Faster No Knead Bread

Faster No Knead Bread

No Knead Bread

Anyone can make this bread. It’s foolproof. No kneading… no overnight wait… no proofing the yeast. You’ll need a 4 or 5-quart Dutch oven with an oven-safe handle. I recommend an oven thermometer to make sure your oven is ready and a pair of oven gloves are advisable. Aerate your flour before measuring! (For the original 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: 40 minutes

Total Time: 4 hours, 25 minutes

Makes: One loaf

No Knead Bread


  • 3 cups all-purpose or bread flour
  • 1/4 teaspoon yeast (active dry or instant)
  • 1 teaspoon salt
  • 1 1/2 cups hot water, not boiling (I use hot tap water - about 125-130° F)
  • (about 2 Tablespoons extra flour for shaping)


  1. Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
  2. Cover with plastic wrap and let stand at room temperature for 3 hours.
  3. 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.
  4. Place in a parchment paper-lined bowl and cover with a towel. Let stand on counter top for about 35 minutes.
  5. Meantime place Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
  6. When oven reaches 450° carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
  7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes.

Problems with this recipe? Click here.

No Dutch Oven? Click here.

For more on this recipe in my blog click here.

Faster No Knead Bread

Your Photos - My Recipe

529 Comments on "Faster No Knead Bread"



    • Jenny

      You’re not alone. Please use the link at the bottom of the recipe.

  2. Saemma

    Thank you so much for this awesome recipe! Just cut into my crusty bread and it’s DELICIOUS!

  3. Pa. Fan

    Jen , I have made artisan bread before but this is the first time I’m trying a faster version. I doubt very much that I will go back to the 18-hour ritual as this is just as good and it’s a same-day process. Mine turned out gorgeous looking and tasted delicious. I think this is terrific because now on a whim I can make a friend or neighbor a loaf of bread and drop it off the same day. Thanks kiddo.

  4. Eeka B.

    Hi Jenny!
    I’ve made this recipe so many times now. But my dough isn’t rising. Would you happen to know why? Please help.

  5. DustyandJoeyInSilver

    I live at an elevation of 6000 ft, I was concern about the recipe for high altitude. I thought about adjusting it for the altitude like I do my other breads, but didn’t. My oven heats up fast, as Jenny did in the video I let my bread proof for 35 minutes. The bread came out perfect, looks exactly like the picture. I did cook it 5 minutes more while coved and cooked 20 minutes uncover. The taste was great. This is so easy. Thanks Jenny.

  6. Leslie

    Your recipe for this bread is great and your “how to” video is informative and infectious. After watching it how could anyone not want to bake bread. Well done.
    I have a question though. Generally a cup of flour is considered by the flour millers to weigh 140grams. You say yours weighs 120grams. If I use 3 cups or 360grams of flour and 1.5cups of water which also will equal 360grams (1 cup is 240ml) I will have 100% hydration of the dough. Yet when you make the dough it doesn’t look like 100% hydrated dough. Do you recommend I use the 120g/cup you have measured or the 140g/cup the millers suggest? Thank you for any reply you have time to make.

  7. JBGood97

    Please read but don’t worry about sending a reply. I just want you to know what a God sent blessing you are in my life. I am 63, married, retired after 34 yrs of fast & furious work on my feet non-stop, raised 4 early teenage foster children and loved doing hands on, from scratch cooking for anybody who had a empty spot in their tummy! But, all the years on my feet have taken their toll on my back & knees, leaving me in a wheelchair. Our home is not “wheelchair user friendly”. This forces my husband to do the physical end of the cooking, with as detailed instructions from me as are humanly possible. And then God sent you to make our lives so much easier (and a whole lot quieter, no yelling out of frustration on both of our sides).

    Your “closed captioned, how to videos” have changed our lives forever. I generally consider a recipe as a “mere suggestion” or “general guideline”. Because he does not like or want to cook, this drives my husband nuts, he wants to follow the written word to a T. Add in the fact that he does not grasp how much math and science influence cooking. Acid & alkaline, everything dosen’t go in a pre-heated oven, adding air to the batter or base of a baked good is vital, and the list goes on and on and on. Your “videotorials” are so much easier for him to follow along. He sees how you are doing a task and you explaine why or why not it is done that way.

    I thoroughly enjoyed your pioneering TV show, missed you for years and now you are back with a bang. Still helping and changing people’s lives, using a different avenue, but still doing what you do best. Helping!

    Thank you very much. Welcome back, we will be following.

    Joan & Butch Goodridge

    • Jenny

      You made my day by sharing your story and I’m blessed to be able to have made a difference.

  8. Karin

    Hello Jenny:
    I baked your bread for the second time and served it for Thanksgiving. One half of the loaf I cubed and served as an appetizer with a dip made of : In a small bowl I poured a little olive oil, added a few red pepper flakes and some Parmesan cheese, stirred it up, and have your guest spoon it on their plates to dip up with the cubed bread. It was a big hit with my guest. The rest of the loaf I served with the meal and everybody loved the bread…… This time I let it rise from 12:00 Noon until the next morning 8:00 o’clock. It came out perfect! And it was nice and fresh for the Thanksgiving feast…… Not having a cast iron pot I used a 9″ Springform, and for a cover I just crimped tin foil over it. Success every time……. Thanks again Jenny for a quick delicious bread solution! –Karin–

  9. Lennie

    Can I use this recipe for rolls?
    I have 2 bowls that are ready for the oven. One is going into the oven now and I wondered if I could make the next one into rolls.

  10. Ruth Stephens

    I love all your recipes .I wish you would video yourself making dinner rolls.I made them with bread flour.and yeast .Not as sweet as I like them.First time though.Thank You …

  11. Elljay

    Jenny! I’ve got 4 going at the moment! Thank you for introducing me to this wonderful method! I’ve got my brother making bread now too!

  12. K

    I love this bread it looks so delicious I can’t wait to make it
    But I have a question
    When the oven reaches 450 degrees and I put the dough in the oven , the oven should turn of ?

    • Jenny

      No, you do not turn the oven off. You bake the bread at 450 the whole time.

  13. Gerri

    I love your recipe for this bread!!! It looks so good. I can hardly wait to try it but need to get fresh yeast first and parchment paper as well as a crockpot. I hope to cook this for my Thanksgiving dinner this year 2016. Thank you so much for this recipe!!

    I actually stumbled across it by accident while looking for something else. Best day of my week when I found it!

    • Jenny

      Just fyi… it’s not a crock pot but a Dutch oven, preferably enameled cast iron.

  14. Kat

    I baked all the time but since moving from the US to Canada 3 yrs ago, the unfamiliar ingredients and inconsistent results really got me down. This recipe works every time! I’ve subbed in different flours, I’ve forgotten about it for 5 hours instead of 3 – and NOTHING WENT WRONG. I’m so happy. Thanks for restoring my confidence with a really solid, simple recipe.

    • Tim

      I have to tell you, as soon as I read you moved to Canada a fit of jealousy ensued. I tried Robin Hood flour, which is only avail online and because it comes from Canada, and it was hands down the best flour Ive used. Sadly, I only had a 1/2 bag that was given to me but it was a 25 lb bag, lol. That flour was like gold to me. My bread was full bodied, stable and the crumb was spongy and perfect everytime. I would love to stock up on that flour. Anyway, hunt it down and try it if you havent already. Its amazing. Just had a rush of memories when I read your comment. Thank you.

  15. Cheryl in PA

    Hi Jenny!
    I made your recipe for the first time this afternoon. It came out beautiful and taste wonderful.
    Thank you so much – I’ll be making this again, for sure. Super easy!

    Any chance you will come up with a sourdough version???
    I appreciate all of your hard work!
    Thank you,

  16. Lor

    Oh my goodness!! This is the best bread ever! I whipped one up yesterday, but did not have time to bake it, so I baked it early the next morning. It turned out perfectly. Very nice rise, beautiful brown color and a crispy outside and tender inside. Gorgeous. I had to make another one with 4 oz of coarse shredded cheddar cheese and garlic and onion salt in the recipe. Oh my goodness! It is so good! I will have a 3rd one going with cheddar, garlic and onion salt and a few Tablespoons of jalapeño next. What a great recipe. Thank you for sharing. I love your video too. So fun!

    • Beth

      Do you add the garlic and stuff with the salt, yeast, and water? I’ve been wanting to try adding rosemary and sea salt, just wasn’t sure how and when. Should I use fresh rosemary or dry ones?

  17. Hajar

    I made you bread a few days ago. For the 1st time, I nailed no knead bread! I had already used some other recipes, but they were waaay to liquid and turned out like cibatta. But this recipe, perfect! I will tell other people that ceramic is very important. I have three mini ceramic loaf pans from my grandma which I used, and I believe that these made a big difference. Although, I did use a cast iron pizza stone with a pot on top, and it did work, ceramic is the way to go. My sister is baking some now and it smells wonderful.
    PS. To make 3 mini loaves, I divided the dough roughly into 3 pieces. Then I greased aluminum foil (didn’t have wax or parchment paper), and shaped the dough into loaf shapes.

