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.
After mixing and letting the dough rise, I was sure it wasn’t going to work. No bubbles!
I continued the process regardless (in for a penny…) and was delighted when I pulled a loaf out of my oven a short while later!
Thank you for this recipe- it was exactly what I was looking for!
can whole wheat flour or other grains be used?
See my other variations.
How do you keep the bottom from getting so hard and sometimes burn’t tasting?
I have tried to make bread before, but it was never edible. I made this today and ate the WHOLE THING. Will make great poboys
Thanks
Hello Jenny,
Will this work with a ten grain flour or does it have to be white flour. I wouldn’t mind a little bit of difference in the way it turns out just wondered if you think it’ll work with the rest of the ingredients and that flour?
Thank you
I will use a half cup of multigrain flour and the balance bread flour for my bread and it turns out great.
Could I bake this Recipe in my breadmaker?
You are so cute. I love watching and learning from you. Would you ever consider a tour of just part of your beautiful farmhouse.
God Bless
Jan Glendale AZ
Can I cook this in a Instant Pot?
Not to cook, but let it rise in the instant pot. Put it on yogurt setting for 3 hours and it is ready to cook in the oven.
I add a little bit of water into the hot dutch oven before adding the dough so there’s a bit of a steam effect, which is what gives bakery breads a nice, crisp crust
Tryed i tryed the recipe YESTERDAY my bread turned out GREAT thanks for the RECIPE I will diffently make this again.
I’ve never made bread. Found it intimidating. But gave it a try. Turned out wonderful. Now I want to make another loaf and add Italian seasoning, black olives , and sun dried tomato pieces. Will this work out as well so good?
I just made this with whole wheat flour, and it came out great. It was super simple, and delicious, and costs less than one dollar to make! My house smells heavenly. I may do this everyday. One question, does WW flour make a denser loaf than white flour would?
https://www.jennycancook.com/recipes/no-knead-whole-wheat-bread/
https://www.jennycancook.com/recipes/faster-no-knead-whole-wheat-bread/
Thanks so much!
I’ve made both and the wheat in much dencer. But, so delicious! Try it, you will like it!
Thank you. The wheat was wonderful, and I’m planning to try white bread in a few days.
I know on the second rise and while oven is heating up you let the bread dough rest in a parchment lined bowl for 35 minutes. My question what is the longest you can let it rise on the second rise? Many thanks. I Havre made 24 hour bread many times but this is a little different.
I have let it sit as long as an hour and it turned out fine.
Can I make the no knead bread using partly whole wheat flour?
Gigi,
I’ve made this bread with 1 cup of whole wheat flour and 2 cups of white flour. It needs a little more water (1-3/4 cup) and produces a slightly denser, richer bread with somewhat smaller bubbles. Perfect for sandwiches. I also tried adding seeds (sunflower, e.g.) which worked out quite well. Happy baking
I love the idea of adding sunflower seeds to the bread !
Hi there,
How could we baking bread without oven? I have no oven.
In a Camping Dutch oven place over hot coals out doors pre heat as described, with charcoal briquettes on top and below inside a fire ring or a burn pit outdoors.
When cooking with Dutch Oven outdoors over briquets . And here is a link to a dutch oven amount of hot briquets charts with temps. https://www.campingforfoodies.com/dutch-oven-temperature-chart/
YOU ARE AN AWESOME LADY I LOVE TO WATCH YOU COOK–I HAVE MADE THIS BREAD AND IT IS A HIT!!!–ESPECIALLY WHEN I COULD FIT IT IN MYSCHEDULE IT IS SO EASY–THANK YOU–RUTH
I cooked this fabulous bread and it is beautiful! When it cooled, I sliced it and it tasted very salty. The bottom was VERY tough to slice through. It has a great consistency, crunchy outside and chewy inside, just like I wanted. I cooked it in a 75 year old cast iron dutch oven but I didn’t preheat it. Was that my problem? I will definitely make this again because it’s so easy! Your help would be great! Thanks in advance?
Just folllow the recipe exactly, which includes preheating the Dutch oven and it will turn out.
Hi there,
Do you have to use parchment paper or is there a substitute you can use, i.e. foil? I would love to try making the bread. Looks fantastic.
Trust me … you want parchment paper, it does’t stick to to the bread or the pot. You can get it at the dollar store.
Hi jenny,
Your dutch oven bread – I have a Lodge 8 dol cast iron dutch oven. It is not enameled. Can I make your dutch oven bread in this?
