No Knead/No Dutch Oven Bread
For anyone without a Dutch oven or finds them too heavy to lift, this recipe is for you. Aerate your flour before measuring! (For the overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). - Jenny Jones
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 4 hours, 10 minutes
Makes: One loaf
Ingredients:
- 3 cups bread flour - all purpose works too (360 g)
- 1/4 teaspoon (1 g) yeast (active dry or instant)
- 1 teaspoon salt
- 1 1/2 cups hot water, not boiling - up to 130° F (354 mL)
- (about 2-4 Tablespoons extra flour for shaping)
Instructions:
- Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
- Cover with plastic wrap and let stand at room temperature for 3 hours.
- After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
- Place on a parchment paper-lined baking sheet (not wax paper) and cover with a towel. Let stand on counter top for 35 minutes.
- Meantime place a disposable 6-cup muffin pan or other small pan in the oven, making sure there is room for the baking pan - if not place the small pan on a lower rack. Preheat oven to 450° F.
- After a 35-minute rest, the dough will puff up a little. Place it in the oven and carefully pour 3/4 cup of very hot or boiling water into 3 or 4 muffin cups or small pan. Close oven door immediately and bake for 30 minutes.
- For a darker, crispier crust, remove loaf & parchment from pan and place directly on the oven rack (on the parchment paper). Bake for 5-10 more minutes.
Note: For more details on this recipe, click here.
Thanks for all the fantastic recipes Jenny! I have your no/knead/no dutch oven bread on the go right now. I have made it several times and it has become our favourite crusty loaf. When I can get the big airy holes in my bread like your photo then I will know that I have excelled at the recipe.Cheers!
Fantastically easy recipe. I make bread all the time but have started relying on this for its ease and versatility! I make long loaves, rolls, you name it. SO wonderful, so easy, SO much less mess!!!
This Bread recipe is magical! I use it for everything. So fun to make, and eat☆☆
Tanks, Jenny, for this beautiful bread recipe!
♡♡♡
Thank you for this recipe. It’s so easy and delicious!
First time trying this recipe, as I have made bread before but never achieved a nice crust and airy inside like your pics. I followed your recipe, and mine just came out of the oven and looks fabulous. Can’t wait to taste it.
Thanks for this easy to follow recipe! Would love to see some variations, like multigrain, or everything toppings, etc.
I have several variations here under “Breads.”
Hi Jenny. I love the 4 hour ciabatta bread. Can I use the faster recipe for No Knead and use the muffin tin in the oven method for super fast ciabatta?
Wow! I was so impressed with myself…and with this recipe! This was my very first time making homemade bread without a bread machine! It was simple and it turned out perfect! I used all purpose flour and active dry yeast. Next time I will experiment with 1/2 whole wheat flour. Thank you for this recipe!
I’m having difficulty getting the bread to brown—it stays doughy white even tho it’s baked inside. Any suggestions?
Please see the FAQs.
I have been making your “No Knead (No Dutch Oven) Bread” for 7 or 8 months. Now I have started making Sourdough Bread with the No Knead recipe, substituting a half cup of my homemade sourdough starter for the yeast. So far it has turned out fine with a gentle sourdough taste!!! Thank you, Elliott M.
Hi Jenny I am a great fan of yours as I love to cook! I will try my hand on baking this bread. Could I add garlic or olives before I bake it? Would it change the time?
Take care & keep on sending these wonderful cooking & baking ideas,
Carol
This recipe is my no fail go to for all my breads. I’ve added 3/4 cup each of cranberries and pistachios–home run! 3/4 cup chopped Kalamata olives and 1 tsp dry rosemary –awesome. And it”s fabulous subbing 1/2 cup of rye flour for the same amount of bread flour and 1 tsp caraway seeds. I’ll never buy bread again.
Oooh. Sounds so good. I’m going to try it. So far, I’m having good luck with this recipe. I have it on it’s last rest right now, and it seemed a little more dense as I did my last folding. We’ll see how it turns out.
I have made this a few times and it comes out just like the dutch oven except I am more comfortable with the weight of the pan. You saved my life. I make your bread at least once a week. Thank you for such great recipes.
I have made this bread five times and every single time it has been perfect. It is also the perfect size for my family. The time and care you put into developing your recipes is truly appreciated. I hate waste and your recipes have yielded great results! Thank you Jenny!
What makes this website stand out is its no-nonsense approach. And such approach, when followed, makes cooking more fun (less fussy) with great results. Like this one!
