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.
I love this recipe, but oftentimes when I make it the bottom is burnt after the initial 30 minutes. I’ve tried raising the racks and lowering the temp but it doesn’t come out as good when I lowered the temp, even by 5 degrees. Any suggestions?
This recipe really has really tweaked my interest, but before trying it, could you let me know where I can get the oven gloves?
I have been making this bread recipe since the beginning of the pandemic. It’s so good ! I divide it into four and use it for Hamburgers too. It’s our favorite
Is it ok to divide the dough into two? To make smaller balls?
I did my bread today! Ya’ll is soo good! First time baking a bread and really was easy and delicious. I add at the dry mix oregano, thyme, rosemary and basil. At the end I brush all over with olive oil…delicious! Really crunchy at the top and soft inside …thanks for this easy recipe.
This recipe is a real Godsend. We love fresh bread in this house, but how often do we find ourselves without any, and needing to take a special grocery run to buy over-priced bread of questionable quality? I made this today during the afternoon, to go with a dinner of stuffed cabbage. For sure, I forgot about the bread, but this recipe came to the rescue. Thanks Jenny!
My Dutch oven pot can only take up to 400F (I know…not the best since most bread recipes call for 450F but I’m planning on investing in a good one come Christmas). In the mean, I’d like to make this recipe and I have no idea how much longer I should leave it baking at 400F covered, and uncovered
You can cover the DO with foil. The point is for the DO to capture steam as it cooks, so that the dough doesn’t dry and form a skin, allowing it to expand fully. Cook according to instructions, removing the foil as you would the lid to allow it to brown. If you use parchment to move it around as Jenny does, just trim any that would get in the way of your foil. Hope that helps.
I swear by this bread and love the snap crackle pop as it cools! Any advice on reheating for warm sandwiches/dipping after its been baked?Looking for oven temps and time. Thank you!!
I am trying this recipe tonight as i usually make this bread and waiting 15 to 20 hours before baking. I noticed the amount of water is more than what i normally put in so i only what would combine it all. We will see what happens fingers crossed. Good luck to me!
I add rosemary, everything but bagel seasoning and when it comes out of oven i brush with olive oil and sprinkle salt on top.
delicious
Love this recipe, comes out perfect everytime! I would like to make a gluten free version for my son. Has anyone tried to convert this recipe to gluten free? I recently tried a gf cookie recipe that replaced 1/3 of the gf flour with almond flour and it made a noticeable difference in taste and texture of the cookie. I’m thinking of doing the same with this bread recipe, 2 cups gf flour and 1 cup almond flour……… any thoughts or suggestions? Thx
This recipe needs gluten. Please see the FAQs.
hi Jenny! I LOVE LOVE LOVE this bread. Its perfect every time! Im wondering if I can add fresh rosemary to a loaf and when I would do that? Im thinking right after it rises for an hour? Thanks so much!
Please see the FAQs.
I always use rosemary when I make this bread. I have used fresh but I find that dried gives a better flavor. I find that the perfect amount is 3-4 tsp. It gives a nice rosemary flavor but not too overbearing. Perfect for toasting with a little butter!
Forgot to add … I mix the rosemary in with the dry ingredients before adding the water.
I’ve seen some breads that had slits cut on the top before it went into the oven. Should I slit mine or does it make a difference?
Love Jenny and her great recipe s the easy no kneading bread so yummy it’s also the best toast omg 😳 amazing good told my dad he makes it all the time loves it so easy
Can I use half wheat and all purpose flour?
Myself I made it with whole wheat and was as delicious as the one with white flour. Also sometimes I add rosemary and garlic powder, and so on; I play with it and every time is delicious.
Like Jenny said is a very forgiving recipe.
Thank you Jenny!!!!
Yes you can. I just prepared two bowls of dough for tomorrow. One contains all purpose flour and in the other bowl I have I cup regular flour and two cups of whole wheat.
First of all I want to tell Jenny that I love her sense of humor. I madeThe loaf of bread Today for the first time. It got beautiful and tasted wonderful.What do I keep it in so the crust stays crispy is the only question that I have
Thank you, Linda
My bread turns out great but does not rise very much and rarely has those bubbles after the three hour wait time. It always looks like when I put it in the bowl. What am I doing wrong?
Personally, I put a tsp of sugar in with the warm water and use 1/2 tsp of yeast. Let’s it sit for 10 minutes. I use whole wheat flour and the “quick no knead recipe” in a cast iron Dutch oven, and it turns out beautifully.
It may one of two things: the water is too hot and it kills the yeast or you have a bad batch of yeast. Good luck!
HMK
I leave the dough in the bowl until I see bubbles. Sometimes it takes longer, not everyone’s kitchen has the same temperature; like Jenny says it’s very forgiving. I’ve never baked it after three hours. I’ve left it in the bowl for as long as nine hours and it still turns out great. I hope this helps you.
