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.
Love this bread. Have been making the overnight version for years.Tried this today and It is wonderful!!!I relocated to Colorado and had to experiment with high altitude baking.I have to add a full extra cup of flour and double the yeast and it comes out perfect.So good it is all I ate for my dinner tonight–yum!
Thank you so much for adding the weights! I find it so so much easier. And less mess.
Thank you!!!
I’ve been making this,bread for about 3 weeks now, my family loves it, can’t get enough. I’ve tried different variations using this recipe as a base. Love it plain but also like it with cinnamon raisins and walnuts, apples cheddar cheese and nuts. Roasted garlic and rosemary also Asiago and garlic. All turned out great thank you for the recipe, I usually make two at a time in the oven with two more waiting to go .
I made your no knead dutch oven bread,.. thank you. very easy. What if you don’t want a hard crust? I expect 35 min with lid isn’t enough to cook the interior, so should I add another 10 – 15 min with lid still on?
I made this today and it came out beautifully. Can’t wait to try out different versions, such as the whole wheat bread.
Love your videos, too. I made the easy chocolate cake (vegan version) for my grandchildren and it was a big hit. Next? Stuffed cabbage!
I made this bread twice with all purpose flour and it turned out beautifully. I am doing it now with whole wheat flour and it’s not rising .
Try my whole wheat version under “Breads.”
Epic fail. Thought I would try this for a shorter cycle than the overnight rest while using cold water. Seems Iike a much dryer mix. Took some work kneading after the first test to get it in any shape. Used the parchment paper idea but it stuck to the paper after I took it out of the pot. So much so, I had to throw it out.
Please look at the FAQs for solutions.
Been making this bread for the last 2 years and love it every time. Today I wanted something a little more creative so I added chopped jalapeno peppers in the mix about 6 heaping tablespoons. Of course since the peppers are wet I reduced the water to keep the correct dough consistency. After baking all I can say is WOW. Give it a try.
Hi Jenny, your bread recipe came out great. Was so excited. I see where your can put herbs in the bread, what about cheese? How much would you use?
Thanks for the help. Love your site.
Please see the FAQs.
Hello, thank you for sharing your bread making recipe. I just bought a AmazonBasics dutch oven especially for making the rustic bread. But when I was reading the instruction, it was said that “oven safe to 400F”, and I was checking almost all the recipes of making rustic bread in a dutch oven, and they all required to preheat the dutch oven with temperature at least 450F.
I’d like to know, is there any alternative method to bake the bread in a dutch oven with lower temperature, like 400F ? Or do I have to increase the baking time longer ?
Thank you.
Elsewhere on this website, Jenny has a method for doing the same bread on a baking sheet instead of a dutch oven. Do a search!
Wonderful recipe, thank you! It has turned out well each of the 3 times I’ve made it. I wonder if you’ve seen the “cheaters” sourdough bread recipes that are out there using yogurt as the shortcut. Have you tried any and if so–whose did you like? I will love to see your version!
Hey there!
Jenny, can I use a Cloche for this recipe? Any modifications?
Thanks!
Why using a 1/4 tsp of yeast for 3 cups flour 1 tsp salt why not using 1 tsp yeast. Will the bread rise the same just by using 1/4 tsp yeast ????
Yes, there is a recipe for a faster bread on the Breads homepage. Check out “2-Hour Fastest No Knead Bread” that uses 2 tsp of yeast. She has also has 1 3/4 hour bread that does not use the 15 minute rest.
Thank you Jenny my bread came out beautifully!!
I live in a Motorcoach and only have a microwave/convection oven that will only go to 425 degrees. I have a Dutch oven but will 425 still work?
Yes it will, especially with convection.
Fantastic recipe!! Made several loaves durring lockdown and all were perfect!! Fresh garlic and rosemary in the last batch was exceptional ! Loved your video also 😁
Could one put chopped garlic and/or onions into this mixture?