The problem with this bread is being able to stop eating it. I’ve made bread for over 50 years, and this is so easy any beginner could make it. So good.
Hi Jenny I have used this recipe a few times with the overnight / room temperature water option and we all love it! I want to know what change I can make to make it less dense with bigger holes? If you refer to the picture in this exact recipe, it shows the kind of density and size of holes that I am looking for. Mine right now are very good, very even throughout, similar to the picture you showed in the no-knead recipe. Any suggestion? Thank you and take care!
For the holey, artisan bread texture, I used a splash more than 1 1/2 cups water in the mix, allowed the dough to sit overnight, then instead of kneading the next day as instructed, I just carefully plopped the bubbly mass directly onto a piece of flour dusted parchment (placed on a cookie sheet) patted the blob w/ some more flour on top, then baked (no kneading or folding whatsoever). I baked it at 450 F until golden. The result was the most magnificent loaf I ever made! It had the texture of an English muffin inside, and toasted like a dream! I hope that helps.
WOW! Thank you so much….will try that next!!
Do you leave out overnight or put in refrigerator?
Thank you for this comment and observation…I love the artisan breads with the big holes, our favorite. I have made breads in the past and they are always dense..thanks again for the tip!
I let the bread rise for 30 minutes in the pan it bakes in.
Made bread yesterday a last minute thought and it came out and wonderfully. I decided to add some herbs from my garden basil ,thye ,marjoram,rosemary at the point of shaping. Adding them in the beginning with the dry mixture would be a good option also.
Hello Jen.
I tried to make the dutch oven no knead bread today and alas the dough was dry and crumbly and I followed your recipe exactly/ Help!!
How disappointing sorry that happened .I would check your yeast to see if it is good and the only other thing I can think of is the water was not hot enough. Use a thermometer to check your water temperature.
Please check the FAQs for a solution.
I’ve made this several times. My husband says it tastes better than the $8 artisan loaves we buy from the farmers market. I am a horrible novice baker and it has turned out beautifully all 3 times! Heed my advice when I say: do not use a glass Pyrex as the steaming dish. I poured hot water in there last time and it exploded. Seems like common sense, but it just happened to be the closest baking dish within reach. Overall, excellent recipe!
FYI
Glass Pyrex .can be used BUT put it in filled with water while your preheating the oven allowing it to come up to temperature slowly.
I hope everything and everyone was ok with the explosion… ?
Also, know that there are two versions of Pyrex glass, before and after Corning sold them in the mid-nineties. Different capabilities of dealing with heat and cold and sudden changes.
“Made” this bread today. After 30 minutes in the oven with the water, I took it out. The crust was nice and golden. After it cooled, I sliced a little bit off the end and it became clear it was not cooked. I stuck it back in the oven, again with the water, for another 20 minutes. After this, I removed it from the oven and cut the entire loaf in half. It was still essentially raw. Then, I removed the water bath from the oven, thinking that the moisture was preventing it from baking somehow. After another 20 minutes (under tinfoil, because the crust was getting quite hard), I cut a slice off from the inner side of the half, only to reveal that the inside of the half was still raw! I have no idea what happened, as I followed the directions explicitly, and I am pretty disappointed.
Hi Eleanor,
It’s not easy to overcook crusted breads. As you experienced, undercooking is comparatively very easy. You can bake it until the crust is a dark brown; your loaf will resemble a russet potato but the inside will still be moist and tender.
* * *Warning: I’m a scientist and the following is a nerdy explanation of why you want steam when baking bread * * *
When a substance changes phases—such as water evaporating into steam or steam condensing into water—energy is either absorbed or released. It takes energy for liquid water molecules to break free of the liquid as water vapor—this is how your body cools itself by sweating; the evaporation takes energy from your body in the form of heat, thus lowering your body temperature. When water vapor/steam condenses into liquid water, the molecules *release* energy as heat, thus increasing the temperature of the object on which they are condensing. Because of this, steam has a *much* higher rate of heat transfer than air (or even water) at the same temperature. This is why steam burns are much worse than hot water burns, and why humid climates feel hotter than arid climates. If you have one, I recommend putting a cast iron skillet or pan off to one side on the bottom rack while the oven is preheating. Get a small 100% cotton (the 100% cotton bit is critical—synthetics and blends will melt and make an enormous, smelly mess) and soak it with water, then wrap 4 – 6 ice cubes inside the wet towel. Right after you put the bread in to bake, place the wet towel with ice cubes inside on the cast iron skillet, taking care not to drip on the oven window, then quickly close the door to prevent steam from escaping. This will produce steam consistently as the bread bakes, which will help ensure your bread cooks all the way and that it has a nice chewy crust.