  18. kimo

    I am Egyptian guy, I am civil Engineer but I like to spend all my non working time in the kitchen, I just want say thank you sooooooooo much, you are very clever.

  19. LyndaMarie

    I just made the bread! And I am soooo excited! (While it was baking I made a pot of soup) going to try and send a pic. Thank you Jenny!

  20. Jewel

    Made this recipe this past weekend… wow!! Delicious and so incredibly easy. I’ll be making this regularly from now on! Love your videos, thanks!

  21. Annalise

    Great recipe! I just made a loaf to go along with a lentil stew that I made for dinner. I added herbs (thyme, oregano, herbs de province, and chopped garlic) to the dough. It turned out wonderful with a nice, crunchy crust. My family really liked it too! I’ll keep this recipe in mind next time I make artisan bread! 🙂

  22. Karin

    Hello Jenny!
    My first try baking your bread came out just terrific. We love the crumb of the bread and the taste.

    Thanks for the recipe! –Karin–

  23. Karin

    Hello Jenny!
    This morning I baked your No Knead Bread, after overnight raising, and it came out perfect! (At least in my eyes). We did not try it yet, still piping hot. I tried to send you a picture, but could not get it pasted to this e-mail.

    Thanks for the nice recipe!


    • Jenny

      You can send photos using the “Your Photos” link at the top.

  24. Divina sousa

    Thank you for the wonderful recipe. When I made the bread, it came out really moist and didn’t rise so much. Not sure why.

    • Jenny

      Please look at the No Knead Bread Questions under the “Questions” link at the top.

  25. EvanMarie

    I love your videos and enthusiasm.
    Others are a wee bit boring.
    You made this so easy and you’re so right!! It is easy!! I love it.
    I made my first artisan bread loaf the other day, one yesterday and one taking its 3hour rest right now.
    I can’t tell you how much we absolutely love this bread.
    Next, I going to try one adding roasted garlic and herbs. And maybe one using a sourdough starter and let it rest over night.
    You are such an inspiration.
    Thank you so much.

  26. Julie

    I’ve been baking this wonderful “Jenny Bread” every week since I accidentally discovered her wonderful YouTube video weeks ago. I’ve fed many people and even my fussy family told me this is truly the best bread they’ve ever had! So once again- Big THANK YOU to JENNY! I have a huge Dutch oven but sometimes I’d like to bake small loaves. As I couldn’t wait to get a small Dutch oven, I improvised one or actually two. I have an old metal pot and I unscrewed/removed the plastic handle. I placed a cast iron pan on top of the pot as a lid. To my pleasant surprise, my bread turned out beautiful! Last week I was in my second home so I had to improvised again. This time, I used the tall cylinder of my angel cake pan, placed an aluminum pie tray in cake pan, placed a pretty old stainless steel pan over cake pan as a lid- my bread turned out crusty and beautiful on the outside and moist inside as well! Have fun and bake this BEST JENNY BREAD, everyone!

  27. Cindy

    I had so much fun making this loaf . I cooked it in a black cast iron pot, it was perfect. So simple and. delicious, it reminds me of Ace bread. Looks

    I look forward to making your pumpkin pie and other breads. So grateful to have found you, your fun and very easy to follow

  28. Asl

    Hi Jenny, I just ran out of all purpose flour..can I use whole wheat pastry flour? Thanks!

    • Jenny

      No. I suggest waiting until you have the right ingredients for most any recipe so you won’t be disappointed.

  29. Keith

    Didn’t come out as large as your loaf.
    May need a little more yeast, didn’t rise as far.
    Other than that it was delicious with butter and honey, will play with recipe next weekend. Thanks for the recipe!

  30. Julie

    Dear Jenny, you’re my inspiration! I enjoy your humor and baking tutorials! After I accidentally came across your no knead bread on YouTube where you mentioned Dutch Oven, I went out to get one at a good price at Marshalls! I baked my first artisan bread today and OMG, I’m so overjoyed and proud of myself. It’s PERFECT- delicious and beautiful! Thank you so much for your AWESOME recipe! For the readers- my bought a bigger pot by ‘mistake’- Jenny wrote 4-5 qt but I bought 6 qt. I like a higher bread instead of flat bread, so I added another 1/2 portion of the ingredients, i.e. 4.5 c flour, etc. For those who want to bake this bread- you will be happy with your bread! Enjoy!

  31. Nikki

    I would sure like to see this recipe adapted for a Sourdough starter.

    Love you and your shows and recipes.

    God bless you!

    • Julie

      Yes, Jenny! Sourdough bread please! God bless you! Thank you so much! xoxo

  32. Michalis

    Hi Jenny,

    I am making bread at home, since years, using various methods: by hand, with bread-makers, with food mixers etc. And I have used dozens of different flours.
    In order to succeed it is always the outcome of a multifactor combination of: quality of ingredients, patience (!), environment conditions (temperature, humidity), oven quality etc.
    Your method is the best!!! It always works!

    Congratulations, you saved me!


  33. Maia KoZ

    I came across your recipe two weeks ago after fracturing my left wrist. For the record, being right-handed and breaking your left-hand, still leaves you unable to do alot!:) In any case, I couldn’t stand it any longer, and with bright red cast “on” hand, I went into the kitchen and made the artisan bread. AWESOME!
    The first batch I made faithfully following your directions, at first, happy I didn’t need to “knead” it by hand. I gotta be honest. There’s something soothing about kneading bread, and found myself quite capable with just the right hand. I didn’t have parchment paper, so I sprayed the dough with olive oil Pam.
    The bread was amazing. The crust was hard, but by dinner it had softened nicely (Glad I used the Pam). Family was impressed, which was scary, because that meant no more sympathy for the broken wing!lol

    The second batch I made Friday, I split the white flour with all wheat, used 1/2 teas of yeast, and replaced 1/3 of the water with molasses + 2 tablespoons. I LOVE the way the dough turns out – LADIES, THE TEXTURE OF THIS DOUGH IS AMAZINGLY CONSISTENT. Always soft, never sticky (just sprinkle a little flour on top of the dough before turning it on the board).
    I hope it’s okay, but kneading by hand is both nostalgic and cathartic for some of us.:) Sprayed w/the Pam (still out of parchment paper), and followed the rest of directions. It was completely gone by breakfast the next day.
    This cast will be on for the next five weeks, and I’m going to have to stop reading your site for a while. The temptation is way too strong to test and taste all you’ve created here.
    But first, I gotta bake another batch of those cinnamon buns, only this time I’m freezing a few for breakfast tomorrow.

    (The One-armed Baker)

  34. Jo

    Hi Jenny.. I was trying to convert the measurements to metric to try this bread today and noticed the yeast is only 1/4 of a tsp, which is at best only a pinch at less than 1gm. The active yeast packets I have are 11gms each, so I’m wondering how come the yeast in the recipe is so small.. or is it a typo?

    Thanks and kind regards

    • Jenny

      1/4 tsp. is correct.

      • dragnlaw

        A reply for JO Sept ’16

        you are mistaking weights for volume
        1/4 tsp = 1.25 ml

  35. Lucy

    We tried the bread with the garlic in as you suggested above. Wow! Was fantastic. So nice that we made some more a couple of days later. Thanks.

  36. Jane

    Hi Jen, Never having made bread before I found this site a few days ago and decided an old lady COULD learn something new she has never done before. I now have made the no knead bread AND rolls and Cinnamon buns and dinner rolls I thought it was about time I thanked you for this wonderful website. I made the rye bread I have always wanted to make too. I am blown away with how easy it is to make things so incredibly wonderful. Today I am thinking Pot Pie and should mention I have never made a pie crust in my life either. the videos are so easy to follow….THANKS THANKS THANKS Is there a limit on how many times I can leave a note of thanks as I make some of the other dishes?

    • Patti

      Very nice thank you. Makes me want to bake this today. October is good for experimenting. Crust looks awesome. Wish me luck!

  37. Dave

    Made bread as described and couldn’t get it to rise. Tried four times, no luck. I live in Las Vegas Nevada and remembered that our tap water is full of chlorine and also remembered that chlorine kills yeast. I used bottled water and everything came out great. You might mention this to your followers as most metropolitan areas chlorinate their water. It is also my understanding fluorinated water will also kill yeast. Miss you on TV but glad I found you on the internet.

    A Long Time Fan and Drummer,

    • My

      HI Dave,
      I live in tropical north qld australia, humid place, here, you have to activate the yeast first, add the hot water, maybe 1tb sugar, then the yeast and set aside in a non-drafty place (i usually put in microwave) for about 1/2hr? you’ll see it foam up. Then add to the flour/salt mix.

      hope this helps, i’m trying a version this morning, may need a little more sugar.

      • Dave

        Hi My,
        Thank you for the feed back. I am brand new to baking. I didn’t know the humidity could make such a difference until I saw you note. It sounds like baking will always be an experiment especially during different weather conditions. Thanks again for your information, it has really opened my eyes.


