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.
The crust was great but the inside was dense. I did not aerate the flour, is that why?
I love this recipe, and have made it numerous times. My question is where can I buy one of those knives you use to cut the fresh loaf? I have an old metal serrated knife that I need to replace.
Thanks!
I’ve been a baker for years and years and was concerned that you suggest only 1/4 tsp yeast for 3 cups of flour. My dough didn’t rise or get puffy…and my yeast is fresh. Any suggestions?
Please see the FAQs.
I am sending a humble apology! I was frustrated when after 3 hours there was no change in the dough. I left it in the bowl, covered with plastic wrap while I got busy doing something else. When I returned to the kitchen, ready to throw it out, I found it had risen and was ready to be prepped for baking. I think the issue is that in this heart I keep the house too cool for the dough to rise.
The bread is ABSOLUTELY FABULOUS and I plan to make it again and again.
Thank you!
I’m glad to hear it. 🙂
We LOVE this bread & my Italians husband is requesting it about every 2-3 days! While I have all the ingredients on the counter, it would be great if I can make a few loaves at a time, freeze or refrigerate then bake as needed. Has anyone tried this? Would I let it rise before or after refrigeration or freezing? Thoughts?
Can whole wheat flour be used?
I sure hope so! I just mixed a dough with half white and half whole wheat. I’ll bake it in about three hours and let you know how it went.
Well it turned out pretty darn good. A little bit more dense than the all white flour loaf. I’ve also had great results adding spices, herbs and olives. I don’t think you can go wrong with this recipe.
A friend sent me your YouTube for no knead bread and from a guy who basically can only boil eggs, I am FLOORED that I made your bread!
I was worried the first time I made it it was so small I didn’t think cooked through; but my friends said it still tasted good. I learned the water really can’t be above 130 (first time I boiled it) so now I use a thermometer to make sure it’s ok.
When I first measure the flour,
I now use 1 cup Spelt flour and 2 cups unbleached All Purpose, I also add 1.5 cups pecans and 1.5 cups dates to the recipe, and OMG . Uhhh—mazing.
During the entire baking process I also throw a 1/2 cup of ice cubes to the bottom of the oven every 7-8 minutes to get the steam, and the crust is un freakin believable! It’s like almost nutty!
It is the best.
Thought I would share with the Jenny community so peeps could try it.
Thank you again for the recipe hope you end up on TV again… I remember you on TV when I was in junior high.
Paul in LA
Thank you for helping out.
Hello Jenny, I mastered your bread Recipe, I Use the hot water from my kitchen faucet. I made several breads delicious I do add a 1/4 teaspoon of ginger. I gave two breads to my neighbors they love ❤️ the bread. I am making tonight two more breads with some butter and mozzarella cheese OMG 😆.
I am from Queens and retired in Florida the breads can’t beat your recipe easy to make and delicious, that’s again. I want to also tell you I made your rib receipt very good & your recipe for snow ball Xmas cookies delicious I love your sense of humor when you walk us thru the steps to make your recipes, thank you again be safe be well Laurna
Jenny, I love your receipts, I made your rib, & Xmas, snow ball cookie recipe delicious and I thank you for going thru the recipes step by step and I love your sense a humor you make me 😂 laugh.
Now let me talk about your bread 🥖 recipe delicious & easy you are right, I made so many breads, I Love the results I mastered each loaf I do add a 1/4 teaspoon ginger my husband saw online when he was reading about bread, I delivered several loafs to my good friends where I live they all love the taste, and can’t stop talking about how good it is put butter & a piece of mozzarella cheese wow this recipe is the best. I am from Queens New York retired in Bonita Springs Florida and the bread not that good. Keep on doing what your doing posting your recipes. Thank you Laurna Calabrese’Coluni
Baking a loaf for a friend that I will see tomorrow-in the counter overnight ok? A plastic bag will make the crust too soft, right? Thanks!!
You mentioned this can be make with olives. How do I do that….whole olives, sliced olives and which olives do you recommend.
Thank you
Chris
Please see my no knead Greek olive bread.
Hi, Jenny I’m a bread lover too so thanks for your recipes and variations.