This is a great suggestion, Kevin. Using an iron skillet would feel safer for me than how dealing with water other ways.
Cutting any hot bread right out of the oven looks doughy. It needs to rest at least 30 minutes to finish cooking and slice better. I never was able to convince my husband of that. I was lucky if he waited 10 minutes. The end of the loaf always looked awful.
Would it be possible to double the non knead bread to make a larger loaf? I would think it take longer to back but anything else or would you advice against it. Thanks.
We live on a 28ft sailboat in the Caribbean and are working on becoming self sustaining. Love your website and have been following you for years.
i’ve doubled it and it was delicious just the way the recipe is. it was a hit!
This no knead…no dutch oven method. I feel very stupid asking this. Do I put the disposable tin while it is preheating then put the boiling water into the pan. Or do I put the water into the pan after it preheats? I hope I explained that right.
Hi! I put the empty pan for the water in the oven after the oven was preheated , then carefully added the boiling water when I put the bread in. I think it would work either way. If you add water to a pan when you start to preheat it, there would be less chance of burning yourself. Thanks for the thought! I’m going to try it that way next time!
I added a bit of rosemary and some Parmesan cheese to the dry mixture and it was delicious. Thanks to my sister for the suggestion and getting me to love baking bread!
Well, I usually make the dutch oven recipe. I know it is the same but I am in my Motorhome for the summer. I decided to try this recipe and use my Traeger Grill. So far it has worked well, and used a Pizza stone in the oven to place the bread on with parchment paper. The outside looked a bit like a huge baing powder biscuit! Today I will try it with my dutch oven in the Traeger. Just do not know if I can get it to brown, it is a bit hard in the grill.
My very first boule and I am thrilled with it. Thank you!
My 13-year-old son’s been baking knead breads and wasn’t up for baking yesterday. I’m lazy and wanted a quick fix for me to make. We were amazed at how delicious this came out!
Please do not use DISPOSABLE anything! Irresponsible in these times to create added unneccary waste in our lands and oceans. Its time to be responsible for our future. Surely you can come up with something else that does not have one use and then thrown out.
Thank you.
First of all just because I used a disposable aluminum pan to bake this bread does not mean that I threw it away. I plan on reusing it as often as I can. Second, keep your snarky remarks to yourself.
Good for you girl!!
I use “disposable” baking pans over and over. Those little tin foil wonders are good for SO many things. there are a lot of things branded as disposable that really can be used over and over. So I agree people need not be waging their finger in anyone’s face til they REALLY know how you are using so called disposables.
Thank you , Nina.
I use disposal tin cook wear over and over! I generally use the small tin pie plates in my toaster over for making my baked potatoes etc…some people should not assume that disposable cook ware means only use once!!
Drama at the bottom of a bread recipe. I think it’s time to get a hobby or somthing.
Hey why don’t you come up with something. I agree but it sounds like you are adept at multi-useful items. so have at it..we could all use your input.
Jenny came up with a wonderful time saving recipe so now it’s your turn to put your clever ability where your…etc.
Just a suggestion.
I feel like the intention here is to stand up for our earth and that is a good intention, however, I’m sure you can find a much better use for that energy than scolding strangers on the internet.
I made this yesterday. It was easy but you do need ALOT of extra flour when you shape it into a rough ball. I used a disposable aluminum lasagna pan with an upside down cookie sheet on top. I removed the cookie sheet after the 30 minutes and cooked it for 15 more minutes to get a nice color. It is a crisp, crusty bread. You don’t need a Dutch oven.
Thsnks Tina. That was a great idea. We don’t have a dutch oven pot either and really don’t want to goto Walmart right now for that with the stay at home deal going on.
First time ever making bread. I used this recipe and it turned out wonderful! My only issue was the bread was underbaked at 30 minutes…I have a new oven so it’s hard to tell when it’s actually preheated! I just stuck the loaf back in at 350 for another 20 minutes and it was excellent. Thanks for posting!
What if we have no parchment paper?
Please see the FAQs.
Just to confirm: does “aerate flour before measuring” just mean to sift it?
https://www.jennycancook.com/how-to-aerate-flour/
Love this recipe. I followed your recipe exactly as directed.
Used a foil pie pan with water next to cookie sheet the bread was on.
The crust came out perfect, texture perfect.
Thank you so much.
Just found you on line and tried both whole wheat and regular flour and must say both were great. I have never baked bread before and really surprised myself thanks to you. I have put the dough in the oven only with with the oven light on; it seems to speed up the process. Any suggestions?