    • Lois in So. California

      Hi Dave,
      Thanks for the tip about chlorine and fluoride in the water. Last several loaves of bread I baked barely rose. I thought I had a bad batch of yeast. Now I know it was probably because when I found I was out of milk, I used 2 ounces of canned evaporated milk and 6 ounces of tap water.

      • Lois in So. California

        P.S……I should have mentioned I was not baking this recipe when I had a problem with the dough not rising, I was baking the simple white bread recipe which calls for one cup low fat milk.

    • Kate

      Thank you! I am a Canadian, snowbirdng in Florida during the winter. Like you, warm and humid and my bread does not have that good rise. I am bringing 25 pounds of Robin Hood flour, which is winter wheat up there, reacts better with yeast. But when you said about the chlorinated water…bingo!!!!, that is it, our tap water is horrible. So bottled water will be my choice. What better combo, Canuck flour, bottled water, I hope to get that nice high rise again. Thank you so much

  38. Fred in Stonewall

    Hi Jenny,
    Great idea..I’m working on my loaf right now. I’m wondering why your not introducing folks to a scale. Measuring flour with a scale is the best way. Creates good habits. Saves money.
    Can’t wait to try it..;)


  39. Sharon

    Hi Jenny, just love your videos!! What else can I use if I don’t have a dutch oven? Will this bread also cook in a pyrex dish with a lid? Thanks.

  40. We

    I am new for baking. At first everything was fine. But after 3hours proofing, I found it hard to fold. As the dough isn’t sticky at first, but a few second later.. It got sticky and stickier.. So i faild to shape the dough into a rough ball. Then i put it as it’s in parchment paper.. And it also sticked in parchment paper. Maybe you can help me out.. Many thanks to u jenny

  41. Angelyn

    Could I put it into a loaf bread pan instead?

  42. Michael

    Good Morning Jenny-

    I wanted to tell you that I have started to make your no knead bread. I have made it several times and the recipe and method are pretty flawless. I think I need to buy a second dutch oven so I can make 2 at a time. In any case I started to experiment and made a variation that you may like. I added a half a stick of butter that I cubed and set in the freezer to chill. Then I stirred that into the flour, added a bit of sugar about 3 tablespoons and then mixed in my water. I kept the water a bit cooler as to not completely melt the butter and added a half teaspoon more yeast. The rising time was about the same – 3 hours. I then continued the recipe exactly as you did with the proofing in parchment and placing into the dutch oven to back. The bread has a soft texture and a taste reminiscent of a croissant. Let me know if you try it. I am curious to get your thoughts on it.

    • Vanessa

      This sounds like an interesting variation. I’ll have to try it next time!

      • Michael

        I just made another variation ( I love this bread recipe) I mixed the dough as Jenny recommends and then added 8 oz of shredded cheddar cheese. I followed the remainder of the method and baking. It was awesome. It is great toasted too. My next variation is going to be to add a bit of garlic seasoning along with the cheese to be a similar flavor profile as the cheddar bay biscuits at Red Lobster.

  43. Gina

    This bread is amazing. So easy. Thank you Jenny.

  44. Sonja

    Thank you so much for sharing this recipe with us!
    I added some black olives and a small quantity of chili flakes, baked it in a Tunesian tajine and it came out perfect. Absolutely delicious!
    Since I’ve been living now for almost 2 years in a small Croatian fishing village, 35 km from the next bakery, I started baking bread, experimenting a lot. In the meantime my sourdough rye bread is quite a success, but so far I never managed to bake a really tasty white bread – until yesterday, when I tried out your recipe.

  45. Sharon

    Made this bread yesterday. So easy and so good. We couldn’t stop eating it! It’s so easy , I’m making it again today. Also anxious to try the whole wheat and the rye version. Thanks Jenny. I love watching your videos. I’m Polish also and I plan to try all your Polish recipes♥️

    • Susana

      I’ve made this loaf at least a dozen times so far … the 100% wholemeal version is my favourite … absolutely delicious! I’m about to make it again with organic stoneground wholemeal flour.

  46. Ruth

    Jenny i just made this bread and i was so amazed at how easy it was. This is an awesome recipe! I burned my hand because I forgot no to tousch the lid, but it was worth it for this amazingly delicious and super easy bread. Thanks son much for sharing!

  47. Leslie

    Jenny, I’m on my 3rd loaf and it’s so easy and great taste. Only problem I keep having is the very bottom crust is so hard, I have to get my electric knife out to cut it. Is there as “fix” for this?

  48. Quyen

    This recipe is so easy. But I wonder I can replace the all-purpose flour by the rye flour to make rye bread or not? Hope you will reply soon 😀 Thank you!

    • Jenny

      Rye bread is not easy to make. I suggest looking for a specific recipe for rye bread or try my No Knead Rye bread recipe.

  49. Kjell Andresen

    Thank you Jenny,this bread it’s just lovely.Will try with some Spelt next time.Can’t wait.

  50. Sandy Howard

    Hi Jenny, I found your No Knead Bread on Pinetrest. My faucet water was not very hot so I decided to use kettle boiled water and the results were not good, the dough was very dry and it did not rise. I have since discovered that kettle boiled water is a no no. As I live in Canada I know our flour is refined differently. Could this have also been a contributing factor to my failure.

    • Jenny

      I’m from Canada and have never noticed a difference in the flour. I think you may have killed the yeast with too-hot water. Kettle boiled water is fine as long as you let it cool down to the proper temperature.

  51. Susana

    Hi Jenny

    Just about to make this no-knead bread after watching your inspiring video! Thanks. We use a wood combustion stove for all our cooking, and as it’s winter here, we have it going all the time. So the oven is always very hot, easily 420degs F. Would it be OK for me to put the empty enamel casserole pot (Chasseur brand) into the very hot oven to pre-heat it, say for 15 minutes instead of the recommended 35 minutes and then drop the dough sitting in parchment paper into it? I was a little concerned about putting the empty pot into a very hot oven.

    • Jenny

      I would have the same concern about placing an empty pot into a very hot oven but I have no experience with it so I can’t advise. I suggest you research this before you start. The internet is full of information and you should be able to get informed before starting.

      • Susana

        Hi Jenny … I made the loaf yesterday and it turned out perfectly and was delicious! As we were using our wood combustion stove, I let out some of the oven heat before preheating the dutch oven for about 15 minutes. Then placed the dough (in the parchment paper) into it. I checked it after 15 minutes and had to put a piece of parchment paper over the bread, to prevent the top burning, then replaced the lid and baked for another 15 minutes. It was done and didn’t need any more time in the oven. I let the loaf sit on a cooling rack for 30 minutes before cutting. It had perfect texture on the inside. Thank you for the recipe.

        • Jenny

          I’m so glad to hear it and thanks for taking time to report back.

  52. Leslie

    Making this now, will let you know how it comes out. I was a bit concerned about the small amount of yeast (1/4 teaspoon), but I’ll keep the faith. Appears everyone does well with this recipe. Thanks Jenny.

  53. Roxana

    Hi Jenny: your recipe was given to me by a sweet italian lady in Rochester. OMG it is now our family fav bread recipe and Ibjust enjoy making bread as much as I can; for family, friends, co-workers, gatherings… It is a hit and everyone cannot believe when I tell hiw simple it is to make it. Thank you, thank you, THANK YOU!

  54. Dee Gatward

    My oven reached 450 degrees in about 15 min, should I then leave the pan in the oven for the 35min that the dough is resting?

    • Jenny

      Most oven lights go off and on when they are heating up so it’s not always the case when the light goes off that it has reached the proper temperature. In any case, regardless of how long the oven takes, the dough should rest 30-35 minutes before baking.

      • ellen

        Jenny, I discovered your website! I have watched two of your videos – more than once. I’ve been baking bread for more than 30 years. However, lately I have found the process from start to finish using my recipe to be tiring. Just imagine how excited I am to have your recipe for the Artisan bread! Just a quick question, please – I’ve always thought sugar is required to proof the yeast?

  55. Tina

    Hi Jenny
    I love your simple and healthy recipe. I baked no- knead bread, all went perfect. However, inside is elastic type and a bit wet. Do you have any recommendation?

    • Jenny

      You could try baking it longer or not slicing it while it’s still warm.

      • Lauris

        I also find that when I put the loaf back into the oven after the initial 30 minute bake, I put it straight onto the oven rack (minus the pot) for 15-20 minutes. Once it is out of the oven, I wait as long as I possibly can before cutting it. Usually another 15-20 minutes. The inner crumb has set up and it is not wet.
        Lovely! Great to have a same day no knead recipe. Thanks!

  56. Nancy

    Thank-You so much for this bread recipe and video, I enjoy them every much! Family of me, husband, two sons and their friend left me an end piece.
    Going to make the Weatbread today an maybe the pan pizza. Looking forward to the pizza. And, do you have recipe for eggplant….Parm?
    Thanks again.

  57. Saida

    I already made this bread a few times. With all purpose and whole wheat flour. Came out perfect everytime. I love this recipe.