OMG!! Love this bread!! Thank you Jenny! It’s wonderful room temperature and warm with softened butter, and as toast with preserves on it. I made one loaf and now all my friends want a loaf! My pleasure……I love to bake homemade bread!
I don’t have a Dutch oven so I used the removable insert in my crockpot. It worked beautifully.
If I want to make this recipe into four smaller loaves, how long would I bake these?
I have made this countless times. Yesterday, I changed things up and for 1/3 of the flour I used spelt flour and it gave the bread a really great chew. We had friends over for dinner and everyone raved about the bread. This is a great recipe, and also makes a great base for playing with other flours and flavors.
Trying this tweak today! Thank you!
Great recipe. Tasty bread, easy to do and clear instructions. Thanks.
My question is: If I double the recipe will it require longer cooking time and will a 7 qt Dutch Oven be too big?
Thank you
Help! I cooked the bread at 400 for roughly the first 30 minutes! What should I do? Bake it longer?
The recipe indicates to bake it at 450 for 30 minutes and then, after removing the lid, bake another 10-15 minutes.
Do you have a recipe for keto bread? I do make your no kneed bread which I love but I’m trying to cut down on my carbs!
The bread smells and looks amazing 🍞
What a comforting aroma and taste. I love it with vegan butter 🧈 spread atop. My husband and family loves this bread too.
Definitely a family staple now.
Thank you, Jenny!!!
Five Stars⭐ ⭐⭐⭐⭐
I also spread my Earth Balance vegan butter on it after toasting. It’s like heaven!
Hi
What brand are your gloves?
my dough in a bowl overnight with room temperature water raised and this morning has shrunk some is this a problem?
I make this bread all the time its amazing and so versatile today I added 1/2 cup chopped green onions,1/2 tsp dried basil,1/2 tsp dried thyme , & 1/4 dried rosemary to the dry ingredients them added my water. It was delicious !!!
My bread seems to not brown as much as your picture shows. Help!
I tried this a few times and got very wet dough and uncooked interiors. Then I changed the water-to-flour ratio to 80% and I got it! Bubbles after the first proof, drier and easier to handle dough, air pockets and dry inside the bread after cooked and cooled completely!
I live in Malaysia so the flours I get are of different compositions. The all purpose flour here has very low protein content, about 9% and bread flour is higher. So I mixed the both. I put about 70g all purpose and 290g japanese bread flour with 288 ml water. To improve the bread taste, you can leave the dough longer (4 hours) in room temperature (here is about 32 Celsius). I discovered this coincidentally. Happy that I managed to make a bread from scratch! Thanks Jenny !
Can this be made on a French loaf pan (with the little holes) or does it have to be in a Dutch oven? I’ve made it a few times before and it comes out great. I was just wanting to try to make two long (instead of round) loaves.
Please see the FAQs.
For the no knead bread what can you use if you do not have a Dutch oven?
Thank you 💕
Please see the FAQs.
Hi! Has anyone added sourdough? I want to add some I just don’t know how much or if I need to substitute something?
yes. my daughter has and I’m trying it today. it reads like this : 2 1/4 c flour,
1 cup starter, 1 cup water, the rest the same.
Can I allow the dough to rise longer? Like 4-5 hours?
Yes! You can let it raise for however long you want.
Thank you! I’m making a loaf now.
With the cold water overnight version, you can let it rise for more hours but with the hot water version, I’m not sure you should let it rise longer. It can over-proof and then collapse, which happened to me.
I’ve made this recipe every 3-4 days for the last 3 months , and it never disappoints.It consistently turns out “bakery quality”. I usually set it up at night, use room temperature water, and let it rise for 8 hours, then bake it in the morning. Sometimes I use 1 cup of whole wheat flour and 2 cups of unbleached white flour. I’ve also added rosemary and black olives and roasted onion to great success. It is a very versatile recipe to experiment with.
I have seen Artisan Potato Bread at the bakery I would frequent before I was inspired by this recipe. I wonder how to modify this recipe to try producing that. Most Potato Bread recipes have oil, sugar and egg, but I don’t want a cake loaf. Any suggestions? Thanks.
NY Times recently ran original no-knead recipe from Bittman but the youtube video of this recipe was a revelation, after having spent more than two weeks on the 18 hour treadmill which made meal planning needlessly complex for daily bread. This twist which collapses the time and Jenny’s use of the paper to transfer risen dough have been so helpful at making this a very easy to use, delicious and head-turning bake.
Jenny Can Cook ?? She sure can and has won over another avid follower.
I’ve been making Jenny’s no knead bread since the beginning of the lockdown when yeast was scarce, so when I saw the recipe in the Times I thought “Hey! That’s JENNY”s recipe”! My results with all purpose flour have produced a slightly doughy bread so I’m going to try bread flour. Happy baking!