I’m determined to make this come out right, even using my expensive flour, so I don’t want to take any chances! Your instructions say the water should be 125-130F; the package of Original Fleishmann’s Active Dry Yeast says “insure liquids in your recipes are between 100-110F.” Which should I use?
Thank you.
I believe 120-130 is used to accommodate the cooling effect the cooler flour will have when you mix.
So when you mix 130 degree water to 70 degree flour, your mixture adjusts and settles in between around 100 degrees.
That’s my thoughts – making a batch now! This recipe is soooooo good.
Hi All,
An amazing recipe!
As an FYI : when I want a bread with a baguette-like chewiness and bubbles, I put an extra 1/8 tsp of yeast and let rise overnight. you can also put a spwish of water in the dutch oven for crust with extra crunchiness.
🙂
My loaf doesn’t have the beautiful split top….
Any suggestions? (I used the Dutch oven method.)
First, make sure your oven is 450F because it needs the initial blast of high heat. Also, you can score the loaf in a couple of spots before baking using a sharp knife or kitchen scissors. Just so you know, mine doesn’t always split even though my oven is at 450. It’s never the same twice.
Thank you for another great recipe Jenny! I followed the directions precisely (using all purpose flour, fast rising yeast, baked in a corning ware with lid bk I do not have a dutch oven) and it came out perfect! You are amazing!
Hi There,
Have been making your Quarantine Bread and love it. Perfect recipe!
I would like to increase the loaf by 1/2 ….. 4 1/2 cups flour,… etc.
How long should I allow to rise and also cook time.
Thanks,
Rod
Hi There,
Have been making your Quarantine Bread and love it. Perfect recipe!
I would like to increase the loaf by 1/2 ….. 4 1/2 cups flour,… etc.
How long should I allow to rise and also cook time.
Thanks,
Rod
The easiest and tastiest bread ever.
I’ve made it a few times and will continue to do so. Love it! Thank you for this great recipe 💕
My second time and it is great
My new Dutch Oven instructs not to heat empty, so I put a piece of parchment paper and the dough in the cold Dutch Oven and covered with the lid for the second rise (30 minutes). I then put the cold (and loaded) Dutch Oven into the cold oven, set the temperature to 450 degrees and let them pre-heat together. I watched and timed) for the oven temperature to reach 450 degrees and then set the timer for 30 minutes. When the timer rang, I removed the lid and cooked uncovered for another 10 minutes to a golden brown. (Didn’t bother to remove the parchment paper with the lid). The loaf came out perfectly! While your oven might take longer to preheat than mine, next time I’ll just set the timer for 45 minutes from when I place the cold and loaded Dutch Oven in cold oven and then it on. Seems safer to me than loading a 450 degree pot and safer for the Dutch Oven too! And no second rise bowl to wash…
Jenny,
You are soooooooo easy to love! You just have this way about you that is joyful! You are so much more than an amazing cook! I hope you know that your efforts to teach and bring joy to others through your remarkable talents is deeply appreciated and matters to me! Thank you! God Bless!❤️❤️❤️❤️
I just want a super easy crunchy french bread receipe. Thanks
I love you and your No Knead Bread/20-Minute Pizza Dough recipes. I am such a bread and pizza girl but had never made homemade bread or homemade pizza dough! Why bother, when you can buy delicious breads and many different types of pizza so easily, almost everywhere. But, since March and because of the coronavirus we have relocated temporarily to a very quiet area of Florida and have been sheltering in place. The area in which we are now living has made it difficult for me to secure my two primary food choices. But, thanks to you and your easy to make recipes, I have all the BREAD and PIZZA I need to exist. And, every time I eat the homemade bread or pizza made from your recipes, the world feels normal again, if only, for a short time.
Can you cook this in a slow cooker ??
No. If your slow cooker hit 450 It would no longer be slow.
Faaaast cooker
Just made this recipe today 7/9/2020. So easy. I mixed and let it rest at 8am; then went to work ( work from home); at 1140- to the oven. Me and my husband were so excited how it turned out because this is my first bread from all your recipe. Amazingly, a success! Soft inside and crunchy outside. Taste so good dipped to the olive oil with parmesan cheese. I can’t believe i made my own artisan italian bread. Thank you Jenny. ( btw, i watched your shows before!).
