My dough didn’t rise.
- No knead dough doesn’t rise like standard yeast breads, it only puffs up and gets bubbly. It will be a little bigger after the resting time but don’t look for a much larger volume.
- Your yeast may not be fresh and should not be used past the expiration date. Even with a good expiration date, yeast has a short shelf life once a package is opened. Even with the small packets, once it’s opened, yeast should be tightly sealed and kept in the freezer, not refrigerated.
- Your water may have been the wrong temperature. For the faster method, hot tap water is usually around 125 to 130°F. Anything hotter than that is too hot. And boiling water is definitely out. For the overnight method, cold to room temperature water works.
- You changed the recipe. It’s best to follow the recipe exactly for the first time. That way you know it works. Don’t change the recipe the first time, paying attention to every detail. You can get creative later on.
My dough was too dry.
- You did not aerate your flour before measuring. Flour always settles in the bag or container and must be aerated before measuring; otherwise, you will be using too much flour. To aerate flour, using a large spoon or spatula, stir the flour around to incorporate some air.
- You measured the flour incorrectly. To measure flour, use a flat-topped measuring cup, gently spoon the aerated flour into the cup until it’s mounded above the rim and level off the excess with the back of a knife. Do not tap the cup or the container of flour.
- You changed the recipe.
My dough was too runny.
- You used too much liquid or not enough flour. Use a cup specific for measuring liquids, have it on a flat surface and view it at eye level to make sure your liquid is at the correct line.
- You sifted the flour before measuring, which would cause you to use less flour than required.
- You changed the recipe.
My bread wasn’t cooked inside.
- Your oven (and pot) were not preheated long enough. Use an oven thermometer to make sure your oven has reached 450°F. It can take over half an hour.
- You sliced it too soon. After bread is removed from the oven, it will continue to cook inside. It’s best to let it cool completely before slicing (I know it’s hard to wait!)
Can I make it with Gluten-Free flour?
- Well…. you can make it with gluten free flour but you may not like it. I tried it and the loaf was smaller and more dense and chewy, without the traditional big holes and it didn’t taste anything like the original recipe. I tried it once but nobody wanted to eat it.
I don’t have a Dutch oven.
I have only made this bread in an enameled cast iron Dutch oven (Le Creuset) so I can not recommend something I have not tried. By doing a little research and reading through the comments here, people say they have used:
- a glass pyrex dish with a lid
- a stainless steel pot with a lid
- a clay baker
- a springform pan with an aluminum foil top
- a pizza stone with a stainless steel bowl cover
- a black cast iron pot with a lid
Keep in mind that any lid must be tight fitting because you need to create steam inside the pot and the lid should have an oven-proof handle (not plastic). Your pot will need to hold at least 3 quarts but 5 to 6 quarts is most common.
Doesn’t hot water kill the yeast?
No. Hot water does not kill yeast. Today’s yeast is more sturdy and accommodating than years ago and can tolerate water or liquid up to 130°F. The killing point for yeast is 140°F. (average tap water comes out at about 120-125°F – my tap water is 127°F)
Parchment paper: Parchment stuck? Don't have parchment paper?
If your parchment paper stuck it’s from using an inferior brand. Reynolds brand will never stick. If you can not get Reynolds brand you need something to lift the dough and place it in the Dutch oven. You can try using a well floured kitchen towel to transfer the dough, letting the dough roll off the towel into the hot pot. Do not leave the towel in the pot, only use it as a means of lifting the dough. Do NOT use wax paper in a hot oven. It will melt onto the bread and it will be ruined. I don’t use a towel because my dough always sticks to the towel. Parchment paper makes the job super easy but inferior papers can stick. I always use Reynolds brand – it never sticks.
How Do You Aerate Flour?
Flour must be aerated before measuring because it often settles in the bag or container making it heavy and compact, resulting in too much flour being measured. Aerating basically means fluffing it up and is not the same as sifting. Flour should not be sifted before measuring unless the recipe states to do so. Otherwise sifting will result in too little flour being measured.
