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 make the Bread all the time and love It, but the next day it is hard. Do I reheat it?
https://www.jennycancook.com/how-to-store-homemade-bread/
It makes great toast the day after, also awesome French toast
I make th Bread all the time and lov It, but the next day it is hard. Do I reheat it?
I made bread for the first time and it came out really dense. What did I do wrong
Please see the FAQs.
My dad makes the best sourdough ever. It is so soft. We love sourdough so we will definitely try this Recipe. He made garlic with olives sourdough bread and it was so good.😋
Has anyone tried to add fresh garlic to this recipe?
I read somewhere that adding salt before the yeast activated, can hinder the yeast’s ability to make the bread rise. Have you ever experienced that?
You just need to incorporate the salt and yeast into the flour before adding water.
Can this be used for cinnamon rolls? If so how would you make it work.
Do you have any recommendations for doubling the recipe for a larger loaf?
I have never doubled it but some people in the comments have.
I have added another 1/2 C of liquid & 1 C of flour. I also do about 7 ml of salt I bake it 40 minutes with the lid on it
Can I use rye flour to make Rye Gread??
https://www.jennycancook.com/recipes/no-knead-rye-bread/
We make this once a week it’s extremely easy and delicious!
Thank you for consistently providing material that surpasses expectations!
I live in Hawaii so altitude may be different however, I used a cheese cake pan and lined it with parchment paper..450 for 40 minutes.
It was Beautiful! Wella……..❤️ thank you!
After 3 hours, the dough poured out onto the counter almost like pancake batter??????
This might help: https://www.jennycancook.com/no-knead-bread-solutions/
I don’t have a cast iron Dutch oven Can I use an aluminum Dutch oven?
Please see the FAQs.
Yes, I have used a non-cast iron dutch oven and the bread still turned out beautifully. 🙂
Anyone ever make this in altitude? I baked it but it didn’t look the same -tastes the same though
Please see the FAQs.
WHAT IS THE DIFFERENCE BETWEEN AERATING FLOUR AND SIFTING IT. I AM VERY USED TO SIFTING BEFOE I MEASURE. SO NOW WHAT DO I DO? I DON’T WANT TO “SIFT” IT, SO PLEASE ADVISE. THANK YOU ASAP PLEASE I’D LIKE TO TRY THIS THIS YEAR HAHA. SMILE.
https://www.jennycancook.com/how-to-measure-aerate-flour/
I have made this recipe at least 30 times. I have made this on a pizza stone, in a loaf pan, in a Dutch oven and in a regular, SS pot with a lid. With 1 exception, this bread has been amazing EVERY TIME. The 1 failed attempt was definitely old yeast. I am honestly baking one right now. I can’t get enough! Thank you Jenny!!
I made your recipe 3 times and was very happy with the results! Sooo easy🙂 and very good texture and crust. I am experimenting adding 1 cup of sourdough starter with great success. Just have to make sure the starter is approx same consistency of the final bread dough before baking. I leave the dough for a few hours longer so the wheat flour is more thoroughly digested and thence better for you if you have an issue with eating wheat….
Quick question- this is the same as the recipe I use for overnight no-knead bread except for the water temperature of course. The only other difference is that my recipe calls for 1/2 tsp. yeast and yours says 1/4 tsp. Does it matter and why?
Very easy recipe, always adding sunflowers seeds or different seeds. Tasty bread anytime I make it.
The bread did not rise. I used hot water at 125 degrees, against my best judgement. Completed the process and was a waste of resources and time. You do many things well Jenny but this is not one of them
I just made this bread last night. Before you blame me, please see the FAQs to see what went wrong.
https://www.jennycancook.com/no-knead-bread-solutions/
I’ve been making this recipe for years and it has always been awesome. All my friends and family love it. I’ve even made it with variations adding sweetness. Do not give up it is the easiest thing I’ve ever done. You must have done something wrong. Or perhaps your yeast is old??
either your yeast is crap or the water too hot. I use 90*F and it works every time.
I first saw this recipe on YT, and then use this link when I make it. I might have already left a review, because Oh My! You made it less intimidating for literally ANY one to make this and it come out perfect EVERY single time! I’ve made it dozens of times, always great, especially when I’m feeling lazy! Just follow the very simple recipe!
It’s a recipe that will last the ages, and I thank you so much for sharing and encouraging people to be amazed at what they can do.
It’s not “just bread”, it’s a whole mindset.
I now try all sorts of bread recipes and have become a pretty decent baker due to your introduction of this simple recipe.