I don’t see why not? I have been adding Italian spice (dried herbs) and it’s been a hit. I tossed in some wheat bran too, today, with the Italian spices. Today we are experimenting with honey and other spices for a sweet bread. There are 4 bowls on my counter! Have fun! I love the fresh garlic idea. Have fun!
The FAQs have lots of ideas for additions to no knead bread: https://www.jennycancook.com/no-knead-bread-solutions/
I’ve made this 3 times in the last 10 days. It turns out perfect every time! I’ve also shared this with friends and encouraged them to make it too!
It’s so easy and fells like a great accomplishment!
Thank you so much
This is the easiest bread I’ve ever made. To speed things up, I’ve used a whole package of yeast instead of 1/4 tsp. Works great! My son will make this bread tonight. Looking forward to it!
Also, Jenny’s recipes are perfect for my style of cooking!
I have 7.25 qt Dutch oven, should I double the recipe so the dough doesn’t flatten out?
I did 1.5 times the recipe, turned out great! I use overnight method. Increased the cooking time with lid on plus 5 min, didn’t change the cooking time without the lid.
I made your bread today,served it with a roasted cauliflower stew. Dinner came out amazing. This is the easiest bread I have made. Will save the recipe and following your cooking site more closely .
Thank you so much.
During the shelter-in-place guidelines, several friends are baking the no-knead breads. I love artisan bread and am looking forward to trying your recipe. Your video was such fun to watch and made me want to try it. I love your tongue-in-cheek humor! Keep it coming. We all can use a good laugh during these trying times.
Jenny,
The bread turns out really nicely but the bottom is a bit hard. It’s not burnt but really hard. Any suggestions?
Thanks,
Diana
When it’s time to take the lid off, remove bread from dutch oven and finish baking on wire rack, that will help bottom from getting overcooked and too hard.
Add a baking sheet one row below your Dutch oven.
I had made 4 loaves of no knead no Dutch oven cranberry walnut bread (with water bath) in the lower oven of my double oven. Every time the top came out way too brown. Yesterday the loaf top actually was black- burnt!
I’m curious if the amount of water for the water bath to make this kind of bread has anything to do with how brown (or burnt in my case) the bread top would be? I followed a friend’s recipe & she said to put in just about a regular coffee mug amount of water. But yesterday I poured in maybe double the amount of water.
I just couldn’t figure out why… my 3rd loaf I lowered the temp from 450F (recipe) to 425F using convection option, top still super brown (at least not black burnt like yesterday’s 4th loaf)
would really appreciate if you could help? Thank you!!
I don’t use a water bath for this bread because there’s plenty of steam created inside the Dutch oven. I can tell you that convection cooks hotter and faster than a regular oven so I would not use it for this recipe.
This was my first time making bread and it turned out to be wonderful! Such a nice crunchy crust and soft inside. I made a double recipe and baked it in a large cast iron pan and covered it loosely (so it could expand) with foil. This is a recipe I will be saving and making again soon! Yum! Thank you!
Hello everyone can you please help me I am crazy about Jenny, he4 video she makes me laugh, and her recipes, last night I made her dough and apple very good, tonight her macaroni, sorry I will get to the point now.
I need help I made her bread recipe four times, out of the four my husband made the bread once, he4 is the problem I heat the water on a pot I don’t boil it
When I pour into my bowl and start turning it’s not as smooth as Jenny’s dough
What am I doing wrong, on of the four times I threw away the bread because I saw after 30 minutes it was not looking right.
Thank you everyone for your help, looking forward to your reply back.
Laurna C.
You will probably find a solution in the FAQs. https://www.jennycancook.com/no-knead-bread-solutions/
Measured flour accurately started adding water and by the time I reached 1 cup the dough seemed a tiny bit shaggy but 1/4 C more and it turned to soup????
Could it be the type or brand of flour?
The water may be too hot. My husband used boiling water and same result as you. Use hot water from the tap.
Dear Jenny – I love your video on the crusty bread recipe and your enthusiasm is so exciting when making this bread. My bread came out excellent – my only problem the crust was very hard on the bottom- any way to prevent the crust on bottom from being so very hard.