LOVE the no-knead bread and so does my family. I want to branch out into additions, however I have no idea how much to add to the dough. What are guidelines for herbs, dried fruits, and cheese (not all together…one type at a time)?
Thank you!
Please see the FAQs for No Knead Bread Solutions.
I doubled the recipe, put in a 6qt container, and baked for 3o minutes covered, 15 mini uncovered. I don’t know how to upload a picture. It’s beautiful!!! Must be my 20th loaf!!! Thank you so much!!
You can email a photo any time using this link: YourPhotos@JennyCanCook.com
Can I use a cast iron instead of a Dutch oven. I don’t have a cover
Can someone calculate and provide the nutritional facts for me.
Really, you need the nutritional values? This is something to savor. Relax and enjoy.
Where should the oven rack be while baking?
Thanks …
I put it on the middle rack and it comes out perfect each time.
Done this a few times. Super easy. Each time I introduce new additions. I have one waiting for my preheating oven. This time I’m making walnut, olives, cheese, spices for cheese dips, Italian spice and friend onions !
2 questions:
1) when adding stuff like rose are or cranberries etc do we need to adjust the main ingredients
2) my bread comes out a bit sticky how come?
Thanks in advance
Please look at the FAQs for No Knead Bread Solutions.
I have been adding sliced olives (Kalamata, stuffed green, small pitted dry black), about 6 of each, and Rosemary (about two 5-6 inch sprigs stripped ) to make the most delicious rosemary olive bread that will rival any artisan bread you can buy in specialty markets!! I add in these ingredients a little at a time, during the10-12 folds process of the recipe. Take my word for it, it’s simply delicious. Best bread recipe and so easy!! Next up for me: cranberry pecan bread!
I’ve made this time and time again. Always consistent. Understand Artisan bread is very hard on the outside, but soft inside. For that reason good Fresh after cooked, and for toast the next day.
This is the BEST bread recipe ever! I’ve found that instant yeast works better than active dry, but I’ve done both and both turn out perfectly fine! Just make sure to not have the water be too hot. Also, I’ve never aerated the flour and its always turned out perfect for anyone wondering 🙂
The only Dutch Oven I have is 6 quarts. Will that work for for your No-Knead bread
recipe? They are so expensive that I can’t afford another.
Yes. The point of the Dutch oven is its heat capacity. Any size will work as long as the bread fits inside. Expect it to double when baking.
My first attempt at bread making…….wow! Yummmy, worked out just as described and just as your pic. And video sows! I love hot, crusty bread! Thank you. 😀
Dear Jenny, this has changed my life…. I have enjoyed every loaf I’ve made.. which is a lot!
I use the overnight method and have had great success… Even managed to develop a corn rye using caraway seeds and rolling in yellow cornmeal during the “second rise”
Only problem I seem to have is when slicing the bread it is very difficult to “saw” through the bottom crust.
Do you have a solution to this?
Yes, same issue. But oh so good!
I use an electric knife & it’s great.
I use a cast iron trivet in the bottom of my Dutch Oven to keep the bread bottom from getting to hard. Works perfectly! Found online for less than $10.
I have made this bread a few times and it is quick, easy and delicious. My question is why does the crusty loaf turn soft after it cools down.
I can’t tell you exactly why it goes soft. But that happens to my sourdough the day after I bake it. I just throw a few slices in the over for about 7-10 minutes to crisp them back up and it’s perfect!
Hi, Melita. I think it may be the humidity. I cool the bread for about an hour in the oven with the door slightly ajar using an oven mit. Any left over bread I bung in a brown paper bag to keep it crispy for the next day and longer. Hope this helps you.
I made this recipe on Sunday and again this past Monday to take to my office today. I added cut up green olives w/pimentos, cut up kalamata olives, cut up up sun-dried tomatoes, oregano and garlic.
It came out amazing! Wish I could put a picture here to show you.
So far this is my favorite version.
I do like to sometimes do an egg wash to the top and add everything bagel toppings before baking it.
Have made this a few times and it is wonderful. Do you think I could use sourdough starter rather than yeast? Would like to try.