Just a note: No knead breads do not call for heat during their resting time. They should be left to rest at room temperature.
Hi Jenny; Room temperature at my home during the Winter is >55F with the heat on!!! I use the oven light on to rise my bread to about 70F, works fine for me. Thanks so much for the recipes, I use a lot of them and read your book!!!
I recently made your no Knead bread & am delighted with the result. My question is this, is there a time during the process that I can stop and leave it over night?.. and come back and finish it the next day… maybe after the 3 hours resting..? I want to help some peole in my community and fresh warm bread is what I would like to share with them. Thanks for your help.
Please see the note in the recipe about the overnight method.
Jenny,
The instant or dry active yeast are impossible to find anymore. can you use be refrigerated cake yeast and if so how do we alter the recipe to accommodate this. I’m running low on my yeast.
Thank you very much.
Lilian, I’m sorry you can’t find instant yeast. I just found Jenny Can Cook and went to buy yeast for some of her recipes. I found it at Safeway grocery store and also a large package of packets of the instant yeast at Sam’s Club. I hope this helps.
Delicious and easy bread!
About the cup vs grams, I have one cup marked as 235ml and other cup as 250ml, so the gramaj will vary, I always work with the cup=238ml which weights about 145gr, so the 3cups is aproximativ 435grams of flour and never got a bad bread ever!
Jenny, you are the best cook! So creative and masterful. I made the Dutch oven no knead bread and it was wonderful! My kids and grand kids want it all the time. You make women feel great when they can turn out a home baked, cooked, roasted or other delicious something to make their families happy. Especially during this time.
Thank you!
Jenny,
Just made your no knead bread in my CAST IRON DUTCH OVEN, 5 qt . AMAZING, THANK YOU!!!!
TWO QUESTIONS:
1- Can I use the same recipe and add FRESH ROSEMARY AND OLIVE OIL? HOW MUCH AND AT WHAT POINT WOULD I ADD THE INGREDIENTS?
2- CAN I ALSO USE A 7 QT LE CRUSET DUTCH OVEN to make the above recipe?
Thank you for such entertaining videos! They make me smile. I have shared your recipes with many people. All have raved about how great they are.
Have a great Mother’s Day!
Alexis
I am so excited to make this No Knead bread. It is awaiting its 3 hours. I have a Le Creuset 9 quart dutch oven but it has the black phenolic knob. Has anyone dared to use in a 450 degree oven without damage to the knob? I thought it was 375 degree max for LC black knobs!! thanks.
Yes! I use my LeCreuset cast iron dutch oven with the black knob and it has not melted yet!
Lisa Lee, if you are worried about the knob on your Dutch oven, here’s a quick inexpensive trick. Simply go to your local hardware store and buy a metal drawer pull and switch knobs. Take the lid with you in case you have get a different sized screw. No worries!
Hi Jenny,
The first loaves that I made using bread flour were perfect. Right now, I cannot obtain any bread flour and have been using regular all purpose flour. The bread tastes the same but the loaves do not rise as much. Any suggestions as to what I am doing incorrectly?
You don’t need the cupcake tin or the water to do this without a dutch oven. You can put your dough in a cake pan, a loaf pan, on a baking sheet naked (cover until last 10 minutes of baking). I’ve also made it in a lasagna pan, an aluminum foil cake pan I found in the back of my cabinet, and a sheet of foil placed on my oven rails.
JUST FOLLOW THE NO KNEAD RECIPE WITHOUT THE WATER AND CUPCAKE BUSINESS. YOUR BREAD WILL BE GREAT. PEOPLE HAVE BEEN BAKING BREAD FOR THOUSANDS OF YEARS, YOU DON’T NEED CUPCAKE TINS OR WATER IN THE OVEN, OR EVEN A DUTCH OVEN, TO MAKE A NICE LOAF OF BREAD.
My dough is much too wet after rising. Can I add flour and let it rest again without worry that it will become too dense?
Yes, you can but also check the FAQs for a solution next time.
I love this recipe but im confused. I took a screen shot on 4/17 and it says 390g of flour but now the recipe says 360g. Help! Ive been doing 390g since making this bread every week since January but when I was sending this link to a friend, i noticed it says 360g now.
I’m sorry about this. I had no experience with metric measurements and never expected international visitors when I first started. I did the best I could with metric but so many people told me I was wrong, I changed it. Most recipe sites say one cup is 120 g so I changed it to that. I wish I had never tried in the first place. Please tell your friend what worked for you and explain that I changed it to what’s commonly used. It’s been very frustrating. I apologize for the confusion.