Thank you – don’t ever loose your excitement!!!
First, thank you not only for a great recipe but also for an entertaining video. Returning to breadmaking after years away, and fell into your recipe (I never made no-knead breads before).
I’ve passed the recipe, and bread to quite a few friends now, and thought I’d share my current variation, which I’m really happy with.
Taking you at your word about flour substitutions, I made it several times with 2 c. all-purpose flour and 1 c. whole wheat, with good results. My new go-to, though adds a cup of yellow corn flour or cornmeal (I’ve used both), an extra 1/4 tsp of yeast and an extra 1/2 cup of water. And 1 Tbsp of caraway seeds, but that’s not for everyone.
Same baking time, and it has a nice texture, yeast hint and the corn makes its presence known without being an actual taste.
My actual baking is in a dusted loaf pan,because I want sandwich slices. I put my big oval aluminum roaster in the oven, drop the loaf pan in and put the lid on.
This was astounding! So simple, perfectly explained, crusty as anything I’ve purchased at great bakeries. Won’t last too long!!
I envy-
You said you had good luck with whole wheat flour. Did you use any white at all. When I have made whole wheat bread in the past (different recipes) they always had you use some white. I am just checking. My husband is a whole wheat guy and I am a white bread girl but would like to try whole wheat for him. Thanks.
Please see my Whole Wheat No Knead version under “Breads.”
OMG!! First time made it today. Came out delicious. I will definitely make it again. Thanks for a great recipe 👍
My family calls it “Jenny Bread” as in “Dad, can you bake another loaf of Jenny Bread?!?”
My husband has made this several times and it gets better and better each time. Thanks for the recipe, Jenny.
Hi Jenny
I have tried making the Dutch oven bread 4 times now I have followed the recipe exactly and tried reg and bread flour ,but every time my bread ends up very heavy in the centre , can you suggest what I should do . The crust and taste is great .
Thanks Peter
Hi – I’m not “the” Jenny you were writing to 😁 but . . . I let the yeast rise a little bit in the water before mixing all the ingredients. It helps my bread rise (my old oven sometimes has trouble staying hot enough so I have to get creative).
I like your suggestion of yeast and water mixed together first. I have the same problem and thought maybe it was the salt reacting negatively with the yeast. 🌎🌳💖
Hi Peter. Try baking the bread in the dutch oven for 35 min instead of 30, before taking off the lid, and then bake for another 10-15 min with the lid off. This worked for me.
I have been looking at bread recipes that are made on top of the stove; have you ever made that recipe on top of the stove? If so can you explain how to do it. I would like to try it. I have a gas stove, so even if the electric would go out I could still use the top. Thanx
We did not like your no knead bread. Crust was Tough! I’ll stick with my quick and easy yeast roll recipe that I got from woman’s world several years ago. A guy made them for a holiday at friends. It was his wife’s recipe and she had passed away. Best ever!
That information is not helpful in any way, Roseeta. Jenny says to bake it from 10-30 minutes the second time without the lid. Maybe you overcooked it.
I’m sorry, Jenny, that you’re subjected to rude comments when you’re giving of yourself so generously in this way.
Personally, I’m grateful for the recipe and can’t wait to make it.
Why would you even bother to post something so unhelpful, rude, unnecessary and downright anti-social? Please perhaps read all instructions, such as where she says to put it in a ziplock bag after it cools in order to soften the crust. I make this bread every day for myself and neighbours and it’s well loved by everyone. Just take your selfish negativity elsewhere.
Roseetta, rude much? It’s amazing that so many others have successfully made this recipe and loved it! Others have made it, had a problem with it, and asked for advice on how to improve their own technique! You truly lack social skills. Please take your yeast rolls and move on.
Thank You. We need more people like You. I agree. Jenny is so kind to share her time and talent with us. I am 60. And finally, I can cook ! All because of Jenny. Negativity has no place here. Monica Safreed.
I agree with everyone else. Your comment serves no purpose other than to tear down. You tried it and didn’t like it. Oh well. Keep it to yourself. Negative Nelly needs to move on.
