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.
Hi there. I’ve been looking for a really good bread recipe until I found yours. I just got a Dutch oven and had to try your recipe. It came out almost perfect. A little undercooked at the bottom but nothing I can’t fix. I love it. Thank you.
I have question; I would like to double the recipe for a bigger, wider bread (I have a 5 1/2qt pot). After doubling the recipe, I also double the time of the cooking right?
Thanks again
hi jenny-
i just recently found your videos on youtube and then found your website after watching a few bread videos. this bread looked soooooooo beautiful and yummy, and i had to try it. i have always been intimidated by bread baking and have never baked a savory loaf.
but you pushed me over that big ole hump! i did it. i baked this loaf (except with whole wheat flour) and it was AMAZING! my daughter thought i had gone to the bakery for bread! ooh-la-la…..
thank you so much jenny! i love to cook and am going to try some of your recipes, but the bread thing is a HUGE triumph for me. and i love your videos, they are informative, quirky and fun! and yum…
I’m 63 and I’ve tried making bread all my life to no avail. And then I found Patrick and Patrick and I found Jennycancook and her no knead bread and we both have our life’s bucket list complete. We bypass the bread department in the grocery store now all our meals are perfection. Jenny, you rock! We have captured our own sourdough three years ago and we regularly add it to your recipe in the first phase of prep! I’m in heaven.
Hey Jenny can cook. Loved the recipe for the no knead bread. I tried it and Awsome. So on that note you look so familiar. Are you in California. I am. I asked if you had a recipe for no knead sourdough bread. I looked and found a Russian Orthadox Christain man with a recipe. I bake my bread with your recipe in ny cast iron Dutch oven. And he cooked his in a cast iron frying pan. And I will have to try that forsure, just because of the cast iron. You got me hooked now My Mom always made home made bread. So I am back now because of my grandkids will more becaus of my husband. Thank you so much I think lololo you injoy yor retirement . But come back when you can. GOD BLESS YOU💖💖
I’ve just tried this with einkorn wholemeal flour, adding a couple of teaspoons of extra water, left for 4 hours on the counter top, plus my oven only goes up to 220° c, so left in oven with lid on for an extra 5 mins, then lid off for 10 mins, and it’s worked! Utterly gorgeous, real bread!! I usually sourdough to get the natural yeast eating up the gluten in the flour, being allergic to gluten, so I’ll leave overnight in the fridge next time to see how it goes, using your recipe. But your recipe, today, has worked and tastes amazing. I’ll use it. Thanks so much!!!
Hi Jenny,
Wow, here you are.
I just discovered your youtube channel to my delight and I have to make this bread right away.
I’m not really a baker, but I want to make Rye bread. Is this recipe compatible with rye flour?
I’m probably not going to wait too long for an answer because I’m so anxious to start. I’ll let you know how it goes
Please see my rye bread recipe.
So after looking at other recipes I’m going with 2 cups white flour and 1 cup rye flour.
I hope it works. I’m so excited!! I never bread before. I have never made dough. I have fear of dough…you made it look so easy that I’m going all in.
I’ve made this several times with great success. Today, for some reason the dough was really extra moist. It rose fine but was so sticky I could barely manage it. It’s in the oven now so fingers crossed. Any ideas?
BTW, I just realized who you are! I used to watch your talk show all the time, back in the day. Loved you!!
Caitlin
Hi Jenny: Well I am trying this No knead Bread today. Looks Awesome!! Its cool and rainy out, so no time as the present to try this out. I will have to check out your You tub for more like a sour dough no knead bread.
Thank you .
You all have a BLESS DAY.
Will this work at higher altitudes, 5000 ft?
It works perfectly at 6500 ft here in steamboat.
Does anybody know if we can half this recipe (make a smaller loaf) and use the same technique? I assume the proportions of ingredients would be the same?
wonderful. but: in my house, in my kitchen, I need more than l and 1/2 cups
water. almost an extra quarter cup. doesn’t keep terribly well but makes great
bread pudding. And bread crumbs for my “crummy” chicken.
the baseball aside is hilarious!
Okay – – first time making this bread. Followed the recipe impeccably.
2.5 hours later: nothing. Hasn’t move, bubbled nor risen.
I’ll keep waiting. But – – I’m not hopeful.
Tips?
Thanks!
Richard
Please see the FAQs.
Check your yeast. Put a teaspoon in warm water (110 degrees). If it doesn’t foam in 10 minutes, toss it.