Someone on the r/breadit subreddit tried this and their results looked good. They say “For these I used a little less flour and a little less water, subbed 2 Tbs active sourdough starter for active dry yeast.”
I use this recipe for sourdough all the time. It’s so much easier, and turns out better than any of the fussy sourdough recipes I’ve tried. I use about 1 cup of very active starter when I add the water. Adjust the flour and moisture levels as needed. You know the shaggy consistency you’re after, so just adjust and stir until it’s right. Let it rest in the fridge at least overnight. 24 hours is even better. You will get a stronger sourdough flavor. Follow the rest of the instructions. Note that you may have to let it rise longer in the second rise because it needs to come up to room temp before it will start to rise. Turns out amazing every time! I’ve also done whole wheat sourdough. So yummy!
Some people are looking for more flavour? I add onion flakes and it is amazing!
My bread is beautiful thanks Jenny! But no taste.What am I doing wrong? Salt and yeast measurement are point on.
You could try using more salt and also try the overnight method – some say the flavor is better.
Thanks Jenny for the terrific recipes. I have made this recipes so many times this past month and half. Made white , white and whole wheat, plus added 1/3 cups each of white sesame seeds, black sesame seeds and sometimes with pumpkin seeds. Absolutely delicious. Used Dutch Oven. I no longer buy store bread anymore as this bread is so easy to make and yummy. Enjoyed your videos too. THANKS
Made my bread in the Traeger Grill. Turned out perfect! Wish I could post a picture. Just did not get as brown as the oven!
I have tried 4 times to make the dough. I aerated and added the correct measurements. Still my dough is coming out too dry. Help!
Please look at the FAQs.
Can you cook 2 loaves at once using 2 dutch ovens in the same oven?
Yes I have done it.
Loved this recipe! Can I add dried rosemary to the recipe? How much do you think? Will It change anything in the baking process?
Please see the FAQs.
Jenny – instead of using a pot/ lid in the oven (which I don’t have), can I just use a deep dish 8″ or 9″ cake pan or a deep metal or ceramic 9″ loaf pan covered with tin foil for baking the bread residing on the parchment paper (separating dough in half for two loaf pans) before rising on parchment paper)? This bread looks delicious and I would hate to miss out because I don’t have the recommended oven pot and lid. Thanks!
Please see the FAQs for other pots to use.
Why is crispy on outside but sticky inside?
Please see the FAQs for a solution.
I added rosemary and garlic into my dry ingredients – was delicious and the house smelled amazing!
Hi Jenny
I tried your bread recipe and it did not turn out – not sure what i did wrong- Does baking the bread in a Dutch Oven make the difference? that is the only thing I did not have so baked it in another deep pan with handles – please let me know as i would like to make it.
Jennie Wheeler
Please look at the FAQs.
I make 6 loaves since yesterday! I was looking for a way to use up the 40lbs of flour my husband helpfully brought home for me!!!!! Great recipe. I made the whole wheat one too. I am going to try the overnight rise for convenience next time.
Hi Jenny
What size Dutch Oven do you bale your bread in?
Thanks
I have a 3.5 quart Dutch Oven but a 3 quart one should be enough too.
Jenny…not only are your recipes fun, easy and creative, but you are a HOOT
Thank you so much. I love this site
I bake variations of this bread at least twice a week. I make whole wheat raisin with walnut bread for my hubby. And peppercorn-Parmesan bread for me. No matter what pan—I sometimes use the Lekue silicone baker—the bread is awesome. Jenny, this is the best bread recipe EVER! Thank you for sharing this with us. And where do I sent the bill for the bigger clothes I now need????
Oh wow! Peppercorn and Parmesan sounds amazing. How much of each do you put in?
This is delicious. I have made the other loaves that raise 18-24 hours before. I needed bread tonight for dinner so I made this. I won’t go back to the other. I love the soft inside and crisp crust. Thank you so much for this wonderful recipe.