Jenny, thank you so much for making me look like the most fantastic cook! This recipe is amazing and so easy to make. I no longer buy those artisan loafs at the grocery store. This bread is so much better and so fresh.
someone asked about their dutch oven turning dark while baking their bread. mine got a tiny bit beige colored. i just used baking soda and lemon juice & a brush. it is all white again.
bread is delicious and EASY.
This is amazing bread I make it all the time. Today I added 5 tsp of everything but the bagel spice to the dough Just before baking I sprayed the dough with water then sprinkled more spice on top It was outstanding.
Hi
I made the bread twice. The first time I made the bread it good. The second was good. My niece and sister liked the bread. It was easy and quick. Thanks for the recipe.
Deepa
I thought I totally messed up the bread. Did look bubbly at the 3 hour mark. Read all your recommendations, and let it sit a bit longer only because we went for a walk. Followed through and just baked it.. as you recommended..it turned out amazing..wish I could have sent a picture.
Jenny, I love your recipe! I watched your video about 4 times paying close attention to every word. I have experimented a few loaves until I got the texture just right and now I have made over 20 loaves and given them to friends and family! They turn out perfect every time! The Baking time is right on, the ingredients are right on! Thank you for making it so easy! I have also decided to make sour dough with your recipe so I have my sour dough starter and I just add what I want and then subtract some of the water. It is delicious!!!
I just put the dough together and its sitting for the next 3 hours. Excited for dinner tonight with homemade bread, sauce and pasta!
Hi Jenny. Thank you for your easy to follow recipes. I have made a couple of your recipes and my family especially loved the raisin cinnamon braided brea
Love your working wood board. Where did you buy it and what is the size?. Looking to purchase one.
Thank you and stay safe,
Athena
I bought it years ago at Williams-Sonoma. It’s 16 x 22 nches.
Love, love, love this recipe. I have never baked bread before – and since I have found this recipe, bake it regularly for myself and others, always a hit! Thank you Jenny 🙂
Yeast is almost impossible to get. I’ve read that you can use baking soda and lemon juice in lieu of. Is that possible for no knead bread and what would the proportions be
Doug, check with a local pizza joint/restaurant or bakery, maybe they will sell some yeast to you. That’s what I plan to do once my last packet is gone 🙂
I ordered my yeast from amazon. It was delivered the next day.
Try wafflepantry.com as they sell SAF Instant yeast in one pound packages for 9$ plus shipping.
I have the SAF yeast; came from my local market. It’s a lot at a time, but if you freeze it, it keeps nearly forever. I’ve split mine into a couple of jelly jars with tight lids and tucked it away…
This is the best bread easy directions and delicious. Being a big baker but a first time bread baker this will be a recipe that will be made as a regular part of my recipe file.
I have never made bread before and I am so excited to try this! Could I score the bread and drizzle on butter before it is baked ? And could I also add minced garlic or herbs at some point ?
I must say … I feel as if I am in your kitchen with your video. Watching you is so calming and enjoyable !! Loved the story about the baseball !! It makes this quazzy quarantine more bearable !
Thanks !!
I have a 9qt dutch oven. Can I double there recipe and use the same times for proofing and baking?
Please see the FAQs.
I made this bread for the first time. It was good but it seemed a little undercooked in the center. I used the inside of my crock pot since I don’t have a Dutch oven. Any suggestions for getting the center a bit less doughy?
Thank you! Loved the video
Please look at the FAQs.
Tried for the first time came out excellent except it was heavy n much dense
Please advise
The only suggestions I can offer are in the FAQs.
https://www.jennycancook.com/no-knead-bread-solutions/
Hi Jenny, this is the first time I have made bread and it turned out amazing. Your instructions are great and easy to follow. I will definitely make this again. Thank you.
Are u familiar with the instaferm Instant yeast and can it be used in your recipe.
Thank you
I’ve used different type of Instant yeast and works great, if that helps.