Same thing happened to me, I almost threw out. I think I let it sit for about 4 hours thinking it was going to rise more. As it turned out, it was bubbly by then so I baked it and it was amazing!!! I was looking for a rise like other breads doughs. This bread does not double like that!! Just had to get used to that. Hope your worked out!!
Would guess old yeast.
I stumbled upon your video by watching how to “dry saute”. Anyway, I saw your delicious looking bread on the side panel and when I watched the video, I was amazed at how simple and quick it was and NO SUGAR in the recipe!
I have a favorite recipe for No Knead Bread that I used to make when my kids were growing up and they loved it! But yours is quick and simple, too. I will try it really soon! Thank you so much for making the video!
Recommend if using Italian pizza flour to make this – may need extra 1/2 cup hot water, to be sure to achieve a wet mixture in the 1st step. Made this Jenny’s super easy no knead bread > 3 times; comes out beautifully everytime. Brought to friends’ dinner party this past weekend and it was a hit. Jenny gets all the credit!!! Jenny is super awesome for figuring out this recipe and so lovingly sharring. I love her jokes so much; I’m watching other videos just to hear her clever and fun jokes.
will a cast iron large skillet with a aluminum sheet for a cover be ok for this bread recipe? also have a small cast iron skillet. Thanks
I always add some oil and sweetener to my breads. Will this one handle that?
try the recipe as written. I think you will find no oil or sugar is needed.
I added 1 teaspoons of sugar to the yeast and dissolved them together and the result was amazing, perfect bread!
Jenny this will be the first time I have ever tried to make bread I’ve bought 2 bread machine gave them away because it just sounded to complicated yours looks easy and I have a Dutch oven but you loste when you said that I need to arate the flour I don’t know what that means an do I do it before or after measureing the flour it looks delicious I can’t wait to bake it thanks for sharing
Just get a digital scale and measure 120 grams per cup of flour and you’ll always be good. Flour can get compressed when you try to measure a cup by volume and you wind up putting too much in, which is why Jenny says aerate. Measure by weight and you never have to worry.
Please see the FAQs.
Can you make the no-knead bread as a sourdough bread? If so, how much sourdough starter would I use? My friend and I are starting a sourdough starter
I’m sorry I have no experience with sourdough starter.
Hi! It will vary depending on the strength of your starter and the temperature of your kitchen during the rise. It’s definitely doable though! I used about 2.75c flour (instead of 3) and added 0.25c of my starter (which I’d fed earlier in the morning). Because my starter mostly lives in my fridge and I wanted this recipe to come out within it’s expected time frame, I still added that .25tsp of active dry yeast. You could do without the dry yeast, but it’ll need a longer proof.
I’m a fairly imprecise baker and mostly just throw things in by sight and feel. With the starter added to Jenny’s recipe you’ll have a veryvery wet dough, but just let it sit and it’ll be fine. Sorry I can’t give more specific help!
Jenny I have been making this bread for years except I have been using the 24 hour or so recipe. I tried this today. However for the liquid portion I used 1 Tbs of apple cider vinegar, 3 oz of Guinness dark beer and then filled the rest of the measuring cup with water until it reached 1 1/2 cups. I used 1 teaspoon of yeast vice 2 tsp. It had the full taste of the bread that used to take me 24 hours to make. I started this around 2pm and it was ready for dinner. Thank you!!
I also do this, in my Zoji machine. I call it Faux (sour) Dough. It’s from a Cooks Illustrated article. I LOVE real sourdough, but the results are close enough for me!
I have neither the patience of the desire to keep a starter alive.
Making the no knead bread baked in Dutch oven and substituted the white flour for whole wheat. Things are looking to good now and I am wondering if I should have combined white with the whole wheat and what proportion should I have used if that is a viable combination. Do any of you bread bakers have the answer?
Please look at my other no knead variations.
Oh i forgot to add my husband is a bread snob and only buys Bakery bread. He Thought it was Delicious!! I’m going to try olives and garlic next time…
Wonderful recipe. Anxious to try your other ones…
Thanks Jenny
I saw your recipe online and have been anxious to try it. I started it last night and realized it would not be done for dinner.so I left it rise overnight and made it this morning! I turned out perfect!! My first time making bread…Thank you
Hi Jenny! I just made another loaf of this bread. My Dutch oven is oval Shape 0 – so I made the bread into that shape to. Such a delicious bread!