Great crust and soft inside…hubby really liked it. My first one was a little doughy on the bottom, but still tasted great and used the recipe exactly. I use, exclusively, a Breville Smart Air Oven, and when I did heat up my LeCreuset dutch oven and placed the dough w/parchment it came out great. The next time I made this bread, about 3 days later :). I used my LeCreuset ceramic round baking dish, without heating up the dish first, and baked for 45 min at 435 degrees (mainly because my Breville even though set to 450 degrees only came up to 435) and it was perfect as well. I then took the cover off and did the browning for 10 minutes. Again it came out great! I just finished making my 3rd loaf, this time adding Italian seasoning (about 1 tsp) and garlic granules (about 1/2 tsp..give or take), and using the ceramic baking dish for 45 minutes…it actually didn’t really need the 10 min browning but did it anyway and it now has that “sourdough” crust look. It is cooling right now, so not sure how it will taste, but looking forward to experimenting with other “flavors” as well as the basic. I also didn’t have enough all purpose flour so added bread flour to see if there is any difference. Thanks so much for this recipe!
Finally got around to making this again…. this time I made it, prior time my wife did…. They were equally perfect!! Amazing crust, very tender crumb, maybe a tad chewy in body, but its just wonderful…. Yes, I’m making another loaf this week as this isn’t going to last long around here. I slit the top of the loaf to let the steam rise while baking, and sprinkled the top with flour just before baking…. looks professional now! Thanks for the video and recipe!! Oh, last tip, I used measurements by weight, I’d do it again this way.
Made this today – came out exactly as advertised. Perfectly crusty on the outside and soft on the inside. Taste: felt it needed a bit of salt. Very happy with this recipe.
Hi Jenny. This bread is absolutely delicious! I make the full recipe and then divide it into 2 smaller loaves….one to eat out of the oven and one to freeze! It’s a staple in my house now. Thank you!
My bread was crusty on the outside and soft on the inside, Taste was perfect. However, after following recipe to the letter, the dough was very runny/sticky and did not rise very much after the 35 minutes before working it out a bit. Some stuck to the bowl, which hasn’t happened with my other bread recipes. I wasn’t sure whether to add more flour so I did not. I made this bread on a humid night in CT – wonder if that affected the rising issue. I would think that yeast / rising dough is sensitive to weather. Anyway, I want to understand it so I can make good bread. I LOVE BREAD !!
This recipe is so amazing! I have successfully adapted this recipe to my SOURDOUGH too! I am thrilled at my results! This is my new go to recipe! Thank you Jenny! (!!! I didn’t put enough exclamation marks in this post! Ha)!
did u use a sour dough starter or citric acid for your bread.
Thanks
Tom
Hey Jenny, can this recipe be made into bagels? I have had so much success with your no knead pizza dough, so I was curious if this would work for bagels………thanx
Received from a friend who LOVES bread and had made 6 loaves. I am making my third loaf today. Always delicious! Having it with garlic ramp butter tonight. This makes me a super star on leftover night. Thank you for making homemade bread absolutely approachable!!!
This was the first time ever making no knead bread, and let me tell you, it was the best and the easiest no knead bread I’ve ever made in my life. My husband absolutely loves it. It comes out perfect, hard and crunchy on the outside and soft and yummy on the inside.
I have made this recipe 3 times & love it, however, there’s only 2 of us & cannot (or should not😊) eat this much bread over a couple days. Do you think this recipe can be divided in half, where we can let it rise, cut it in half, then refrigerate 1/2 If so, what temp & how long should I bake each loaf considering the loaves will be much smaller? Thanks for a wonderful & easy recipe!
Why not cut the Loaf in half and freeze half of it? As a single person living alone, I always keep bread in my freezer. It would be better to slice it before freezing, then you can remove however many slices you need. I am going to make one of Jenny’s bread recipes today since my supply of frozen bread has finally run out LOL
I’ve tried a number of other “ no knead” breads. This is the simplest, quickest. Fluff flour a bit before measuring.
This recipe was easy to make. And my bread was spectacular! It tasted as good as it looked! You really know your stuff. And you are fun to watch. If I could please ask a question. What brand on silicone brush(es) do you buy? I can’t seem to find the one you used for another recipe, which has very fine bristles and is soft. Thank you! You’re wonderful!
It is silicone and made by Zyliss. I looked at their site to include a link but it appears they don’t make it any more.
Great San Francisco style sourdough bread adaptation
Love the basic recipe; love sourdough!?
Substitute citric acid (sour salt) for sea salt … that’s it!