flour = 360g, 360 x .75 = 270g, which is about
      9 1/2 ozs. If you go with 80% than 10 ozs of water.

      • Deborah Hanson Philip

        Thank you. I’m also going to weigh the flour rather than a cup measurement

      • Lana

        Absolutely. The hydration should be much closer to 75% or 80%. The stated measurements come to 99%. I usually bake out of Peter Reinhart’s book and NONE of his recipes are 99%. Neither are King Arthur’s Flour. And those are truly foolproof.

    • Jenny

      Humidity should not make that much difference. Is it possible you sifted the flour before measuring? If so, you would be using too little flour. Please check the FAQs.

      • Joseph

        I always need to compensate for the humidity during different seasons it can cause my ratios to vary greatly. How do you get around this? My indoor humidity stays fairly constant but the outdoor humidity seems to be the issue with most. Thanks!

    • Mike

      I cannot get good results w/ the original method for no-knead in Florida, I was wondering if this quick method would work. The yeast exhaust’s itself long before 12 hours & either not enough gluten develops or the dough is too wet & as a result, no oven “spring” so I get a flatter loaf. Today after a failed 2nd rise & an extra 1/2 cup of flour, I kneaded in another 1/4 tsp of yeast to save the loaf. I guess it’s back to conventional bread making for me.

  344. Ruth

    This was by far the easiest bread recipe I’ve ever made and super delicious too. Thank you Jenny for sharing with us your amazing and easy recipes with us, i cant wait to try your other recipes.

  345. Aunt J

    I made this swapping rye flour for some of the bread flour. I added caraway and some rye chops and it made a beautiful rye loaf. I also had the best smelling kitchen! It toasted deliciously the next morning. It made a yummy grilled swiss cheese sandwich as well. A great, flexible recipe!

    • RockinRobin

      I’m always bummed when people change the recipe, it turns our great, but that don’t give DETAILS, only use “some” rye four for bread flour and rye chops………..

  346. Aunt J

    Tried it making half recipe – success!

  347. DENNIS

    In the recipe it says 3 cups of flour equals 360gms. I have been using the conversion table from Artisan Pizza in Five Minutes by Jeff and Zoe and it list 1 cup flour at 140gms. 3 cups=420gms. Help

    • Jerry

      When in doubt always use your scale.

    • Jenny

      If you google “one cup of flour in grams” you will find it’s 120 grams.

  348. Mark

    Great Bread Thanks!

  349. Bre

    This is just the best, easiest recipe ever. I make this bread all the time, and it always turns out perfectly. I’ve also added a ton of different ingredients, and never had a problem. Wonderful recipe. Thank you so much for sharing!

    • Amanda

      I’m regards to Jenny”s No Knead bread… can you add cheese??


  350. Shelbi

    I am so excited to try this for my dinner party! Everything seems to be rising perfectly. However, I went to line my bowl with parchment paper and I am out. Is it really needed in the baking process or can I get away without it?

  351. Cheryl

    This recipe says 1/4 teaspoon of yeast, is that correct or is it 1/4 ounce? Most recipes I saw say ounce or 1 packet, which is 2 1/4 teaspoon. Tried it with 1/4 teaspoon but it was a little heavy.


    • Jenny

      The recipe is correct.

    • Roxanne

      In Mark Bittman’s faster no knead bread recipe, he uses an entire packet of yeast. So if you find the quarter teaspoon insufficient to get a good rise to your bread, I imagine you could try more without damaging anything.

  352. Alma

    Wonderful!! thanks so much for this easy recipe. Next, I am trying the rolls. You are truly a great lady. Thanks again.

  353. Milena

    I use this recipe to make hamburger buns as well. I flatten 90-100 grams of the dough and sprinkle sesame seeds on them. I’m careful not to bake then too much so the crust doesn’t get too hard. They aren’t soft but that’s how we like them! I also make knot rolls with this recipe… It’s become a staple in my household. Thank you Jenny!

  354. Kim

    Can I use wheat flour for this and same measurement?

  355. Vero

    My bread dough is rising as I type this and I’m very excited I don’t have a scraper though. Will my dough be ok when I’m shaping it ?

    • Jenny

      A scraper just makes it easier when the dough sticks. You can do it by hand or use a wide knife, even a clean paint scraper, just to make the job easier. It does not affect the outcome of the recipes.

  356. Penney

    I really love that you sped up this recipe. Been using. It the long way for years. Mine sure doesn’t take as long Teo cook as you say but it’s fine. I it doesn’t rise on the second round d much at a. Any suggestions? Not dissappointed at al.

  357. RealFoodLiz

    Thanks SO MUCH for this recipe. It’s similar to the no-knead bread recipe I already use but definitely speeds up rising time. I got a beautiful crusty on the outside, tender on the inside result on the first try. The only challenging part is to get my husband to wait for it to cool enough to slice it!

  358. Linda S., Palmer Lake, CO

    I have just discovered your website and really love it (I remember your talk show, too). Would there be any changes to the ‘faster no-knead’ bread recipe if a person lives at 7400′ elevation? ‘Just tried your recipe and it turned out okay (I need to get an oven thermometer to check to make sure it is the right temp…baking it uncovered for 15 minutes in my new electric range was too long…a bit too brown). I did change a few things by adding one teaspoon vinegar and decided to use 1.5 teaspoons salt. ‘Waiting an hour to slice it. Thanks.

  359. Rita

    Thank you for this excellent recipe! I added a teaspoon of vinegar and 1/2 teaspoon salt as one of your other commenters suggested. So tasty and fast! Just like Panera bread but cheaper and fresher!

  360. Glenda

    Can I use this recipe in a pressure cooker?

  361. E Decker

    can I do this in a glass dish?

    • Jenny

      Please see the FAQs.

    • Jenny Hartman

      You can. I recommend getting a cast iron dutch oven. I use mine all of the time.

  362. Anon

    I’ve never made bread before, but I tried for the first time today using this recipe. I used 1.5 cups whole wheat flour and 1.5 cups all purpose unbleached flour. It was *amazing*. So easy — total active prep time was 5 minutes at the most. My resulting loaf was crunchy on the outside and moist on the inside.

    I’ve never actually commented on a cooking blog before, but I had to reach out and thank you for this recipe. I was so intimidated by the idea of baking bread, but this was a fantastic introduction to it. Thank you!

  363. Mary

    I’ve now made this recipe every couple of days for two months, and I’ve ended up modifying it slightly. At 1 tspn of salt, the bread is a tad bland so I’ve increased the amount to 1.5tspn, which made a big flavor difference without affecting the other characteristics of the bread. I also recommend adding a 1/4 tspn of white vinegar (although I bet any color would work), from the original no-knead bread recipe. It’s impossible to taste the vinegar, but it helps with yeast & gluten development, making a ‘munchier’ bread. More importantly for me, it’s a natural preservative, which can be super-important if you live in a high humidity area where bread grows mold quickly. Thank you for this recipe, I love how easy & delicious it is!

    • Roxanne

      I had no idea that vinegar would help inhibit mold growth. Yay! Thanks for that tidbit.

  364. Rich Bourdeau

    Baking bread 3 days a week for 45 plus years at home the old fashion way and why this method works much better is beyond me.Bread is as good if not better.👍

  365. Terry

    I made this bread and it was wonderful!

    I wasn’t able to do the fast rise, however. I did everything per the instructions, even checked the water temperature. I live near the Puget Sound. It’s cold here, and we usually keep the thermostat at 63 degrees. It took about 12 hours for it to get bubbly.
    Once it reached that stage, I followed the instructions and wound up with the most delicious bread ever! I used organic unbleached all purpose flour and baked it in a 6 quart enameled cast iron Dutch oven. I took your advice and removed the lid handle, filling the hole with the washer and screw. It worked perfectly.
    Thank you so much!

    • Kathy

      I speed up the rise by putting the dough inside my oven with the light on. The light bulb warms it enough to assist the rise without getting too hot.

  366. Christel Kiley

    Hello, Please tell me which Dutch Oven I need to buy, stainless steel, cast iron, what? I am stirred up to make this bread, your enthusiasm is wonderful. Please hurry! I need to make this wonderful bread!!

    • Shane

      I use an old-school cast iron dutch oven and love it. I prefer a non-enameled cast iron dutch oven, but any should work. I think cast iron holds heat a bit better than steel, so it’s the better option. But I’m just talking anecdotally & have always preferred my ancient cast iron so take this recommendation with a grain of salt.

      • Terry

        I love my cast iron pans too! But that enameled cast iron is just the right size for so many things. I bake corn bread in plain cast iron, though.

    • Jenny

      Mine is a Le Creuset enameled cast iron (5 1/2 qt).

    • Terry

      I got good results with a 6 quart enameled cast iron Dutch oven. I removed the round plastic knob on the lid and filled the hole with the metal screw while heating and baking, because the handle is only rated for 400 degrees.

      • Roxanne

        You can buy metal replacement knobs on Amazon for Le Creuset products if that’s what you have. It probably would work on any cast iron lid, I imagine. It was pretty inexpensive. I had to replace mine after I melted my plastic knob. This one’s held up for a decade now with no problems.

    • Melissa

      Use a cast iron Dutch or French Oven. I have made this style of bread for a few months now and use Le Creuset from their outlet store. And I have noticed if you add some fat to the Bitterman recipe, the bread lasts longer and won’t get so crumbly. So you could add some olive oil, or use Martha Stewart’s Olive Loaf Dutch Oven bread recipe. That recipe has cheese and the olives, which add the necessary fat to stabilize the bread and allow it to last longer, especially if you store the leftovers in the fridge. This Dutch Oven bread is a brilliant and delicious recipe with many variations!

  367. Ricknick

    Turned out very well. One problem was the parchment paper stuck like clue and I had to tear it off in pieces. The other parts of parchment were like burned and crinlkly. Any suggestions?

  368. Jane

    I just saw where it is recommended to use a 4-5 qt. dutch oven. I only have a 3 qt. dutch oven, which I did use. It seemed to work fine, but wondering what difference a 4-5 qt. one would make. Don’t want to invest in a larger one if I really don’t have to.

  369. Makaʻala

    I have made one loaf every other day for the last few weeks. I gave loaves to friends and family and everyone loves it. This is such an easy recipe.

    • Cheryl

      My husband has also. He could of written this same note word for word. That’s funny. It is awesome. He makes the wheat bread. Then he’s made/formed hotdog and hamburger buns. Dinner rolls also with the same recipe. Very good. So much better for you I think. Enjoy as much as we do. And PS, I wasn’t even a 🍞 eater.

  370. Jane

    I thought…no way can making bread be this simple!!!! BUT….it was!!!! I did have one question tho: the inside of the bread was damp and spongy. I took the lid off and left it in the oven for just shy of 10 more minutes. Would leaving it in the oven longer have “dried out” the bread more? We ate the entire loaf and it was delicious. Won’t be using that silly bread machine for much more than sticky bun dough anymore!!!

  371. Angie

    I LOVED the bread! HOWEVER, the heat just about destroyed my Dutch oven!! I just spent 45 minutes scouring off the burnt residue on the outside of the Dutch oven~~~YIKES!! Suggestions?

    • Jenny

      Not all Dutch ovens are rated for 450 degrees. Check with the manufacturer before using at 450.

  372. Lyn Buckley

    HI Jenny
    I don’t have a cast iron Dutch oven but I have a stainless steel one that has a nice weight to it, would that work OK?
    Thank you,

  373. Brian

    I’ve made this a few times, I made one with small pieces of parmesan cheese is very good.

  374. Tina Stalter

    Has anyone tried this gluten-free?

    • Jennifer

      I’m wondering the same thing. I might give it a go. For me it’d be worth it to have tastey homemade GF bread. 😊

      • Jenny

        This recipe needs gluten so I suggest doing some research to see if there is any way to make this gluten-free.

    • Cheryl

      Have to use gluten free recipes. It is different. But my husband used Jenny’s technique. If that means anything. Different amounts of other ingredients. He started making it on her wheat recipe and it wouldn’t rise. We had the Pillsbury gluten free flour, so we went on line to get the actual recipe. Hope this helps if you haven’t got anything yet.

  375. Catherine

    First time I don’t feel overwhelmed making bread! Thank you for the videos and recipe.


    Hi Jenny ~ I wish my mom was alive today to see how easy this is ~ he’d be amazed ~ My whole life I ate home-baked bread ~ My mom made it every day ~ I have never been able to shine in her footsteps … until now ~ ;^) ~ Thank you so much for doing these videos for us ~ They are so helpful !!! Monica Champagne >^..^<

  377. Rebekah

    I was a fan of your talk show and I’m now a fan of your food blog. My bread came out perfectly. Thank you for sharing!

  378. Terry

    Just made my first no knead in cast iron dutch oven. Used half white and half wheat and added sunflower and pumpkin seeds. Came out fantastic!

  379. Pat C.

    How is the steam produced you mention at about 5:15 minutes into your video? The finished bread is making my mouth water.

    • Jenny

      The moisture in the bread creates steam inside the closed pot.

      • Lyn Buckley

        HI Jenny
        Can this bread be made in a stainless steel Dutch Oven?

  380. Deb

    Help! Mine came out like soup, I followed directions all product was fresh , I’ve been waiting all day 😢 Can you help?

  381. Dana

    Hi Jenny! I was so excited to see you have a cooking website. I have made this bread a couple of times now and its SO good! Thank you for the recipe! Btw, I used to be a neighbor in Barrington Hills and went to a couple of your show tapings too. You were always my favorite! 😀

  382. ann marie

    Jenny, I am the worlds worse baker. My daughter puts me to shame. I excelled with this recipe. I saw how simple this was and gave it a try. It was so good that I cannot believe I made it. What a wonderful and tasty bread. Thank You for sharing

  383. Heidi

    Jenny I got all excited lol! I watched your youtube video making this and my taste buds had to have it. I have now made 5 loaves of this in the past week for my family and they adore it. I also make whipped butter to spread on thick warm slices. It’s just too easy! THANKS!

  384. Terri

    Read recipe right to the end, watched video and the recipe delivered. Thank you for sharing.

  385. Aug

    The bread comes out crispy but 3 hours later, the crispiness starts to disappear. I’ve left it in the oven without the cover to bake for 15 minutes because any longer, the bread is too crispy. Any suggestions?

  386. Kate

    Hi! Thank you for the amazing recipe! I added 1/2 table spoon of sugar and substituted 1 table spoon of flour for 1 table spoon of semolina. The bread turned out delicious!!! Thank you so much for this recipe! I stopped buying bread at the grocery store!! 🙂

  387. Franco

    Love this recipe. I have a Bed and Breakfast in Naples, Fl. Now whenever new guests are due to check in I have a loaf of this in the oven. The scent of baking bread warms them immediately and the bread itself is a picture. They love having it with their morning breakfast. Haven’t tried the rolls as yet but plan to soon. Thanks so very much.


    • Jenny

      What a nice thing to do for your guests. I know how good it smells when it’s fresh. The rolls should work well since they are already single servings.

  388. Rebekab

    Hi Jenny. Can you make this a sourdough recipe?

    • Jon

      It will taste much more like sourdough if left to rise 18 hours or so. No quick method to get that taste unless you have a sourdough starter pre-fermented

  389. mike


    • Jenny

      Did you follow the recipe exactly? If so, please provide more info on your ingredients, oven, and baking vessel.

    • Makaʻala

      Too much salt

  390. Shakhar

    Hi Jenny! I’m a great cook but not very good at baking bread or desserts. I saw this recipe and it looked so simple I had to try it. I want to learn to bake bread so bad. I measured everything per your directions and when i added the water the dough was very dry. Maybe the water was too hot? Or the wrong kind of yeast? Is it ok that I added a bit more water? It’s sitting on the counter covered in plastic wrap right now. I hope it turns out ok. I have about an hour and a half to go.

    • Jenny

      Look at the FAQs for No Knead Bread Questions – they should help.

  391. Anne

    Anne L
    Delish! I made it inow a 3 quart corning ware covered casserole. It was perfect. Thank you.

  392. Marie Booze

    Hi jenny..I found a similar bread at farm boy grocery store in London Ontario and this looks similar. I can’t wait to make your recipe. I was just wondering why you don’t use convection and I have staub pots with the black coating inside do you think that will be a problem? Thanks marie fron Windsor Ontario

    • Marie Booze

      Wow…this bread was amazing. The crust was crunchy and then inside lovely and soft. I will be making this my new and only rustic country bread. I did you my staub pot and the bottom was a little dark but still very tasty. This bread and a bowl of soup is a match made in baking heaven. Thank you Jenny for any great recipe.

    • Jenny

      I don’t use convection because many of my visitors are international and don’t have convection ovens. I want my recipes to work in every kitchen.

  393. Teraysa

    I am posting a pic on pinterest. This is an amazing recipe! Thank you 🙂

  394. Bill McK

    I am going to try this. All my other attempts at baking bread have not turned out very well.

    • 2tattered

      Bill, this is dead easy. It is excellent bread and almost fail-proof. Good luck! Let us know how it comes out.