When I make something, I usually just end up making a mess. I always thought bread was the Olympics of baking. This is so easy and so good, I can’t believe it! As another commenter said it was hard not to eat the whole thing right out of the oven – and I agree! I couldn’t believe it was such a success. I have a picky man, and he raved over it. We had it with olive oil, then I made sandwiches. I’ll be sure to use it in my Tuscan recipes that call for aged bread. Thank you!!!!
This bread is absolutely to die for. Such an easy recipe! Left mine on the counter to rise for for over 6 hours and looked like the video. How do I store it so it stays nice and crusty? Thanks
I purchased some canvas bread bags a year ago that keeps bread like this for a few days. We’ve never gone past day 2 of having this in the house, so it’s now saved for treats and guests 🙂
I’ll have to look into those! Thanks a lot
This was my first time making bread and my first time using a Dutch oven, the bread turned out well, eat it still pretty warm with melted butter and then used the rest for toast ( it made wonderful toast) I think I’ll be making some roasted garlic rolls this weekend
Bread turned out okay. Didn’t rise hardly at all using only 1/4 tsp of yeast. made again using 2 tsp of yeast and turned out great.
This sounds so good and I plan to try it! I don’t have a dutch oven. What else can I bake the bread in? Thank you!
Please see the FAQs.
I absolutely 💯 LOVE this bread. Made it today with kalamata olives….awesome. Thank you for your easy to follow video.
Hi, I have tried this recipe maybe 10 times. My bread dough never rises to size that I see that yours does. Obesely when I bake my loaf it is always small compared to yours.
Please advise
Thank You
Joseph
Please see the FAQs.
Use two teaspoons of yeast. I tried making it with 1/4 tsp yeast and didn’t rise. Looked at several other recipes and using 1 to 2 tsp yeast seems to be the norm. I also added tablespoon sugar and tablespoon of olive oil to give the bread extra flavor. Turned out great.
I had the same issue with the dough not rising. Found out I did not use enough water. I used the amount stated in recipe but that failed to rise so I added a little bit at a time until it was a little less scrappy looking. That worked. The other time was bad yeast. Using instant yeast from the jar that you keep in the freezer is good. Jenny’s facts and questions is very informative
Do you have a gluten free version of this wonderful recipe?
Jenny, I just love you!! I remember watching your talk show on tv.
My parents were from Europe and I can see our recipes are so similar, I love it!! I’ve made so many loaves of this bread!! lol I’ve had so many compliments and I tell them it was yours. I always make a double batch, 40 minutes cook time and 10-15 minutes without the lid. I’m making a batch right now for a friend in my women’s Bible study group. Thank you so much for all your delicious recipes Jenny, you are a beautiful lady and truly gifted!!! 🥰❤
What happens if I try rye flour?
I suggest you try my rye version.
One more question, sort of. Should I use the Whole Wheat recipe for White Wheat flour or can I use the No Knead Faster DutchOven recipe?
Also, at my local store they steered me to Baking Powder as they appeared to hove no Yeast. Seems iffy to me.
As a first time baker, I suggest you follow the recipes exactly as written and not use different flours until you have success with the original version. And baking powder is not a substitute for yeast. Good luck!
Hi Jenny,
Love your videos – have watched your no-knead bread (Dutch Oven) many times. Love the bread.
I made more dough again yesterday- it doubled in size – I didn’t have time to cook the bread so I put it in the fridge. It seems to have shrank. Can I still use it ?? Thanks ❤️
Thank you Jenny for your fool proof recipes that come out perfect every time. I have made this bread 8 times already and it comes out the same. I have also baked the lemon brownies several times and the cinnamon rolls. Love ’em!
Can I use a 4 to 4 1/2 quart Dutch oven? What make do you recommend for a Dutch oven?
Yes, you can
Any Dutch oven will work; doesn’t matter at all.
I have used a 3 quart 60-year-old Decoware enameled cast iron Dutch oven and the loaf comes out a bit taller and more compact, of course, as the pot is smaller. This makes a fine loaf, with larger slices.
Regularly I use a 4 quart plain black cast iron Dutch oven. Texture and taste are the same.
Two tips: after removing the Dutch oven lid and baking for 10 minutes, remove the loafm turn off the heat, and bake the naked loaf up-side down on the oven rack. This firms up the bottom. Also, before the second proof, swirl a bit of olive oil around the proofing bowl, and rotate the loaf in it. When this veneer of oil bakes, your crust will develop nicely.
It has been over 3 hours and no bubbles yet,
Is it getting puffy? It may take longer depending on the temperature of your kitchen. Also check that your yeast was not expired.