Also, can an all cast iron dutch oven cook the same stuff as an enameled one, except for the acidic foods? Your expertise please.
Thank you p.s. Costco has the red enameled one for $49.00.
Love this bread .. made it several times So easy and delicious. Thanks
I made mine in a cast iron Dutch oven. No enamel on it. Just 100 year old cast. Turned out beautiful
I have a Cajun Classic cast iron dutch oven made in Mamou, La. It works great. It is not enameled.
Ms. Jenny you’ve made me a divine bread baker. I can’t speak for other’s but your very easy bread recipe is perfect for me. I make a divine olive loaf. As a matter of fact I just finished making a olive loaf. I should say I use cannibis olive oil So good.
I can say to you Ms. Jenny the ingredients measurement very easy instructions and basic baking tools are so simple you can make your own hand crafted bread. I no longer buy store bought bread or pastries.
Ms. Jenny I’m a fan of your.
Thank you Ms. Jenny
I am making this Bread for years and it never last to the next day Its that good.
I made it in a camp dutch oven in a fire pit and it worked great!
When doubling the recipe, how long should I put it in the oven for?
this is the 8th loaf I’ve made using this no knead technique. This stuff turns out half-cooked in the middle. I checked your FAQs, no help there. I checked my oven with a Thermo thermometer, checked the temp of the cast-iron pan with a laser thermometer, let the bread rest for half an hour after baking, the temp of the bread was 208°, right where it’s supposed to be. This is driving me nuts. I hope someone has some suggestions. Thanks.
I forgot mention, I also weighed all my ingredients, even the water.
Check to see if your upper heating element is working. Sometimes it’s hard to catch a problem like that as the lower element will heat up the oven to the temp you need but the cooking outcome is compromised.
Are you using a meat thermometer to check the temp of the finished bread? Surface temp may read correctly with an infrared thermometer, but if it is not getting cooked all the way through I would agree that your oven may not be working correctly and you need to check internal temperature
I wish I could help, but I am very curious why you are having this problem. I have never made bread with commercial yeast, (only with sourdough starter, that is, wild yeast), and the temperatures and cooking time, use of a dutch oven are the same for my bread. However, when I first started baking I did not know that it can make a huge difference how soon you cut the bread. If you cut it open too soon, the insides will be gummy. Nowadays I always wait a minimum of 12 hours before cutting into a newly baked loaf, and I find that the insides are much, much nicer. There is a whole thing that goes on inside the bread while it is cooling on the cooling rack which — at least for sourdough — is an essential part of the process.
When you DO find out what the problem was I hope you will post it here as I am very curious as to what you will learn!
I had this problem with my 1st loaf. Bake it the 35 mins then remove the lid and bake until it is DARK golden brown, and remove the parchment paper as soon as you take it out of the pot and place on cooling rack so moisture doesn’t stay trapped as the bread cools. Also do not cut right away, let cool at least 20 – 30 mins. I read the cooling info on another site and it made a lighter loaf that was done in the middle.
My first one I made I used very hot almost boiling temp water. And it came out undone in center. Be sure to get water temp correct for the type of yeast u use. And don’t be tempted to add water to dough as I did 😒 It will come out perfect just the way Jenny makes it. 👍🏼
Jenny you are so adorable. I had to share this video with my mom and then make it together with her. We loved it and your cute apron. Does this recipe work with Rye flour mixed in to give it a little more flavor?
Jenny, I have just discovered your baking videos. I have made 7 loaves of “no knead” bread in 2 days and my neighbors & husband are wanting more. You have made baking so easy and your approach to low fat and fresh real ingredients are very helpful. Thanks for doing the Homework for us. Nice to see you on TV again.
Love your smile 😃.
Thank you, NBN
Hi Jenny
I love your videos. I was wondering on bread making if I can reduce the salt as I am on a low sodium diet?
Thank you
Birdie
Do you have a recipe for bread or something close to it that doesn’t contain yeast?
Thanks
can this recipe be made using almond flour for those on a keto diet ?
No, this recipe needs gluten.
I make a lot of bread. I have made it by hand, or with a food processor and a kitchen aid stand mixer. Yes this bread had a great crust and the bread was good. But for me this was a lot a of work and a mess to clean up, It was fun to try but I will not be doing it again. Thanks for sharing.
Momma always said “if you can’t say something good, don’t say anything at all.”