  395. Bruce E

    I just took you’re no knead bread out of the oven. It’s still too hot to cut in to, but it looks exactly the same as the loaf in the video. I used a black cast-iron dutch-oven. Looking forward to the first bite.

    • Bruce E

      My first try at this bread was a big hit. Turned out just great. I’m planing on making another loaf tomorrow, but adding some cheese, onion and pepperoni. I’ll let you know how it turns out. If I don’t make it tomorrow, it will be within the next few days.

      • Bruce E

        Well, i added chopped onion, shredded cheese and diced pieces of pepperoni and just tried a piece of. Delicious. I did not measure any of these items, so cannot tell you how much Of each that I added…..just eyeballed what I thought would be enough. This is a very forgiving, delicious recipe.

  396. Jane Nowlin

    I’d like to say I love the bread and even more I love the gloves you dyed. JENNY please let me know where you got them I have looked and looked PLease say where we could get them.

    • Jenny

      I think I got them at Bed, Bath & Beyond. And it looks like your no knead breads are turning out well.

  397. Douglas Peck

    I’ve only recently discovered your website but have already become a fan. I made the beef stew last week and it was great. My son and I fought over the small amount we had left over when we had it for dinner the next night.

    I’ve also made the “no knead crusty rolls” and the “no knead bread” and am having the same problem with both. In both cases using your ingredients in the quantities recommended and hot tap water the dough failed to rise. I waited overnight before making the rolls and bread but still the dough did not rise nearly like shown in your videos. So the problem must be with the yeast or the flour. Not much could go wrong with the water or salt! Any ideas?

    I’m excited about trying other recipes and enjoy your videos. Only wish my kitchen was as well equipped as yours!

    • Jenny

      You could start by looking at the FAQs. Let me know if you find the answer there.

      • Laverne

        Could it be that his yeast is past the expiration date?

        • Jenny

          That is in the FAQs. Not everyone comes back for an answer.

  398. Ian Bryant

    Oh Jenny, life is full of disappointments and I have had another today. I made my first effort this morning and left it for three hours. When I checked it was just as you said it would be, puffed with bubbles on the surface. However, when I turned it out it was so soft that it just spread and would not hold a shape. I got it into the hot Dutch Oven but after 30 mins. it had not browned and was just flat. Where did I go wrong? Please help.

    • Jenny

      You could start by using the link at the bottom of the recipe for problems. Your answer will likely be there.

    • Ssc

      Bad or dead yeast

  399. Adrienne

    Thank you so much for this tutorial. This has become my go to weekend bread. I have tried it so many different ways and it is always perfect and looks beautiful! Just started another loaf rosemary garlic!
    Question if on day I run out of parchment paper what is an alternative?

  400. Sandy

    Wow, this is amazing! I’ve made the other recipe before, the one that you have to let sit for 8-18 hours and love that one..but this is really just as good! I’m glad I found your site Jenny. I am looking through the recipes and loving them. As a Polish girl I’m happy to find a few Polish recipes as well. 🙂

  401. Jackie

    The No Knead Bread is now a staple in our home. Comes out perfect every time. Thank you!
    I have a request. Can you please post soup recipes so we can enjoy dunking our crusty bread in.
    Thank you Jenny. You are truly a blessing

  402. Deb H

    You expressed such joy. You have inspired me to aspire to baking bread. Thank you.

  403. Susan

    I made this today and it came out fabulous….no more fear of making bread! It was so easy and hubby loved it too! Thank you! I just found you on youtube and glad I did. 🙂

  404. Julia

    I’ve made this twice now and it is delicious. My son consumes it quickly so I am going to teach him to make it on his own! My questions are:
    1) Can the recipe be doubled to make one larger loaf, or two at the size in the recipe? Do the proportions change ? (I use a cup measure)

    2) My loaves are a bit heavy and dense inside. I’m hoping for the more airy texture. I have noticed after the 3 hours under the saran wrap, the dough is slightly sticky but not bubbly. Could it be the regular active dry yeast I’m using? it is not old, but is not rapid rise. (I have aerated the flour)

    • Jenny

      Please look under the FAQs for No Knead questions.

    • barrywhy

      It sounds as though you may have to proof the yeast: get it started. If you would like to experiment first, try using very warm water. You can also keep the dough warm when you start by placing it inside the bowl, in hot water.

  405. Michelle

    To the loaf I made today I added 2T lemon zest, 2 T finely chopped fresh Rosemary, and 1 t Meyer Lemon infused oil…love this basic recipe, it is so versatile!

  406. Tammy

    My Dutch oven s 3 quart is there anyway to reduce the recipe so it fits in my DO, and if so what would the recipe be?

  407. Jane

    OK I know I’m not as strong as the kids making bread but it seems I can’t get the flour water mixture to go together fully. I had lumps of unincorporated flour in the dough after a 6 hr rise. I was careful to “try ” to aerate” my flour before measuring it and I was careful to measure water as well. ….same exact thing happened yesterday so I threw out the whole mess. I could see this happening if I wasn’t careful about all the measurements. But I currently have the dough rising for the second time and I picked out the hard lumps before I shifted it to the parchment. The heavy cast iron enamel pot is in the oven and I will await the results . My dough was not nearly as sticky as yours and it stuck to the bowl way more stubbornly than yours does. I think my water isn’t as wet as yours…any suggestions?

    • Jane

      may I add I stirred the mix as well as I could but the water soaked in really fast even though i put it in as I stirred the dough. Could there be some magic to the glass bowl I used . Too hard a surface or too porous or or too something? The loaf came out fine except the bottom crust is crunchier than the rest of the loaf,

      • Jenny

        It sounds like the loaf came out fine and the bottom usually is crunchier than the rest.

  408. Angela H

    I have been using another no knead recipe for some time, but it requires that the dough be refrigerated overnight. When I found my current loaf all moldy I decided that today was the day to try this one. I followed the recipe for making the bread except that I baked the loaf after a 1 hour rise on the counter after shaping the loaf, on my baking stone as I have done with the other recipe. I have a cast iron dutch oven, but it is heavy and I did not want to try to lift a heavy, very hot pot out of the oven. Instead, I placed the shaped loaf on parchment paper, set it on top of my stove while the oven was heating – about 35 minutes, then slashed a 1/4″ cross in the top of the loaf placed the parchment paper and loaf onto the stone. I poured about 2 cups of boiling water into a preheated cast iron skillet and set the timer for 25 minutes. I found that the slash was necessary for the other recipe I had been using so tried it here. The bread was perfect. I have used the other bread recipe for pizza crust and will do the same with this one. Thanks for this much quicker recipe. The only advantage I can see to the other recipe is that it makes a larger volume of bread dough that can be stored in the refrigerator for 2 weeks so the second 2 loaves are already mixed up and can be made in about 2-1/2 hours – which really isn’t much of an advantage

  409. Nashville Sourdough Baker

    Goodness Jenny. I’ve been wanting to make this for a couple of weeks now after watching the video on youtube. Ha! Cool joke about the dirty baseball!

    I have a sourdough starter that I’ve been using for years off and on {dry the starter, reconstitute, and continue, usually over the winter months}. So, I added 1/2 c. of it to the process but forgot the salt. Oh well. Even I was amazed at the crunch of the crackling crust. Salt a slice, cover with soft butter, ate 3 slices! Improvised an OLD cast iron tall-ish pot with no lid so improvisation; {hmm, 4 qt. maybe, used crock pot glass lid}. Here it is 5 am the morning after and I’m starting a loaf to share with my son’s family!!!!!

  410. Linda

    This is sooooo good and sooooo easy!!

    Have made 3 loaves in 2 days =0)

    Our family will be rolling around the house soon =0)

    Looking to get another dutch oven to keep up with the demand!!

    Thank you!!

  411. Molly

    I make this bread all the time, using the cup measure, comes out perfect every time, such an easy recipe.

  412. Marina

    Hi there,

    I love this no kneed bread recipe and have made it several times. I have followed the recipe exactly and each time the bottom comes out burnt. I am wondering if anyone knows why this might be happening. I use a Creuset oval shaped container. Is it possible that it is oval rather then round could be why it is burning?? Any help is welcome. Thank you.

    • James Lacey

      Check your oven temperature. It might be getting too hot.

    • Angela H

      Check your oven temperature — mine runs 40 degrees too hot so I compensate by setting the temp 40 degrees lower.

      Make sure you are using the middle rack of your oven.

      Set your timer for 10 minutes earlier so you can check your bread.

    • Jean

      Raise your rack up one.

    • Tita

      2 key things to do…
      If your oven heats from the bottom, then as others have said, put the rack as high as possible.

      Also…what makes the biggest difference for me…I make a parchment paper pad…about 4 layers of parchment paper…that I put in the bottom of the pot, then I place the dough, with the parchment paper it rose in, right on top.
      That padding gives it enough insulation to keep the bottom of the loaf from scorching and getting tough.

      I just save the parchment that the dough rose in, and fold that up for use with the next loaf.

      Good luck!

  413. Michelle

    My husband and I love this bread! I add ~1 Tbs sesame oil to the mixture along with the water, then right before I put I put it in the oven I gently press toasted sesame seeds all over it…I make it once a week, it stays well in a plastic container, and reheats nice and crisp!

  414. Clair

    Hey Jenny!

    I have made this bread multiple times, once using measuring cups and all the rest of the times with weights. The weights you have listed created a very wet dough which did not rise appropriately and created a flat product. The volume measurements created a better dough, but the weights are not an accurate conversion (it is not 1:1 flour to water ratio) for this recipe. I found the recipe on Epicurious from Lahey’s book which recommended 400g flour/300g water and in the revision of the original NY times article weights are given as 430/360g and with those I have been successful.

    I’m just confused why you are posting those weights for your ingredients, given that in my experience they create a totally different product than the volume measurements. You are clearly making great bread using cups, it would save the scale-dependent cooks/bakers a lot of time if you were able to revisit the weights.

    Thanks so much!

    • Jenny

      Thank you for taking time to send this. I just changed the water measurement into mg per my own scale. I was making this bread today anyway so I carefully weighed my own cups of flour and water. I’m just trying to help all those who ask for weights instead of cups.

      • Clair

        Thank you so much! I really appreciate you taking the time to clarify this.

    • gaaah

      Measuring by weight is more fool proof, consistent and accurate. Measuring by volume if anyone’s guess depending on how compacted or sifted the flour is. All the serious bakers measure by weight.

  415. Heidi

    This is my “go to” recipe. It couldn’t be easier. My husband and daughter (neither are big bread eaters) can’t get enough! It’s especially good dunked in olive oil.
    When plan ahead, I assemble the dry ingredients the night before & mix the water in just before I leave for church. When we get home I finish baking it & it’s good to go for supper.

  416. Sheryl Perry

    My husband and daughter agree with me; this is the best bread recipe!!! THANKS, Jenny!!!!!

  417. John

    I have never seen the, Dutch oven used before usually you spray or put a pan of water in oven ,making dough now, see how it comes out , thanks Jenny

  418. Kathleen

    Jenny, you are a genius!!! No more waiting two days to get fabulous artesian bread. It came out of the oven looking like picture and my husband did a long WOW!!! Naturally, we had to have a slice asap and it was delicious. Just as good day after warmed up a bit in toaster oven. Thank you for a great recipe.

  419. Tommie

    I am so making this!

  420. Michelle Rose

    Hi Jenny, love this, first time was an epic fail as I used ww flour. I wasn’t thinking of the dryness.
    This loaf turned out beautiful.
    It’s the go to in between my sourdough.
    Thank you
    You Rock!!

  421. Miss

    I am going to make this today and I’m so excited 😆

  422. Miss

    I am going to make this today i can’t wait 😆

  423. Toby K.

    Hey Jen, thanks for this easy recipe. It turns out great every time. Keep em coming!!

  424. laura

    i found and followed this video on youtube and it did not turn out as expected… did not rise, and it remained small and doughy for all the hours it took to prepare.

    i think it should be clarified that even though the video recipe calls for “very hot water” — which i boiled, because i thought i needed HOT and not WARM water, this is not the case. wish i had stumbled upon this page for this clarification sooner so that i didn’t kill the yeast. 🙁

    • TP

      I did the exact same thing – boiled the water the first time and got flat bread, then found this page. The second time came out beautifully, after I used the right temperature for the water.

    • Michelle

      I did the same thing the first two times, then I read that the hot water kills the yeast! I only use Luke warm water, and it comes out perfect every time!

  425. GRW

    In making this recipe, for more accuracy in measuring, I converted the recipe’s volumes to grams. I did this by determining through recipes posted on the KING ARTHUR FLOUR website, the number of required grams of flour and water. According to my calculations, the conversion was to 333 g. of water and to 358 g. of flour.
    The dough was EXTREMELY moist, but with a dough scraper, I was able to maneuver it, form it, and get it on a CHICAGO METALLIC baguette baking tray. Before and during baking, there was some “rise.” Finally,the crust was crispy, but the crumb was dense and heavy.
    I then sought to determine the cause for the undesirable result. I calculated the HYDRATION PERCENTAGE–it was 94%. At that level, I fail to see anybody getting a satisfactory result. I agree with comments of others that THE MOISTURE LEVEL IS MUCH TOO HIGH.

    • Connie

      How do you explain the hundreds of people who make this bread as posted with consistent success, not to mention seeing Jenny’s video where it also works very well. I make this bread for my family every week so maybe you can figure out what you did wrong – – maybe in how you measured or you changed something in the recipe. Your criticism is clearly unfounded, not to mention rude. 🙁

    • Conni

      I think your calculations are off. The flour is double the water. 3 cups of flour and 1 1/2 cups of water. I’m not a mathematician though, so I could be wrong. 😉

  426. Pam

    Excellent! And just as simple as promised. I have made this several times.

  427. Pat K

    Just took out my no knead bread out of the oven. Can’t wait to try it. Your directions were great. Only took me 67 years to make my first loaf of bread. Will definitely make it again!

  428. Ken

    Excellent and versatile recipe, thank you!

    Have used Dutch Ovens with great success. Also doubled the recipe and baked in a Romertopf Clay Baker for 45 to 60 minutes kept covered, for an easy slicing tender crust.

  429. Loralee

    I have tried this 3 times and it always comes out too wet, I have tried less water, proofing longer…I can’t figure out why it is not working as it looks so good I would love to make it .

    • Jenny

      Did you use the link at the bottom of the recipe for problems?

    • tin

      I believe this recipe is written incorrectly– it should be ¼ OUNCE. of yeast– a whole envelope, not a ¼ tsp…

      • Jenny

        The recipe is correct as written and as shown in the video. There are other reasons for failure as explained in the link at the bottom of the recipe.

        • DustyandJoeyInSilver

          I have made this bread a million times, I live at 6000 ft in New Mexico and the bread comes out perfect using your exact recipe and it comes out perfect if I adjust for high altitude and or high humidity. I can’t understand why some people have problems. This is a great recipe AS IS. Some people seem to be over analyzing it. I just use hot water out of the tap, no boiling on the stove. I have used table salt, kosher salt and even pink Himalayan salt, no problems ever. I also have let it sit for over 5 hours and it still comes out perfect. This is the best bread and my husband’s favorite. I not a gourmet cook by any means and never have had a problem.

      • Angela H

        The key to this recipe is a very wet dough and long rising time. Do not expect the dough to rise a lot — it may not double in size. It does not make a tall loaf like double rise recipes with much more yeast. If your loaf is not rising, check the temperature of the water and the temperature of your house. You might try putting your dough in your oven with a pan of very hot water under it to create a warmer environment for rising.

  430. Anabela

    I just want to say thank you for an amazing and simple recipe.
    The bread is to die for! Love it!

    You are my go – to – girl for awesome recipes 🙂

  431. Hi

    I adore this recipe. I’ve been making it a lot. Thank you jenny

  432. Sam

    Hi, just found your website and love it. Have printed some recipes to try.
    Can you tell me if you have ever used ground turkey breast in any recipes and if it would work for the Best meat loaf ever recipe.

    • Jenny

      Yes I have tried my meat loaf with ground turkey breast. I wrote about it in the comments below the meat loaf recipe.

  433. Cate

    Love this recipe. I did add a tsp of sugar as food for the yeast and dried rosemary. The bread was wonderful. My husband requested I make another loaf and he is not a bread eater.

  434. DustyandJoeyInSilver

    After my first loaf, I sent a comment to let you know at my high elevation; 6000 ft, I made NO adjustments and it came out perfect! Just to give it a try, I adjusted the flour for high elevation; 1 tablespoon for each cup flour, no other adjustment. The bread is still perfect!!!!!!!!! Last night when I pulled it out from the oven it even “sang”-you could here the crackling, it was doing that for at least 5 minutes (don’t know how long it lasted, I went to bed). I even had my husband listen to it. From what I have read, it is a sign of a happy loaf. I LOVE this recipe. I found it just before Thanksgiving and now make it at least once a week. Next I will try the rye version. The bread cooled completely before I cut it this morning and inside was moist, big holes for butter to seep in to when I made toast…..Thanks so much for this great easy recipe.

