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.
How can I turn this into olive bread??
Absolutely delicious!
I can’t get enough of this bread!
I love it on its own but dipping this bread in Sciabica Buttery Olive Oil is heaven!
Jenny, you are amazing to provide all your tips!
Has anyone tried making this in a loaf pan I would like to make sandwiches with this
I made the bread this afternoon. I love it , and also that crust turned out excellent! Thank you for the recipe and great instructions.
I wanted to thank you for this foolproof bread my kids ask me to make it constantly, this and candied bacon….any recipes for that? My bacon is never consistent. We love slightly crisp and chewy bacon with that perfectly candied outside. I use black pepper, a small amount of Cajun and chili pepper, high quality maple syrup and brown sugar. Yum!
I weight my flour – 360 grams for three cups, right?
My dough seems too wet. It’s not easy to handle, but it still comes out great.
Any thoughts?
I love this recipe. Never had luck baking bread; somehow always managed to kill the yeast. 😂…..But now I am a pro. LOL Have been baking it and freezing it so we don’t have to buy from grocery store so often. Using whole wheat is great as well. However, found a little more water is needed for the whole wheat. Thank you for this fabulous recipe. Cheers.
This bread is SO delicious, and got me over my fear of yeast! My French husband LOVES it, but now is requesting that I make baguettes! I do not see a baguette recipe on Jenny’s website. Can this recipe be made into baguettes? Maybe I would just split the dough and form 2 baguettes after the 1st rise, while my oven is heating up?
Or do you all have a baguette recipe you can point me towards?
thanks so much! So happy to have found Jenny!
The bread has a very nice texture the crust is just wonderful but it’s very bland
You can add more salt.
This is super easy! Trust me, I am not baker. Highly recommend trying this. My sibling indicated it was similar to the Keg’s bread, but better!
Has anyone had success doubling the batch and baking in a larger pot? TIA
Yes I’ve double batched it many times in a larger Dutch oven & it works great!
Good to know, will try that next time!
Hi How do you adjust the cooking time if you double the loaf?
I double up on the loaves too and pretty much stick with same temp and time. I have, even with one loaf had to add a few more minutes – not sure how accurate my oven setting is.
The double loaves are always perfect. not always easy getting them in the same dutch oven, but it works out.
Is it okay to use a non-stick coated ALUMINUM dutch oven for baking the bread. it is much lighter than the cast iron types so it may not hold as much heat ?
Can I use water that’s 114 degrees? Or does it have to reach 125-130 degrees? My tap water doesn’t get any hotter.
I use the microwave to heat it 30 seconds at a time and test it with a meat thermometer. The water needs to be at the right temperature to work. Not too hot and not too cold.
This is my first time baking bread and it was just like your picture and sooo easy! We devoured it in 20 minutes. Thanks Jenny. I’m never buying bread again..
This is going to seem like a weird question but here goes. I have made the Dutch oven bread of yours and love it. My problem is that I’m age 87 with false teeth and the crust is too hard for me. Can the time and or heat be adjusted to make a softer crust and still have the inside well done? Thank you!
I have very little experience in bread making. Your faster No Knead Bread calls for only 1/4 teaspoon or yeast, dry or instant, 1 gm. I was surprised that it called for so little. “Could this be a typo? Thanks, I am looking forward to your answere.
I suggest you scroll through the thousands of comments before suggesting that a proven recipe like this is wrong.
I don’t believe she was ‘suggesting’ but merely ‘asking’.
I thought the same thing. However watching the video indicates it’s the correct amount. It works out beautifully. 😊
1/4 teaspoon is correct – hard to believe but it works!
Bettie – once the loaf is cooled – put it in a plastic bag – don’t close it, just loosely close it. That will soften the crust. I just made a batch today. It works fabulously well. Enjoy!!
For a softer crust, wrap the finished loaf in a tea towel or two when cooling, immediately after removing from the dutch oven. The kids LOVE this bread, especially now that they can bite through the crust!
Can you use a sourdough starter instead of packaged yeast and what would the measurement be for using a starter?
Never use hot tap water for human consumption – it generally has a high concentration of heavy metals in it!
Mike, I heard something similar – warm tap water apparently has cadmium (from the water heater?), which is definitely not good for us!