I watched the video and was so excited to try such a fast recipe that looked amazing. I make a lot of bread in my machine, but not much by hand. I think I’ll have to sift the flour and you said to use “very hot” water. I checked the temp of the water before I put it in and it was over 100. lt took the full 3 hours to kind of look like it’s supposed to. I went ahead and put it out on the board and worked it with my scraper like you. I put it in the bowl with parchment and put my cast iron dutch oven in the oven at 450. Have not used the pot for bread. Keep your fingers crossed. Thanks for the demo.
If you had any problems, the water may not have been hot enough. It should be in the 120 degree range. Also, it’s best not to sift the flour before measuring, only aerate it before measuring. I hope it turned out.
I used boiling water and my dough won’t double in size!
Please check the recipe. It calls for water up to 130 degrees, never boiling.
Dear Jenny,
I made two of these breads and I sent you one from early in Feb with rosemary, dill, protein hemp powder. Today, I am making one with rosemary, garlic, black olives, and Parmesan cheese. As soon as it comes out of the oven, I will take a picture of it and send it to you.
Hi Frances, How did the bread turn out adding herbs, olives, and cheese? Can you tell me when you added them and how you changed the recipe? Thanks!
Did you add these herbs in the beginning or after it sat for 1 hour to rise. I want to add roasted garlic but don’t know when to add this.
I have been making no knead bread quite successfully for some time now. Intrigued by this recipe I gave it a try this morning. Watched the video twice. Mixed up the ingredients as directed, including fresh dry yeast and water warmed as directed. Covered bowl as directed, left it on kitchen counter undisturbed for 3 hours. Not risen very much at all. Checked @ 6 hours, rise is better but not complete. I will have to let it rise the full 12 hours. I might try this again one day, but am a bit disappointed it did not turn out as expected. Not a big problem as it will be great at the full 12 hours of rising time, so nothing wasted.
Hi!
I just made this and it turned out amazing!! I can’t stop eating it! The loaf is pretty big. I would like to make several smaller loafs from the same quantity of dough. Can I bake 2 or three in the Dutch oven at the same time? (Each in their own sheet of parchment) how would that chance the cooking times? My Dutch oven is quite big (5.5 or 6 qts).
Thanks!
Hi!
I just made this and it turned out amazing!! I can’t stop eating it! The loaf is pretty big. I would like to make several smaller loafs from the same quantity of dough. Can I bake 2 or three in the Dutch oven at the same time? (Each in their own sheet of parchment) how would that chance the cooking times? My Dutch oven is quite big (5.5 or 6 qts)
Thanks!
I’ve been successful splitting them into 3 smaller loaves on separate pieces of parchment & baking in one these https://www.kingarthurflour.com/shop/items/long-covered-baker?gclid=EAIaIQobChMI7r3Om_av4AIVU7jACh0LAg9gEAQYASABEgJWjPD_BwE
Did you chance your bake time then you made 3 loafs instead?
Hi Andrea,
If you’re baking all three smaller portions in the dutch oven at the same time, your baking time would be the same. If you choose to make 3 smaller loaves and bake them at different times in smaller pans, you can:
a) use a smaller dutch oven
b) use a smaller-sized corning dish with oven-safe lid
c) bake it in a smaller baking pan and put an oven safe bowl of hot water in the oven when you start the oven on preheat. That’ll make your steam environment for your dough.
For a smaller loaf baked by itself in a smaller pan, consider lowering your bake time to 20-25 minutes before removing the lid.
For convenience, if you wish, you could also freeze the dough in smaller loaves in a quart-sized freezer baggie right after mixing and forming it into a dough. To rise, just put it in the freezer overnight, or on the counter for 3 hours. From there, continue on with the recipe as written.
I think you mean “put it in the fridge overnight…” Please confirm.
Hi,
I was wondering,
I made one loaf with all white flour and turned out pretty good and made another loaf the next day using 2 parts white and 1 part whole and turn out good also but smaller. Should I add more yeast when using whole wheat flour?
Hi Jason that is a good question, the smallest change of a recipe can and usually does call for an adjustments. You are using two different flours that are produced to cook differently. Wheat can be known for come across tough or dense if yo are not careful. I would like to suggest that you increase the amount of yeast you are using as well as making you water temperature. You will find that these two changes will eliminate your problem.
From my experience the whole wheat version never rises as much as the white flour loavf regardless of using more yeast.
The problem with whole wheat is that the gluten is not as a sizable (or there is less gluten?) Either way the addition of some gluten from Bob’s Red Mill per package instructions. I think it is a tablespoon of gluten per cup of whole wheat flour. Or, bread flour, which has more gluten might be the answer.