    Thank you so much for sharing this recipe with us!

  58. Bonnie

    Hi Jenny I have tried to print this and a few other recipes but it’s just printing blank, nothing on the paper?

    • Jenny

      Please look under my “Questions” category at the top.

    • Jeanette Luke

      Try hilightling the recipe, then press Ctrl, Shift and P (print) all at the same time. Then when the Print page comes up, choose “Selection”. Hope it works for you.

  59. Liza

    Hello Jenny, can i put some garlic powder and rosemary in this bread?

  60. Evelyn Marrero

    OH MY GOD !
    I must makes this…..thank you so much !

  61. Kathryn

    I just made it! I mixed it together last night and let it raise over night. I’m serving it with dipping olive oil and spices. It was so easy to make! I bake all the time. My husband wanted to make it and bake it on our Green Egg grill. I got tired of waiting for him to make I it, so I made it and I’m glad.

  62. mi

    how much is a cup?

    • Antonia

      A cup is 8 fluid or dry ounces there are measuring devices made and sold specifically for this purpose. Also in fluid measure 8oz or 1 cup id’s a little lessential than 250 ml.

    • Jenny

      Please refer to the metric conversion chart in my blog.

  63. Romi

    A while ago I read a comment asking about doubling the quantity for a bigg3r bread. I tried, I heated the oven only to 425 F and left the pot covered for about one hour. It came out great.

  64. Antonia

    I have some Superstone Crocks, can someone advise if this recipe can be used in these crocks and if so how should I do it.

  65. Jeri

    I have several allergies including eggs, gluten, wheat, oats, yeasts, bananas & dairy products so I have been avoiding bread completely. I was just wondering if you have ever come across any bread recipes without yeast? I do have a flour free from all of my allergens. Thank you.

    • Jenny

      I have not but it seems like you can find just about any kind of recipe online.


      HI JERI,

  66. Lesley

    Wow! That looks amazing.

  67. Hang Mai - Australia

    Wow! Very nice… I am trying now. Thank you

  68. Rebecca

    wow this recipe looks amazing I cant wait to try it! I watched your video and your so lovely and funny nice person.Keep up the good work and I am feeling inspiration from you as I want to be a cook/baker 🙂

  69. Sara

    First time i made a bread. It came out perfect! Thanks for the recipe.

  70. Gretchen

    Perfect! Thanks for the recipe.

  71. Delvin Tan

    I’ve mine Enamelled Cast-iron Round French Oven in 28cm is that too big to follow your recipe?

    • Jenny

      It’s bigger than the one I use but I would try it anyway.

  72. Bonnie

    Do you think you could add mashed bananas to this?

    • Jenny

      I don’t know. You could so a search for any no knead breads with banana.

  73. Maureen

    My husband will only eat this bread. I usually mix whole wheat flour with all purpose flour, sunflower seeds &flax seeds, but I proof it overnight. I am going to try this fast method today.
    Can I use only whole wheat flour? Thanks for telling us about the fast method,

    • Jenny

      You can try my 100% whole wheat recipe but it’s a dense and heavy bread and not for everyone.

  74. Sergio

    Thank you! Pretty women!!!

  75. Catherin

    Been making the NY Times version (overnight) for awhile now but will be doing your version next. I loved your video and your excitement over the bread. I am the same way. Thanks so much for sharing.

  76. Fran Graf

    Can I let the dough rise longer than 3 hours? I forgot I have a dentist appointment & I already mixed the dough

    • soozie

      If you watch the video she says, you can leave it for 3 or 4 or 5 or 6, it doesn’t really matter

  77. jo

    How if my water too hot? I use hot water all. Can it kill the yeast?

    • Jenny

      Water up to 130 degrees F will NOT kill the yeast.

  78. Ali from Kuwait

    thank you jenny …… made the bead …. it is so nice. thank you

  79. Angie Meneses-Quilloy

    Hi Jenny,
    I am excited to make this bread, but I don’t have that porcelain pot. Can I use a non-stick pot?
    Many thanks,
    (your avid fan),

    • Jenny

      I don’t think it’s safe to use non-stick cookware at such a high temperature. It’s better to use a cast iron pot, preferably one that’s enameled inside. But there are some other ideas here:

      • Cheryl

        I use a Lodge caste iron pan with a lid. The pan is heavy so I use both hands WITH protective oven gloves. Iron cover doubles as a fry pan. Link to what I ordered is below. (It was a very long url so I converted it with TinyURL.) This bread is FANTASTIC, easy to make, and less expensive than Artisan.

        • Patricia

          I just just my cast iron pot for the first time, cleaned it yesterday. Wish me luck!

        • Cass

          Thank you Cheryl! You answered my question! I have the same combo cooker and I was wondering if it was going to be big enough.

    • Terry

      On-line safety sites say yes. Teflon begins to seriously degrade above 660 degrees F. Make sure your handles/knobs are rated for use at 450 degrees F. I would not want to use Teflon coated pots in the oven if a good cast iron pot was available’ preferably with a ceramic coating.. Teflon on very rare occasions has been known to emit fumes that can make humans ill with flu like symptons, which are reversible. Birds should not be around any type of extreme fumes as their respiratory systems are very fragile.

    • Audrey

      usually a non-stick pan has a teflon coating on the inside – you don’t want to put that in the oven at these temperatures or the teflon could flake off an contaminate the food. Look up your cookware and see what temperatures it can withstand, and use what works. If you have a regular stew pot that can stand the heat, you can keep the loaf from sticking by putting it in with a sheet of parchment paper.

  80. julia

    i want to try ur recipe! but my french oven is smaller. can i cut the ingredients by half n bake it in a 3L round french oven? thanks!

    • Jenny

      I have made this recipe in a 3 1/2 quart Dutch oven, which is about 3 liters so I suggest trying the recipe without changes in your French oven.

  81. Andy

    Hi from Newcastle, England. I just made this bread today and it is amazing. Thank you so much for sharing the recipe Jenny. Many thanks from across the pond!

    Andy – Newcastle, Northeast England.

  82. Don in Hemet

    Great recipe. Made it this morning and my wife I just love the rich flavor and texture.

    One question: I cut the first slice after letting it rest for 30 minutes. I used a 10″ serrated knife. Everything was fine until I got to the bottom. The bottom was very hard to cut through. I had to almost tear through it. I used a Le Crueset 3.5qt. round Dutch oven to bake the bread. Any ideas on how to make the bottom softer to cut through?

    Thanks, again for this recipe and the great video that goes with it.

    Don in Hemet, CA

    • Paula Gervais

      Don I experienced the same thing. What I do now is lightly butter (only butter!) The entire loaf when it is out of the pan still hot and this seems to keep the loaf much easier to cut and keeps it a bit fresher for a few days.

  83. Ken

    Excellent recipe, easy and delicious. I add California Sun Dried Tomatoes and Garlic (3 tablespoons) to the flour before adding water and have to make 3 loaves at a time due to a small following I now have for the bread. Thanks for the recipe.

  84. BeachGirl

    Great, super easy (shortened time) no knead rustic bread recipe.
    I do not use a dutch oven. I use a pizza stone (middle rack) with a pan of water underneath the stone on the bottom rack. I heat the oven to 500, put the finished dough on the preheated pizza stone, add about a cup of water to the preheated pan (on the bottom rack) and quickly (to trap the steam) close the oven door. Turn heat to 450 and bake for 30-40 minutes.

    • Jenny

      Thanks for sharing. This is good to know for those without a Dutch oven.

    • Lisn2cats

      This was a great hint! The pizza stone gave the bottom a nice bit of browning and I am guessing the steam keeps the bread nice and tender. And to Jenny, I am now obsessed with making bread – and just made a loaf with a variety of seeds, Cant wait to experiment with a little bit of sweet and a touch of fancy (cinnamon raisin swirl). Never did I ever imagine I could make *real* bread!

  85. SP

    I tried your recipe yesterday and it came out perfectly! I won’t be buying bread from now on 🙂 Thank you very much for sharing this recipe.

  86. Bonnie

    I have been making this bread for about the last month and just LOVE it. Was wondering if you have a Sour Dough No Knead Bread recipe. Thanks

    • Jenny

      No, I do not but I think there are some comments about sourdough.

  87. Sunny

    I have tried several different recipes and techniques for bread, and it never turned out. I must have at least five books on artisan bread making. I use them for pressing dried flowers. When I came across your videos, I loved them! You inspired me to try again using your instructions. Success! I’ve made two loaves so far, and now will no longer have to cringe at lousy results. My husband is thrilled.

  88. Charli Gordon

    I have made this bread several times and it is just wonderful! I made it this week with a cup of Spelt flour and I love the way it turned out. I even made a loaf using all spelt flour instead of white and that was delicious, too! Am sending a link to this recipe to my daughter, since she loved the bread I made. She has used your site for delicious dinners, too! Thank you, thank you, thank you, Jenny Jones!

