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.
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.
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.
Good luck.
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
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.
Any high altitude adjustments?
Please see the FAQs.
I make this bread ALL OF THE TIME! It pairs great with stews, roasts, bread for grilled cheese and sandwiches, and even makes a great garlic bread.
I’ve also made different loaves with rosemary, sundried tomatoes, and even a jalapeño cheese bread. This bread recipe is so versatile and forgiving, it’s great for those of us who don’t have the time or patience to knead bread and let it rise overnight.
Thank you!
What fantastic ideas to add in! Thank you for sharing. I’ve made it with double smoked cheddar, garlic and thinly sliced onion. Yum!
When do you add these extra ingredients? I’d love to try adding olives or cheese.
Any tips for using a silicone bread maker?
It turned out good tho I don’t gave a dutch oven. I used stainless steel bowl and aluminum foil as cover.
Thank you so much Jenny you made it easy.
I am seeking the nutritional information for this recipe. Thank you!
Lol. I watched your no knead video on YouTube. Your enthusiasm resonated with me as I make a loaf about every 2-3 days. I give loves to neighbors at Christmas. For the entire video I kept thinking she really favors Jenny Jones. Lol. It wasn’t until the very end I noticed the Jenny sign in your kitchen. Still I’m thinking it’s a coincidence. Then I snooped and ….it’s you! PS. Ever been to Dog River? Do you watch Corner Gas?
You’re not joking when you say this bread is forgiving! I totally goofed on the amount of water. Forgot to measure it after it was heated and just dumped it all in. So decided to put your statement to the test. Had to guess at the added flour, yeast, and salt but got it to a similar consistency as yours in the video. Came out FANTASTIC!
After 30 minutes when you remove lid, do you take bread out of pan to remove parchment?
Hi Joy: I believe, if you follow Jenny’s directions, you’d have to also remove the bread: the parchment paper is, after all, UNDER the bread. However, this an easy-peasy step, takes only seconds, and can even be skipped ( my son does, as he and spouse do not want super-crispy crust(their words).
Yes
I have made the three hour and two hour rolls many times now. My husband and I are addicted to them. They make our dinners special.
I find the two hour roll recipe to work much better, for me anyway.
After I rise the dough for two hours and form the rolls, I let them rise for about an hour and they really puff up.
I bake them for about 24 minutes in my toaster oven which I think holds the 450° heat better.
For whatever reason the two hour rolls are crustier and flakier than the three hour rolls that tend to have a harder crunchier crust. Especially when frozen and reheated.
So again I prefer the two hour recipe with 1 1/3 teaspoons of yeast, 1 tsp salt, 1 1/4 cut warm water, 2 1/2 cups flour, either all purpose or bread flour works the same for us.
We have two rolls with dinner after baking, then freeze the rest. I reheat them at 400-425° for eleven minutes. I take them out and let them sit a few minutes to cool and settle before serving.
Yum!! Thanks Jenny.
Dough pool was very loose. I added more flour as I was turning with scraper taste was excellent
Ball not so round or high
First time. Commenting
Please look at the FAQs for a solution.
Dough pool was very loose. I added more flour as I was turning with scraper taste was excellent
Ball not so round or high
Dough was very loose. I added more flour as I was turning with scraper taste was excellent
Ball not so round or high
My sister in-law shared your recipe with me and I have been making this bread every week. My family loves it. I usually make one with white flour and one with whole wheat flour, and they both come out great!
I found your video on YouTube back in 2020 and have been using the recipe ever since! I’ve had a lot of fun tweaking and getting creative, too. Here’s my favorite : add 1 tablespoon olive oil with the water, switch 1 cup of the flour with whole wheat flour, and add a pinch of sugar. From there I’ll add all kinds of things – herbs, whole garlic cloves, mixed seeds and grains, cheese! Love love love this recipe. Thank you!
I love this bread as well. It’s been a fave with throwing in just about everything but the kitchen sink for my cheesy veggie bread. Awesome as well for my rosemary, olive bread.
I have made this recipe dozens of times. My family absolutely loves it. We use it as a basic starter recipe. Sometimes we make it plain, sometimes we add various seeds. I have chia, sunflower, pumpkin, caraway and so on. I usually add ¼ of seeds, sometimes I mix them. Always turns out fantastic. Have also switched out a cup of flour for whole wheat. Always sticking to the basic measurements. We have never been disappointed! Wish I could share pictures of all the different variations we’ve made. Thank you Jenny, for a great recipe!
Any high altitude adjustments?
I have made this bread 4 times and it has turned out beautifly each time! I am very pleased w this recipe especially after buying many popular bread baking books only to be dissapointed w seemly complicated steps & chemistry! Note: When I used regular unbleached flour, the 1st loaf had zero flavor but the loaf itself was picture perfect. I added raw garlic to next loaf and garlic salt to 3rd loaf, flavor greatly improved. I specifically used bread flour in 4th loaf (no garlic or seasonings) and flavor was excellent!!!! Thank you Jenny! No more experimenting w other recipes!
I made your no knead bread today and it turned out absolutely delicious! Very easy recipe and I will be making it again and often. Thanks!!
I mix in chopped walnuts or almonds with dried cranberries.. Mmmmmm and makes super toast!!
What would be the adjustments if using whole wheat flour instead of all purpose?
Please see my whole wheat no knead bread recipe.
I love your recipes. My husband loves the tweaks I have made with the bread.
Mary, what kind of tweaks did you use?
I love your recipes. My husband loves the tweaks I have made.
What adjustments are necessary to bake this bread in a loaf pan?
I put the dough in a loaf pan for the second rise then put the loaf pan in my Dutch oven. Works like a charm.
What a great idea! Do you still use the parchment paper in the loaf pan, or should it be greased with something?
How can I turn this into olive bread??
I’ve made olive bread with this recipe..it’s great.
I make it with chopped fresh rosemary and use sea salt, just add your olives mixing them well (I use a lot of manzanilla green and kalamatas patted dry with paper towel) BEFORE you add your water. Just before you pop into your Dutch oven, sprinkle surface with more rosemary. Then just follow directions as usual for baking.
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 use greased glass pans but don’t pre heat them. Put a pan of water on the bottom shelf. Perfect for sandwiches…. But the dutch oven is also, just cut the slices in half.
Do you have to use a Dutch oven?
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!
I think you could get a double baguette pan, dust it with corn meal, split this dough recipe and form long baguette shapes. I haven’t made baguettes in a long time, but that was my method.
The bread has a very nice texture the crust is just wonderful but it’s very bland
You can add more salt.
Or serve the bread with salted butter. May not be as healthy, but it tastes awesome.
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.
My yeast package specifically says 105 degrees, and that’s what my father taught me, as well.
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!
Hi Bettie,
The trick I use is a damp (just damp) dish towel laid over top of bread when it is cooling, works well. Also when cooling if you like it better, butter the crust after it is out of the oven cooling. My husband cannot handle the hard crust so we came up with these options. They work well. Enjoy!
Bettie,
For a softer crust I don’t put the bread back in the oven for a crisper crust. I also store the bread, after completely cooled, in a gallon zip lock freezer bag. This seems to soften the crust a little more.
I hope this works for you.
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.