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 made olive bread with this recipe for dinner tonight. It was amazing!
Can this bread be put into a loaf pan? (3200 comments so I can’t look through all of them)! 🙂 Somebody let me know if you’ve tried it please. I know Jenny has the other loaf bread recipes but I love this one and so easy for this non-baker.
***Made this recipe and Bread turned out perfectly! Thank you Jenny! ***
If you read the instructions Pt.6 and 7 are the secret to hi-hydration breads, and that is lidding to bake and then finishing uncovered. So a loaf pan doesn’t have those functions. Check this recipe /procedure out instead. https://www.jennycancook.com/recipes/no-knead-no-dutch-oven-bread/
I made the bread to the first rise but called away so I refrigerated it covered. I need to bake now. Should I leave at room temp as is or punch down and use the scraper to turn a few times and let it set again for the 15 minutes. This is the vert quick bread using hot water.
How do you store the leftover bread?
Very good recipe. I did add some Garlic powder in the folding process an the last couple of folds I added cheese. The last 15 mins. Of baking I sprinkled more cheese on the top. So good
If need be, could this be made into a double loaf? How much longer would it need to bake. I made this recipe many times, took it for a work potluck. Everyone ate it all before lunch, & i didn’t get 1 bite!
Jenny, this recipe is such a gift to me! I make it all the time and now I’ve even shown my husband how to make it! He is so proud of the bread he makes! Thank you so much for your wonderful video and recipe!
How do I incorporate egg and yogurt into my recipe?
Made this bread for the first time today. It was a hit with family, thanks Jenny. Your recipes are so easy to follow you’re making me a 👩🍳
Hey so I’ve been making this bread from Jim Lacey’s book for many years but just found this. Does the difference in the rise times affect the crust flavor or chewy crust texture? What’s really the point of the 18 hour rise if
It can be done in 3?
The 18 hour rise will add additional flavor to the bread because the dough will ferment slightly.
Sent a photo and comment previously
This is a great recipe! I’ve made it multiple times and it’s always perfect.
When is it a good time to slash the top of the dough? I like how that looks.
It usually cracks on its own but you can slash it just before it goes in the oven.
I love your video Jenny. You make it look so easy.
I note you added the salt on top of the yeast. Salt kills yeast, so it should be incorporated into the flour before hand, or after the water. Some comments mentioned gummy bread, this could be from slicing too early. You need to let the loaf cool completely, at least 1 hour before slicing. The dough keeps baking even after you take it out of the oven and to ensure a lovely fluffy crumb, you need to wait! I know, it’s torture smelling that wonderful aroma. I have been baking bread for a number of years now, and I will be adding this to my list of go to favourites, but making the slight adjustments I mentioned above. Enjoy baking everyone. It can be just this easy!
I made it a point to incorporate the salt and yeast into the flour in my video and to combine them in the written recipe. I guess it’s easy to miss but it’s there.
Love your no knead bread re pie. Have made it many times. I’ve had requests for bread bowls as a smaller version of your recipe. If I were to use the same recipe and make two loaves out of it instead of one large one, how would that affect the baking time?
Arated my flour, measured hot water, flour, yeast and salt very carefully… dough was completely dry. Wouldn’t even combine.
What do you think could be the problem?
(I finally added about 5 Tbsp of water just to try to salvage this… probably won’t turn out, but hated to just throw it out)
Anxiously awaiting your opinion🤷♀️🤷♀️
It works for me and countless others just as written. This is posted in my FAQs: If you have followed my recipe exactly with no changes at all and it doesn’t look right before baking, don’t make adjustments to try to “fix” it. Trust the recipe, don’t change anything and continue as directed. You may be surprised that it turns out after all. (If it’s as dry as you say, adding water is not a problem)
In any case, keep going and it will probably still turn out.
Thank you for your very quick reply!
It’s in the oven now. Crossing my fingers it turns out edible… lol
( especially because I made some homemade lentil soup that I’d love to serve it with! 🤞)
I will definitely try it again no matter how it turns out because yours looks so delicious!
Love this recipe! I have found this is very hard to incorporate the flour and water. So I put my hand in there and mix very quickly. Then I put it in the microwave with the light on. This is a nice warm spot to speed up the rising process. Continue directions. Turns out perfect!
If your flour is very dry it will absorb more water. This can happen with not fresh or older flour.
For some reason the bottom of the bread is getting a thicker, darker crust and hard. I’ve made it before without this problem. Any ideas to do for a more consistent crusty thickness is appreciated. I did drop the temp by 25 degrees and this isn’t as bad.
Thank you in advance.
There are some tips in the FAQs.