Is there a reason you cover with towel instead of reusing saran wrap? I add everything but bagel seasoning and rosemary and it turns out beautiful
I never use single use plastic for anything, and I make this bread at least twice a week. I use a silicone lid to cover the bowl while proofing, but before I had that I used a damp tea towel and it worked great.
Never baked bread a single day of my life, I’m more of a stick burner ( smoked meats ) came at cross your video and thought what the heck! My wife was going through cancer and loves bread. A little gift from me cause of you! Thank you couldn’t be any easier. I’ve made it a number of times and perfect every time. I was two my brother about it and sent him pics , he asked for recipe and I hung up on him. I’m taking all the credit. Thank you Jenny!! Great video!
Thanks for your note and please send your wife my best wishes.
LOL.
I have a new range, and it reached 450F in 20 minutes. Does the dough need to sit on the countertop in step 4 for 35 minutes, or can I put it in the Dutch oven once the oven reaches 450…even if it took 20 minutes? Thank you!
My oven hits 450 in about 20 mins as well. Once I figured that out I let my dough rest the 30/35 mins so I don’t turn on my oven until my dough has been resting for 15/20 mins already. I don’t think I saw a huge difference from letting it rest just 15/20 mins vs the 30/35 mins though. But I will recheck next time I make the bread. Good luck!
Never baked bread and watched your video and gained confidence to try it. Thanks so much for doing this. I have made my husband very happy learning to make bread. Who am I kidding, I am too.
To make this recipe is very satisfying! Beautiful, impress your dinner friends. Thank you for sharing this unique way to bake bread. Much aloha.
‘oh my God’! took me 61 years to make bread! I just love your videos! Thank you for sharing, and the bread, simply perfect and delicious and gone. I made one today and will throw together another batch tonight.
Her bread recipes are fantastic…
Dutch oven is the best investment ever …
Works well for all Jenny’s recipes . Choc almond clusters & granola bars are next . After 68 years it’s great to bake bread that tastes this good 😊!
This recipe is great! I recently started making bread to cut down on cost at home. (family of 10) I make this as a double batch, I just extend the first baked time to 40 mins and it turns out perfect every time. I have also started experimenting with herbs in the dough as well and those have also turned out great. Great and easy recipe especially if you do not know how to make bread!
My neighbor gave me this recipe and I made it and it was absolutely amazing how easy and delicious it was. Can you freeze it for later use?
I have let it cool sliced it and wrapped if in parchment paper and a freezer bag and it works perfectly
This is my regular bread baking recipe for Sunday baking. Turns out great each time! Love the video instructions, just like you are in the kitchen with me Jenny!!
What can I do if I don’t have a heavy Dutch oven?
Use the link at the bottom.
Carol
Feb 24 2022
Made this yesterday; it turned out perfect. I’ve made it many times and it is so good every time.
I just made it and it turned out really good! I feel like I need to cook it longer. I cooked it the time that is shown but it kinda taste like raw flour still. Any thoughts?
Make sure that your oven’s temperature is accurate. That single issue helped to make my bread baking successful.
I just made this bread and it is awful. Hard, heavy, terrible. What a waste of time and ingredients.
Something went wrong then. This bread turns out perfectly every time I make it. It should not be heavy or dense at all. Have you watched the video? Seeing what the dough should look like at each step is helpful. Also, is it possible your yeast is old? That would cause the result you had. Give it another try!
Did you use all purpose flour or bread flour? I found my bread dense and terrible taste with all purpose flour
I use all purpose flour every time and it comes out great every time.
Lovely as always! So easy and so satisfying!!!
So sad
I followed all the steps
My bread looks pretty
But only 2 inches high
My kitchen didn’t even smell like I was baking bread
I’ll keep trying
Please refer to the FAQs.
Please don’t be discouraged. Your yeast may not have been fresh. Be sure to allow the yeast to bloom (you will see it bubbling and moving, it’s alive!) before adding the flour. Also, be sure to score the bread (make a 1/2″ deep or more slash or two on top of the bread with a sharp knife. This allows air to escape while baking.) Keep baking and have fun! 🙂
Love the recipe! Do you have the nutritional information?
Jenny, you are simply the best!!!
Thank you for so many delicious recipes.
I make this bread often and it always turns out beautifully. My best loaves seems to be the two hour rapid method. Some favorites are rolling it in sesame seeds or everything but the bagel seasoning before the second rise, or mixing in rosemary or kalamata olives in the beginning. Thanks the recipe!