  435. Sarah

    My whole life seems simpler and better with your reworked recipes. I’m so grateful to you – your positivity shines through in the videos.
    Here’s my one area of concern – it’s salt. Table? Sea? Kosher? I’ve been adding a scant tablespoon when your bread recipes call for a teaspoon. i life salt, but not everyone does. I can’t tell if it’s too salty.
    Thanks, and happy 2017!


  436. Emanuela

    Yes, Jenny; you can definitely cook!!
    I held my breath as my husband sliced into this wonderful bread, and it’s perfect.
    I’ve tried many recipes over the years and this is the easiest, producing delicious bread.
    I followed your recipe exactly, so no issues.
    Two questions:

    -may I add some dried herbs, and what amount
    -can multi grain bread flour be used, and if so, what adjustments need to be made

    • Jenny

      You can add dried herbs at the beginning but I can’t say how much because I have never done it. And for other grains, please see my other versions of no knead bread.

      • Leslie

        Just found you on you tube and plan to try your recipes. I find the little tips you add to be very helpful..thank you. And I enjoyed an episode where you put in the crazy teeth at the end of the video. You make baking look so easy!

  437. Linda

    My bread was very very sticky. I used hard white flour straight from a mill. Should I be using processed flour instead?

    • Jenny

      You may have sliced it too soon. Please see No Knead Bread Questions under my FAQs.

  438. Erin

    Tried this recipe last night and the results were so great that I made another loaf tonight.
    What a great recipe! I’m going to try the other “no knead” recipes here. Thanks so much for sharing this easy and delicious recipe ^_^

  439. Kassey

    Yesterday I went for it, that’s right I did, I DOUBLED the recipe,baked it for 30 minutes and extra 10 minutes uncovered for browning. The only thing I did different was to flatten the dough a little before baking,the end result did not disappoint!!

  440. Rhinda

    Made this today and it satisfies my winter crusty bread craving. Great recipe!!

  441. Cheryl

    I love the no knead bread. What can I do so the bottom crust isn’t so hard?

    • Jenny

      You could try raising your oven rack up one notch.

    • Cate

      I find if I brush the hot loaf with olive oil as soon as I transfer it from the Dutch oven to the cooling rack it softens the crust.

  442. Mom D

    You can test dissolved yeast by adding a little sugar. If good yeast it will get foamyif after a few minutes.

  443. Renee

    Something happened this time. After the first rise, it liked normal, but was like glue, even with lots of extra flour, really hard to work with. I finished with all the directions I but when it was done baking it was pretty misshapened don’t know how it will taste yet. Have been successful before. What happened that it was so sticky this time ? THank you.

  444. Eric

    I love love LOVE this recipe! 5 loaves and going for more. Making bread for presents for everyone. I’m going to try to incorporate some herbs and other things as I go along. Thanks Jenny!

  445. Drea

    This recipe is amazing! Since I found it I’ve been making it about once a week. Made it this week for my family while visiting over the holidays and it’s a hit. Already made two batches because it gets devoured like crazy! Thanks 😊

  446. Susan

    Does it have to be bread flour? I use Einkorn flour.

  447. Shar E

    Tried it twice. Nothing happened, yeast fresh, flour old, now have new. What’s wrong. Water tested at 125

    • Jenny

      Did you use the “Problems…” link at the bottom of the recipe?

    • Donna L

      The recipe calls for HOT water. That’s a BAD idea. Hot water kills yeast. Try slightly warm or cool. You may have to wait a bit more for the dough to rise but it will be worth it.

      • Jenny

        Hot water up to 130°F does not kill yeast. You can trust my recipe and video. (p.s. Hot water used to kill yeast but today’s yeast is much higher quality so not a problem.)

        • Steve

          I trusted your recipe, did what you said came out perfect 4 times in two days.neighbors love it wesolych swiat…

      • Jason

        Actually that was my first thought too but I said to myself give it a chance. The key is to mix the dry ingredients well first. Then add the hot water and mix it in with a dough whisk or with your hands. My water temp was about 127 degrees and the bread was delicious. I loved the bread almost as much as I love Jenny.


    • Narascha

      Maybe the yeast was bad

  448. Kassey

    Your recipe turns out PERFECT every time! Tonight I made garlic cheese pull apart bread after letting it cool and it was so delicious! This bread texture is better then any gourmet sourdough I buy from bakeries, thank you!



    • Jenny

      You’re not alone. Please use the link at the bottom of the recipe.

    • Julie

      If you would like, read my comment on Oct 18. In place of Dutch oven, I often create a Dutch-oven-like environment with jelly roll pan under angel cake cylinder, place parchment and dough in cylinder and cover dough with a cheap cast iron pan I got from Marshalls. You can use Jenny’s great recipe to make bread of any size and shape. Just make sure during the 30 mins proofing, you shape bread into the shape you want and place it in a container that supports that shape. Hope this helps. Good luck.

      • Jenny

        Julie, thanks for taking time to share this.

        • Julie

          You’re welcome, dear Jenny. I woke up early this morning to bake your cinnamon rolls. Best cinnamon rolls I’ve ever baked! I can’t thank you enough. I’d like to share pictures. All the best.

          • Jenny

            You can use the “Your Photos” link at the top to share.

      • ROZ


      • NeutronBoy

        I made a french/Italian bread loaf with this recipe. No dutch oven needed. See my post in the pictures section.

        • Jenny

          We don’t see your loaf picture posted. Can you please clarify the date or name used? Thanks.

  450. Saemma

    Thank you so much for this awesome recipe! Just cut into my crusty bread and it’s DELICIOUS!

  451. Pa. Fan

    Jen , I have made artisan bread before but this is the first time I’m trying a faster version. I doubt very much that I will go back to the 18-hour ritual as this is just as good and it’s a same-day process. Mine turned out gorgeous looking and tasted delicious. I think this is terrific because now on a whim I can make a friend or neighbor a loaf of bread and drop it off the same day. Thanks kiddo.

  452. Eeka B.

    Hi Jenny!
    I’ve made this recipe so many times now. But my dough isn’t rising. Would you happen to know why? Please help.

  453. DustyandJoeyInSilver

    I live at an elevation of 6000 ft, I was concern about the recipe for high altitude. I thought about adjusting it for the altitude like I do my other breads, but didn’t. My oven heats up fast, as Jenny did in the video I let my bread proof for 35 minutes. The bread came out perfect, looks exactly like the picture. I did cook it 5 minutes more while coved and cooked 20 minutes uncover. The taste was great. This is so easy. Thanks Jenny.

  454. Leslie

    Your recipe for this bread is great and your “how to” video is informative and infectious. After watching it how could anyone not want to bake bread. Well done.
    I have a question though. Generally a cup of flour is considered by the flour millers to weigh 140grams. You say yours weighs 120grams. If I use 3 cups or 360grams of flour and 1.5cups of water which also will equal 360grams (1 cup is 240ml) I will have 100% hydration of the dough. Yet when you make the dough it doesn’t look like 100% hydrated dough. Do you recommend I use the 120g/cup you have measured or the 140g/cup the millers suggest? Thank you for any reply you have time to make.

  455. JBGood97

    Please read but don’t worry about sending a reply. I just want you to know what a God sent blessing you are in my life. I am 63, married, retired after 34 yrs of fast & furious work on my feet non-stop, raised 4 early teenage foster children and loved doing hands on, from scratch cooking for anybody who had a empty spot in their tummy! But, all the years on my feet have taken their toll on my back & knees, leaving me in a wheelchair. Our home is not “wheelchair user friendly”. This forces my husband to do the physical end of the cooking, with as detailed instructions from me as are humanly possible. And then God sent you to make our lives so much easier (and a whole lot quieter, no yelling out of frustration on both of our sides).

    Your “closed captioned, how to videos” have changed our lives forever. I generally consider a recipe as a “mere suggestion” or “general guideline”. Because he does not like or want to cook, this drives my husband nuts, he wants to follow the written word to a T. Add in the fact that he does not grasp how much math and science influence cooking. Acid & alkaline, everything dosen’t go in a pre-heated oven, adding air to the batter or base of a baked good is vital, and the list goes on and on and on. Your “videotorials” are so much easier for him to follow along. He sees how you are doing a task and you explaine why or why not it is done that way.

    I thoroughly enjoyed your pioneering TV show, missed you for years and now you are back with a bang. Still helping and changing people’s lives, using a different avenue, but still doing what you do best. Helping!

    Thank you very much. Welcome back, we will be following.

    Joan & Butch Goodridge

    • Jenny

      You made my day by sharing your story and I’m blessed to be able to have made a difference.

  456. Karin

    Hello Jenny:
    I baked your bread for the second time and served it for Thanksgiving. One half of the loaf I cubed and served as an appetizer with a dip made of : In a small bowl I poured a little olive oil, added a few red pepper flakes and some Parmesan cheese, stirred it up, and have your guest spoon it on their plates to dip up with the cubed bread. It was a big hit with my guest. The rest of the loaf I served with the meal and everybody loved the bread…… This time I let it rise from 12:00 Noon until the next morning 8:00 o’clock. It came out perfect! And it was nice and fresh for the Thanksgiving feast…… Not having a cast iron pot I used a 9″ Springform, and for a cover I just crimped tin foil over it. Success every time……. Thanks again Jenny for a quick delicious bread solution! –Karin–

  457. Lennie

    Can I use this recipe for rolls?
    I have 2 bowls that are ready for the oven. One is going into the oven now and I wondered if I could make the next one into rolls.

  458. Ruth Stephens

    I love all your recipes .I wish you would video yourself making dinner rolls.I made them with bread flour.and yeast .Not as sweet as I like them.First time though.Thank You …

  459. Elljay

    Jenny! I’ve got 4 going at the moment! Thank you for introducing me to this wonderful method! I’ve got my brother making bread now too!

  460. K

    I love this bread it looks so delicious I can’t wait to make it
    But I have a question
    When the oven reaches 450 degrees and I put the dough in the oven , the oven should turn of ?

    • Jenny

      No, you do not turn the oven off. You bake the bread at 450 the whole time.

  461. Gerri

    I love your recipe for this bread!!! It looks so good. I can hardly wait to try it but need to get fresh yeast first and parchment paper as well as a crockpot. I hope to cook this for my Thanksgiving dinner this year 2016. Thank you so much for this recipe!!

    I actually stumbled across it by accident while looking for something else. Best day of my week when I found it!

    • Jenny

      Just fyi… it’s not a crock pot but a Dutch oven, preferably enameled cast iron.

  462. Kat

    I baked all the time but since moving from the US to Canada 3 yrs ago, the unfamiliar ingredients and inconsistent results really got me down. This recipe works every time! I’ve subbed in different flours, I’ve forgotten about it for 5 hours instead of 3 – and NOTHING WENT WRONG. I’m so happy. Thanks for restoring my confidence with a really solid, simple recipe.

    • Tim

      I have to tell you, as soon as I read you moved to Canada a fit of jealousy ensued. I tried Robin Hood flour, which is only avail online and because it comes from Canada, and it was hands down the best flour Ive used. Sadly, I only had a 1/2 bag that was given to me but it was a 25 lb bag, lol. That flour was like gold to me. My bread was full bodied, stable and the crumb was spongy and perfect everytime. I would love to stock up on that flour. Anyway, hunt it down and try it if you havent already. Its amazing. Just had a rush of memories when I read your comment. Thank you.

  463. Cheryl in PA

    Hi Jenny!
    I made your recipe for the first time this afternoon. It came out beautiful and taste wonderful.
    Thank you so much – I’ll be making this again, for sure. Super easy!

    Any chance you will come up with a sourdough version???
    I appreciate all of your hard work!
    Thank you,

  464. Lor

    Oh my goodness!! This is the best bread ever! I whipped one up yesterday, but did not have time to bake it, so I baked it early the next morning. It turned out perfectly. Very nice rise, beautiful brown color and a crispy outside and tender inside. Gorgeous. I had to make another one with 4 oz of coarse shredded cheddar cheese and garlic and onion salt in the recipe. Oh my goodness! It is so good! I will have a 3rd one going with cheddar, garlic and onion salt and a few Tablespoons of jalapeño next. What a great recipe. Thank you for sharing. I love your video too. So fun!

    • Beth

      Do you add the garlic and stuff with the salt, yeast, and water? I’ve been wanting to try adding rosemary and sea salt, just wasn’t sure how and when. Should I use fresh rosemary or dry ones?

      • Heidi

        I add chopped fresh rosemary or other ingredients when I add the flower. Delicious!

  465. Hajar

    I made you bread a few days ago. For the 1st time, I nailed no knead bread! I had already used some other recipes, but they were waaay to liquid and turned out like cibatta. But this recipe, perfect! I will tell other people that ceramic is very important. I have three mini ceramic loaf pans from my grandma which I used, and I believe that these made a big difference. Although, I did use a cast iron pizza stone with a pot on top, and it did work, ceramic is the way to go. My sister is baking some now and it smells wonderful.
    PS. To make 3 mini loaves, I divided the dough roughly into 3 pieces. Then I greased aluminum foil (didn’t have wax or parchment paper), and shaped the dough into loaf shapes.

  466. kimo

    I am Egyptian guy, I am civil Engineer but I like to spend all my non working time in the kitchen, I just want say thank you sooooooooo much, you are very clever.

  467. LyndaMarie

    I just made the bread! And I am soooo excited! (While it was baking I made a pot of soup) going to try and send a pic. Thank you Jenny!

  468. Jewel

    Made this recipe this past weekend… wow!! Delicious and so incredibly easy. I’ll be making this regularly from now on! Love your videos, thanks!

  469. Annalise

    Great recipe! I just made a loaf to go along with a lentil stew that I made for dinner. I added herbs (thyme, oregano, herbs de province, and chopped garlic) to the dough. It turned out wonderful with a nice, crunchy crust. My family really liked it too! I’ll keep this recipe in mind next time I make artisan bread! 🙂

  470. Karin

    Hello Jenny!
    My first try baking your bread came out just terrific. We love the crumb of the bread and the taste.

    Thanks for the recipe! –Karin–

  471. Karin

    Hello Jenny!
    This morning I baked your No Knead Bread, after overnight raising, and it came out perfect! (At least in my eyes). We did not try it yet, still piping hot. I tried to send you a picture, but could not get it pasted to this e-mail.

    Thanks for the nice recipe!


    • Jenny

      You can send photos using the “Your Photos” link at the top.

  472. Divina sousa

    Thank you for the wonderful recipe. When I made the bread, it came out really moist and didn’t rise so much. Not sure why.

    • Jenny

      Please look at the No Knead Bread Questions under the “Questions” link at the top.

  473. EvanMarie

    I love your videos and enthusiasm.
    Others are a wee bit boring.
    You made this so easy and you’re so right!! It is easy!! I love it.
    I made my first artisan bread loaf the other day, one yesterday and one taking its 3hour rest right now.
    I can’t tell you how much we absolutely love this bread.
    Next, I going to try one adding roasted garlic and herbs. And maybe one using a sourdough starter and let it rest over night.
    You are such an inspiration.
    Thank you so much.

  474. Julie

    I’ve been baking this wonderful “Jenny Bread” every week since I accidentally discovered her wonderful YouTube video weeks ago. I’ve fed many people and even my fussy family told me this is truly the best bread they’ve ever had! So once again- Big THANK YOU to JENNY! I have a huge Dutch oven but sometimes I’d like to bake small loaves. As I couldn’t wait to get a small Dutch oven, I improvised one or actually two. I have an old metal pot and I unscrewed/removed the plastic handle. I placed a cast iron pan on top of the pot as a lid. To my pleasant surprise, my bread turned out beautiful! Last week I was in my second home so I had to improvised again. This time, I used the tall cylinder of my angel cake pan, placed an aluminum pie tray in cake pan, placed a pretty old stainless steel pan over cake pan as a lid- my bread turned out crusty and beautiful on the outside and moist inside as well! Have fun and bake this BEST JENNY BREAD, everyone!

  475. Cindy

    I had so much fun making this loaf . I cooked it in a black cast iron pot, it was perfect. So simple and. delicious, it reminds me of Ace bread. Looks

    I look forward to making your pumpkin pie and other breads. So grateful to have found you, your fun and very easy to follow👍🏻👍🏻👍🏻💕

  476. Asl

    Hi Jenny, I just ran out of all purpose flour..can I use whole wheat pastry flour? Thanks!

    • Jenny

      No. I suggest waiting until you have the right ingredients for most any recipe so you won’t be disappointed.

  477. Keith

    Didn’t come out as large as your loaf.
    May need a little more yeast, didn’t rise as far.
    Other than that it was delicious with butter and honey, will play with recipe next weekend. Thanks for the recipe!

  478. Julie

    Dear Jenny, you’re my inspiration! I enjoy your humor and baking tutorials! After I accidentally came across your no knead bread on YouTube where you mentioned Dutch Oven, I went out to get one at a good price at Marshalls! I baked my first artisan bread today and OMG, I’m so overjoyed and proud of myself. It’s PERFECT- delicious and beautiful! Thank you so much for your AWESOME recipe! For the readers- my bought a bigger pot by ‘mistake’- Jenny wrote 4-5 qt but I bought 6 qt. I like a higher bread instead of flat bread, so I added another 1/2 portion of the ingredients, i.e. 4.5 c flour, etc. For those who want to bake this bread- you will be happy with your bread! Enjoy!