I love this bread! The only problem is it’s not big enough! Could I increase the ingredients 1 1/2 times to make a bigger loaf? If I did do that, how would that affect the baking time?
Hi Laurie; you can double the recipe however in order for you bread not to be dense or doughy in the center you will have to increase the size of our Dutch oven. You see this bread is design to go out not up.
Would you need to change the cooking time
Yes I loved this recipe it was easy and my Organic Whole Wheat Bread turned out Beautiful. I would love to send you a photo I was so proud of myself… and I got many requests to make them one…thank you Jenny
You can use the “Your Photos” link at the top to send a photo.
Hi Jenny ,
Can I bake this bread in a regular baking form , too ?
Hi Ellen; yes dear of course you can use a regular loaf pan but keep in mind that 1. This bread is design to spread out as it bakes not up.
2. Not using the pot cover will take away that lovely crust Jenny has given us.
3. Because this bread spreads it might become dense or doughy in the center.
Just played around with Jenny’s recipe and tweak it to suit your taste buds.
I have tried this is a loaf pan and it does not turn out well. It needs the steam that’s created inside the Dutch oven. You can look at the FAQs for what other pots, etc. people have used to make this loaf, but always in a covered container.
Thank you sooo much for the recipe! Mine turned out amazing!! I hope you’re enjoying your retirement!!
GREAT bread. I have an issue that I hope anyone here can help resolve. The waxpaper….it is sticking to the bread. I tried to keep it wrinkled free when placing into the pan then to cast iron. Tried microwaving the wax paper to loosen it up. Nada. All suggestions would be appreciated from this CA farmer. Txs.
O!! I just saw where I went wrong. I was leaving the paper in AFTER the 30 minute period 🙁 I’ll say once again…great bread…and don’t clean any more baseballs!!!
IMPORTANT: It is NOT wax paper! It’s parchment paper. Wax paper is not for oven use and it will melt into your bread. Please let me know you saw this and know the difference. Thanks!
p.s. You can either leave the parchment paper in for the final 10-15 minutes or remove it – either way is okay.
Make sure you’re using parchment paper not waxed paper. I agree, it’s fabulous bread.
use parchment paper
Helloooo Farmer Deno: So sorry to hear of your wax paper issue; however the paper is just what it says WAX it is design when heated to melt and stick to whatever surface it is on,
I hate to have to tell you, you only have two choices 1. Cut the bread away from the wax paper, 2. Eat the wax paper with the bread.
Just so you know I have done both, which is why I do not buy it anymore. Listen save yourself some cuss words and get parchment paper.
Sorry about the wax paper.
Hi Jenny, am doing better with the pyrex/glass dutch ovens. Reduced oven to 425F but bottom crust was very, very hard, thick and dry after uncovered bake. Actually had to slice bottom off with electric knife. Think it is because those materials probably tend to retain heat. Today’s variation will place loaf either on the parchment or on one of those copper mats for the final 10 minutes. If this does not work, I may find myself buying a better pot. The bread itself has been delicious. Also, I have found using two large serving spoons to initially mix the ingredients is a lot easier and can more easily reach under the dough to incorporate all the flour.
What would substituting one cup of rye flour – aerating in first – in the original mixture do?
-=mh=-
I have a no knead rye bread version if you want to try that.
Jenny ! I love this bread. It turned out exactly like yours. My family loved it! I will be making this from now on.
You are so smart and amazing. I loved your video. You have such a sweet personality.
Thanks so much for Sharing 🙂
Hi Jenny, Just pulled the bread out of the oven, love your recipes and you are so entertaining,, how do you store the bread it to keep it fresh I have company coming over on Saturday this is Thursday.
Please see the How-To category in my blog.
Love, love, love your videos. Your cheery attitude and simplicity make it so easy to follow the recipes. My question is, if I want to add or can I add, olives, garlic, cheese or herbs to the basic no knead bread, at what point should I do that and have the bread come out with the same wonderful texture?
Add any addins to the dry ingredients then the water. I make this all the time, especially jalapeno and cheddar cheese. Also Kalamata olives and feta, spinach and feta, raisin and walnuts, cheddar and bacon, ham and cheese, pepperoni and cheese and any other combo you desire. They all turn out delicious. Our favorite is the jalapeno and cheese.