You are a bright light, keep up the great work!
I use to make your over-night no-knead recipe. Can I use the 4 hour recipe and just let it sit out for 12 hours?
Yes, with cool water. Please see the description at the top.
HaHa, you mean read the directions? It is my favorite recipe. I am making the cranberry walnut bread version.
There was one big problem with this bread recipe—IT IS WAY TO HARD TO LET IT COOL BEFORE SLICING!!! OMGoodness this bread is amazing. We love the hard crust with the super soft texture on the inside of the bread. Even more, I love how easy it is to make! The first time I made it, I made a big pot of soup to go with it. We ate so much of the bread that we were unable to finish our soup. I’ve made it many times and it always comes out perfect. It is super great just to have with fresh butter and jam. I’ve made it for numerous of my friends, and they all wanted the recipe. Thank you so much for introducing me to the wonderful keepsake recipe!!!
Jenny, I have been making your “buns” using this receipe for a few years. I finally decided to get a Dutch Oven and make this bread. I picked up the dutch oven from the store and it was so heavy that I had to take it back. At 85 I can not lift that kind of weight, so my wife, of 61 years, purchased a lighter one from Amazon. I am in the process of making this now and using my new
granitestone dutch oven for the first time. I hope you are well …I have enjoyed your Youtube presentations. Ron Hofmann
Watched the YT video and decided to make this today, followed the recipe but did use Bread Flour (king arthur). It was just like the video and easy to do while home for the day. Great way to make use of the Dutch oven we got for Christmas. We might add more salt next time, but otherwise very happy with this. Thanks!
Hi ther i tried this recipe an my 1st time making bread ever, an it was great. Question is can the dough be frozen an cooked later. I thought putting the dough in the parchment paper an freezing it would be an idea then take out an let defrost an come to room temp then cook any suggestions or thoughts on this 🤔
Can the active dry yeast be subbed for sourdough starter? If so, how much starter should you use and should the amount go flour and water be adjusted at all?
Maybe look for another recipe with same amount of flour, but uses starter for your answer. Also, may need to adjust liquid down a little?
Hi Jenny: I left a review, but I only watched the video now. Where did you get your oven gloves?
I got the gloves at Bed Bath & Beyond when they had stores.
They have the gloves on Amazon. Really large for my small hands but still more dexterity than mitts.
Made this bread several times, comes out beautifully… my only problem is the heat, makes the parchment paper smoke, fire alarm always goes off, every time🤪
Try a better quality parchment like Reynolds.
My first time baking bread. Read the recipe and comments, watched the video and it turned out perfect! We haven’t finished eating this one yet and I’m so excited that I want to make another already. Would love to try variations. Thank you.
Just made a loaf and it turned out great! Lovely crust, soft and chewy inside. I used to do 18 hour no knead bread but this is so much faster. I’ll be using this recipe from now on.
Question, can I substitute whole wheat flour??
https://www.jennycancook.com/recipes/whole-wheat-no-knead-bread/
I have made this maybe 20 times and I love it. It’s the recipe I learned to bake bread on. 2 additions I make sometimes are sesame seeds on top before it goes in the oven or fresh rosemary in the doe when doing the initial mix. Thanks Jenny!
I usually use a bread machine. But rectangular loaves with hole in bottom not nearly as nice, plus you gave to do some kneading. This recipe looks great and I am going to try it tomorrow!! Thanks.
I used your method although with some variations – I added Oatmeal and whole wheat, chia & poppy seeds. I also let it rest overnight & cooked in the a.m. Happily, it turned out quite delicious. I learned to make bread with the old method where you had to let It raise twice etc…. This is a game changer.
Came out absolutely perfect!
Question- can I mix semolina with regular flour?
Can this bread be frozen? My daughter is getting married and will be having a charcuterie board for the cocktail hour. We would like some artisan bread for it but I don’t want to be baking it the day or two before the wedding.
No you can’t freeze it
I freeze bread all the time, including this one.
https://www.jennycancook.com/how-to-store-homemade-bread/
Jenny, you are so right! This bread did blow my mind. Crusty outside and so perfect on the inside. So easy to make and doesn’t take all night. I’m in trouble now!!!! Delicious. Thank you so much for posting this recipe!
First time baker ever here. Did you measure in cups and teaspoons or grams and does it matter ?I got confused with the measurements in cups, teaspoons vs grams. The flour conversion was okay as it is a big amount. But to measure yeast on a scale 1/4 teaspoon to make a gram was hard.We’ll see how this turns out.