I made the bread twice today just to make sure I wasn’t doing anything wrong. Both times it came out looking exactly as it was supposed to it. So crispy on outside etc. Taste good but I can’t figure out why the inside is a little gummy -it’s cooked but it’s not flaky and light as it should be. It’s a little dense and I don’t know what to do to change that. I followed the recipe exact. I did have to add a little more water because each time a cup and a half just wasn’t making it wet enough to incorporate all the flour.
A couple of thoughts. First, look at the FAQs. Second, let it cool for a while before slicing, and third, follow the recipe exactly without adding extra water. I make this loaf regularly and it never fails. I suspect it’s from the extra water. Maybe someone else will have some input as well.
We have made a few loaves and the first two came out perfectly, but now they are refusing to rise and are gummy and wet on the inside.
Your yeast could be old or the water was too hot and killed the yeast. I know the recipe says 130 degrees, but I stay around 110-115 degrees to play it safe. Works well every time.
Fabulous. Came out perfect!
I’ve been making a no knead peasant bread and this equals that and just as easy.
I added Parmesan to the dough after the 1st rise.
Also made it with all organic.
Would anyone know if sugar could be added to this recipe. For my taste, I missed a balance of salt to sweet.
Yes you can Add Sugar. I add about the same amount of sugar as salt. The BREAD is excellent.
Very good bread! I made it a cheesy garlic bread. Added the Garlic powder on top of the dough before the 2nd rise. Baked the last 15 minutes with shredded cheddar cheese sprinkled on top leaving the parchment paper on so cheese wouldn’t bake onto the pan
I followed as described. Only had self rise flour. I was confused about the 1/4 taproom of yeast but that’s all I used. My dough was dry it never got wet and bubbly. I proceeded forward anyway and it never rose. Cooked it anyway and it still was tasty. Go figure. Not sure what I did wrong. Bread loaf was small but we ate it.
Mhoward–baking is a science and can’t be easily altered like other recipes. You used self rising flour instead of all purpose flour. Self rising has baking soda and salt in it which probably stopped the yeast from working. Salt impedes the rising properties of yeast which is why there is only a tiny bit in Jenny’s recipe. Try it again with the right flour and be sure to aerate the flour as she suggests.
I found the same issue. I use 1/2 teasp yeast and about 1 3/4 warm water to get the “shaggy dough”. I think where you live, your air and humidity, …and your oven….try it a few ways till you get it right…My first attempt was lousy and I followed to the exact recipe – my thought was that the “yeast” was old…So I got new yeast, I use 1/2 teaspoon of yeast, then 1 teaspoon salt and 1 teaspoon sugar….I found this it now the RIGHT measures for my climate and my oven.
Could I use my clay bakers for the bread?
Yes! I used my pampered chef stoneware Baker with lid and it worked perfectly
I was making Sourdough when Covid hit….loved the bread but so time consuming.
Loving this bread and so appreciate everyone’s tips and tricks.
Can I make this in my stand mixer using the dough hook?
Made this for the second time tonight and my family loved it again! But who doesnt love fresh bread right out of the oven? It comes out very crusty, but soft and moist inside although very dense. I will continue making it! ❤️❤️
I’m not sure why I forget how ridiculously easy and delicious this bread is to make💕 I always recommend that friends watch the video. You’re so dang cute ( love the baseball comment😊). Every time I eat this ( ccrruunncchh), I can’t believe how simple it is to make. Thank you a million!
I absolutely love this recipe and use i quite often. We moved from the Northeast to SC and a good crusty bread has been hard to find ! I also add some garlic powder and Italian seasoning for savory flavor ! Thank you for sharing …. This is a game changer
I made this bread for the first time yesterday, and it came out beautifully. I even used flour that expired 2/2022. Don’t judge. It was so easy and delicious that I made another loaf today. This can be dangerous. Thanks Jenny.
This is our goto bread recipe. So easy I doubt it will work every time, but it does. Makes me look like a pro. Flour, salt, yeast and water. Magic.
Agreed! I cant believe I can make this beautiful bread. It is shocking!
I think that every time I take the first bite! It’s like a miracle😊
This is a delicious fool proof bread you don’t want to miss out on! Super impressed with how easy the process was, and I love Jenny’s YouTube video on it too! Can’t wait to bake some more. Yummy!!! It’s so soft and crispy on the outside. Just perfection.
I love the crisp crust and fluffy bread inside! Perfection that is so easy. I didn’t have a dough scraper, so I used a spatula. It worked, but I decided to buy a scraper to make it easier next time. It was on my wish list anyhow. 😉 I also didn’t have a Dutch oven. I used my covered turkey roasting pan with the cover. It worked perfectly. I plan on sticking with it rather than having to pay for an store another piece of larger cookware. Thank you for the recipe.