Anita: I just use a rubber scraper (to scrape the sides of the bowl) as I pour the water into the bowl to make the shaggy dough; it keeps the bowl nice and clean. Just made this bread again today and there’s just one slightly soiled bowl and a scraper to wash. The best bread ever!
Hello. Is it correct as the recipe states that one quarter teaspoon of yeast equals 1 g? I feel like I put in much more than a quarter teaspoon and I still didn’t get a gram?
It is correct. You can confirm that with a google search.
I did not read the how much yeast is in a pack and use the whole thing (2 1/4 teaspoons) and it came out great.
It turned out great and tastes so good, i was low on yeast and to have this bread turn out perfectly with only 1/4 tsp of yeast is good. I love your videos!
I never made bread until a friend told me about this technique. Now I can’t stop! All types. Love this recipe the best! Thank you, Jenny.
I do love seeds on my bread. Can Jenny, or anyone out there, please advise me whether the seeds would burn if I put them on at the start of baking? Have been adding them when I uncover the pot, but that requires an egg wash to keep the seeds in place. Would prefer to eliminate the egg wash if possible. Thank you, Experts.
I always add wheat flakes, oatmeal or seeds of all kinds to the top of my bread. You can do it right after you put it into the parchment lined bowl or right before you put it into the pot. I leave my bread in fifteen minutes with the lid off and it comes out delicious every time. The seeds toast up perfectly. Do not use an egg wash-the seeds stick to the puffy dough fine.
Great recipe. How do I make this a sough dough loaf?
Just use room temperature water (instead of very warm) and let it sit for 12-18 hours. It will have a nice sour, boozy smell. Bake as directed.
Does anyone know if this will work with a 3.5 qt. dutch oven? I want to try it but that’s the size I’ve currently got.
Yes! Great recipe..a keeper!!
Did you get an answer as I have the same question ?
Will a 3.5 quart pot work?
I have made it in a 3 1/2 quart Dutch oven.
Can this recipe be cooked in one 9.6″x5.5″ 16oz loaf pan? Or would I need 2 loaf pans to cook this?
A 3.5 pot should be great. I have a five quart and although my bread comes out delicious, I find the pot is too big.
Double the recipe for a five quart Dutch oven. After the 30 minutes are up and you uncover it, you will know how much longer to bake it based on the color.
Just cut in half, slice and freeze a portion if you want less bread at a time.
I made it in a 2 quart Dutch oven & it was perfect. I was afraid it would be too small but it turned out great.
This is my go-to bread recipe is perfect for same-day bread and is perfect for making oven baked French toast this is the best recipe ever
Can I use lager instead of water? For he overnight mix that is.
I have a different sourdough recipe and it uses lager. Makes a huge taste difference but I don’t like how hard it gets after a day. So I wanted to try yours with lager.
Thank you for this recipe. Love it.
Dziekuje 🙂
I always weigh my ingredients in baking. Before I try your recipe the weights shown in grams comes out to 90% hydration (354g/390g=90%). Are you sure about these weights and have you ever baked this 90% dough and still got a light open crumb?
I decreased the water to 300g (77% hydration), did 10 stretch & folds on first rise, 2 hours on second rise, scored the dough, decreased the time to 15 min with lid on, dumped the loaf onto the open rack for another 30 minutes and got crust ears and a perfect large hole light fluffy crumb loaf. I live at 7,800 feet elevation if this helps the high altitude bakers.
I’m at 8000′ so similar issues with altitude. Haven’t tried this quicker method. Still using 16 – 18 hours bulk fermentation at room temperature. I thought the long fermentation times in the original recipe contributed to the flavor. How does this version taste? I weigh all my ingredients too and it’s a little difficult to figure out the hydration in Jim Lahey’s initial recipe. I’m keeping it around 80% and don’t feel comfortable going much above that. I get a nice texture and open crumb. But why do all those stretch and folds? The advantage of “no-knead” is to obviate all that. It’s heresy, I know, but I think my loaves taste better the less I fiddle with the dough. But my main reason for commenting is regarding the amount of yeast to use at this altitude. I’m trying 1/8th teaspoon today. 1/4 tsp seems too much and I’m more than tripling the dough volume overnight. Then my proofing is taking much longer. Two hours at room temp plus 1.5 hours in the fridge this morning and it still seemed underproofed when I popped it into my Dutch Oven. Turned out OK though. My options seems to be (1) shorten the fermentation time, (2) lower the fermentation temp. (3) lower the amount of yeast (or a combination of all three).
Just made this. It is perfect. I ate a hot slice with butter. I will make it again and again.