Best bread ever!! Watched the video a couple years ago and couldn’t believe how easy it seemed so I gave it a try!! I’ve been making this recipe ever since! Thank you so much ❤️
You broke the code ..it’s amazing ..amazing..I just can’t get over it..thank you ..for giving so much free time from making bread..that bread was so perfect and beautiful..just perfect…BUT WHAT MADE THIS WHOLE LEARNING EXPERIENCE .WONDERFUL ..WAS YOUR BEAUTIFUL LOVING SWEET PERSONALITY…YOUR Husband IS BLESSED TO HAVE YOH
In November 2019 I mentioned to my son that I wanted to try no knead bread that I’d read about. I had also watched Jennie’s video. Later that day, my brewer son, who also loves to cook, sent me a picture of their counter with flour, bowl, yeast, etc. and the caption, “Damn you!” We love to share cooking experiences. By 10:00 that night, he’d proudly sent pictures of his first effort.
Mine, the next day, turned out perfectly and gave me the confidence to try more recipes and to experiment with styles and shapes, as well as additions, such as caramelized onions and cheese, rosemary, various whole grains, etc. Besides being absolutely delicious, a loaf of fresh bread has become my perfect little hostess gift or the most wonderful way to say “thanks” or “I love you” ! I even buy inexpensive gift bags for special presentations. Thanks Jennie for creating such a charming and watchable video and adding a new dimension to my life!
After a great first bake, I made some additions. I now add 1 cup of shredded pecorino romano, 1 tablespoon of sesame seeds, one tablespoon of poppy seeds and 1/4 cup of pumpkin seeds. Takes about 1 tablespoon more hot water.
This is such a great recipe/process! I use bread flour (2 3/4 cup) and whole wheat flour (1/4 cup) as I find this combination is less “wet” inside once baked. Also, I use 2 tsp of salt instead of 1 tsp. I proof the dough in my warming oven on the “bread proof” setting. I also find that I prefer to get the dough ready at the last minute and not have it sit on the counter while the oven is preheating. If I leave it on the counter for that 30-40 minutes during preheat, my loaves don’t rise as high during the baking process.
Can you make cinnamon rolls with this recipe ?
Normally my bread turns into a corner stone for a building–no idea what I was doing wrong–but I made not just 1 but 2 loafs of this bread and I’m so excited. It was so simple I literally expected to take it to a curling rink (and my oven is starting a rebellion); but it was eaten and everyone loved it! Great recipe. Super excited to try the rolls.
This turned out fabulous. I did add some coriander that I grounded and rosemary. Delicious. The only other thing I would change, and this a personal preference, I would increase salt to two teaspoons
Thanks for a great recipe and easy to follow directions
This recipe is a keeper! Followed recipe exactly, but it didn’t bubble or grow. I went ahead with the recipe anyways, and wow, it came out great! Very good flavor and nice crispy crust. I found it alot easier than other boule recipes Ive tried. Thanks Jenny!
That’s funny because same happened to me but still turned out great
Perhaps needs to be in a warmer spot. In winter, in my cold house, I use proofing in my oven.
Easy and really fun to make! I’ve added walnuts, cranberries and tried other add ins too! People think I’m amazing with my bread! Ha let them think that!! Love the video!!
Add-ins sound delicious!! How much cinnamon & how many raisins do you think I should add to make cinnamon raisin bread? I appreciate your suggestions! Thank you 🙂
I’ve used this recipe for years! Made too many times to count, with and without a Dutch oven.
I have also cut the dough into thirds and made bread bowls for soup! I just add a pan of boiling water to the bottom of the oven to cook with the bread for a nice crust.
Super simple and explained step by step in her video.
Jenny, thanks for this and other recipes that have made me look like a pro! You are appreciated!
I have made this twice, following the directions precisely as written after watching the video 100 times. LOL. I have had great success. I returned the first loaf to the oven for 25 minutes, but it came out slightly darker than I wanted. With the second loaf, I returned to the oven for 8 minutes at 450°. I used a thermometer to temp the water at 125°-126°. I also used a thermometer for my oven, as Jenny suggested, and realized my oven needs an additional 3-5 minutes to reach temperature. Everyone ate the bread for Christmas dinner, leaving the store-bought rolls behind. This was so easy and fun to make. Side note: how awesome this is Jenny Jones from the talk show! Thanks so much, Jenny; I love your recipes, videos, and personality!