When could you add ingredients- like olives, cheese, etc?? And how much? I love the plain bread – it’s delicious and so easy! But might be fun to add something extra next time 😃
Please see the FAQs.
Love your videos and recipe’s, especially the ones I can make vegan!! Your so awesome!!!
Loved how easy this is! Tastes great. Next time will need to double recipe but wondering if it will need to bake longer. It will be our go-to recipe. Jenny, love your dry wit too!!
Would a 3 quart dutch oven work or would it be too small?
I also have a 3qt Dutch Oven, and I cut my dough in half after the 1st rise. I then cook one at a time.
So I doubled the yeast because it expired, ran out of white flour so I added 1/2 cup whole wheat flour, also mixed a tablespoon of honey in the warm water. Let it rise the alloted time and not too much happened, threw it in the fridge. Took it out the next day, it still never rose like it should. Dumped it out of the bowl, folded it a bunch, let it pretend to rise again and stuck it in the oven. It rose a bit and it tasted great. Yes I realize this is no longer Jenny’s recipe, I just found humor in it.
I got a kick out of it. Sounds like something I’d do 😉
This is my go to bread recipe – it always turns out perfect and it is so easy! I highly suggest watching Jenny’s video while making it the first couple of times, it’s super helpful. The resulting loaf will impress and makes a great gift!
I have a toaster oven only but I want to bake small loaves of bread. A Dutch oven will not fit can I bake the bread on a stone. I also don’t know how to halve recipes correctly to get smaller loaves
Joyce, I would make the recipe as printed, but halve (or cut into thirds) the dough, to fit in your toaster oven. Bake them back to back, or save some dough for fresh bread the next day.
Thanks so much for this recipe.. I followed all instructions including the water temp and amount of yeast (I see those are big topics on this comments section) It was perfect! I just baked my second in the same day.. so satisfying and delicious.
Hi! My bread is in my Dutch oven now and I can’t wait to try it! My question is this: how do I make a larger loaf? We’re a family of 5 and I don’t expect this to last more than a day ;). We do love our bread over here. Thanks!!!
I make a larger loaf because I only have a larger dutch oven, and we love the extra bread anyway 🙂 Here are my measurements for 50% increase:
4.5 cups (585 grams) flour
1/2 tsp. yeast
1.5 tsp. salt
2.25 cups water (add water slowly – may not need all – watch dough)
For anyone curious about whether Jenny’s No Knead bread can be adapted to make a French baguette; happily the answer is YES!
Rather than making one boule after the initial 3 hour rise, simply divide dough into two rectangles and shape by folding and rolling into 2 baguettes. Lay the baguettes on parchment paper on a cookie sheet, cover and let rise the usual 35 minutes as Jenny’s recipe calls for, while your oven is preheating to 450.
Then when you put your bread in the oven, also place a muffin tin (or other pan) filled with water and put that on a rack on a lower rack. This will create the steam needed to help develop the classic crusty exterior. Mine took about 25 minutes to bake. Thanks Jenny for all your terrific recipes!
Thank you. That is useful information!
Can I make multiple loaves and freeze them and if so how.any info would be appreciated. Thanks in advance ☺️
I love it! I can do this! My husband and family loves it. I bought a $50 Dutch oven so I could do this! I can do this! Thanks , Jenny. I watch your video over and over.
I’ve made this three times. Each time it’s better – I’m adding 1 tbsp each of flaxseed and sunflower seeds to the mix. Thanks Jenny.
I am going to make this bread in a day or so but don’t have a Dutch oven. Can I use a large cast iron skillet with tin foil on top?
Please see the FAQs.
Do you have a stock pot? Or a large Corning ware? What do you cook your soups in? That would do. Just so it’s big and has a cover.
Tawnya Yes you can use a cast iron skillet I use a cast iron chicken fryer (it’s a little deeper) or Dutch oven than another cast iron skillet for a lid.
Put both in the oven to heat at the same time. It is a little harder making sure the top skillet is upside down and on as close as you can to keep the steam in. I’m not sure if aluminum foil would take 450 deg heat or how to get it tight.
However you could place a pan on the bottom shelf with water in it to create the steam if you only have one cast iron skillet. If the top starts to brown too much before the 30 min bake time is up lightly cover with foil. When I’ve had to use only one skillet when I add foil I spray the oven with water quickly before closing the foodie added steam.
Good luck on your bread baking. Which I’d known this method years ago.