  479. Nikki

    I would sure like to see this recipe adapted for a Sourdough starter.

    Love you and your shows and recipes.

    God bless you!

    • Julie

      Yes, Jenny! Sourdough bread please! God bless you! Thank you so much! xoxo

  480. Michalis

    Hi Jenny,

    I am making bread at home, since years, using various methods: by hand, with bread-makers, with food mixers etc. And I have used dozens of different flours.
    In order to succeed it is always the outcome of a multifactor combination of: quality of ingredients, patience (!), environment conditions (temperature, humidity), oven quality etc.
    Your method is the best!!! It always works!

    Congratulations, you saved me!


  481. Maia KoZ

    I came across your recipe two weeks ago after fracturing my left wrist. For the record, being right-handed and breaking your left-hand, still leaves you unable to do alot!:) In any case, I couldn’t stand it any longer, and with bright red cast “on” hand, I went into the kitchen and made the artisan bread. AWESOME!
    The first batch I made faithfully following your directions, at first, happy I didn’t need to “knead” it by hand. I gotta be honest. There’s something soothing about kneading bread, and found myself quite capable with just the right hand. I didn’t have parchment paper, so I sprayed the dough with olive oil Pam.
    The bread was amazing. The crust was hard, but by dinner it had softened nicely (Glad I used the Pam). Family was impressed, which was scary, because that meant no more sympathy for the broken wing!lol

    The second batch I made Friday, I split the white flour with all wheat, used 1/2 teas of yeast, and replaced 1/3 of the water with molasses + 2 tablespoons. I LOVE the way the dough turns out – LADIES, THE TEXTURE OF THIS DOUGH IS AMAZINGLY CONSISTENT. Always soft, never sticky (just sprinkle a little flour on top of the dough before turning it on the board).
    I hope it’s okay, but kneading by hand is both nostalgic and cathartic for some of us.:) Sprayed w/the Pam (still out of parchment paper), and followed the rest of directions. It was completely gone by breakfast the next day.
    This cast will be on for the next five weeks, and I’m going to have to stop reading your site for a while. The temptation is way too strong to test and taste all you’ve created here.
    But first, I gotta bake another batch of those cinnamon buns, only this time I’m freezing a few for breakfast tomorrow.

    (The One-armed Baker)

  482. Jo

    Hi Jenny.. I was trying to convert the measurements to metric to try this bread today and noticed the yeast is only 1/4 of a tsp, which is at best only a pinch at less than 1gm. The active yeast packets I have are 11gms each, so I’m wondering how come the yeast in the recipe is so small.. or is it a typo?

    Thanks and kind regards

    • Jenny

      1/4 tsp. is correct.

      • dragnlaw

        A reply for JO Sept ’16

        you are mistaking weights for volume
        1/4 tsp = 1.25 ml

  483. Lucy

    We tried the bread with the garlic in as you suggested above. Wow! Was fantastic. So nice that we made some more a couple of days later. Thanks.

  484. Jane

    Hi Jen, Never having made bread before I found this site a few days ago and decided an old lady COULD learn something new she has never done before. I now have made the no knead bread AND rolls and Cinnamon buns and dinner rolls I thought it was about time I thanked you for this wonderful website. I made the rye bread I have always wanted to make too. I am blown away with how easy it is to make things so incredibly wonderful. Today I am thinking Pot Pie and should mention I have never made a pie crust in my life either. the videos are so easy to follow….THANKS THANKS THANKS Is there a limit on how many times I can leave a note of thanks as I make some of the other dishes?

    • Patti

      Very nice thank you. Makes me want to bake this today. October is good for experimenting. Crust looks awesome. Wish me luck!

  485. Dave

    Made bread as described and couldn’t get it to rise. Tried four times, no luck. I live in Las Vegas Nevada and remembered that our tap water is full of chlorine and also remembered that chlorine kills yeast. I used bottled water and everything came out great. You might mention this to your followers as most metropolitan areas chlorinate their water. It is also my understanding fluorinated water will also kill yeast. Miss you on TV but glad I found you on the internet.

    A Long Time Fan and Drummer,

    • My

      HI Dave,
      I live in tropical north qld australia, humid place, here, you have to activate the yeast first, add the hot water, maybe 1tb sugar, then the yeast and set aside in a non-drafty place (i usually put in microwave) for about 1/2hr? you’ll see it foam up. Then add to the flour/salt mix.

      hope this helps, i’m trying a version this morning, may need a little more sugar.

      • Dave

        Hi My,
        Thank you for the feed back. I am brand new to baking. I didn’t know the humidity could make such a difference until I saw you note. It sounds like baking will always be an experiment especially during different weather conditions. Thanks again for your information, it has really opened my eyes.


    • Lois in So. California

      Hi Dave,
      Thanks for the tip about chlorine and fluoride in the water. Last several loaves of bread I baked barely rose. I thought I had a bad batch of yeast. Now I know it was probably because when I found I was out of milk, I used 2 ounces of canned evaporated milk and 6 ounces of tap water.

      • Lois in So. California

        P.S……I should have mentioned I was not baking this recipe when I had a problem with the dough not rising, I was baking the simple white bread recipe which calls for one cup low fat milk.

    • Kate

      Thank you! I am a Canadian, snowbirdng in Florida during the winter. Like you, warm and humid and my bread does not have that good rise. I am bringing 25 pounds of Robin Hood flour, which is winter wheat up there, reacts better with yeast. But when you said about the chlorinated water…bingo!!!!, that is it, our tap water is horrible. So bottled water will be my choice. What better combo, Canuck flour, bottled water, I hope to get that nice high rise again. Thank you so much

  486. Fred in Stonewall

    Hi Jenny,
    Great idea..I’m working on my loaf right now. I’m wondering why your not introducing folks to a scale. Measuring flour with a scale is the best way. Creates good habits. Saves money.
    Can’t wait to try it..;)


  487. Sharon

    Hi Jenny, just love your videos!! What else can I use if I don’t have a dutch oven? Will this bread also cook in a pyrex dish with a lid? Thanks.

  488. We

    I am new for baking. At first everything was fine. But after 3hours proofing, I found it hard to fold. As the dough isn’t sticky at first, but a few second later.. It got sticky and stickier.. So i faild to shape the dough into a rough ball. Then i put it as it’s in parchment paper.. And it also sticked in parchment paper. Maybe you can help me out.. Many thanks to u jenny

  489. Angelyn

    Could I put it into a loaf bread pan instead?

  490. Michael

    Good Morning Jenny-

    I wanted to tell you that I have started to make your no knead bread. I have made it several times and the recipe and method are pretty flawless. I think I need to buy a second dutch oven so I can make 2 at a time. In any case I started to experiment and made a variation that you may like. I added a half a stick of butter that I cubed and set in the freezer to chill. Then I stirred that into the flour, added a bit of sugar about 3 tablespoons and then mixed in my water. I kept the water a bit cooler as to not completely melt the butter and added a half teaspoon more yeast. The rising time was about the same – 3 hours. I then continued the recipe exactly as you did with the proofing in parchment and placing into the dutch oven to back. The bread has a soft texture and a taste reminiscent of a croissant. Let me know if you try it. I am curious to get your thoughts on it.

    • Vanessa

      This sounds like an interesting variation. I’ll have to try it next time!

      • Michael

        I just made another variation ( I love this bread recipe) I mixed the dough as Jenny recommends and then added 8 oz of shredded cheddar cheese. I followed the remainder of the method and baking. It was awesome. It is great toasted too. My next variation is going to be to add a bit of garlic seasoning along with the cheese to be a similar flavor profile as the cheddar bay biscuits at Red Lobster.

    • Marina

      Hi just wondering if you have to add sugar? I’d like to try your adjustment but dont want to add sugar. Also, would I still need to add more yeast? Thanks. Keep experimenting and posting. It’s so fun to read how everyone changes things up and adds their own twist.:)

  491. Gina

    This bread is amazing. So easy. Thank you Jenny.

  492. Sonja

    Thank you so much for sharing this recipe with us!
    I added some black olives and a small quantity of chili flakes, baked it in a Tunesian tajine and it came out perfect. Absolutely delicious!
    Since I’ve been living now for almost 2 years in a small Croatian fishing village, 35 km from the next bakery, I started baking bread, experimenting a lot. In the meantime my sourdough rye bread is quite a success, but so far I never managed to bake a really tasty white bread – until yesterday, when I tried out your recipe.

  493. Sharon

    Made this bread yesterday. So easy and so good. We couldn’t stop eating it! It’s so easy , I’m making it again today. Also anxious to try the whole wheat and the rye version. Thanks Jenny. I love watching your videos. I’m Polish also and I plan to try all your Polish recipes♥️

    • Susana

      I’ve made this loaf at least a dozen times so far … the 100% wholemeal version is my favourite … absolutely delicious! I’m about to make it again with organic stoneground wholemeal flour.

      • Marina

        Hi I tried to whole wheat flour version and it was not so great. Are you doing anything different to make yours turn out so well? Does regular WW flour vs WW bread flour make a difference? Thanks

  494. Ruth

    Jenny i just made this bread and i was so amazed at how easy it was. This is an awesome recipe! I burned my hand because I forgot no to tousch the lid, but it was worth it for this amazingly delicious and super easy bread. Thanks son much for sharing!

  495. Leslie

    Jenny, I’m on my 3rd loaf and it’s so easy and great taste. Only problem I keep having is the very bottom crust is so hard, I have to get my electric knife out to cut it. Is there as “fix” for this?

  496. Quyen

    This recipe is so easy. But I wonder I can replace the all-purpose flour by the rye flour to make rye bread or not? Hope you will reply soon 😀 Thank you!

    • Jenny

      Rye bread is not easy to make. I suggest looking for a specific recipe for rye bread or try my No Knead Rye bread recipe.

  497. Kjell Andresen

    Thank you Jenny,this bread it’s just lovely.Will try with some Spelt next time.Can’t wait.

  498. Sandy Howard

    Hi Jenny, I found your No Knead Bread on Pinetrest. My faucet water was not very hot so I decided to use kettle boiled water and the results were not good, the dough was very dry and it did not rise. I have since discovered that kettle boiled water is a no no. As I live in Canada I know our flour is refined differently. Could this have also been a contributing factor to my failure.

    • Jenny

      I’m from Canada and have never noticed a difference in the flour. I think you may have killed the yeast with too-hot water. Kettle boiled water is fine as long as you let it cool down to the proper temperature.

  499. Susana

    Hi Jenny

    Just about to make this no-knead bread after watching your inspiring video! Thanks. We use a wood combustion stove for all our cooking, and as it’s winter here, we have it going all the time. So the oven is always very hot, easily 420degs F. Would it be OK for me to put the empty enamel casserole pot (Chasseur brand) into the very hot oven to pre-heat it, say for 15 minutes instead of the recommended 35 minutes and then drop the dough sitting in parchment paper into it? I was a little concerned about putting the empty pot into a very hot oven.

    • Jenny

      I would have the same concern about placing an empty pot into a very hot oven but I have no experience with it so I can’t advise. I suggest you research this before you start. The internet is full of information and you should be able to get informed before starting.

      • Susana

        Hi Jenny … I made the loaf yesterday and it turned out perfectly and was delicious! As we were using our wood combustion stove, I let out some of the oven heat before preheating the dutch oven for about 15 minutes. Then placed the dough (in the parchment paper) into it. I checked it after 15 minutes and had to put a piece of parchment paper over the bread, to prevent the top burning, then replaced the lid and baked for another 15 minutes. It was done and didn’t need any more time in the oven. I let the loaf sit on a cooling rack for 30 minutes before cutting. It had perfect texture on the inside. Thank you for the recipe.

        • Jenny

          I’m so glad to hear it and thanks for taking time to report back.

  500. Leslie

    Making this now, will let you know how it comes out. I was a bit concerned about the small amount of yeast (1/4 teaspoon), but I’ll keep the faith. Appears everyone does well with this recipe. Thanks Jenny.

  501. Roxana

    Hi Jenny: your recipe was given to me by a sweet italian lady in Rochester. OMG it is now our family fav bread recipe and Ibjust enjoy making bread as much as I can; for family, friends, co-workers, gatherings… It is a hit and everyone cannot believe when I tell hiw simple it is to make it. Thank you, thank you, THANK YOU!

  502. Dee Gatward

    My oven reached 450 degrees in about 15 min, should I then leave the pan in the oven for the 35min that the dough is resting?

    • Jenny

      Most oven lights go off and on when they are heating up so it’s not always the case when the light goes off that it has reached the proper temperature. In any case, regardless of how long the oven takes, the dough should rest 30-35 minutes before baking.

      • ellen

        Jenny, I discovered your website! I have watched two of your videos – more than once. I’ve been baking bread for more than 30 years. However, lately I have found the process from start to finish using my recipe to be tiring. Just imagine how excited I am to have your recipe for the Artisan bread! Just a quick question, please – I’ve always thought sugar is required to proof the yeast?

  503. Tina

    Hi Jenny
    I love your simple and healthy recipe. I baked no- knead bread, all went perfect. However, inside is elastic type and a bit wet. Do you have any recommendation?

    • Jenny

      You could try baking it longer or not slicing it while it’s still warm.

      • Lauris

        I also find that when I put the loaf back into the oven after the initial 30 minute bake, I put it straight onto the oven rack (minus the pot) for 15-20 minutes. Once it is out of the oven, I wait as long as I possibly can before cutting it. Usually another 15-20 minutes. The inner crumb has set up and it is not wet.
        Lovely! Great to have a same day no knead recipe. Thanks!

  504. Nancy

    Thank-You so much for this bread recipe and video, I enjoy them every much! Family of me, husband, two sons and their friend left me an end piece.
    Going to make the Weatbread today an maybe the pan pizza. Looking forward to the pizza. And, do you have recipe for eggplant….Parm?
    Thanks again.

  505. Saida

    I already made this bread a few times. With all purpose and whole wheat flour. Came out perfect everytime. I love this recipe.

    Thank you so much for sharing this recipe with us!

  506. Bonnie

    Hi Jenny I have tried to print this and a few other recipes but it’s just printing blank, nothing on the paper?

    • Jenny

      Please look under my “Questions” category at the top.

    • Jeanette Luke

      Try hilightling the recipe, then press Ctrl, Shift and P (print) all at the same time. Then when the Print page comes up, choose “Selection”. Hope it works for you.

  507. Liza

    Hello Jenny, can i put some garlic powder and rosemary in this bread?

  508. Evelyn Marrero

    OH MY GOD !
    I must makes this…..thank you so much !

  509. Kathryn

    I just made it! I mixed it together last night and let it raise over night. I’m serving it with dipping olive oil and spices. It was so easy to make! I bake all the time. My husband wanted to make it and bake it on our Green Egg grill. I got tired of waiting for him to make I it, so I made it and I’m glad.

  510. mi

    how much is a cup?

    • Antonia

      A cup is 8 fluid or dry ounces there are measuring devices made and sold specifically for this purpose. Also in fluid measure 8oz or 1 cup id’s a little lessential than 250 ml.

    • Jenny

      Please refer to the metric conversion chart in my blog.

  511. Romi

    A while ago I read a comment asking about doubling the quantity for a bigg3r bread. I tried, I heated the oven only to 425 F and left the pot covered for about one hour. It came out great.

  512. Antonia

    I have some Superstone Crocks, can someone advise if this recipe can be used in these crocks and if so how should I do it.

  513. Jeri

    I have several allergies including eggs, gluten, wheat, oats, yeasts, bananas & dairy products so I have been avoiding bread completely. I was just wondering if you have ever come across any bread recipes without yeast? I do have a flour free from all of my allergens. Thank you.

    • Jenny

      I have not but it seems like you can find just about any kind of recipe online.


      HI JERI,

  514. Lesley

    Wow! That looks amazing.

  515. Hang Mai - Australia

    Wow! Very nice… I am trying now. Thank you

  516. Rebecca

    wow this recipe looks amazing I cant wait to try it! I watched your video and your so lovely and funny nice person.Keep up the good work and I am feeling inspiration from you as I want to be a cook/baker 🙂

  517. Sara

    First time i made a bread. It came out perfect! Thanks for the recipe.

  518. Gretchen

    Perfect! Thanks for the recipe.

  519. Delvin Tan

    I’ve mine Enamelled Cast-iron Round French Oven in 28cm is that too big to follow your recipe?

    • Jenny

      It’s bigger than the one I use but I would try it anyway.

  520. Bonnie

    Do you think you could add mashed bananas to this?

    • Jenny

      I don’t know. You could so a search for any no knead breads with banana.

  521. Maureen

    My husband will only eat this bread. I usually mix whole wheat flour with all purpose flour, sunflower seeds &flax seeds, but I proof it overnight. I am going to try this fast method today.
    Can I use only whole wheat flour? Thanks for telling us about the fast method,

    • Jenny

      You can try my 100% whole wheat recipe but it’s a dense and heavy bread and not for everyone.