No probs! They actually both seem to work in all honesty haha! I was high making it so I thought I was seeing things lol! I love this recipe and have been making it weekly for 5 months now! I appreciate your hard work.
3 cups of flour weighs 384 grams.
And this is why I wish I had never tried to help. ?
3 cups of aerated flour works for me! Love this recipe and it’s husband approved. It’s my go to bread recipe, now. Looking forward to sharing it more with friends and family!
Different flours weigh different amounts per the same volume. King Arthur says one thing about their flour, then someone else will weigh out volumes of other flours and say a “cup” of flour weighs something else. I would not sweat a few grams difference. When my grandmother made biscuits she just grabbed a few handfuls of this and that without measuring anything, and I literally mean anything, at all. And she made the best darn biscuits in the Carolinas. I kid you not.
I’ve never weighed the flour, I just measure 3 cups and do a half-assed knife across the top of each cup. I aerate beforehand IF I REMEMBER. Recipe works every. single. time. And forget the water in the oven business, it’s not necessary.
Same here :)! I don’t weigh the flour, don’t put water in the oven anymore, don’t even “shape” the dough, nor do I cover it at all during baking. I just plop the bubbly overnight dough mass on a cookie sheet and bake till it sounds like a hollow drum when tapped. Best and laziest loaf ever!
Same here :)! I don’t weigh the flour, don’t put water in the oven anymore, don’t even “shape” the dough, nor do I cover it at all during baking. Best and laziest loaf ever!
One cannot state correctly exactly how much 3 cups of flour weighs: it depends on how you put the flour in the cup. If you packed it or spooned it in, it would weigh out differently. That is precisely why baking by weight is more exacting.
Try using a coffee cup or a soup can to measure flower and water with. This recipe is by volume, NOT weight!!!
Hi Jenny, With all my extra free time , I thought I would try to bake some bread again….it’s been years! I tried this recipe a few weeks back as I don’t have a dutch oven and I love it! I am now baking my 3rd loaf as I am typing this!! Delicious bread and it makes delicious toast smothered in jam. Very easy recipe thats simple to follow! Thanks from another fellow Canadian!
The Video shows heating the Dutch oven prior to placing dough in it
The written recipe does not mention this step!
BTW: oven heated stoneware with cover works well also
This recipe does NOT use a Dutch oven so there is no pot to preheat, but you do preheat a small pan in the oven for adding hot water later. There is no video for this recipe.
Just made the no knead bread on baking sheet. Dough is runny. No way this will form to a ball. I aerated the flour and measured exactly. A big runny mess, spread out flat on parchment paper. Disappointed for sure
I’m sorry. Please look at the FAQs as this is a proven recipe that is working for almost everyone. You might find a solution there.
I keep seeing referral to “see FAQ” but if there is a FAQ tab, it’s hidden. I’m on desktop, so it should be showing up.
https://www.jennycancook.com/category/faqs/
By far the best bread for dipping and enjoying your favorite cheeses!!
Hi Jenny….I just came across your website. This bread recipe really sounds great! Just one question before I make this. Can I make individual square shaped rolls instead of a loaf of bread? I would roll out the dough then cut in squares. Hope this isn’t a stupid question. Thank you in advance. Lorraine
I don’t think you’ll be able to roll this wet dough but you can try my No Knead Crusty Rolls recipe.
Can you use self rising flour for this recipe?
I have a big gob of goo and not a nice bread dough. Flour and water make paste and that is exactly what I have. I will keep adding flour because there is no way this is going to shape into a ball. So far, I have added a cup of flour. I used 2 C organic AP flour + 1 C Bread flour; now 3C organic +1C Bread I am not a novice bread maker by any means. Let’s say a prayer.
So how did it turn out? I haven’t tried this recipe but from other recipes, I found out that when Jenny uses scraper, it means to expect the dough to be sticky and you really need something to help you scrape the dough! I don’t have scraper but I use my big, old & dull chopper knife as scraper which works great!
This bread came out AMAZING!!!! So easy to make, and such a delicious taste. Thank you so much for sharing all your wonderful recipes, love your videos too. ❤️❤️❤️
We love this bread as is or with olives! This is simply a wonderful loaf of bread! Thanks, Jenny!
Fabulous bread and so easy. Baked my first loaf 2 weeks ago. Now our family is asking for more this weekend. Thanks Jenny!
Thank you SO much for this excellent recipe!!!