  89. Sandy

    Jenny, I just baked my first loaf of no knead bread and it was perfect!! Next, the rolls and I think I’ll put the sesame seeds on top. Love your videos and recipes. Thanks so much!

  90. Jefe

    So I’m stoked! Just got my Parini 4 quart non-stick casserole dish to make my bread in. I had already made it in an old enamel covered pan that I had, but the pan was wider & shorter than ideal. The bread came out great but was flatter than I like. Thank heavens for e-bay, $10 for the Parini(brand new) and only another $9.95 for shipping. I know what I’ll be eating tomorrow night! Jefe

  91. Mary

    Jenny, I have just baked your “Faster no knead bread” and it was so delicious

  92. Campbell

    i love this bread so easy to make

  93. Silvermary

    I made this bread this morning and it was so easy. Crunchy and delicious!

  94. Renee

    Can this bread also be just free formed?

  95. Renee

    Does the temperature have to be for 450? my oven only goes to 350 degrees

    • Jenny

      I’m not sure 350 would create enough steam but if that’s the limit of your oven, you can always try.

  96. Mick G

    Hi first time on your site just making your easy made bread, One question asked a lot is cup to weight measure english and american are the same 1 cup = 8oz or 250 grams. Australian measures are not the same. Hope this is helpful

  97. Sam

    Is the dutch oven a must or can another pan be an alternative?

  98. may

    1 cup equals to how much grams? thank you

    • Jenny

      Please see the metric conversion chart in my blog.

  99. Simone

    Hi there!
    Firstly thank you so much for this recipe!
    Sorry if this has been asked before… Is it possible to double this recipe and if so what would the new cook time be? My Dutch oven is huge and my boys eat through bread so quickly I was thinking I might attempt a jumbo loaf.

    Thanks in advance!

    • Jenny

      I have never doubled this recipe so you may have to research this.

    • Mirien

      I double this recipe all the time and bake it in my 6 qt enamel dutch oven. It works perfectly and the bread is done after 45-50 minutes total time.

      • Jenny

        Thanks so much for sharing this helpful note.

      • Karen

        When you double the recipe, do you also double the yeast?

  100. Jeff Wicks

    This worked awesome for mean and everyone loved it! I also have added to heads of roasted garlic to it before I add the water and it made a killer garlic bread. The cloves stayed whole for me. And another time I added a can of drain ripened black olives to it the same way and that worked well also.

    I now make this 3 times a week and it impresses the heck out of my guests.

    Cheers! From Canada…..Jeff

  101. Lali B

    Easy to make and easy to eat 😉 I live in The Netherlands but… I don’t have a Dutch oven. Well, any oven hier is Dutch hahaha I’ve used a pyrex bowl covered with aluminium paper. It worked perfectly. I posted my photo on instagram.

    Thank you for your recipes and videos. I enjoy them very much.

  102. Susanmcq

    You weren’t kidding when you said “foolproof”! I have made this twice and both times it poured out like batter after the three hour wait. The first time it looked nothing like dough. I did not know what to do so I kept adding flour, at least a cup if not more. It still was too soft but I just dumped it into the parchment and continued with the recipe. It turned out fine! So, I figured I did something wrong and would try again. No…same problem. The bread still turned out fine but what do you think my problem is? I must assume it is the all purpose flour that I am using – but why?

    • Jenny

      I have made this bread more times than I can count and it’s never a pourable batter. All purpose flour is not the problem. There must be a reason so please tell me exactly what ingredients you are using and what you are using to measure each one. Where are you getting the water? Also, your country. Then I can try to help.

      • Susanmcq

        I am using the proper measuring cups – one for dry one for liquid. I live in New Jersey and have well water that is on a filtration system. My flour is store brand all purpose. I did not sift the flour before using.

        • Jenny

          I am puzzled because so many people are making this bread successfully. Flour should not be sifted before measuring. If you sift it, the dough will be too runny. It’s clearly too much water so maybe use a different measuring cup to make sure you’re not using too much water. And I assume you are using hot tap water. I don’t know what else to suggest.

          • Susanmcq

            I did MW the water and use a thermometer to make sure the temp was correct. I will try again! The bread wall still very good but hard to work with. Thanks!

  103. Paula

    Greetings from Polish:) today was baking the bread , came out great, soon I’m going to do it again , thanks for the recipe 🙂

  104. fran atkins

    made this no knead bread yesterday. came out perfect. making more today.

  105. Terica

    Just wanted to let everyone know that I made three variations of this- one with Rye, one with white, and one with pumpkin and sunflower seeds and I let them sit for 6 days on the counter (in Cambro containers with lids).

    They smelled pretty bad. I decided to add a bit of flour to them- and then just let them rest for about an hour- and baked them.

    I tested them on my husband first. He didn’t die. He loved them actually. I tried them too- the whole family had it- nobody got an upset stomach.

    This may prove that you can really let this sit out for quite a while. I don’t think I would do it often- but I’m not going to be paranoid any longer about killing my family. :). Happy baking!!

    • Cindy Beheler

      I have a cast iron Dutch oven with a lid that would work?

      • Jenny

        Please use the link at the bottom of the recipe about Dutch ovens. Also, you could look online to see if anyone has used cast iron as there are many versions of no knead breads besides mine. Also, if you look through the comments you may find more on different vessel options.

      • Laymar

        I used a cast iron pot and lid, and it was perfect.

      • Sarah Vermilya

        That’s all I use………cast iron dutch oven. I use my lodge 5 quart. Works great.!!!

  106. PETE


  107. Renny

    I don’t have a dutch oven, but I have pots I can use in the oven. will one of them work too?

  108. Jenn

    Love your video! You are hilarious!

  109. Jörg

    I Love that recipe.
    Ist easy (right stuff for me).
    Ist delicious (I Love It)
    I made this with the german flour (type 405) and it was Perfect.
    Today I Tryed half german Dinkel Mehl Type 812 and half Roggen-Vollkorn-Mehl) i dont know what that would be in english and I used a bit more Water.
    And the Result is pretty much addictive. Ist a Little more conmpact it didnt rise that much and ist not as fluffy as the regular one but hell yes it is easy and awesome delicious.

  110. delightful

    The bread came out perfect as I followed the recipe but I felt it was a little to bland for my taste, could I add more salt or would the recipe not work properly.

  111. Lela

    Since I cannot leave a recipe alone and am always experimenting with healthier ingredients, I have found the ingredients can be changed.

    In keeping 2/3 of the flour organic unbleached, the other 1/3 can be an alternative flour or combination of flours. And… you must increase the amount of yeast to at least 1 tsp yeast for a fast rise.The key to moist bread is to make sure the dough is “slightly” sticky. It must have enough moisture locked inside to to stay moist after baking.

    My favorite is:

    1 tsp yeast dissolved in 1&1/2 cups water. (I like water from boiled potato)
    2 T honey or agave
    1 cup ground oat flour. (I grind my own with a coffee grinder)
    2 cups organic unbleached flour
    Knead in a sprinkle of flour a little at a time if more flour is needed so it is not overly sticky.

    The key is allowing the alternative, the more dense flour, to soak up the warm water yeast mixture for a few minutes before adding the unbleached. Then I add the last 1/2 cup at a little at a time so the dough remains “slightly” sticky. If it is too sticky, I add a sprinkle of flour at a time to adjust.

    I use Organic coconut oil to coat bread pan and to coat hands for handling the dough after rising. My experience is using more flour to knead and shape makes the bread dryer. I knead dough10-12 times, shape (with coconut oil on my hands), put into pan, let rise til double and bake 350 degrees for 20-25 minutes. I find using the coconut oil makes the bread crust even better and locks the moisture in.

    (I have used spelt, sorghum and other flours as well) I also have used 1/2 alternative flours and 1/2 unbleached but it is much denser. Just remember, whatever flour you choose to add, the key is keeping the dough “slightly” sticky.

    I am so glad this recipe is becoming popular and folks are seeing how easy bread can be made at home. With all the added dough conditioners, chemical salts and preservatives in store bought bread, this recipe makes it easy for people to start choosing what they want as ingredients.

    I discovered this recipe by trial and error (chuckle) a long time ago. This had has been my favorite recipe for years.

    Jenny, when it comes to cooking shows, you are a joy to watch!

    Bon Apetit!

  112. Emily Buker

    Hi Jenny,

    I just made your Faster No-Knead Bread, it’s BEAUTIFUL!!!!!!!! Thank you for sparing me the two day number, the bread looks fantastic! I cooked it in a small (5 cup?) cast iron pan with cast iron lid. I will be baking this OFTEN, it is just right for the two of us, won’t be wasted.

    Love reading your recipes, will try others soon.

    Best Reards,


  113. Lori

    I love your recipes!! They are so easy to make and follow! I’ve made Fast No Knead and Whole Wheat bread several times and turns out wonderful each time!! I never would have thought I could make bread like this! Thanks so much Jenny!!

    • Dreamdivine

      I am hoping to make whole wheat bread following this recipe but I am afraid that it will come out to dense since I am using whole wheat instead of all purpose flour.. Any suggestions?