  522. Sergio

    Thank you! Pretty women!!!

  523. Catherin

    Been making the NY Times version (overnight) for awhile now but will be doing your version next. I loved your video and your excitement over the bread. I am the same way. Thanks so much for sharing.

  524. Fran Graf

    Can I let the dough rise longer than 3 hours? I forgot I have a dentist appointment & I already mixed the dough

    • soozie

      If you watch the video she says, you can leave it for 3 or 4 or 5 or 6, it doesn’t really matter

  525. jo

    How if my water too hot? I use hot water all. Can it kill the yeast?

  526. Ali from Kuwait

    thank you jenny …… made the bead …. it is so nice. thank you

  527. Angie Meneses-Quilloy

    Hi Jenny,
    I am excited to make this bread, but I don’t have that porcelain pot. Can I use a non-stick pot?
    Many thanks,
    (your avid fan),

    • Jenny

      I don’t think it’s safe to use non-stick cookware at such a high temperature. It’s better to use a cast iron pot, preferably one that’s enameled inside. But there are some other ideas here:

      • Cheryl

        I use a Lodge caste iron pan with a lid. The pan is heavy so I use both hands WITH protective oven gloves. Iron cover doubles as a fry pan. Link to what I ordered is below. (It was a very long url so I converted it with TinyURL.) This bread is FANTASTIC, easy to make, and less expensive than Artisan.

        • Patricia

          I just just my cast iron pot for the first time, cleaned it yesterday. Wish me luck!

        • Cass

          Thank you Cheryl! You answered my question! I have the same combo cooker and I was wondering if it was going to be big enough.

    • Terry

      On-line safety sites say yes. Teflon begins to seriously degrade above 660 degrees F. Make sure your handles/knobs are rated for use at 450 degrees F. I would not want to use Teflon coated pots in the oven if a good cast iron pot was available’ preferably with a ceramic coating.. Teflon on very rare occasions has been known to emit fumes that can make humans ill with flu like symptons, which are reversible. Birds should not be around any type of extreme fumes as their respiratory systems are very fragile.

    • Audrey

      usually a non-stick pan has a teflon coating on the inside – you don’t want to put that in the oven at these temperatures or the teflon could flake off an contaminate the food. Look up your cookware and see what temperatures it can withstand, and use what works. If you have a regular stew pot that can stand the heat, you can keep the loaf from sticking by putting it in with a sheet of parchment paper.

  528. julia

    i want to try ur recipe! but my french oven is smaller. can i cut the ingredients by half n bake it in a 3L round french oven? thanks!

    • Jenny

      I have made this recipe in a 3 1/2 quart Dutch oven, which is about 3 liters so I suggest trying the recipe without changes in your French oven.

  529. Andy

    Hi from Newcastle, England. I just made this bread today and it is amazing. Thank you so much for sharing the recipe Jenny. Many thanks from across the pond!

    Andy – Newcastle, Northeast England.

  530. Don in Hemet

    Great recipe. Made it this morning and my wife I just love the rich flavor and texture.

    One question: I cut the first slice after letting it rest for 30 minutes. I used a 10″ serrated knife. Everything was fine until I got to the bottom. The bottom was very hard to cut through. I had to almost tear through it. I used a Le Crueset 3.5qt. round Dutch oven to bake the bread. Any ideas on how to make the bottom softer to cut through?

    Thanks, again for this recipe and the great video that goes with it.

    Don in Hemet, CA

    • Paula Gervais

      Don I experienced the same thing. What I do now is lightly butter (only butter!) The entire loaf when it is out of the pan still hot and this seems to keep the loaf much easier to cut and keeps it a bit fresher for a few days.

  531. Ken

    Excellent recipe, easy and delicious. I add California Sun Dried Tomatoes and Garlic (3 tablespoons) to the flour before adding water and have to make 3 loaves at a time due to a small following I now have for the bread. Thanks for the recipe.

  532. BeachGirl

    Great, super easy (shortened time) no knead rustic bread recipe.
    I do not use a dutch oven. I use a pizza stone (middle rack) with a pan of water underneath the stone on the bottom rack. I heat the oven to 500, put the finished dough on the preheated pizza stone, add about a cup of water to the preheated pan (on the bottom rack) and quickly (to trap the steam) close the oven door. Turn heat to 450 and bake for 30-40 minutes.

    • Jenny

      Thanks for sharing. This is good to know for those without a Dutch oven.

    • Lisn2cats

      This was a great hint! The pizza stone gave the bottom a nice bit of browning and I am guessing the steam keeps the bread nice and tender. And to Jenny, I am now obsessed with making bread – and just made a loaf with a variety of seeds, Cant wait to experiment with a little bit of sweet and a touch of fancy (cinnamon raisin swirl). Never did I ever imagine I could make *real* bread!

  533. SP

    I tried your recipe yesterday and it came out perfectly! I won’t be buying bread from now on 🙂 Thank you very much for sharing this recipe.

  534. Bonnie

    I have been making this bread for about the last month and just LOVE it. Was wondering if you have a Sour Dough No Knead Bread recipe. Thanks

    • Jenny

      No, I do not but I think there are some comments about sourdough.

  535. Sunny

    I have tried several different recipes and techniques for bread, and it never turned out. I must have at least five books on artisan bread making. I use them for pressing dried flowers. When I came across your videos, I loved them! You inspired me to try again using your instructions. Success! I’ve made two loaves so far, and now will no longer have to cringe at lousy results. My husband is thrilled.

  536. Charli Gordon

    I have made this bread several times and it is just wonderful! I made it this week with a cup of Spelt flour and I love the way it turned out. I even made a loaf using all spelt flour instead of white and that was delicious, too! Am sending a link to this recipe to my daughter, since she loved the bread I made. She has used your site for delicious dinners, too! Thank you, thank you, thank you, Jenny Jones!

  537. Sandy

    Jenny, I just baked my first loaf of no knead bread and it was perfect!! Next, the rolls and I think I’ll put the sesame seeds on top. Love your videos and recipes. Thanks so much!

  538. Jefe

    So I’m stoked! Just got my Parini 4 quart non-stick casserole dish to make my bread in. I had already made it in an old enamel covered pan that I had, but the pan was wider & shorter than ideal. The bread came out great but was flatter than I like. Thank heavens for e-bay, $10 for the Parini(brand new) and only another $9.95 for shipping. I know what I’ll be eating tomorrow night! Jefe

  539. Mary

    Jenny, I have just baked your “Faster no knead bread” and it was so delicious 😜 Also made your Perogi in the past and they were also yummy.

    My mother would make pirohy/varenyky when she was alive and now I will be making your perogi for my grandson.

    Both these recipes will be part of my culinary accomplishments from now on. Looking forward to trying your othet recipes.

    Many thanks.

  540. Campbell

    i love this bread so easy to make

  541. Silvermary

    I made this bread this morning and it was so easy. Crunchy and delicious!

  542. Renee

    Can this bread also be just free formed?

    • Jenny

      • Demetra

        Made this in my IKEA stainless steel pot twice. The first time it came out a little soft, had put in 1 2/3 of a cup water by mistake but this time I made it exactly as you said and added some garlic powder and dried oregano flakes and it was delicious. Hard crusted good color bottom and easy to slice. Thank you so much…..

  543. Renee

    Does the temperature have to be for 450? my oven only goes to 350 degrees

    • Jenny

      I’m not sure 350 would create enough steam but if that’s the limit of your oven, you can always try.

  544. Mick G

    Hi first time on your site just making your easy made bread, One question asked a lot is cup to weight measure english and american are the same 1 cup = 8oz or 250 grams. Australian measures are not the same. Hope this is helpful

  545. Sam

    Is the dutch oven a must or can another pan be an alternative?

  546. may

    1 cup equals to how much grams? thank you

  547. Simone

    Hi there!
    Firstly thank you so much for this recipe!
    Sorry if this has been asked before… Is it possible to double this recipe and if so what would the new cook time be? My Dutch oven is huge and my boys eat through bread so quickly I was thinking I might attempt a jumbo loaf.

    Thanks in advance! 😄

    • Jenny

      I have never doubled this recipe so you may have to research this.

    • Mirien

      I double this recipe all the time and bake it in my 6 qt enamel dutch oven. It works perfectly and the bread is done after 45-50 minutes total time.

  548. Jeff Wicks

    This worked awesome for mean and everyone loved it! I also have added to heads of roasted garlic to it before I add the water and it made a killer garlic bread. The cloves stayed whole for me. And another time I added a can of drain ripened black olives to it the same way and that worked well also.

    I now make this 3 times a week and it impresses the heck out of my guests.

    Cheers! From Canada…..Jeff

  549. Lali B

    Easy to make and easy to eat 😉 I live in The Netherlands but… I don’t have a Dutch oven. Well, any oven hier is Dutch hahaha I’ve used a pyrex bowl covered with aluminium paper. It worked perfectly. I posted my photo on instagram.

    Thank you for your recipes and videos. I enjoy them very much.

  550. Susanmcq

    You weren’t kidding when you said “foolproof”! I have made this twice and both times it poured out like batter after the three hour wait. The first time it looked nothing like dough. I did not know what to do so I kept adding flour, at least a cup if not more. It still was too soft but I just dumped it into the parchment and continued with the recipe. It turned out fine! So, I figured I did something wrong and would try again. No…same problem. The bread still turned out fine but what do you think my problem is? I must assume it is the all purpose flour that I am using – but why?

    • Jenny

      I have made this bread more times than I can count and it’s never a pourable batter. All purpose flour is not the problem. There must be a reason so please tell me exactly what ingredients you are using and what you are using to measure each one. Where are you getting the water? Also, your country. Then I can try to help.

      • Susanmcq

        I am using the proper measuring cups – one for dry one for liquid. I live in New Jersey and have well water that is on a filtration system. My flour is store brand all purpose. I did not sift the flour before using.

        • Jenny

          I am puzzled because so many people are making this bread successfully. Flour should not be sifted before measuring. If you sift it, the dough will be too runny. It’s clearly too much water so maybe use a different measuring cup to make sure you’re not using too much water. And I assume you are using hot tap water. I don’t know what else to suggest.

          • Susanmcq

            I did MW the water and use a thermometer to make sure the temp was correct. I will try again! The bread wall still very good but hard to work with. Thanks!

          • AML

            use less water, I had the same problem until I cut down the water. I was using the pyrex glass measuring cup, should be accurate but may not be precision dynamics to the dot. I watched Jenny’s video and so after adding 1 cup of water, I added the water slow until I had the consistency of Jenny’s dough in the video then I stopped. the loft turned out very nice.

  551. Paula

    Greetings from Polish:) today was baking the bread , came out great, soon I’m going to do it again , thanks for the recipe 🙂

  552. fran atkins

    made this no knead bread yesterday. came out perfect. making more today.

  553. Terica

    Just wanted to let everyone know that I made three variations of this- one with Rye, one with white, and one with pumpkin and sunflower seeds and I let them sit for 6 days on the counter (in Cambro containers with lids).

    They smelled pretty bad. I decided to add a bit of flour to them- and then just let them rest for about an hour- and baked them.

    I tested them on my husband first. He didn’t die. He loved them actually. I tried them too- the whole family had it- nobody got an upset stomach.

    This may prove that you can really let this sit out for quite a while. I don’t think I would do it often- but I’m not going to be paranoid any longer about killing my family. :). Happy baking!!

    • Cindy Beheler

      I have a cast iron Dutch oven with a lid that would work?

      • Jenny

        Please use the link at the bottom of the recipe about Dutch ovens. Also, you could look online to see if anyone has used cast iron as there are many versions of no knead breads besides mine. Also, if you look through the comments you may find more on different vessel options.

      • Laymar

        I used a cast iron pot and lid, and it was perfect.

      • Sarah Vermilya

        That’s all I use………cast iron dutch oven. I use my lodge 5 quart. Works great.!!!

  554. PETE


  555. Renny

    I don’t have a dutch oven, but I have pots I can use in the oven. will one of them work too?

  556. Jenn

    Love your video! You are hilarious!

  557. Jörg

    I Love that recipe.
    Ist easy (right stuff for me).
    Ist delicious (I Love It)
    I made this with the german flour (type 405) and it was Perfect.
    Today I Tryed half german Dinkel Mehl Type 812 and half Roggen-Vollkorn-Mehl) i dont know what that would be in english and I used a bit more Water.
    And the Result is pretty much addictive. Ist a Little more conmpact it didnt rise that much and ist not as fluffy as the regular one but hell yes it is easy and awesome delicious.

  558. delightful

    The bread came out perfect as I followed the recipe but I felt it was a little to bland for my taste, could I add more salt or would the recipe not work properly.

  559. Lela

    Since I cannot leave a recipe alone and am always experimenting with healthier ingredients, I have found the ingredients can be changed.

    In keeping 2/3 of the flour organic unbleached, the other 1/3 can be an alternative flour or combination of flours. And… you must increase the amount of yeast to at least 1 tsp yeast for a fast rise.The key to moist bread is to make sure the dough is “slightly” sticky. It must have enough moisture locked inside to to stay moist after baking.

    My favorite is:

    1 tsp yeast dissolved in 1&1/2 cups water. (I like water from boiled potato)
    2 T honey or agave
    1 cup ground oat flour. (I grind my own with a coffee grinder)
    2 cups organic unbleached flour
    Knead in a sprinkle of flour a little at a time if more flour is needed so it is not overly sticky.

    The key is allowing the alternative, the more dense flour, to soak up the warm water yeast mixture for a few minutes before adding the unbleached. Then I add the last 1/2 cup at a little at a time so the dough remains “slightly” sticky. If it is too sticky, I add a sprinkle of flour at a time to adjust.

    I use Organic coconut oil to coat bread pan and to coat hands for handling the dough after rising. My experience is using more flour to knead and shape makes the bread dryer. I knead dough10-12 times, shape (with coconut oil on my hands), put into pan, let rise til double and bake 350 degrees for 20-25 minutes. I find using the coconut oil makes the bread crust even better and locks the moisture in.

    (I have used spelt, sorghum and other flours as well) I also have used 1/2 alternative flours and 1/2 unbleached but it is much denser. Just remember, whatever flour you choose to add, the key is keeping the dough “slightly” sticky.

    I am so glad this recipe is becoming popular and folks are seeing how easy bread can be made at home. With all the added dough conditioners, chemical salts and preservatives in store bought bread, this recipe makes it easy for people to start choosing what they want as ingredients.

    I discovered this recipe by trial and error (chuckle) a long time ago. This had has been my favorite recipe for years.

    Jenny, when it comes to cooking shows, you are a joy to watch!

    Bon Apetit!

  560. Emily Buker

    Hi Jenny,

    I just made your Faster No-Knead Bread, it’s BEAUTIFUL!!!!!!!! Thank you for sparing me the two day number, the bread looks fantastic! I cooked it in a small (5 cup?) cast iron pan with cast iron lid. I will be baking this OFTEN, it is just right for the two of us, won’t be wasted.

    Love reading your recipes, will try others soon.

    Best Reards,


  561. Lori

    I love your recipes!! They are so easy to make and follow! I’ve made Fast No Knead and Whole Wheat bread several times and turns out wonderful each time!! I never would have thought I could make bread like this! Thanks so much Jenny!!

    • Dreamdivine

      I am hoping to make whole wheat bread following this recipe but I am afraid that it will come out to dense since I am using whole wheat instead of all purpose flour.. Any suggestions?

      • Jenny

        My 100% whole wheat version is a dense bread but you can try only part whole wheat or one of my other variations.

  562. Cindy Taliani-Sivak

    Just happened upon your recipe on Facebook…been making ever since and passing it along to coworkers. Thanks!

  563. mickey

    I just made this recipe O MYYY it was yummy,,an so durn easy,,Ill be making this offen an next with olives an cheese 🙂 thank you for sharing recipes

  564. Jo Annie

    Yum…made the bread today with a pot of potato soup! What can I say…The best Jenny

  565. Shauna

    The first time I made this it turned out great!!
    The second & third time, the parchment paper stuck to the bottom of the loaf & I couldn’t peel it off for the final 10 minute break.
    What am I doing wrong?

    • Jenny

      You may be using inferior parchment paper. I use Reynolds brand and it never sticks.

  566. Bobana

    Can dough stand over night, instead of 3 hours?

    • Jenny

      Yes, with cool water. This is explained in the description paragraph of the recipe.

  567. Michael

    My bread seems dry and didn’t rise. What did I do wrong? I followed your video. Scratching my head. 🙁

  568. Beth

    Hi Jenny, I was wondering if this one step bread recipe baked, could be used for your garlic bread recipe.:) Thanks!

  569. Asl

    Hi Jenny, is it ok if I half the recipe? And also, when you say this recipe yields 1 loaf, how long is the bread? 10 inches?

    Thanks and I can’t wait to try making this!

    • Jenny

      I have never halved the recipe so I don’t know. As for size, it is always a round loaf about 10 inches across.