Can the covered dough be left for more than 3 hours? Like 5?. P.s. I love Jenny ❤
Yes you can. I’d recommend at 3 hours folding it in on itself. Not punching it down. Then let it rise for the last 2 hours. Bake as Jenny says.
Yes it can sit longer than 3 hours if it’s not in a real warm place. I have put it in the fridge overnight and let come to room temp then let rise till it doubles. Put out on floured surface fold over and let rise on parchment paper till your pan/s reach 450 deg.
Takes a few hours so don’t think this is a short cut.
Hi Jenny, Why only a 1/4 tsp of yeast? I’m used to adding a full teaspoon to most bread recipes.
Thank you Jenny! Feel better now. 😘
I just purchased an expensive Dutch oven for this recipe but it warns not to heat it up with nothing in it because it will harm the enamel. This recipe says to heat in 450 oven empty before putting in dough. How is this going to work?
That means not to heat it empty on the stove top. In the oven is okay as long as it’s rated oven-safe to 450.
Jay, your DO should be fine. I think that’s only a warning for stove top cooking. Mine makes that distinction.
I would caution you and all to watch out for the lid handles. The metal ones are safe but the plastic(?) ones are not safe at those 450° levels. I have a mix and need to switch them around. They are nice for stove top.
I have a convection oven which heats up quick. If i put it in the oven waiting for it to heat up it wont sit in the oven very long. I really want to make this, thank you
I am making the bread for the first time today, but I believe you put an empty Dutch oven in to preheat, then put the dough in the hot pan. So the bread itself is not in the oven while preheating.
That is correct. This recipe calls for the dough resting at room temperature, not in a warm spot.
Great easy recipe. I add rosemary and everything but the bagel seasoning right before i put in oven, Brush with olive oil when it comes out of oven and sprinkle sea salt.
I have never made bread before today. I decided to make it to go with our Thanksgiving dinner. It turned out perfect, everyone loved it. Instead 1/4 tsp of yeast I used 1/2 teaspoon. Thank you for such an easy bread recipe!!!
can i bake the next day if i place it fridge?
Would this recipe work with gluten-free bread flour, such as from Bob’s Red Mill or King Arthur?
No. You need wheat flour for gluten so the bread rises. Jenny says this somewhere in her video near the end.
I have made this recipe a few times and it is delicious. I would like to know if the bread can be frozen? I don’t want it to lose it crispiness
I have frozen the bread, and when I use it, I just reheat in the oven to crisp it back up.
Hello — hoping someone can help me. I am having issues with my brought not rising. I tested the yeast tans it’s healthy. I am following the recipe to the T. Only possible variance is the water temp as I’m not checking it with a thermometer. I am using hot — not scalding— but hot tap water. I have tried twice already with no luck. Before I waste more flour (which by the way I am using bread flour) thought I ask if anyone may know what May be the issue? Thank you so much in advance!
What I’ve learned with yeast. If your house is too hot or cold it won’t rise. I know this from experience. Maybe that might be the issue. It kinda has to be just right. Like 70 -75 degrees inside. When I’m temp is like this it comes out every time. Good luck and Happy Thanksgiving 🍁
I think there is a typo with the yeast. Try a full packet of yeast. That’s what I use.
There is no typo. The recipe is correct as written but is also flexible as I’ve seen in the comments.
Try bottled water, not tap water. Also, if your water is too hot, it will kill the yeast. Invest in a thermometer to make sure it’s the right temperature.
Proof your yeast with the hot water first. If the yeast is good, it will thicken and bubble. Then add the liquid to the flour/salt mixture. If your yeast is old, it will not bubble.
Double check the water temperature
Seal the bowl with the saran wrap.
If your flour is expired or closed to expired this can happen. Also, make sure your water isn’t too hot for your yeast, it will kill it. Check your yeast package for ideal temp.
Can this recipe be used to make rolls? Still in Dutch oven?
Ladies, I’ve made this bread many many times. Also added black olives/rosemary.
sun-dried tomatoes and olives.
even made it with mango pulp mixed into the water, of course to the measurement.
Jenny, you’re awesome. love love your recipes.
I made the cinnamon buns and it’s my go to recipe. I even made it in Guyana South America, last Christmas for breakfast….it was a big HIT
When do you add in the extra ingredients like olives and sun-dried tomatoes.
Your recipes always turn out just like you say they will!
Electric bills are getting pretty high, can I double the recipe successfully?
I always double the recipe. The cooking time stays the same too, in case you were wondering.
Double the recipe as in two loaves? Or one bigger loaf? I have a huge 8qt Dutch oven and if I make a double recipe loaf will it take longer to cook? I’d also like to make more at once but a bigger loaf..maybe I should try and see 🙂