      • Jenny

        My 100% whole wheat version is a dense bread but you can try only part whole wheat or one of my other variations.

  114. Cindy Taliani-Sivak

    Just happened upon your recipe on Facebook…been making ever since and passing it along to coworkers. Thanks!

  115. mickey

    I just made this recipe O MYYY it was yummy,,an so durn easy,,Ill be making this offen an next with olives an cheese 🙂 thank you for sharing recipes

  116. Jo Annie

    Yum…made the bread today with a pot of potato soup! What can I say…The best Jenny

  117. Shauna

    The first time I made this it turned out great!!
    The second & third time, the parchment paper stuck to the bottom of the loaf & I couldn’t peel it off for the final 10 minute break.
    What am I doing wrong?

    • Jenny

      You may be using inferior parchment paper. I use Reynolds brand and it never sticks.

  118. Bobana

    Can dough stand over night, instead of 3 hours?

    • Jenny

      Yes, with cool water. This is explained in the description paragraph of the recipe.

      • Bobana

        Thank you, will try

      • Bobana

        I made it integral, it was awesome!!! Thank you for this recipe. Best regards

  119. Michael

    My bread seems dry and didn’t rise. What did I do wrong? I followed your video. Scratching my head. 🙁

  120. Beth

    Hi Jenny, I was wondering if this one step bread recipe baked, could be used for your garlic bread recipe.:) Thanks!

  121. Asl

    Hi Jenny, is it ok if I half the recipe? And also, when you say this recipe yields 1 loaf, how long is the bread? 10 inches?

    Thanks and I can’t wait to try making this!

    • Jenny

      I have never halved the recipe so I don’t know. As for size, it is always a round loaf about 10 inches across.

      • Asl

        I tried the recipe in half and it turned out perfect! I made this bread with some cocoa powder for chocolate flavored bread

  122. Julie

    I have made this bread a number of times, so easy. Sometimes I put a cup of shredded cheddar cheese and chopped jalapeño peppers in it……very yummy.

  123. Dano

    Dear Jenny,
    I Love your enthusiasm when it comes to bread baking..your products and methods are Awesome. ..please keep it up

  124. Molly

    Can you add olives to this bread? If so…at what stage? Thanks.

  125. Doreen

    Made a loaf today….omg so good! my husband loves it too! Thank you!

  126. Allie

    Made this delicious bread this weekend. The whole family loved it. One problem though, parchment paper got stock to the bottom of the bread. Don’t know what I did wrong.

    • Jenny

      Try using Reynolds brand – it never sticks.

    • spherical

      i was having the same issue Allie i dont think it realistic to use another brand and it quite an issue, however after some determination and callousing of the hands i take it off right out of the oven and make the effort of going slowly enough to have a larger piece and pull it off then i have experimented with other brands of paper, and time at which i remove said paper and right away seems to have the least bread to paper ratio otherwise great job jenny thank you

    • Nelli

      You can try using glad oven bags to cover the pan, then swift some flour on top and put the dough on it ( not in the bag, but on top of it), It wont stick.

    • Catpaver

      Just made this bread using Meijer brand parchment paper. It’s a house brand for a major supermarket chain in Midwest. No problems with it sticking at all.

    • R K

      Use cornmeal to line the base of the ductch oven so the dough doesn’t stick. Works well for me. 🙂

  127. Lowery

    hi jenny, just found your web site and i was wondering if i could use spelt flour to make your no knead bread? and your flat bread? i have whole wheat too, and would like to use it too.

    • Jenny

      I don’t know if spelt has enough gluten for this bread so you may need to research that. I have other variations of no knead bread on this site, including whole wheat.

  128. Fil

    Hi Jenny, I live in Australia and love to try your recipes but we have different cup measures. I have been looking at conversion charts on internet but different sites have different amounts. So confusing. Could you please tell me what your cup of flour would weigh?

    • Jenny

      I don’t weigh my flour but they say that a cup of flour should weigh 4 1/4 ounces. I just measured one cup and weighed it and I got 4.05 ounces. I did it again and got 4.05 ounces. Then I added 1 1/2 teaspoons and I got 4.25 ounces. I hope that helps.

    • Lyn

      Hi, I live in australia too and just make this bread as per the recipe. Turns out perfect every time.

  129. Renee

    i still need help. 2nd time I made it. First was better. This time,dough was extra sticky after first rise and real hard to fold over and shape despite good deal of extra flour. And couldn’t remove parchment after half hour cause crumbled upon touch. And bottom was rather burned. My container is a speckled black round roasting pain, not thick enough? Any help will be appreciated.

  130. Lynette

    this is my second time making this bread. My husband and I love this bread but can not the whole loaf at one sitting. How do you store the bread?

    • Jenny

      This no knead bread is never as good as it is the first day but I store mine wrapped in foil (never plastic, which makes the crust soggy).

    • MandaK

      I’ve used a duck cloth sack to store homemade sourdough boles. I was thinking I’d use that for storing our leftovers. What do you think, Jenny?

    • Tisa

      I usually slice mine and freeze it after the 2nd day. It is very good toasted with any type of topping you desire. My favorite is garlic avocado toast with hemp seeds – or toast for breakfast or garlic toast, etc. I have made this on a regular basis for about 5 months and it always turns out fabulous for me. Thanks Jenny for a great recipe!!

  131. Janet

    Made this bread today and as my kitchen is cool, I put it in a bathroom with a heated floor. I didn’t really see it bubble up but carried on after the 3 hours following all your instructions. I cooked it in a 3qt cast iron pot on parchment as your recipe called for. I removed the parchment and lid as directed and left it in the oven another 15 minutes.

    The bread turned out beautifully and was just cool enough to eat at supper time. Thank you so much for sharing this great recipe.

  132. Debbie Trotta

    Thanks for this recipe fefinatly going to try this recipe,I love making bread.

  133. Sandy

    I made this yesterday. Delicious! Easy!
    Thanks Jenny

  134. Lady on the Lake

    I just love this bread quick and easy…

    question can the the dough be prepared ahead of time example night before? What about freezing dough? and what is the best storage of this wonderful bread after its baked?

    Thank You Jenny for all your videos❤️

    • Jenny

      Preparing the dough the night before is addressed in the recipe. I don’t know about freezing the dough – you may have to research other no knead bread recipes for freezing. And storing it wrapped in foil and not plastic is best.

  135. Sharon

    Hello Jenny..I prepared the dough, leaving it to rise for three hours but then realised I had to go out for the afternoon. Is it OK to leave the bread for more than the three hours rising time with no adverse results?.. Thank you for a wonderful recipe, loved by all.

    • Jenny

      This dough is pretty forgiving but I guess it depends on how long it rests. The longer the rest, the cooler the water should be.

  136. kathy

    I made the Faster No Knead Bread this afternoon. Beautiful, crunchy loaf
    …however, as when I made the longer version last week it was boggy/sticky right in the middle. I baked it 5 min longer on the first bake. Yup, I aerated the flour too.Your thoughts, Please..

  137. Scrappie54

    Made this over the week end and it was quick and easy. This turned out very good and crispy. Will make it more often now that I don’t have to knead for long period of time. The only thing I would change is not to cook more then 20 minutes longer the second time, caused it to become to hard to cut on bottom.

    • Mzglorybe

      Scrappie54: mine was hard on the bottom too. We had trouble slicing through it. I think the pot I used (which was very old, my mom’s roaster) was too thin. Next time I will use my own pot, which is thicker and Teflon coated. It bakes at such a high temp that the roaster has to be on the thick side to protect it. I’m also going to put an extra layer of parchment at the bottom of the pan. Mine was also a bit gummy in the center, so I’m leaving it 5 extra minutes. I had to cut the time on the browning bake too, mine looked ready just 5 minutes after removing the lid. I left it 7 minutes and it was beautiful on top.

    • Sonata

      I make a “cushion” out of parchment paper…it acts as kind of an insulator on the bottom of your pot, and completely avoids that overcooked, and nearly impossible-to-slice-through bottom crust!
      Just take a sheet of the paper. Fold the edges over to make a roughly circular shape that will fit in the bottom of your dutch oven. No need to be neat about it.
      Then do the same for a second sheet. These layers will give your loaf just the insulation it needs.

      When you take the hot dutch oven out of your oven, drop the 2 “cushions” in, then drop the dough in with its parchment.

      I reuse these over and over until they get too brittle.

      Oh – also, if your oven’s heat source is from the bottom, don’t put the oven rack too low. I have my rack as high as possible and still get the dutch oven in and out.


  138. Michelle

    Hi Jenny,

    Thanks for your wonderful recipes. I made both the loaf of bread from whole wheat, which came out deliciously, and today I made this no knead bread. It looks wonderful, I haven’t tasted it yet, but it is crunchy. I did have a problem, though, with it. After I got it out of the oven (after 30 min.) I took the parchment paper out, but part of it was stuck to the bottom of the bread and on the sides. Do I have to spray some oil on it before putting in the dough?
    Thank you,

    • Jenny

      It could be the brand of parchment paper. I used a cheaper brand once for cookies and they all stuck. Now I use Reynolds for everything and it never sticks.