      • Asl

        I tried the recipe in half and it turned out perfect! I made this bread with some cocoa powder for chocolate flavored bread

  570. Julie

    I have made this bread a number of times, so easy. Sometimes I put a cup of shredded cheddar cheese and chopped jalapeño peppers in it……very yummy.

  571. Dano

    Dear Jenny,
    I Love your enthusiasm when it comes to bread baking..your products and methods are Awesome. ..please keep it up

  572. Molly

    Can you add olives to this bread? If so…at what stage? Thanks.

  573. Doreen

    Made a loaf today….omg so good! my husband loves it too! Thank you!

  574. Allie

    Made this delicious bread this weekend. The whole family loved it. One problem though, parchment paper got stock to the bottom of the bread. Don’t know what I did wrong.

    • Jenny

      Try using Reynolds brand – it never sticks.

    • spherical

      i was having the same issue Allie i dont think it realistic to use another brand and it quite an issue, however after some determination and callousing of the hands i take it off right out of the oven and make the effort of going slowly enough to have a larger piece and pull it off then i have experimented with other brands of paper, and time at which i remove said paper and right away seems to have the least bread to paper ratio otherwise great job jenny thank you

    • Nelli

      You can try using glad oven bags to cover the pan, then swift some flour on top and put the dough on it ( not in the bag, but on top of it), It wont stick.

    • Catpaver

      Just made this bread using Meijer brand parchment paper. It’s a house brand for a major supermarket chain in Midwest. No problems with it sticking at all.

    • R K

      Use cornmeal to line the base of the ductch oven so the dough doesn’t stick. Works well for me. 🙂

  575. Lowery

    hi jenny, just found your web site and i was wondering if i could use spelt flour to make your no knead bread? and your flat bread? i have whole wheat too, and would like to use it too.

    • Jenny

      I don’t know if spelt has enough gluten for this bread so you may need to research that. I have other variations of no knead bread on this site, including whole wheat.

  576. Fil

    Hi Jenny, I live in Australia and love to try your recipes but we have different cup measures. I have been looking at conversion charts on internet but different sites have different amounts. So confusing. Could you please tell me what your cup of flour would weigh?

    • Jenny

      I don’t weigh my flour but they say that a cup of flour should weigh 4 1/4 ounces. I just measured one cup and weighed it and I got 4.05 ounces. I did it again and got 4.05 ounces. Then I added 1 1/2 teaspoons and I got 4.25 ounces. I hope that helps.

    • Lyn

      Hi, I live in australia too and just make this bread as per the recipe. Turns out perfect every time.

  577. Renee

    i still need help. 2nd time I made it. First was better. This time,dough was extra sticky after first rise and real hard to fold over and shape despite good deal of extra flour. And couldn’t remove parchment after half hour cause crumbled upon touch. And bottom was rather burned. My container is a speckled black round roasting pain, not thick enough? Any help will be appreciated.

  578. Lynette

    this is my second time making this bread. My husband and I love this bread but can not the whole loaf at one sitting. How do you store the bread?

    • Jenny

      This no knead bread is never as good as it is the first day but I store mine wrapped in foil (never plastic, which makes the crust soggy).

    • MandaK

      I’ve used a duck cloth sack to store homemade sourdough boles. I was thinking I’d use that for storing our leftovers. What do you think, Jenny?

    • Tisa

      I usually slice mine and freeze it after the 2nd day. It is very good toasted with any type of topping you desire. My favorite is garlic avocado toast with hemp seeds – or toast for breakfast or garlic toast, etc. I have made this on a regular basis for about 5 months and it always turns out fabulous for me. Thanks Jenny for a great recipe!!

  579. Janet

    Made this bread today and as my kitchen is cool, I put it in a bathroom with a heated floor. I didn’t really see it bubble up but carried on after the 3 hours following all your instructions. I cooked it in a 3qt cast iron pot on parchment as your recipe called for. I removed the parchment and lid as directed and left it in the oven another 15 minutes.

    The bread turned out beautifully and was just cool enough to eat at supper time. Thank you so much for sharing this great recipe.

  580. Debbie Trotta

    Thanks for this recipe fefinatly going to try this recipe,I love making bread.

  581. Sandy

    I made this yesterday. Delicious! Easy!
    Thanks Jenny

  582. Lady on the Lake

    I just love this bread quick and easy…

    question can the the dough be prepared ahead of time example night before? What about freezing dough? and what is the best storage of this wonderful bread after its baked?

    Thank You Jenny for all your videos❤️🍞

    • Jenny

      Preparing the dough the night before is addressed in the recipe. I don’t know about freezing the dough – you may have to research other no knead bread recipes for freezing. And storing it wrapped in foil and not plastic is best.

  583. Sharon

    Hello Jenny..I prepared the dough, leaving it to rise for three hours but then realised I had to go out for the afternoon. Is it OK to leave the bread for more than the three hours rising time with no adverse results?.. Thank you for a wonderful recipe, loved by all.

    • Jenny

      This dough is pretty forgiving but I guess it depends on how long it rests. The longer the rest, the cooler the water should be.

  584. kathy

    I made the Faster No Knead Bread this afternoon. Beautiful, crunchy loaf
    …however, as when I made the longer version last week it was boggy/sticky right in the middle. I baked it 5 min longer on the first bake. Yup, I aerated the flour too.Your thoughts, Please..

  585. Scrappie54

    Made this over the week end and it was quick and easy. This turned out very good and crispy. Will make it more often now that I don’t have to knead for long period of time. The only thing I would change is not to cook more then 20 minutes longer the second time, caused it to become to hard to cut on bottom.

    • Mzglorybe

      Scrappie54: mine was hard on the bottom too. We had trouble slicing through it. I think the pot I used (which was very old, my mom’s roaster) was too thin. Next time I will use my own pot, which is thicker and Teflon coated. It bakes at such a high temp that the roaster has to be on the thick side to protect it. I’m also going to put an extra layer of parchment at the bottom of the pan. Mine was also a bit gummy in the center, so I’m leaving it 5 extra minutes. I had to cut the time on the browning bake too, mine looked ready just 5 minutes after removing the lid. I left it 7 minutes and it was beautiful on top.

    • Sonata

      I make a “cushion” out of parchment paper…it acts as kind of an insulator on the bottom of your pot, and completely avoids that overcooked, and nearly impossible-to-slice-through bottom crust!
      Just take a sheet of the paper. Fold the edges over to make a roughly circular shape that will fit in the bottom of your dutch oven. No need to be neat about it.
      Then do the same for a second sheet. These layers will give your loaf just the insulation it needs.

      When you take the hot dutch oven out of your oven, drop the 2 “cushions” in, then drop the dough in with its parchment.

      I reuse these over and over until they get too brittle.

      Oh – also, if your oven’s heat source is from the bottom, don’t put the oven rack too low. I have my rack as high as possible and still get the dutch oven in and out.


  586. Michelle

    Hi Jenny,

    Thanks for your wonderful recipes. I made both the loaf of bread from whole wheat, which came out deliciously, and today I made this no knead bread. It looks wonderful, I haven’t tasted it yet, but it is crunchy. I did have a problem, though, with it. After I got it out of the oven (after 30 min.) I took the parchment paper out, but part of it was stuck to the bottom of the bread and on the sides. Do I have to spray some oil on it before putting in the dough?
    Thank you,

    • Jenny

      It could be the brand of parchment paper. I used a cheaper brand once for cookies and they all stuck. Now I use Reynolds for everything and it never sticks.

  587. Lana

    Fantastic, easy, perfect recipe ! I just made It !
    It turn out just like on the photo, awesome ! I sprinkle the sesame seeds on the top.
    Thank you very much for sharing! Now, it will be my favorite !

  588. Erica

    Jenny Jones!!! How great to see you in our home again!!! I have this bread on its first rise, can’t wait to try this amazing sounding bread with dinner. Thank you for a great easy recipe.

  589. Leslie

    I am new to bread making and excited with the no knead breads. I’ve watched your video several times, and am not getting the very wet dough you have. My only thought is too hot of water, but i’m not sure. Two loaves are cooling, so we’ll see how they taste. Otherwise followed the recipe, used bread flour. Thanks!

    • Leslie

      I just read that I should have aerated the flour, which I did not do. Not sure if that is the problem or not. Thanks.

      • Jenny

        Not aerating the flour would cause the dough to be too dry. I hope the next loaf came out well.

    • Cindy

      I had the same problem of the dough was very dry and didn’t seem to rise after 3 or more hours. I followed all directions and the bread looked beautiful at the end, but was dense and a little doughy inside. I think my water was too hot and I essentially killed the yeast. Tried it again with not as hot water and it already looks better. Waiting for it to rise now. Hopefully that did the trick. My first attempt I used the insta hot tap which is just a little less than boil. This time I just used the regular hot tap.

      • Mzglorybe

        It’s a good idea to “proof” the yeast too. Examples online. I had mine in the fridge for months but it tested well so I used it. I have a new LG range that is accurate. My loaf did not rise much though. It is a smallish size loaf. I found it a bit undercooked in the center so I am adding 5 extra min to first bake next time. I also added 1 tsp sugar to her recipe and liked that as well. I would like to add seeds to the top but am afraid they might burn. 450 is very hot.

      • mickey

        Yes to hot of water will kill the yeast,,need warm water not to hot.

        • Jenny

          I take pride in my recipes and this is a bread I’ve been making for years. This recipe calls for hot water up to 130 degrees F. If you look at a package of instant yeast it calls for water up to 130°F and hot tap water is usually around 125. Today’s yeast is much higher quality and is stronger than years ago when hot water was not recommended. That is not the case today. Watch my video and you can see that hot water did not kill the yeast. Of course water close to boiling (212°F) would be a problem. If anyone has issues with this recipe, it’s usually caused by other things and not from using hot water. Please trust my recipes and for any problems with this bread, you will likely find a solution in this posting in my blog under Baking Problems:

  590. Lynn

    The only Dutch oven I have is an old Revere Ware one. Would it work for the No Knead Bread recipe? I could borrow a cast iron one but I couldn’t lift it!

  591. Stephanie

    Hi Jenny, is the bread suppose to have a good rise, the taste was great, it was very heavy and no much rise at all. I know this may sound crazy can you tell me an approximate size of the
    finished loaf. I loved the crustiness of the bread and so did my husband. Thanks in advance for your time. Happy baking!

  592. Stephanie

    Hey Jenny, where did you get your oven mitts, I’m not seeing any like your on internet, all I’m seeing is silicone or cloth. Thanks, I’ve got my bread in the oven as I type. Can’t wait to try it I really love crispy bread and soft inside. Like you I really like homemade breads, for the pass couple of years been grinding my wheat fresh, its been amazing the taste and lightness of the bread. Thanks for taking the time to answer, and for the recipe!

    • Jenny

      I don’t know what brand my gloves are because I threw away the package but I got them at Bed, Bath & Beyond.

  593. Terry

    Thank you for the great recipe. I’ve made several times now and it comes out perfect each time. My sister was so impressed! Looks like it is much harder to make than it is.
    I would like to come up with a way to make it more like a sourdough. Given that, I have started a Biga (now at 24 hours); I thought I would take it to 72 hours and then try adding a cup to this recipe. Do you think this might work? If you have any thoughts on what I might do please let me know. Otherwise, I will let you know if it works!

    • Jenny

      I have no experience at all with sourdough so let me know how it turns out.

      • Terry

        The bread came out with a lovely cracked crust and tasted fine but no real discernible sourdough flavor. I was disappointed in that, but can’t complain as the bread is great. I may try again and let the biga sit out for longer than 72 hours. More like 6 or 7 days.

  594. CarolS

    I found this recipe by accident on You Tube and decided to give it a try. I had some sprouted wheat flour that had been in the fridge awhile, maybe 2.25 cups. I filled in the remainder of the 3 cups with all purpose and although it seemed too dry after adding water (compared with the video), I decided to see how it would do after 3 hours. Hmm, didn’t look like it rose at all and seriously thought about trashing it. But went ahead and put it in the heated Dutch oven and proceeded with the directions, expecting an extremely dense bread at best. OMG, it is the best ever. Light, crunchy and soooo good. I’m kinda sorry I found this recipe, because I will be making it a lot! lol

  595. Nanny

    This bread is amazing!! Sometimes baking, especially yeast products, at high altitude can be problematic, this recipe works. My husban’ds part of this production is to move the raising dough around the house into little patches of sunlight. Only problem is that you can’t stop eating it. Most wonderful toast this morning.

  596. Floydette

    Instead of regular flour, will this work with coconut flour?

    • Jenny

      This bread needs gluten so I don’t think coconut flour would work, but it doesn’t hurt to check around for other variations of no knead bread.

  597. Treva

    Can I make the no knead bread in a 9 qt. Dutch oven?

    • Jenny

      That’s a big one! I wish I could say but I just don’t know. I searched but could not find a recipe where someone used a 9-quart pot. I guess you will just have to try. Please report back if you do.

      • Bea

        Yes, you can use any pot size. I used a 5 & an 8 they both went in the oven so I could make 2 loaves at a time. I used 2 totally different pots even and the bigger oblong one actually browned better than the 5 qt round. I had used an oblong roaster pot for the other one. I make the no knead bread all the time. Not sure if this is the recipe I use. I don’t measure in cups but by weight. Then I bake until the inside temp of the bread reaches 200 to 205 °F.and it is nice and golden brown. Happy baking!

        • dtesch

          How do you put the thermometer into the bread when it is so floppy? do you wait until it is baked 30 min and then put the thermometer in? I have a thermometer that is inserted in meat and has the temp box that remains outside the oven.

          • Jenny

            You should wait until the bread is done baking to test the interior. That would be after 40 minutes (30 minutes covered and at least 10 minutes uncovered).

  598. Victoria

    Hi! I love no need bread! (The first and only so far has been an olive loaf) and I was wondering, I’m trying to keep eating whole grains (3 months post partum trying to lose weight) and love to make my own bread. Can I use whole wheat flour for this recipe?

    • Lisa E

      Jenny said YES to WW flour! I can’t wait to try it!

  599. Tony

    This was great bread.
    I let it sit on the counter top for 18 hours. It was fantastic. I have made 3 loaves so far. It has great crumb. As I am writing this I have 2 bowls sitting in the oven, will be baking in the morning. I looked around your web site and you have a lot of good recipes, I will be trying. I bake bread all the time , but no doubt this is far easy and good.

  600. Lorraine

    Hi Jenny,

    I don’t have a Creuset Dutch Oven, but I do have a Staub Dutch Oven that has a tight fitting flat lid that features self-basting spikes. Can I use this type of Dutch Oven to make your No-Knead Bread?

    • Jenny

      The self-basting lid will probably not work because it may drop water onto the bread. If the pot is rated for 450 degrees, you could use the pot with a different, oven-safe, lid.

      • Lorraine

        Thank you Jenny for answering my question. Hopefully Le Creuset Dutch Ovens will go on sell in the near future.

        • Patti

          Hi Lorraine, I own a Lodge brand Dutch oven. The lid is not self basting and cost about $50. I use it for Baking, soups and stews, jams and jellies. I love it. The pot is made from cast iron with a ceramic interior. I have never had an issue with heating it up to 450° in addition the handle on the lid is made from steel so that should not be a problem either.

        • Pam

          TJMAXX has those Dutch ovens for $49.00. Bigger one is $69.00.

          • Jenny

            That’s a good price. If anyone buys, make sure they are rated to 450 degrees F.

        • Cissy

          Creuset Dutch ovens are marked down all the time if you have a Marshalls, Ross, TJ Maxx or Home Goods near you. Hope that helps😊.

      • Lorraine

        Hi Jenny,

        According to King Arthur Flour’s website, the Enameled Cast Iron Staub Dutch Oven that I own can be used to bake No Knead Breads. The lid is oven safe to 500 degrees, and the base is oven safe to 900 degrees. Although, the Dutch Oven they are showing on their site is out of stock, it is the same one that I own.

        • Jenny

          I guess they are right. I was afraid the self-basting lid would drop water on the bread so it’s certainly worth a try. Please report back after you try it. (I continue to learn…)

          • Kelly

            I have a Staub Enameled French Oven with a self basting lid. I used it Saturday to make a no knead bread recipe and it turned out fantastic. There was absolutely no moisture in the pit at all.

          • Laymar

            I actually used that exact type of pot and lid. I had no idea that was what those spikes were. None of the literature I have refer to that. It is a Lodge brand. Anyway, it worked perfectly!

  601. Shirley

    Hi Jenny

    I am so pleased with your recipes, & I have made many.

    I am trying your dutch oven no knead bread with 1cup of shredded cheese, do I need to change the temperature or time?

    Thank you for your help

    • Jenny

      It’s best if you search for other no knead bread recipes with cheese or scroll down in the comments to see if anyone provides information on a cheese version. I can’t say for sure since I have never made it with cheese.

    • Shayla

      I have made it with cheese and green onion and it turned out awesome! I added it right before putting it in the oven. After it’s long sitting time I dumped it on the counter and kneeded it in for just a second and it tasted amazing!