An absolute treasure of a recipe!! Made 6 loaves for Xmas prezzies! Absolutely delightful Doubled the recipe and added 1 cupful each of cranberries, sultanas, walnuts and pecans, finely grated rind of an orange and crystallized ginger in tiny cubes! Delightful.
Got a few good tips from you Jenny – like aerating and measuring flour. and letting the dutch oven be very hot !These steps should not be overlooked. I used King Arthur bread flour and added 2 tablespoons vital wheat gluten.
Thanks for your professionalism
Merry Xmas to you all and happy successful baking!!!
I’d love to change up the basic recipe – your add-ins sound great! Is that 4 additional cups of ingredients – did you have to make any other adjustments? Thanks so much!
Love this bread! I’ve made the overnight Dutch oven bread before. I’ve always loved it. This was so easy without The wait time. Will be making this often. Absolutely delicious.
I am a big fan of Sourdough bread, but I make this bread often when in a hurry. I decided to try using some of my sourdough starter with this recipe and it worked out great! I used a half cup of my starter and a little over a cup of water.
Thank you for this comment, Donna. I’ve been experimenting with sourdough starter this year. For this recipe, did you make any other adjustments, or just the starter in place of yeast, and the lower amount of water?
Hi Kevin, I use 100 grams of my 1:1 whole wheat starter in place of 50 grams flour and 50ml water, otherwise recipe is unchanged. I stick with the yeast, the starter alone doesn’t get enough rise in the time allowed IME. I just use the starter to add a sourdough taste to the dough.
I modified the “No knead” bread recipe by adding a cup of shredded sharp cheddar cheese, a tablespoon of garlic montreal steak seasoning, teaspoon of caraway seeds, 1/2 teaspoon of sesame seeds before the water. Once it proofed the 3 hours I folded in another 1/4 cup of cheddar cheese.
Just before putting it in oven I sprayed olive oil on the top and sprinkled “Everything Bagel “ seasoning and patted a generous amount of cheese on top.
This sounds absolute wonderful. Thank you for sharing.
Larry, is that a Tablespoon of garlic granules and a Tablespoon of Montreal seasoning salt?
Or is there a Garlic flavored Montreal seasoning salt?
Just came back to say do not add too much salt or it will be really flat bread not to mention inedible because too salty. I make this recipe now with 1.5 cups grated sharp cheddar put in at the same time as water and flour and I use a tablespoon of Montreal steak seasoning for the salt as well as a teaspoon of Italian seasoning and garlic powder for flavor and it comes out amazing. Kids especially love it.
Super easy recipe. I made 2 loaves of bread today. I added 2 tsp sugar, 1 tsp cinnamon, 1/2 cup of walnuts, and 1/2 cup of dried cranberries.
Turned out just perfect. Thanks Jenny! I’ll make this bread every week! Yummy!
Hav3 ever put candy fruits,like the one that you use for fruitcake.thank you
Hi Dana,
Are your measurements of additional ingredients for 2 loaves or per loaf?
Thanks
Are your additions per loaf or for the 2 loafs? Sounds wonderful!
My go-to recipe if I don’t have time for an overnight no knead bread. I’ve done with both 100% AP and also half whole wheat with great results. Even without scoring it makes a nice ear. Thank you!
I have been make this bread for a couple of years. I love it. Today I made 2, one was onion and black pepper. The second was cheddar and garlic. I have made many others. Yummy
Yumm….. would like to know what other flavors/ spices you use in this recipe! TIA
Would love to try your garlic and cheddar bread. Can you please share amounts with me?
can I use whey ( leftover from making cheese) instead of water or even buttermilk? thank you
I’ve used leftover whey and it works fine.
No butter or oil?? Isn’t it tough??
Hi Donna, Mine comes out crispy on the crust but soft inside. But I never leave mine in the oven more than 5 min beyond the initial 30 min and sometimes just 30 is enough. I’d watch it very closely after 30 min. My oven must run on the hotter side. Try making this recipe!
This is a yeast bread, not a quick bread. I’ve never made a yeast bread with oil or butter.
Good evening. I tried to make this bread and it didn’t rise at all. Is there a special yeast that I need to use. I followed your YouTube instructions very carefully. I am so disappointed. Please help. Thank you
Please see the FAQs. https://www.jennycancook.com/no-knead-bread-solutions/
it has to put salt in the recipe what kind of salt do you use for your bread fine sea salt or table salt. please could I get a reply. thank you everyone 💓
I have used Morton’s table salt and also Himalayan fine pink salt.
My Dutch oven is 7quarts. My bread will not be has high, correct? Do you think it will be a problem?