  139. Lana

    Fantastic, easy, perfect recipe ! I just made It !
    It turn out just like on the photo, awesome ! I sprinkle the sesame seeds on the top.
    Thank you very much for sharing! Now, it will be my favorite !

  140. Erica

    Jenny Jones!!! How great to see you in our home again!!! I have this bread on its first rise, can’t wait to try this amazing sounding bread with dinner. Thank you for a great easy recipe.

  141. Leslie

    I am new to bread making and excited with the no knead breads. I’ve watched your video several times, and am not getting the very wet dough you have. My only thought is too hot of water, but i’m not sure. Two loaves are cooling, so we’ll see how they taste. Otherwise followed the recipe, used bread flour. Thanks!

    • Leslie

      I just read that I should have aerated the flour, which I did not do. Not sure if that is the problem or not. Thanks.

      • Jenny

        Not aerating the flour would cause the dough to be too dry. I hope the next loaf came out well.

    • Cindy

      I had the same problem of the dough was very dry and didn’t seem to rise after 3 or more hours. I followed all directions and the bread looked beautiful at the end, but was dense and a little doughy inside. I think my water was too hot and I essentially killed the yeast. Tried it again with not as hot water and it already looks better. Waiting for it to rise now. Hopefully that did the trick. My first attempt I used the insta hot tap which is just a little less than boil. This time I just used the regular hot tap.

      • Mzglorybe

        It’s a good idea to “proof” the yeast too. Examples online. I had mine in the fridge for months but it tested well so I used it. I have a new LG range that is accurate. My loaf did not rise much though. It is a smallish size loaf. I found it a bit undercooked in the center so I am adding 5 extra min to first bake next time. I also added 1 tsp sugar to her recipe and liked that as well. I would like to add seeds to the top but am afraid they might burn. 450 is very hot.

      • mickey

        Yes to hot of water will kill the yeast,,need warm water not to hot.

        • Jenny

          I take pride in my recipes and this is a bread I’ve been making for years. This recipe calls for hot water up to 130 degrees F. If you look at a package of instant yeast it calls for water up to 130°F and hot tap water is usually around 125. Today’s yeast is much higher quality and is stronger than years ago when hot water was not recommended. That is not the case today. Watch my video and you can see that hot water did not kill the yeast. Of course water close to boiling (212°F) would be a problem. If anyone has issues with this recipe, it’s usually caused by other things and not from using hot water. Please trust my recipes and for any problems with this bread, you will likely find a solution in this posting in my blog under Baking Problems:

  142. Lynn

    The only Dutch oven I have is an old Revere Ware one. Would it work for the No Knead Bread recipe? I could borrow a cast iron one but I couldn’t lift it!

  143. Stephanie

    Hi Jenny, is the bread suppose to have a good rise, the taste was great, it was very heavy and no much rise at all. I know this may sound crazy can you tell me an approximate size of the
    finished loaf. I loved the crustiness of the bread and so did my husband. Thanks in advance for your time. Happy baking!

  144. Stephanie

    Hey Jenny, where did you get your oven mitts, I’m not seeing any like your on internet, all I’m seeing is silicone or cloth. Thanks, I’ve got my bread in the oven as I type. Can’t wait to try it I really love crispy bread and soft inside. Like you I really like homemade breads, for the pass couple of years been grinding my wheat fresh, its been amazing the taste and lightness of the bread. Thanks for taking the time to answer, and for the recipe!

    • Jenny

      I don’t know what brand my gloves are because I threw away the package but I got them at Bed, Bath & Beyond.

  145. Terry

    Thank you for the great recipe. I’ve made several times now and it comes out perfect each time. My sister was so impressed! Looks like it is much harder to make than it is.
    I would like to come up with a way to make it more like a sourdough. Given that, I have started a Biga (now at 24 hours); I thought I would take it to 72 hours and then try adding a cup to this recipe. Do you think this might work? If you have any thoughts on what I might do please let me know. Otherwise, I will let you know if it works!

    • Jenny

      I have no experience at all with sourdough so let me know how it turns out.

      • Terry

        The bread came out with a lovely cracked crust and tasted fine but no real discernible sourdough flavor. I was disappointed in that, but can’t complain as the bread is great. I may try again and let the biga sit out for longer than 72 hours. More like 6 or 7 days.

  146. CarolS

    I found this recipe by accident on You Tube and decided to give it a try. I had some sprouted wheat flour that had been in the fridge awhile, maybe 2.25 cups. I filled in the remainder of the 3 cups with all purpose and although it seemed too dry after adding water (compared with the video), I decided to see how it would do after 3 hours. Hmm, didn’t look like it rose at all and seriously thought about trashing it. But went ahead and put it in the heated Dutch oven and proceeded with the directions, expecting an extremely dense bread at best. OMG, it is the best ever. Light, crunchy and soooo good. I’m kinda sorry I found this recipe, because I will be making it a lot! lol

  147. Nanny

    This bread is amazing!! Sometimes baking, especially yeast products, at high altitude can be problematic, this recipe works. My husban’ds part of this production is to move the raising dough around the house into little patches of sunlight. Only problem is that you can’t stop eating it. Most wonderful toast this morning.

  148. Floydette

    Instead of regular flour, will this work with coconut flour?

    • Jenny

      This bread needs gluten so I don’t think coconut flour would work, but it doesn’t hurt to check around for other variations of no knead bread.

  149. Treva

    Can I make the no knead bread in a 9 qt. Dutch oven?

    • Jenny

      That’s a big one! I wish I could say but I just don’t know. I searched but could not find a recipe where someone used a 9-quart pot. I guess you will just have to try. Please report back if you do.

      • Bea

        Yes, you can use any pot size. I used a 5 & an 8 they both went in the oven so I could make 2 loaves at a time. I used 2 totally different pots even and the bigger oblong one actually browned better than the 5 qt round. I had used an oblong roaster pot for the other one. I make the no knead bread all the time. Not sure if this is the recipe I use. I don’t measure in cups but by weight. Then I bake until the inside temp of the bread reaches 200 to 205 °F.and it is nice and golden brown. Happy baking!

        • dtesch

          How do you put the thermometer into the bread when it is so floppy? do you wait until it is baked 30 min and then put the thermometer in? I have a thermometer that is inserted in meat and has the temp box that remains outside the oven.

          • Jenny

            You should wait until the bread is done baking to test the interior. That would be after 40 minutes (30 minutes covered and at least 10 minutes uncovered).

  150. Victoria

    Hi! I love no need bread! (The first and only so far has been an olive loaf) and I was wondering, I’m trying to keep eating whole grains (3 months post partum trying to lose weight) and love to make my own bread. Can I use whole wheat flour for this recipe?

    • Lisa E

      Jenny said YES to WW flour! I can’t wait to try it!

  151. Tony

    This was great bread.
    I let it sit on the counter top for 18 hours. It was fantastic. I have made 3 loaves so far. It has great crumb. As I am writing this I have 2 bowls sitting in the oven, will be baking in the morning. I looked around your web site and you have a lot of good recipes, I will be trying. I bake bread all the time , but no doubt this is far easy and good.

  152. Lorraine

    Hi Jenny,

    I don’t have a Creuset Dutch Oven, but I do have a Staub Dutch Oven that has a tight fitting flat lid that features self-basting spikes. Can I use this type of Dutch Oven to make your No-Knead Bread?

    • Jenny

      The self-basting lid will probably not work because it may drop water onto the bread. If the pot is rated for 450 degrees, you could use the pot with a different, oven-safe, lid.

      • Lorraine

        Thank you Jenny for answering my question. Hopefully Le Creuset Dutch Ovens will go on sell in the near future.

        • Patti

          Hi Lorraine, I own a Lodge brand Dutch oven. The lid is not self basting and cost about $50. I use it for Baking, soups and stews, jams and jellies. I love it. The pot is made from cast iron with a ceramic interior. I have never had an issue with heating it up to 450° in addition the handle on the lid is made from steel so that should not be a problem either.

        • Pam

          TJMAXX has those Dutch ovens for $49.00. Bigger one is $69.00.

          • Jenny

            That’s a good price. If anyone buys, make sure they are rated to 450 degrees F.

        • Cissy

          Creuset Dutch ovens are marked down all the time if you have a Marshalls, Ross, TJ Maxx or Home Goods near you. Hope that helps

      • Lorraine

        Hi Jenny,

        According to King Arthur Flour’s website, the Enameled Cast Iron Staub Dutch Oven that I own can be used to bake No Knead Breads. The lid is oven safe to 500 degrees, and the base is oven safe to 900 degrees. Although, the Dutch Oven they are showing on their site is out of stock, it is the same one that I own.