  602. Vicki

    I just purchased a 6 qt Dutch oven so I’ve made this a couple times this week and it’s absolutely wonderful tasting and nice and crusty. However it does not form a good ball shape. It spreads out and the edges are thin. Any tips on how I can form more of a ball shape? Or is the 6 qt pan the culprit?

    Thanks for your great videos! Love the pierogi too!

    • Vicki

      So I watched your video again and then tried the recipe without the complete 1.5 cups of water. A drier mix was the answer to hold the shape. Duh! 😉

  603. Jeff

    made this bread in my new Christmas dutch oven about 3x maybe more for the holidays.. Everyone dug it.. !!! on a couple loaves I roasted a head of garlic in the oven (after cooling a bit diced it up.. very soft) and caramelized some red onion (finely diced) and then mixed it in with the dough… Wowzer !!! super good.. give it a shot!! Thanks Jenny for a great bread!!

  604. Jeanne

    I’ve reviewed this bread before, but now I have to review again. This bread is so good that we now have everyone in the family making it. Our son went home from visiting at Christmas and made 3 loaves the same day. We do a little something different, which makes us love the bread even more. We make it an “everything” loaf. Just before we put the bread in the oven we brush the top with an egg white and then sprinkle on dried chopped onion, dried garlic chips, sesame seeds, poppy seeds and a little course salt. Oh my, this bread is incredible. I’ll try to attach a picture in your picture area. Thank you again for this wonderful white bread recipe.

    • Frank

      I must try your “everything” loaf. It sounds incredible… Thanks for sharing.

      • Jeanne

        Did you try the “everything” bread? We had it last Sunday toasted with a poached egg on top. Oh my. My sister put chia seeds on hers and my son added sunflower seeds along with the rest of the seeds. All very good

  605. Tara and Marianne!!!

    The recipe turned out so well! We were surprised how good the bread came out and how it didn’t stick to the parchment paper. The brand PaperChef worked well! It was perfect golden. Thank you Jenny for your wonderful recipe! You are a superb chef! Thanks to your professional advice! 🙂

    Marianne (10) and Tara from Canada, Orleans

  606. Syl

    Do you use regular bake setting on oven or convection bake? Is one preferred? Thanks!

    • Jenny

      I always use a regular setting for my baking and cooking, and not convection.

  607. K

    Love your website! May I know what’s the brand of your Dutch oven?

    • Jenny

      It’s by Le Creuset.

      • Mary Beth

        Sam’s Club has a nice alternative to your very expensive Dutch oven: Tramontina 6.5 qt for $40. Given a good review on PBS cooking show.
        I will be trying your bread recipe in mine this afternoon.

        • Jenny

          Please check the specifications on Tramontina as I think it’s only rated oven-safe up to 400 degrees F.

          • Frank

            I have a 30 year old dutch oven and recently purchased the Tramontina dutch oven on Ebay for $43. It bakes the bread as well as my old school dutch oven.

        • Stephanie

          Hey Mary Beth, I have the same dutch oven from Sams. I’ve not had any problem with the 450degree temp.

  608. jimofoz

    Great recipe. I’ve been passing it and your link around all over the place. Love the results. Thanks.

  609. Jerry DeVilbiss


    I have been making your Faster No Knead bread in a Dutch oven for six months with great success. I’ve shared the recipe with friends and they all are happy with it, too.

    However, I would like for the crust to be harder. Is that possible? If so, what would I need to do to make the crust harder?


    Jerry DeVilbiss

    • Jenny

      You could try baking it even longer after the lid comes off, maybe 20 minutes or so but keep an eye on it. You may need to reduce the temperature if you bake it much longer.

  610. david

    I’ve made this and it came out great thank you !!!could i make this into a baguette shape??? i’m really into those and i call this recipe a Ciabatta..

    thank you

    • Jenny

      It seems to me that this dough is too soft to hold a shape but it could work if you had a baguette-shaped pan. I’m not sure, however, if there’s a way to cover it while baking.

  611. gary

    First I love you and your videos and your is very lucky. That being said I bought a clay pot online romenoff or something I have try many of your recipes you are great the bread mine did not come out right I thought I followed everything to the tee but my center was doughy Even after another 10 min do you think it was the clay pot. When I took it out of the oven it was smokin so I sure when I started the bake cycle it was 450 let me know your thoughts love your site.
    Gary Sunderland

    • Jenny

      I have never used a clay pot but as long as it’s rated to be safe at 450 degrees F it should be okay. If the pot really was smoking I suspect it may not be suitable for such high heat. I see that people have posted recipes online for no knead breads using clay. If your user manual indicates it is safe to 450, it’s important that the pot and lid be preheated very hot and it usually takes a good 1/2 hour to preheat them. Is your pot safe to 450 and how long did you preheat?

    • Red Forest Ranch

      Hi Gary,
      Did you cure your clay pot before your first use? Which means submerged in water for a certain amount of time as manufacturer requires. By the way clay, stone & wood because they are porous soap is a no no.

  612. Terry

    I made this recipe last week and it was excellent. I like the yeasty taste though and wonder why only 1/4 tsp of yeast instead of a full teaspoon. Also, I usually use olive oil in my breads. Do you think it would add or detract if I added a couple of tablespoons?

    • Jenny

      The interior of this bread is fairly moist and I have never added oil. You could do a search for any other no knead bread recipes that use oil but it seems to me it might weigh it down.

  613. kona

    Hi jenny enjoy watching your videos . What changes to bread making have to be made when you live in high humidity damp areas also at high altitudes

    • Jenny

      This is out of my area of expertise. Please look for a website that specializes in high humidity and high altitude baking – I am not able to give you proper information on that.

    • Bonnie

      Hi Kona, this recipe is similar to mist no knead bread recipes out there. I’ve been doing no knead for years. For high altitude you need to reduce the yeast amount considerably. Higher altitudes mean leads air pressure pushing down on bread so dough rises and then deflates if you don’t reduce the yeast. I live at 4200 ft above sea level and if the recipe calls for 2 teaspoons of yeast I use 1 tsp. You may need to add a bit more flour for humid areas. I live the the Mountain desert so I add a bit more water to counteract my dry air. Hope this helps.

  614. kay

    Hi Jenny! after 1 year of trying to make no-knead bread (unsucessfully) i came upon your YT site. Your ingredients were not much, if any different. It was watching you do it (your method) that gave me the confidence to try one more time, and voila! it worked! the first try, my bread looked just like what i had been trying to get all that time! All your videos and instructions are helpful and easy and produce good results. Thank you for all you do!

  615. Nicole

    Hi Jenny,I’m having one problem when I make the bread.Twice now the center of my breads have come out soggy.I don’t really know why especially snice when I add the water my dough is dry and not jiggly like yours,could you probably tell me what I’m doing wrong.Thank you.

    • Jenny

      When there’s a problem, I always ask if you are following the recipe EXACTLY? So please tell me…
      1. What kind of flour & yeast are you using?
      2. Are you aerating the flour before measuring?
      3. What utensil are you baking it in?
      4. How long are you preheating the oven?
      5. Are you using the overnight/cold water or faster hot water method?
      6. Do you make any changes, even the slightest, to the recipe or method?
      GIven a little more info, I may be able to help.

  616. araucano

    A question ……..please?
    Can I make “Faster no knead bread with whole wheat flour instead of
    all white flour? Many thanks in advance!araucano.

  617. Sharon

    Hi Jenny..this is the first time I have attempted to make bread and following your recipe it came out perfect. A great success!
    If I add one cup of rye flour to two cups of bread flour, would that make rye bread? If can I make rye bread with your recipe?

    • Jenny

      Rye flour does not have much gluten so you would not get anything as light as the plain loaf but you can make no knead rye bread. Most rye breads would also include some caraway seeds as well. Check around at other recipes as you might benefit by adding some wheat gluten. Let me know how it turns out.

      • Sharon

        Thank you..will let you know how my rye bread comes out!

      • Sharon

        Jenny, one more question…how much wheat gluten should I add to 1 cup rye flour and 2 cups bread flour? A big thank you from Scotland!

        • Jenny

          I have never used added gluten so I’m not qualified to advise. I suggest you look around at some other recipes to get an idea. Good luck.

        • Pilar

          Hi Sharon, I am doing this right now and am not adding the extra gluten. How did yours turn out?

  618. naturelover

    Delicious bread – and so easy. Could this recipe be doubled? Thank you.

    • Jenny

      I don’t think so because the pot needs room for steam to generate, but you could check online to see if anybody had doubled no knead bread.

  619. Jana

    Hi Jenny,
    I made this bread today. It was really easy, and it proofed really well in the bowl the first time and a little during the 30 minute wait.

    It didn’t rise much in the oven at all. It was rather flat but it tasted okay- needed more salt I think. I used 1 cup of spelt and 2 cups of bakers flour and my yeast was really good as I proofed a small amount first to test it. I used a 5 qt. cast iron Dutch oven
    but like I said it was rather flat. It rose to about 2 1/2 maybe three inches- certainly not as tall as yours.

    What could be the reason for that?

    I preheated the oven, followed all of the steps. The inside is very nice- springy and with some holes, but it’s not very big.
    Also, I see no way to add a photo but maybe that’s on the other page. Thanks for your great recipes!

    • Jenny

      If you follow the recipe exactly you will probably be happier with the bread. I think the spelt flour is the reason it was flat. And any time you want to send a photo just go to the “Your Photos” link at the top of the page.

  620. Anthony

    Thanks Jenny, i used straight from the tap cold water that came out. I did not make the cold water tap run to make it extra cold. Like I said earlier, the new yeast package did its work, but those 3 cups of flour 8-10 hours later were so wet, it was almost impossible to get it to look like your version on Youtube only after 3 hours with hot water.

    • Jenny

      Either cool or cold water is okay for the overnight method. I make this bread regularly and don’t know what to advise you except to try it again, measure carefully, and follow the recipe exactly.

  621. Shirley

    Hi Jenny
    I have contacted you before about the weight of the ditch ovens (I have arthritis in my hands).
    I was able to buy a 3 quart size which is not too heavy but am wondering I that is large enough for your 3 cups of flour recipe?

    Love your recipes & thanks for your help

    • Jenny

      I have made mine in a 3 1/2 quart dutch oven so your 3-quart should be okay. Let me know how it turns out. I agree about how heavy these pots are!

  622. Yvette

    I mad the bread today and it was delicious! Only question I have is that is was half the size of yours. What did i do wrong? Thanks Jenny

  623. Stephanie

    I don’t have a dutch oven. Is there anything else I can use? thankyou.

    • Jenny

      I have only used an enameled cast iron dutch oven but I have researched online and other people claim to have success using: glass pyrex dish with a lid, stainless steel pot with a lid, clay baker, pizza stone with a stainless steel bowl as a cover. Keep in mind that the lid must be tight fitting and have an oven-proof handle.

  624. Judy

    Just a note to those interested in working sourdough into this bread….. I just took a loaf of sourdough rye from the oven using Jenny’s method. It is delicious! Was concerned that it might not bake correctly in the dutch oven, but had to try. Well worth the effort! If I hadn’t made rye bread, it wouldn’t have been much more effort than the overnight version.

    Had to do a little figuring to blend my recipe for rye bread with Jenny’s no-knead. For those of you who work with sourdough, you’ll know there are a couple of extra steps involved. And, no, I didn’t knead it. Just folded it over several times and then stretched it a bit to develop the gluten. Did not want to knead out the air pockets. I went for the slightly loose & a little sticky consistency. Just like Jenny’s.

    My husband is enthralled with this dutch oven bread and looks at me with new respect. Love it! It did get me a brand new 5.5 qt. dutch oven, after all.

    So, go ahead and try it, sourdoughs. You’ll like the results.

    • Pilar

      Hi Judy, what amounts did you use for the ingredients and what did you do different, if any? I have a first time starter that is almost ready and would like to give it a shot with your recipe. The starter does not have rye. TIA.

  625. Judy

    What a bread! Went ahead & made it last week in my cast iron pot with a loose fitting lid. Placed a pan of hot water on bottom shelf to make up for any lost steam. We all loved it.
    Now, I must thank you, because my husband loved it so, that he took me out to find a proper, enamel coated, cast iron, dutch oven! It’s beautiful! Started the bread last evening, using the overnight method and baked it off this morning. Absolutely wonderful. Thank you for such a delicious recipe.
    Am going to try using my sourdough with your method. Rye & pumpernickel breads.
    My sourdough is 50++ years old & is still very lively with a great, clean, sour smell. I named it Ruth and we’ve been “partners in bread baking” for over 40 years.
    Will let you know how it turns out.

  626. Gwen

    Can you add flavoring ingredients like cheese and/or jalapenos?

  627. Jeanne

    This recipe and bread are amazing. We’ve made 4 loaves and out of them we’ve made grilled cheese sandwiches, garlic bread and just plain “butter on the bread, crunchy Italian loaf”. This bread reminds us of the bread we use to get back east, crunchy on the outside and soft on the inside. This is our easy, go to bread.

    Thank you Jenny.

  628. lizzie

    Can I add things like nuts flex seed,dry fruit to this bread dough thank you for your help.

    • Jenny

      Yes you can. Please look in my bread category for other versions of my no knead breads.

  629. Nancy Z

    Jenny, this bread is soooooo good but never seems to be enough for our family so could I double this recipe to make a larger loaf? Thanks for taking the time to share all your recipes with us.

    • Jenny

      I would check around to see if there is any no knead bread recipe that’s double in size but I suspect it may not work if doubled.

      • Nancy Z

        Thanks for the quick reply, I will check around but I already know it won’t be as good as yours

        • Jenny

          You could always make two loaves.

        • Mary

          I did find a recipe on youtube, called Lazy Man Bread
          He used 4 cups of flour, 1/4 tsp. of yeast, Salt, and
          2 cups of warm water
          I don’t know if this will help you or not
          He let that sit out overnite on counter for 8-12 hours
          He cooked it for 25 mins. at 400 degrees.
          It was very light colored on top, and he failed to let it
          cool, it looked doughy on the inside of the bread

  630. Judy

    Hi Jenny,
    Just found your site and love that you keep things simple. I want to make this bread, but do not have an actual dutch oven. I do have a deep, cast iron pan, but the lid is not completely tight fitting. I also have a deep, enameled, cast iron pan – no lid, but thought I could cover it with foil. How critical is a tight fitting lid to the success of this recipe? Thanks for your assistance.

    • Jenny

      A tight fitting lid is critical because the bread needs to steam inside the pot. (you asked this question on my multigrain no knead bread recipe last Saturday and I answered it there the same day)

      • Judy

        I’m sorry…..I could not find my question after submitting and thought it had not registered. I realize that you are not supposed to ask the same question twice. Please forgive my oversight. I do appreciate your answer.

    • Carol

      I made my first loaf with a big disposable foil pan which I used to cover the loaf. I thought it turned out fine. I started making the bread so often that I bought an enameled dutch oven at Marshalls.

  631. Janet

    Hi Jenny, can we use a cast iron pot with an enamelled interior? I have a ceramic dutch oven also if that can be used. love your videos. You’re hilarious!


    • Jenny

      The best pot to use is enameled cast iron, like mine which you can see in the video.

  632. Jen

    Hi Jenny,

    This is an amazing recipe and so easy! My question is…can I add sourdough starter without messing up the recipe/outcome? Thanks for your great recipes! Jen

    • Jenny

      I believe you can but I am not very knowledgeable on this. However, there is good information on the web telling how to do it. I just googled “no knead bread with sourdough starter” and it’s there. I’m sure it would taste fabulous but I don’t have the patience for sourdough…. yet!

  633. Moz

    Brilliant recipe. Having made bread the traditional (lots of kneading and leaving to rise) couldn’t believe how easy this is. I cook it in a ceramic covered casserole dish bought for £12 from a local supermarket – it works well, Thanks

  634. Barbara

    Hi Jenny!
    I like your recipe and saw the video, bread turns out really delicious! I wanted to ask you if you have ever tried to put olives in this bread, if so, how much olives do you put and is there any changes in the recipe?
    Many thanks and warm regards

  635. ama

    I loved watching you make this bread. I like your recipes. Thank you Jenny madam.

  636. Monika Griffin

    Do you use a fan-forced oven or a regular?

  637. Shirley

    hi Jenny
    I have a problem I would like to make your no knead bread but can’t lift the weight of these cast iron pots as I have arthritis in my wrists. Is there any other way I can bake them., I wondered if I could use an cast iron frying pan plus water in the bottom of the oven.
    Any suggestions would be appreciated

    • Jenny

      I know those Dutch ovens are very heavy. I have only used a Dutch oven for my bread but I searched online and other people say they have made this bread in a stainless steel pot with a lid and a pyrex dish with a lid. Whatever you try, make sure the vessel is safe to use at 450 and that the lid has an oven-safe handle. Also look at my “Your Photos” page ( as someone made this loaf in a pyrex loaf pan with a pan of water in the oven. Good luck and if you have success with an alternative container, please share it with us. Thanks.