I made this bread three times. The first time is was too moist. We toasted it. It was delicious! The second time I made sure the kitchen was warmer and warmed the bowl. It was still slightly moist. We again toasted it. It was delicious. The third time I heated the kitchen, heated the bowl and set the oven temperature to 475 so the oven thermometer read 350. The bread was still slightly moist. Should I decrease the water or increase the flour? The dough seemed quite moist the third time. We love the bread so I would love to get it right. Thank you, Aurelia
I think the heat you’re creating may be the problem. This recipe needs room temperature resting time. And I’m confused about your oven temperature. It should be 450. If you follow the recipe exactly, I think you’ll get a better result. Trust the recipe.
Enjoyed your bread recipe! Do you have a good kapusta recipe? My Aunt Rosie made the best sauerkraut. Unfortunately I never asked for her recipe. She always had it made. I miss it terribly and no one got her recipe because she always made it. She came here with her Mom and Dad. They were from Galicia.
https://www.jennycancook.com/recipes/polish-hunters-stew-bigos/
jENNY….. YOU ARE WONDERFUL!!!! IVE BEEN MAKING THIS BREAD FOR QUITE SOME TIME, AND IT’S ALWAYS FANTASTIC! SHARED YOUR WEBSITE WITH MANY. I LOVE ALL OF YOUR RECIPES AND IDEAS. THANKS SO MUCH FOR SHARING YOUR KNOWLEDGE AND TALENT!!!
i am a 75 year old Italian and i do all of the cooking in my home and i have been cooking for over 58 years and when i lived in Rhode Island i had no problem getting good bread than i moved to Florida and couldn’t find good bread anywhere i want to thank you for your video now i make all of my own bread and give it to all of my neighbors and they all love it
thank you do much
Doug
You’re a good man to bake bread for your neighbors. ❤️
I love love this recipe! Once I realized that wax paper and parchment paper are two different things, my bread turned out perfect!! I’d like to try adding cranberries and walnuts to the recipe, as did one of your subscribers, but wondering when to add to the dough! Thanks for the fabulous recipe.
Please see the FAQs.
Sally, I just put mine in right after i stir in the water and make the dough. Just mix it up a bit. When I use cheese I usually use hot water instead of warm, because I think the cheese will keep the yeast from actvating for the three hour loaf. Always turns out perfect
Tina, what kind of cheese and how much did you use? Thanks!
I just can’t even thank you enough. After decades of people thinking I can cook, I finally made bread because of you … and first time out of the gate it was PERFECT!!! You’re my celebrity girl-crush, I love you to pieces and your videos are wonderful, so helpful and easy to follow. You changed my kitchen life by getting me over the fear of tackling bread. Just keep being you, you’re the exact thing we all need in our kitchens.
Hi Jenny, I made this bread in my Dutch oven last week and it turned out FABULOUS! It was my first time making bread and I was doubtful something so easy to put together, would come out as this did. It’s going to be my “go to” bread recipe when friends ask me for an easy one.
My local supermarkets have all run out i flour, so I haven’t been able to make another one. But I did want to know if one can add dried fruits to this mix?
Thank you!
Please see my other variations of no knead bread as well as the FAQs.
Great and easy to bake,
Hi Jenny,
Love your recipes and your videos. Just finished making your no knead crusty bread (again) and it came out great (again). So easy to make and so tasty. I do have a question for you. Because all ovens are different effecting cooking time, is there an internal temperature you suggest for your crusty bread. Several sites have recommended temperatures ranging from 190F to 210F. I have been using around 195F and it seems to work ok but was wondering if you ever use internal temperature. Thanks,
Art
I do not generally use internal temperatures but I believe around 190 is standard for regular breads and 200 for richer breads made using sugar, milk or eggs.
How long in the oven if I make a bigger loaf (two recipes) ?
Jenny,
I made this again and it’s just perfect. I would like to make enough for about 3 dozen people. Can you give any suggestions for a pot? I only have one Dutch Oven………….
I’m sorry I don’t know. Maybe someone else will help out.