Don’t eat this type of bread hot or even warm from the oven! It continues to cook as it cools. If you cut it too soon, you’ll ruin it not to mention get a stomach ache.
Would this work ok in a stainless steel Dutch oven! Also, if using a cast iron skillet do I just leave the bread uncovered? Can’t wait to try this. Thanks
you absolutely need a pan with a relatively tight-fitting lid. The bread needs to steam and this will not happen without a lid.
I have noticed that the inside of my bread is slightly gummy on the inside. I usually let it sit after cooking and don’t slice it until several hours later or the next day. I cook it on 450 for 35 minutes, take the lid off and let it cook for another 15-20 minutes. Any suggestions on how to fix this? Would just letting it cook for another 5 minutes help?
Hi Mike: Get an oven thermometer and check your ovens temperature, if your ovens temperature is spot on try aerating your flour more.
Is it really only 1/4 tsp of yeast? That doesn’t seem like very much.
1/4 tsp works!! It’s enough to develop the glutenous strands while overnight in the fridge. I’ve left it for two days in the fridge and it still comes out amazing.
Tip- listen to it when it comes from the oven- it will crackle and pop!! Sooo crisp and none of the hassles like kneading or adding pans of water to the oven.
Jenny is spot on. You do not need more than 1/4 teaspoon of yeast. This recipe is absolutely amazing. I bake a loaf almost every day for friends, coworkers, people at church-everybody. It makes the best “Thank You” gift for the those who need to feel appreciated. They love it!
You should demand royalties from dutch oven companies, at least 10 family members and friends(some never cooks, probably the only cooking vessel in their kitchen) have purchased dutch ovens since being introduced to your recipe, who knows how many they’ve convinced others.
Anyway, thanks to you I’ve been baking and enjoying fresh breads for years, I’ve been creative mixing in nuts and dried fruits, I feel so professional!
Same here. A woman at work showed me Jenny’s video and I showed my son and another coworker, now we all make this bread!
Absolutely true. I got one just for this bread technique.
So bummed! The first time I made it the only pot I had with handles/knob that wouldn’t melt was a lobster pot. When the bread came out dense and kinda gummy I assumed because the pot was too thin and wouldn’t hold enough heat.
I just completed the second loaf after buying an adequate pot/lid. It came out exactly the same!
It’s got to be my hot water is too hot. Both times the dough didn’t puff much and no bubbles like the video. The only other thing was that I swapped out one cup of regular organic flour for oat flour I made by placing whole organic oats into a clean coffee grinder and pulverizing it to flour. But since the recipe isn’t calling for special flour that can’t be it. Right? *sigh*
I guess I’d better find a thermometer to check the water temp and try again. 🤦🏼♀️
When I use hot water with yeast I do the wrist test, where I put my wrist under the running water. If it is to hot for my wrist it is to hot for the yeast. This method has been used for years without problems.
Try making it again using regular all purpose flour. I am betting it is your flour.
My recipe calls for a/p or bread flour. Oats or oat flour would make it gummy.
This recipe is probably the only one I’ve ever seen that needs NO changes to improve it. Follow it exactly and it will be perfect every time. If you don’t have a Dutch oven or you substitute flour, add more yeast, etc. you will not get good results.
Jenny,
I love making this bread and other recipes on your site. I cannot however get the bread to rise sufficiently. I have made this bread several times and only once did I get it right. I made a proofing box with a work light to make it warm and let it proof for 1 hour. I put a whole packet of yeast in but still no luck.
The bread tastes good but I know it is not correct. My wife wants me to get it right as she is very demanding…Please help! Any suggestions would be appreciated.
Christopher
It might help to know that it should proof at room temperature and not in a warm spot, and this dough does not rise like traditional breads. Also, take a look at the FAQs.
Try testing your yeast. It also can be the temperature of your water.
Can I make this using Gluten Free flour called cup for cup multi-purpose flour ? I need to know thank you emilie
Please see the FAQs.
Easiest bread recipe, ever! Perfect every time. Thank you!
Can I add 3/4 cup of Asiago cheese and 1/4 cup for top of bread?
I tossed a handful of dices and shredded cheddar, some grated Parmesan, too. Turned out yummy.
Bonnie,
When did you put the cheese in?
Cynthia
Hi Jenny
Love your cooking style, i’m 78 & don’t get out much but love to bake
Bread.Your my kind of lady no nonsense & give great tips! This recipe is a hum dinger! Thanks 🙃😊🌻