Hello Jenny, Thank you so-o-o-o-o much for all your wonderful recipes, but especially for your no knead bread. My husband thinks he can cook, and touts his Mom’s cooking. Being Polish, I think my Mom’s cooking is the best. Long story short, thanks to your no knead bread recipe, I’m a winner! He and everyone I shared it with, LOVES it. Only 1 problem, it’s never enough! Is it possible to make a larger batch of dough and bake 2-3 loaves at a time? I have even seen a recipe that can be mixed ahead of time and stored in the fridge and portions can be pinched off and baked as needed. I love YOUR recipe and would like to try this for the convenience of it, but don’t want to mess it up. So what can I do to make 2 loves at a time? Any suggestions. Thank you with all my heart.
I makes two loafs most of the time 1 white 1whole wheat .. I don’t cook them at the same time as I only have 1 pot .. then I slice and Freeze it’s pretty much the only bread I eat 👍
Jenny, I live in the Rocky Mountains at 5500 feet and my house temperature is between 65-68 degrees three seasons of the year. I purchased a proofing box with adjustable temperatures. I’m curious what temperature your kitchen is for raising bread & roll dough. I want consistency with results because your Recipes are fantastic. Thank you so very much 😊
Hi Jenny,
Never did I think l could make homemade bread like this. This was my first ever bread; thank you so much! I miss having you in my living room but now you’re in my kitchen! ❤️
Hi Jenny,
Thank you for the easy and wonderful recipe. I tried making bread for the first time and your recipe is so easy to follow and the bread was super delicious. My family loved it
QQ: What is the difference between bleached all purpose flour vs unbleached APF? Do the ingredient proportion remain same for both types of flours?
My understanding is bleached flour is a non-starter for yeast to perform. Usually price is comparable with Unbleached & Bleached. 😉
Just wondering if this bread can be scored on top before going into the oven?
You don’t have to score it because it does that during the baking. I’ve made it a number of times, and it always comes out the same, like the picture shown on Jenny’s page. Excellent recipe. Just follow the instructions to a T.
Jenny,
I have been on a quest to find the bread my family would love the most….. So thankful for this recipe and YOU for doing the hard work. My family LOVES this bread.
I make Artisan Sourdough but some in my family do not like hards crusts— I needed to find a fermented bread where I could have a soft crust. I added 2 Tablespoons of my Rye Sourdough Starter and a pinch more salt and it came out beautifully and my hubby said he could eat the entire loaf in one sitting. He talked about how much he loves this bread all day.
Thank you very much!!!
I just wanted to thank you, the bread’s baking right now but your personality really made the video enjoyable. Though why did you decide to leave youtube?
Delicious. No need for storage instructions. Just need butter and a direct line to Weight Watchers.
Marilyn, you made me laugh! How right you are! This bread is truly outstanding!
Adele
What is the best way to store the bread after it cools?
Please see the “How To…” in my blog.
I keep trying but can never get the bread to work. I give up
The FAQs might help.
I made the bread for the first time pre-heating my Calphalon
Dutch oven as recipe instructions. I was concerned about heating an empty pot, but crossed my fingers and did so. The bread came out great, but I’m still concerned about heating an empty pot. I ‘ve since decided I want a cast iron/porcelain Dutch oven and all the research I did on all finishes of Dutch Ovens say not to heat an empty pot, since it will cause damage to the finish. What to do?
I love your videos and the recipes!
I believe they mean not to heat an empty pot on the stove. Just make sure your pot is oven safe to 450F.
do not hear empty cast iron on stove — believe it or not, an empty cast-iron piece on open flame can “pop”/”split”; in the oven is ok AS LONG AS IT IS CLEAN, otherwise the left-over “stuff” will bake on a “patena”
Thank you so much for teaching me how to make your no knead breads! They are so good. The one I love the most is your recipe for Whole Wheat Bread. MMMMM good. Thank you. You’ve enriched my life and the lives of my friends because I share with them!
So good but one question my bottom was a little over done, should I reduce the cooking time?
I MADE THIS BREAD A COUPLE OF WEEKS AGO IT TURNED OUT BADLY. I WAS NOT SURE WHAT I DID WRONG ,THEN I CHECKED THE DATE ON THE YEAST IT WAS TO OLD . SO I STARTED ALL OVER WITH NEW YEAST IT WAS PERFECT, THE TASTE IS SO GOOD!!! VERY EASY TO MAKE . THANKS JENNY THERESA JOHNS
Instead of using plastic wrap for the first rise, can I just cover the bowl with a plate My oven has a proof setting of 100 degrees and I’d rather not use plastic in the oven.
…..your plate idea is great because this dough will actually stick to plastic wrap…a mistake I learned the hard way when I used too small a bowl for the rise and the proof touched the plastic wrap…. plus ledd plastic we use the better….