ShelleBelle, that is a great idea!
Me and my family love this bread!! It’s so easy and fun to make. I make it weekly and it’s eaten within 20 mins. Lol Recently made a loaf and was in a rush to take it to a camping trip…..the warm bread smell in the car was AMAZING! We need warm bread air fresheners!
I was wondering what are the nutritional value of your breads.
Thank you.
Hi Emmy,
You can check the nutritional value of any recipe on the Very Well Fit website. Just type the ingredients and quantities in. Link: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Any suggestions if I don’t have a Dutch oven?
There’s a link at the bottom.
Hi K,
Jenny’s recipe is very forgiving!
I am staying with friends this month, and their oven is broken. I really wanted to make us some fresh bread, so I made it in a toaster oven set to bake. I used an old, square Corning ware dish, covered it with foil, no kept an eye on it during baking.
It was as fabulous as when I use a proper oven in a cast iron Dutch oven.
Have fun!
This bread looks delicious! I can’t wait to try it.
Do you have a recipe for a French Baguette?
Hi Kasia,
I have made Jenny’s recipe many times and have formed lots of different bread shapes with it. When I tried it as a baguette, it was long but puffier than what we’re accustomed to with French bread. That said, there are a few great videos on YouTube about how to properly shape French baguettes, including rolling them with special bakers canvas.
My advice is to simply enjoy the long and puffier version like I did! It was delicious.
Oh man. Just made this. Looks just like yours. Perfection! Thanks sweetie Jenny!
Can this recipe be baked in a loaf pan using gluten free flour?
Hi Jen B,
I am not en expert, but I do know that the gluten-free flours can have different measurements, and requirements. The King Arthur website has a ton of advice, recipes, and substitution guidelines. Hope that helps!
Wonderful recipe! Perfect bread!
Thank you!🙏❤️
Making bread does not come any easier than this and tastes so delicious. The last time I baked this bread I added dried cranberries. Wow, it was great.
I have made several loaves now and added things like garlic, oregano, and Parmesan cheese. It all has turned out great. I’ve shared some of test loaves with friends and neighbors and they too love the outcome. Just go for it….. tweak and be adventurous!
Hi Paul. Do you add chopped fresh garlic ( how much) and fresh grated parmesan( how much) to your home made fast rise bread? Thank you
Today was the first time I’ve ever made bread. I was a little nervous because I think the water was too hot and I had to add more flour but it turned out great! Definitely saving and reusing it again.
I have made this so many times and it’s perfect! I do not slash my bread and it comes out just like Jenny’s. I do add extra salt to bring out my added flavorings (sometimes lemon zest and fresh thyme leaves with garlic) and today I’ve added thyme, garlic olive oil, chunks of provolone and chunks of prociutto. It’s rising right now. I’ve never added cheese or meat so I really hope it comes out. The dough smells great. Before the short second rise I’m adding some small chunks of fresh mozzarella for extra meaty goodness. As for storing leftover bread, we’ve never had any. 😀 I made it into rolls last time (4 balls) and I put them on parchment paper on my pizza stone. They stayed round and were beautiful. Love this recipe. Thanks Jenny!!!
Hi Joanne,
I’d like to try adding different ingredients to my bread but can’t find a recipe that includes amounts of the items added and when to add them into Jenny’s Faster No Knead Bread recipe. Also, when you add in additional items, do you need to lengthen the baking time? Thank you!
The FAQs should be helpful.
Hi Jenny! I made your bread today, and it came out great. It’s absolutely delicious- the best bread I’ve ever made. Have you ever doubled the recipe? I’d love to make a bigger one for when my family comes for dinner.
I’ve doubled it several times. After the first rise divide it into two loaves and place them in separate bowls. Put one in the fridge, or a very cool place to slow down the rise. I have a double oven, and two cast iron Dutch ovens so I can rise and bake both at the same time. But, if you don’t, just refrigerate the second loaf until you put the first one in the oven, then get it out and set it on your counter to rise. As soon as you take your first loaf out, put your Dutch oven back in the oven to heat up again, then bake the second loaf like the first. Hope that helps!
Any high altitude adjustments for this bread?
I just read somewhere on blog that no changes need to be made for high altitude.