If you dip into flour without aerating, you will be getting too much flour and your dough will be too dry. To aerate flour you simply stir it around with a spoon before measuring. To measure, be sure to use a flat-topped dry measuring cup. You can see how I aerate flour in my Easy One Bowl Chocolate Cake video: https://www.jennycancook.com/recipes/easy-one-bowl-chocolate-cake/
After aerating, there are two ways to measure the flour: 1) Scoop & Level – Gently scoop the flour up with a spoon and sprinkle it into your measuring cup until it’s mounded above the rim. Do not tap the cup or the container of flour. Finally, level off the excess flour with the back of a knife. 2) Dip & Level – Gently dip your measuring cup into the flour until it’s mounded above the rim and level off the excess flour with the back of a knife. A properly measured cup of flour weighs 4 1/4 ounces.
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 🙂
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
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!
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!
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.
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. 😀
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.
Your guests arrive in 30 minutes and you have time to write this junk?
Go find another site to post your rude comments.
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.
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.
I made this bread last night and was pleasantly surprised at how easy this was to make. Thank you for this awesome recipe.
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
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.
You may have just sliced it too soon. Please see the FAQs on this.
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!
Hi,where can I find the recepy for whole wheat bread please?
Thank you s much,Amy
You can use the recipe search box or just look in the “Breads/Muffins” category.
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
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.
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.
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.
Hi Jenny,
Could I use oat flour? I’ve recently had to start a gluten- free diet.
Thanks!
Sorry, it won’t work – this recipe needs gluten. Maybe you could try part oat flour…
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.
When making this bread with whole wheat flour is it the same exact measurements.
Please see my whole wheat version.
Did you score the bread?
Baked in a 2 1/2 qt iron Dutch oven, and it’s beautiful!
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.
You are the greatest. Love your videos.
What size Dutch Oven would you recommend for two people my Wife and I.
Thank You
Jerry
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.
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.
Jerry,
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.
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.
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!
Do you think it would be ok to just use an old aluminum stock pot with a lid instead of a Dutch oven pot?
Sure, why not. But it has to be HEAVY, not thin. So that would be “why not.”
Look at the FAQs for other ways people have made this bread.
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.
How do we “aerate – not sift”?
That info is in the “How To” category in my blog and in the FAQs at the top. https://www.jennycancook.com/how-to-measure-aerate-flour/
Thank you for showing me how to do that.
Stir the flour with a whisk to fluff it up.
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!
Can I use a cast-iron Dutch oven instead?
Yes I use either or….
Can I bake this bread in a loaf pan? please answer, I would like to bake this in the morning.
Thank you
Sharon,
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…
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.
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
You can. This is addressed in the recipe description at the top.
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.
Hi Jennie
I had no problem making this Bread,Its great, Going to make again today.
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.
You might benefit from seeing the FAQs for better results: https://www.jennycancook.com/no-knead-bread-questions/
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.
Here is my rye bread version: https://www.jennycancook.com/recipes/no-knead-rye-bread/ 🇨🇦
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!
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!
I tried this recipe this morning and it came out great thank you
Has anyone made it? If so, how was it
It’s amazing!
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.
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!
I have made it many times over and everyone loves it. Of course I do not share how easy it is.
I want to put pumpkin seeds on the top. Can they be put on without burning?
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!
Did u make it and how was it?
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!
So how was it Karl? Need to know. 😃
Hi. I have a question. Can i use Swans Down cake flour for this recipe. Thats the only flour I have. Thanks
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.
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
Lou
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. 🙂
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.
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.
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
You could try my no knead olive bread.
Can I use almond flour in place of the all purpose flour? Will that work?
No, this recipe needs flour with gluten.
I intend to make this bread tomorrow and put Trader Joe’s Everything Seasoning in it. I can hardly wait until morning.
Hi mindy. How did the bread turn out?
Can I use a mixer to mix
It’s best to follow a recipe, especially when it’s this simple. I would not advise using as mixer.
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
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 ..wow my taste buds exploded
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!
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
I suggest she either watch you make yours or use a thermometer for the water. Microwaving is fine but the temperature matters.
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.
Thank you for sharing all these details with everyone.
I am so glad to see someone made this with a clay pot! That is what I wanted to do, too.
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.
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.
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
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!
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. 🙂
Fantastic versio of no knead bread! Used half AP flour and half bread flour.
Thank you so much for the recipe! The bread turned out great! Also, loved your video!!
1/4 tsp yeast? Surely that must be a typo.
It’s not a typo.
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!
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.
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.
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…
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!