How much cheese and Jalapino…for you add ins
Hi, mixed it up about noon, let it sit until about 5 pm. It really got large. (Kitchen is somewhat cool) then used an oval all pryex and turned oven down to 425F as per your suggestion and only did second bake uncovered for 10 minutes.
Fantastic…waiting until morning to slice.
how do I send a pix?
-=mh=-
Use the “Your Photos” link at the top or just use this link:
YourPhotos@JennyCanCook.com
OMG Jenny, I had to stop eating to take a moment to tell you how good this bread is. I’m actually eating a grilled cheese made out of the bread I made following your recipe. I just happen to have all of of the ingredients and a Dutch oven so I said “why not.” And let me tell you it’s awesome!
Eating your own homemade bread is just the Best. THANK YOU!
p.s. so simple and easy to follow.
I made my bread the other day and a black very old Dutch oven it was wonderful here’s my question can I make this bread in the morning before I go to work and let it sit all day long and then just do the final process before we have dinner at night
Yes. Please see the note at the top of the recipe on the cool water method.
So if I want to make this During the week to have for dinner you’re just telling me to make it the night before with the cool water method
Love this bread thanks so much
You can start it in the morning with cool water and let it rest during the day for at least 8 hours, then finish when you get home starting at step #3. You will need an hour and 15 minutes from the time you get home until the loaf is done and then it should cool a little before you slice it.
As you can tell I am very new at making bread and my bread the other day came out wonderful I was so excited so I am going to make this bread tonight And cook it tomorrow after work when you say to use cool water what temperature should the water be
Jenny, Thanks for this terrific and easy recipe. I used to like getting the warm attisan bread from Wegmanns grocer, now? I make this, and I like it even better! I put garlic and melted butter, and brish it over the top of the finished bread. I also used fresh,finely-minced in the bread dough. No more spending 8 dollars for a loaf of Wegmanns artisan bread! I don’t have a duth oven, so i used my roasting pan, and sealed the lid and pan edges the heavy duty tin foil. worked fine. We’re making your pizza recipe next!
please excuse my typos, I need more coffee!…
I can’t thank you enough for sharing this, it’s a game changer and a keeper! So easy and delicious. Do you think little kneading would make more holes?..I will experiment. I used a whole wheat pastry flour and ate most of the bread. But then again, I am a Starchivore!
For more holes, I suggest using bread flour or all purpose flour; however, if you want whole wheat you should use whole wheat flour and not whole wheat pastry flour.
Thank you for this recipe. I couldn’t find my Artisian Bread cook book and found your recipe. It worked. Fortunately, AFTER I made it I found my cook book.
My Dutch oven is only heat safe up to 400 degrees. 😐 Any idea how much longer I should bake it to – hopefully – achieve the same results?
I did that by accident last weekend and it worked out okay, I probably needed to cook a little longer. I read that a 200 degree internal temp is what you are looking for with the bread.
I don’t have an oven proof Dutch oven. Is there a substitute?
Please see the FAQs.
See the new link at the bottom of the recipe.
I’ve been making this bread since Bittermans article on Lahey version a few years ago and this quick version is great. I double the ingredients, use a larger Dutch , bake 30% longer. I cut the loaf in half and cut half slices off those , refrigerating one half till needed. My suggestion is to make sure it’s fully baked even burnt a little on top crust or it will seem to doughy.
Great stuff! Buon appetite !
Eddie
I don’t know what I did wrong, but this did not work for me at all. I even went out and bought new yeast, to be safe. I used hot water from the tap. But near the end of the three hour rising time, and no change in the dough ball at all. Into the garbage it went, I’m afraid.
I wish I could help. Did you look at the FAQS? https://www.jennycancook.com/no-knead-bread-questions/
Callie Mine did the same thing. I tried again and purchased a temp gage for the water and let it rise closer to my stove. Worked like a charm. Don’t give up try again.
It doesn’t really rise in the three hours. It gets bubbly and squishy looking. Maybe you should have tried to bake it anyway.
I didn’t think mine was rising either, I even said that to hubby. But it was in a big bowl so I figured maybe it was growing width wise. I worked it any way and it came out great. Perhaps you gave up too soon. Try again.
It sounds like your water maybe to hot. I’ve looked through a lot of recipes and all of them say lukewarm water so like 105 degrees at the highest and then 80 degrees at its lowest. You don’t want your water to be to to hot or boiling because then it will kill your yeast. Don’t give up. Just keep trying. That’s how we learn 🙂 I hope this helps. Good luck!