      • Reenee

        Hi, my comment is for Jenny w/arthritis….I used my 2″ deep 10″ diam. cast iron frying pan and kept it in the oven (after the heating up of the oven) while dumping the dough in. Covered it w/my 3-4″ deep 10″ diam. spring form pan. I then removed the lid (spring form pan) then the finished bread. I removed the pan later. I hope this helped. BTW….the bread is A-m-a-z-i-n-g!!!

  638. Granmama11

    My bread looks exactly like yours and it is delicious ! I can’t believe all the flavor with just 1/4 tsp yeast and 1/2 tsp salt! I will make this a lot come winter. It will be delicious with a big hot bowl of homemade soup! And so EASY!!! Thank you so much .

  639. LOUISE


    • Jenny

      I’ve had electric ovens myself and no oven, gas or electric, can ever reach 450 degrees F in 7 minutes. It’s just not possible. And if the oven is not hot enough, the outside of the bread will eventually cook but the inside will not. I suggest you try again with an oven thermometer and once the oven is definitely 450 (it should take at least 1/2 hour), and the covered pot was preheated in the oven, you will probably have better luck. Just be sure you follow the recipe exactly with no changes whatsoever. Please let me know how the next one turns out.

  640. Desa-Rhea

    I love it! Thank you for this recipe. I tagged you on Instagram as well. This is the easiest bread I’ve made to date!! I love your videos too- let us know when you will hold a live cooking show, I’d pay to come see that! – A young fan xoxo

    • Jenny

      The photo you posted on the “Your Photos” page is in a loaf pan and looks great. How did you make it in a loaf pan? Did you cover it? Please let us know. Thank you.

      • Desa-Rhea

        Hello Jenny!

        Well I didn’t have a Dutch oven, so I used what I did have. I did not cover this either. However I did place a small casserole dish filled with water right next to the loaf pan. Next time, I will use the parchment paper. Also my family devoured this- I’ll be making another loaf tonight 🙂

        • Jenny

          Thanks so much for sharing. I’m going to try this myself.

        • Adele G

          Hi Desa-Rhea,

          I do not have a dutch oven too. Questions…
          Did you spray with oil before you put your dough in for baking?
          What is the function of the water in a dish that was place beside the loaf pan?
          Did you mean by using the Parchment paper, your bread will not stick to the loaf pan?


          • Jenny

            If Desa-Rhea doesn’t reply I can tell you that parchment paper is the easiest way to transfer this sticky dough from the bowl to the baking utensil and putting a pan of water in the oven creates steam, which helps the crust of the bread to get crispy.

      • Adele G

        Also to add…

        I made this no knead bread using a round spring-foam pan. The ones used to bake cake. I did spray with cooking oil before putting my dough in the pan. It turned out great!

  641. Sandy

    Oh My Gosh!!!

    I used your recipe but put a pan of water in bottom rack of oven and open baked in a small tin cake pan on the middle rack. WOW is all I can say. I used only one half teaspoon of salt for a lower sodium bread. Everyone loved it. Thanks so much for sharing this recipe. Another one is rising as I type.

    • Jenny

      What temperature did you use?

      • Lisa B

        I use this recipe a lot. I have added different ingredients & experimented with both sweet & spicy additions. I bake in an open shallow oven safe to 450 degree ceramic baking pan. I bake at 450 for 30 to 32 minutes. It always comes out great! I don’t put a pan of hot water in the oven for this recipe. I do preheat the oven for 30 to 35 minutes. The person who said her oven pre heats in 7 minutes may have been going by the oven that beeps after 7 to 8 minutes. Ignore that! When baking anything, cookies, cake, pie I always pre heat at least 20 minutes. My oven is electric. I don’t know why manufacturers put in that feature. It’s useless & inaccurate!

        • Lisa B

          & I forgot to say I heat the pan in the oven too. I have one in the oven with diced jalapeños right now!

  642. Carrie

    Hi Jenny:
    Stumbled across your video on YouTube! I’ve been making the no knead bread for a couple years now and I have to mention I love using parchment too! I’m following your plan to do the quick rise and I’m very excited to try it because I often forget to start my dough the night before.

  643. Chitvish

    my Faster No Knead Bread rose beautifully and is nicely cooked in the Dutch Oven, but got stuck to the vessel and could not be un moulded! Why could it have happened?

    • Jenny

      Did you use parchment paper? I can tell you that not all parchment papers are alike and with some cheaper ones I tried, the food stuck. The only brand that I use is Reynolds. If you can’t get Reynolds brand I would try using two sheets of parchment. Let me know what you used…

      • Chitvish

        I live in India and used the locally available paper. Will try with a double layer. Thanks.

  644. Lorie Landers

    My friend and I are making your bread right now in the RV park. My daughter who is gluten free wanted to know can you make this bread with gluten-free Flour?

  645. Barb

    What size Dutch oven did you use Jenny?


    • Jenny

      It was either a 5 or 6-quart but I have baked this bread in a 3-quart. I think 5-quart is the size of choice.

  646. Gail

    I am going to try and make this no knead bread today, but am not sure how much is a cup of flour? Would you be able to give me weight in grams or ounces ? Many thanks.

  647. Danilow

    I bought a dutch oven on ebay just to make this bread. It seemed so tantalizing – the crunchy crust was what I was hoping for. It turned out perfectly! A slice of a warm end piece (heel?) was to die for! Later, when I made a little cheeseburger using this bread, it was the crunchy crust again that made the meal. The directions and recipe are top rate. Thanks Jenny.

  648. Joyce

    Since I am having trouble with this bread could I bake it in the oven like I did the crusty rolls when I did them they were perfect. If so how long do u think I should bake the bread in the oven like the rolls? Thanks for the great receipes.

    • Jenny

      I think this dough is too soft to stand on its own on a baking sheet. I suggest you do a little internet research on this bread since it’s very very easy to make to see what’s causing your issues. It was invented by a man named Jim Lahey and understanding how it works might help you get it right. There are plenty of other recipes and videos for this type of bread available online. Also, you may have better luck with the overnight method.

  649. Joyce

    Well I made the bread again today & it looked &I felt wonderful BUT when it cooled the bottom crust was so tough that it was impossible to cut. What the heck do u think went wrong?

    • Jenny

      A crusty bread like this usually has a pretty thick bottom crust. If you really can’t cut it, you could try reducing the final cooking time without the lid to just 10 minutes, and make sure to use your middle oven rack. Also, make sure you don’t use a pan that’s dark inside.

  650. Joyce

    I made the bread this morning &I it has cooled down. I have 2 serrated knifes but they won’t cut thru the crust without forcing it really hard. My bread looks just like Russo I didn’t over bake it. Can u tell me where u got the bread knife u use on ur video of the crusty bread? I would really like it if u would.

    • Jenny

      This bread is always hard to cut when it’s fresh, even when cooled. I have several serrated knives but I keep them sharp with my electric sharpener. Even then, this bread can be a little hard to cut. You could try slicing the loaf starting on the side edge first and not on the top.

  651. Joyce

    Can I put a cup of whole wheat & 2 cups of bread flour?

    • Jenny

      You can use any combination of flours to equal 3 cups – the more whole wheat, the more dense the loaf.

  652. Donna

    OMG – this is the best bread I’ve ever tasted! I have made the original overnight Dutch oven recipe many, many times but your recipe was not only faster, but so tender on the inside and chewy on the outside, just the way I like it (I had to eat 2 slices before freezing the rest). Keep giving us these wonderful recipes Jenny. I look forward to receiving all your emails and can’t wait to see what you’ve cooked up next.

  653. Joyce

    Thanks for the info on the size of Dutch oven. I found a 5qt on sale so I ordered that one just before ur reply to my question about the right size. Am really glad I did. Can’t wait to get it so I can make the bread. I tried once before but the dough didn’t rise so I thought I did something wrong. But I used all whole wheat &I I see u told another person to mix the wheat with white bread flour. So hopefully mine will rise like it should. Love all ur receipes a lot

  654. Yasmin Jaffer

    I made the faster no knead bread and was amazed with the result. I have a question. Can I use a stainless steel vessel instead of a cast iron one and if yes how long should it be preheated?

    • Jenny

      If you had amazing results I’m not sure why you would want to change the vessel but I can’t say from experience since I have only used my enameled cast iron pot. They say that as long as the vessel can be heated empty to 450 degrees F and has a lid with an oven-safe handle, it can be used for this recipe but I would also want to make sure it’s a heavy pan. No knead bread is a very popular method so you can find a lot of information about it online, including what vessels other people have used. Whatever you use I see no reason to change the time or temperature.

    • Caette

      I made it for the first time using a disposable aluminum pan to cover it and eventually got a Dutch oven. Both turned out. The idea I think is the first part of the cooking is to hold the moisture and heat in and the last part with no cover, to get the crust. It’s explained on the FB page Bread in Five.

  655. Rahul

    Hi Jenny,

    I always wanted to make my own bread and I must say your quick recipe really seems fantastic. Is it possible to get the same results if I would like to use a microwave oven instead of the baking oven you used? If yes, would you suggest how to use it. I mean the amount of time and other things etc.


    • Jenny

      A far as I know it is not possible to bake a loaf like this in the microwave. There are some recipes for bread in a microwave but they will not be a sandwich loaf like this.

  656. Yvonne

    Hi Jenny,

    I loved watching you make this bread but sadly I do not have a dutch oven – can this be made in a normal gas oven – if yes, what would be the gas mark setting to use and for what time too. Also would I still have to use parchment paper. Please help. Many thanks.

    • Jenny

      “Dutch oven” is what we call the pot used for this recipe – it’s not the oven. This bread is made in a regular oven, either gas or electric. To be clear, the dough goes into the preheated “dutch oven” pot, with the lid, and that goes into your baking oven. Please see the conversion chart in my blog for your oven temperature. I believe the gas mark setting would be 8. ( Good luck with the bread!

  657. Gammy

    Hi Jenny! Not being a bread maker I was tickled to taste your yummy no knead bread and surprised that I had succeeded. One problem that’s probably my fault is that my Dutch oven has a large and high domed lid which forced me to lower it a rack instead of baking the bread in the middle rack. The crust and bottom were tasty but really hard to chew, and I’m blaming that on the use of the lower rack. Do you agree?

    P.S.(Jenny, I feel as if I know you after watching so many of your videos. You are pretty, charming, funny and a great cook and recipe maker. Thank you for being you.)

    • Jenny

      I think it’s possible that with the bottom of the pot being closer to the heat source, the bread would be overdone on the bottom. If you have the lid from a different pot (it must be oven-safe to 450 and have an oven-safe handle) you could try a different lid that would allow you to use the center rack.

      • george medeiros

        Aloha jenny from the island of oahu hawaii, why cant you use a piece of tin foil as a cover. Just wondering

        • Jenny

          You need a tight seal to create steam inside the pot.

  658. Deborah Sanford


    I made this bread with whole wheat flour. It was drier then yours before rising. Do I need to add more water or what do I need to do?

    • Jenny

      I make it with whole wheat flour a lot and some days the mixture is moist and another day it’s drier. That’s just how it is with baking. If it’s too dry and too stiff to mix, you can definitely add a few tablespoons of water. But also make sure you aerate the flour before measuring because you may be using too much flour. Keep in mind that this dough won’t be as moist as the one using white flour and the loaf will be more heavy and dense (but I like that kind of “peasant” bread). You can also try using 2 cups of whole wheat and one cup or bread or ap flour. Let me know…

      • Thomas

        You can compensate for the change in flour by adding 2 tbsp of vegetable oil. Works great!

        • Jenny

          This is good to know, thank you. I will try it for sure.

  659. Bob

    Been wanting to try making a no knead loaf in my dutch oven and came across your recipe. Was a bit skeptical with just a three hour rise, but it turned out to be one of the best tasting loaves I’ve ever made! Outside was very crusty and the crumb was moist and favorable.

    Never had the inside come out so moist, but I really liked the texture. My loaf seemed to rise higher than the one in your video and was not as big around . I used rapid rise yeast so I wonder if that made a difference? The loaf also split in a few places and was quite dark in a few spots. But searching for photos of Dutch oven loaves on the web, mine looked similar to other examples. I preheated the pot for about 45 minutes so maybe that could have caused the extra browning. I baked covered for 30 minutes and uncovered for 10.

    Thanks for the great recipe and funny video. By the way, I think the writing on the baseball might be what they call an autograph… LOL.

  660. johnj

    Hi Jenny, When making your no knead bread I used a cast iron dutch oven. Seemed to work great .My only problem came when trying to remove the parchment paper it was differcult to remove ,It pealed off in small pieces.What did I do wrong.

    • Jenny

      It may be the brand of parchment paper you’re using. I only use Reynolds and it has never stuck to anything. I tried a different brand once (because it was precut sheets) and it didn’t even come close. My cookies stuck to it and the grease seeped through onto the baking sheet so I swore I would never switch brands again. I can’t imagine you would have that problem with Reynolds.

    • johnj

      Hi Jenny,Thanks for your quick response.I think you could be right,the last bread I made I used a different parchment paper.I will try the Reynolds paper. (Thanks again)

  661. Tessie

    Hi Jenny, do you have a recipe for Turkish Bread? I know there are Turkish Bread recipes but I find your bread recipes are so easy and simple to follow, and I like that.

    Thank you.


  662. Tessie from Australia

    Hi Jenny,

    I baked the bread again today and it worked. I am so happy. My husband and boys really like it. They have not stopped eating it. Won’t be any left for breakfast.

    Thank you again

    Tessie from Australia

  663. Tessie

    Hi Jenny, I followed your instructions but somehow my mixture did not look like yours. i found that the mixture did not rise both times before I put it in the oven. I wish I knew what I did wrong. I will however still trying until it comes out just like your bread. Thank you.

    • Jenny

      Don’t give up. Make sure your yeast is fresh because it does not keep well once it’s opened. That’s why I use the packets. Remember, this dough doesn’t rise like regular yeast bread – it gets puffy and bubbly. Keep me posted.

    • Tessie

      Hi Jenny, do not worry about replying to my comments. I read your recipe again and some of the comments and I think I did not follow them properly. With the hot water I actually turned on the jug and the water was boiling, which I poured 2 cups (silly me should be 1 1/2 cups. I also did not preheated my Dutch oven. Just put it straight in the Dutch oven and into a hot oven. My oven only goes to 250 fan forced.

      I will make it again today and see what happens.

      Thank you for the recipe.

      Tessie from Australia

  664. Alex from Toronto!

    Hi Jenny,

    Do you know if this recipe is freezer-friendly (pre-baking, of course). Since it’s so easy to make, I was thinking I could make several at once, and freeze the dough before baking. Have you ever tried freezing or know if it would work?


    • Jenny

      I’ve never frozen this dough and I know that freezing is not very friendly to yeast. I’m sorry I don’t know if you can freeze it. I looked around online and was not able to find anyone who said it works.


    Being an older gentleman, (86) I have been baking bread for a very long time.
    I have always kneaded the dough by hand (even though I have a good
    Kitchenaid mixer) and my bread was always a welcome treat at the table.
    However, after trying your no-knead method, I may never knead another
    batch of dough. This is soooo easy and the bread is sooo good. Now the
    time I used to spend kneading I spend watching your vidoes. Thank You!!

  666. Alex from Toronto!

    This was my first attempt at breadmaking, and I am beyond impressed with how well it turned out, and ‘easy’ doesn’t begin to describe this recipe – SO easy and virtually foolproof! You are so right, Jenny, it is the most forgiving recipe ever! I used 2 cups all purpose flour and 1 cup whole wheat flour. I was worried I didn’t mix the ingredients enough before letting the dough rest for 3 hours but it still turned out perfectly! I also used a glass bowl/lid set and it worked just the same (I’ll keep my eyes open for a dutch oven still, but the glass worked just fine for the time being).
    Thank you so much for sharing this (and other!) great recipes – this is my first time trying one of your recipes, and I am completely hooked!

    Please keep sharing these awesome recipes and videos!

    • Amanda from Vancouver

      Alex from Toronto – your review has sold me. I’m definitely going to try this recipe!

    • Arlene From Florida

      Wow, Alex i tried this receipe and it was amazing. You sure got me hooked on this one. It was soooooo simple and the taste…. delish !!! Thanks.

  667. Thomas

    This bread is FANTASTIC! It is now THE bread in our house. A side note: some 30+ years ago I bought a home-style meat slicer. It promptly got relegated to the neverland of unused and unwanted appliances. On a lark, I dug it out, cleaned it up, and tried using it to slice the no-knead bread. Nirvana! It gives us perfect slices, and this useless old appliance now has a place of privilege in our kitchen!

  668. Laura

    Made the bread today, it was a success. My hubby loves it! Thank you for sharing the recipe.

  669. Mary Ann

    Hello Jenny, I am writing to you on a cold snowy Maine evening. My partner and I just finished a spaghetti dinner accompanied with your amazing bread. I have made your Polish doughnuts so there was no doubt that your bread would be just as incredible and it was. The only adjustment I made was I included 1 C of wheat flour in addition to 2 C of all purpose King Arthur’s flour. Perhaps that made the difference. I will be making this again,for certain! Thanks, MA

  670. Russ A.

    Can you be a little more specific on the temp of the water. I thought that if th