Trying your recipe this afternoon. I did start to go through the comments in case this had already been answered but gave up. Do you have a page for mix ins? Rosemary, toasted garlic….. yummy! Thanks.
Please see the FAQs.
How do you store the bread, in a plastic bag or a paper bag?
https://www.jennycancook.com/how-to-store-homemade-bread/
Happy New Year!
I have made this a couple of times. Thanks for the recipe. Delicious but as we cut further into the loaf, I find wet spots in the bread. Thanks for the comments and tips going to adjust per recommendations. I would like to add in shredded parmesan into the dough. Any suggestions or adjustments?
I’ve made this bread about 4 times and it always turns out perfectly. I’ll be making it again tomorrow along with a slow-cooker roast beef.
You really can’t go wrong. Thanks for this, Jenny.
Hello Jenny,
This is an AWESOME recipe. I have been using it for about 2 months now. I will NEVER buy bread again. The quality is as good, or better than the $12 bakery/gourmet grocery loaves. And I’m an ordinary average guy.
I no longer use any yeast, since I have made a sourdough starter. No discards at all during the process, and it is Super active.
I have also modified the ingredients to make honey wheat, pumpernickel, rosemary, garlic and onion, and porcini mushroom breads.
I also don’t use parchment paper, but instead oil and flour my 90+ year old Dutch oven, and proof inside it for a few hours – until it rises enough to bake before it starts to fall. I do flour and card the mixture before putting it in the D.O. Sorry if I can’t be more precise timewise. No preheating at all.
So, a room temperature D.O. goes into the oven. Turn it on and bake at 435 for 1 hour (it takes my oven 15 minutes to get there). Then uncover for 10 minutes before turning off the oven. 5 minutes more or until I like the crust color.
I also upped the total amount of flour to 4 cups total, including starter. About 1 1/2 cups of water is just about right. I add more flour or water to make it “feel right” if I need to.
I’m at 4800 feet in altitude, so moisture level and baking times were adjusted to get it dialed in.
The crust is outstanding, and the crumb is very consistent, with 3-5mm air holes. I’m still trying to figure out how to get 25mm or larger holes for a true boutique sourdough loaf.
Thank you Very Much, my Light and Love to you,
Steve
How starter do you use?
Hi Jenny, I love this bread .I have made it the long and the fast way. I am wondering if I can use this same recipe and cooking method to make baguettes or do you have another recipe for that. I have an Emilio Henry baguette pan that I would like to use your recipe with. What are your thoughts.
Thanks
Diana
Great bread!
I watched Jenny’s YouTube version of this recipe two days ago, made a loaf today. I weighed out 375 grams of King Arthur All-Purpose flour, heated water to 130˚F and measured and timed everything else just like the recipe.
Great bread! I’ll bake the uncovered portion of the recipe for 5 additional minutes (20 minutes) next time to see how that works out.
Thanks Jenny!
Love love love this bread. When I first found you i made it in a crock pot dish with the glass lid. It turned out great even though it wasn’t really able to steam like in a ditch oven. But today I got a ditch oven for Christmas! So this is the first delicious thing I want to make. i would like to try it with whole wheat flour though. Would that be the same measurement i wonder?
Try my version. https://www.jennycancook.com/recipes/whole-wheat-no-knead-bread/
Hi Jenny – Merry Christmas. I made your rustic no-knead bread for our Christmas Supper….to go with BBQ Ribs, potato salad, and coleslaw. Promises to be very yummy and your bread is the perfect, no-fail, complement. thanks for being there with these great recipes.
This bread is amazing! I can hardly believe the color and texture of the finished product.
I really appreciate the good humor that comes with the video recipes. What an inspiration!
One thing I wanted to ask seems silly but I looked all over the blog and forum and couldn’t find an answer.
Where do I get one of those red bench scrapers featured in this video? I had a steel one but it scratched surfaces, then I bought some REALLY cheap 6 for $5.99 on AMA and don’t like them. Please Help!!!
Sorry, I’m not sure where I got it. Maybe Target?
try dollar tree for bench scraper they usually have them
I didn’t have one, Used a stainless Steel 4 inch drywall knife, LOL
Brilliant!! Love it! I was going to try to use my plastic craft scraper but I actually have a dry wall scraper somewhere.
Thank you, I will check at Target…