        • Jenny

          I guess they are right. I was afraid the self-basting lid would drop water on the bread so it’s certainly worth a try. Please report back after you try it. (I continue to learn…)

          • Kelly

            I have a Staub Enameled French Oven with a self basting lid. I used it Saturday to make a no knead bread recipe and it turned out fantastic. There was absolutely no moisture in the pit at all.

          • Jenny

            Thanks so much for letting us know!

          • Laymar

            I actually used that exact type of pot and lid. I had no idea that was what those spikes were. None of the literature I have refer to that. It is a Lodge brand. Anyway, it worked perfectly!

  153. Shirley

    Hi Jenny

    I am so pleased with your recipes, & I have made many.

    I am trying your dutch oven no knead bread with 1cup of shredded cheese, do I need to change the temperature or time?

    Thank you for your help

    • Jenny

      It’s best if you search for other no knead bread recipes with cheese or scroll down in the comments to see if anyone provides information on a cheese version. I can’t say for sure since I have never made it with cheese.

    • Shayla

      I have made it with cheese and green onion and it turned out awesome! I added it right before putting it in the oven. After it’s long sitting time I dumped it on the counter and kneeded it in for just a second and it tasted amazing!

  154. Vicki

    I just purchased a 6 qt Dutch oven so I’ve made this a couple times this week and it’s absolutely wonderful tasting and nice and crusty. However it does not form a good ball shape. It spreads out and the edges are thin. Any tips on how I can form more of a ball shape? Or is the 6 qt pan the culprit?

    Thanks for your great videos! Love the pierogi too!

    • Vicki

      So I watched your video again and then tried the recipe without the complete 1.5 cups of water. A drier mix was the answer to hold the shape. Duh! 😉

  155. Jeff

    made this bread in my new Christmas dutch oven about 3x maybe more for the holidays.. Everyone dug it.. !!! on a couple loaves I roasted a head of garlic in the oven (after cooling a bit diced it up.. very soft) and caramelized some red onion (finely diced) and then mixed it in with the dough… Wowzer !!! super good.. give it a shot!! Thanks Jenny for a great bread!!

  156. Jeanne

    I’ve reviewed this bread before, but now I have to review again. This bread is so good that we now have everyone in the family making it. Our son went home from visiting at Christmas and made 3 loaves the same day. We do a little something different, which makes us love the bread even more. We make it an “everything” loaf. Just before we put the bread in the oven we brush the top with an egg white and then sprinkle on dried chopped onion, dried garlic chips, sesame seeds, poppy seeds and a little course salt. Oh my, this bread is incredible. I’ll try to attach a picture in your picture area. Thank you again for this wonderful white bread recipe.

    • Frank

      I must try your “everything” loaf. It sounds incredible… Thanks for sharing.

      • Jeanne

        Did you try the “everything” bread? We had it last Sunday toasted with a poached egg on top. Oh my. My sister put chia seeds on hers and my son added sunflower seeds along with the rest of the seeds. All very good

  157. Tara and Marianne!!!

    The recipe turned out so well! We were surprised how good the bread came out and how it didn’t stick to the parchment paper. The brand PaperChef worked well! It was perfect golden. Thank you Jenny for your wonderful recipe! You are a superb chef! Thanks to your professional advice! 🙂

    Marianne (10) and Tara from Canada, Orleans

  158. Syl

    Do you use regular bake setting on oven or convection bake? Is one preferred? Thanks!

    • Jenny

      I always use a regular setting for my baking and cooking, and not convection.

  159. K

    Love your website! May I know what’s the brand of your Dutch oven?

    • Jenny

      It’s by Le Creuset.

      • Mary Beth

        Sam’s Club has a nice alternative to your very expensive Dutch oven: Tramontina 6.5 qt for $40. Given a good review on PBS cooking show.
        I will be trying your bread recipe in mine this afternoon.

        • Jenny

          Please check the specifications on Tramontina as I think it’s only rated oven-safe up to 400 degrees F.

          • Frank

            I have a 30 year old dutch oven and recently purchased the Tramontina dutch oven on Ebay for $43. It bakes the bread as well as my old school dutch oven.

        • Stephanie

          Hey Mary Beth, I have the same dutch oven from Sams. I’ve not had any problem with the 450degree temp.

  160. jimofoz

    Great recipe. I’ve been passing it and your link around all over the place. Love the results. Thanks.

  161. Jerry DeVilbiss


    I have been making your Faster No Knead bread in a Dutch oven for six months with great success. I’ve shared the recipe with friends and they all are happy with it, too.

    However, I would like for the crust to be harder. Is that possible? If so, what would I need to do to make the crust harder?


    Jerry DeVilbiss

    • Jenny

      You could try baking it even longer after the lid comes off, maybe 20 minutes or so but keep an eye on it. You may need to reduce the temperature if you bake it much longer.

  162. david

    I’ve made this and it came out great thank you !!!could i make this into a baguette shape??? i’m really into those and i call this recipe a Ciabatta..

    thank you

    • Jenny

      It seems to me that this dough is too soft to hold a shape but it could work if you had a baguette-shaped pan. I’m not sure, however, if there’s a way to cover it while baking.

  163. gary

    First I love you and your videos and your is very lucky. That being said I bought a clay pot online romenoff or something I have try many of your recipes you are great the bread mine did not come out right I thought I followed everything to the tee but my center was doughy Even after another 10 min do you think it was the clay pot. When I took it out of the oven it was smokin so I sure when I started the bake cycle it was 450 let me know your thoughts love your site.
    Gary Sunderland

    • Jenny

      I have never used a clay pot but as long as it’s rated to be safe at 450 degrees F it should be okay. If the pot really was smoking I suspect it may not be suitable for such high heat. I see that people have posted recipes online for no knead breads using clay. If your user manual indicates it is safe to 450, it’s important that the pot and lid be preheated very hot and it usually takes a good 1/2 hour to preheat them. Is your pot safe to 450 and how long did you preheat?

    • Red Forest Ranch

      Hi Gary,
      Did you cure your clay pot before your first use? Which means submerged in water for a certain amount of time as manufacturer requires. By the way clay, stone & wood because they are porous soap is a no no.

  164. Terry

    I made this recipe last week and it was excellent. I like the yeasty taste though and wonder why only 1/4 tsp of yeast instead of a full teaspoon. Also, I usually use olive oil in my breads. Do you think it would add or detract if I added a couple of tablespoons?

    • Jenny

      The interior of this bread is fairly moist and I have never added oil. You could do a search for any other no knead bread recipes that use oil but it seems to me it might weigh it down.

  165. kona

    Hi jenny enjoy watching your videos . What changes to bread making have to be made when you live in high humidity damp areas also at high altitudes

    • Jenny

      This is out of my area of expertise. Please look for a website that specializes in high humidity and high altitude baking – I am not able to give you proper information on that.

    • Bonnie

      Hi Kona, this recipe is similar to mist no knead bread recipes out there. I’ve been doing no knead for years. For high altitude you need to reduce the yeast amount considerably. Higher altitudes mean leads air pressure pushing down on bread so dough rises and then deflates if you don’t reduce the yeast. I live at 4200 ft above sea level and if the recipe calls for 2 teaspoons of yeast I use 1 tsp. You may need to add a bit more flour for humid areas. I live the the Mountain desert so I add a bit more water to counteract my dry air. Hope this helps.

  166. kay

    Hi Jenny! after 1 year of trying to make no-knead bread (unsucessfully) i came upon your YT site. Your ingredients were not much, if any different. It was watching you do it (your method) that gave me the confidence to try one more time, and voila! it worked! the first try, my bread looked just like what i had been trying to get all that time! All your videos and instructions are helpful and easy and produce good results. Thank you for all you do!

  167. Nicole

    Hi Jenny,I’m having one problem when I make the bread.Twice now the center of my breads have come out soggy.I don’t really know why especially snice when I add the water my dough is dry and not jiggly like yours,could you probably tell me what I’m doing wrong.Thank you.

    • Jenny

      When there’s a problem, I always ask if you are following the recipe EXACTLY? So please tell me…
      1. What kind of flour & yeast are you using?
      2. Are you aerating the flour before measuring?
      3. What utensil are you baking it in?
      4. How long are you preheating the oven?
      5. Are you using the overnight/cold water or faster hot water method?
      6. Do you make any changes, even the slightest, to the recipe or method?
      GIven a little more info, I may be able to help.

  168. araucano

    A question ……..please?
    Can I make “Faster no knead bread with whole wheat flour instead of
    all white flour? Many thanks in advance!araucano.

  169. Sharon

    Hi Jenny..this is the first time I have attempted to make bread and following your recipe it came out perfect. A great success!
    If I add one cup of rye flour to two cups of bread flour, would that make rye bread? If can I make rye bread with your recipe?

    • Jenny

      Rye flour does not have much gluten so you would not get anything as light as the plain loaf but you can make no knead rye bread. Most rye breads would also include some caraway seeds as well. Check around at other recipes as you might benefit by adding some wheat gluten. Let me know how it turns out.

      • Sharon

        Thank you..will let you know how my rye bread comes out!

      • Sharon

        Jenny, one more question…how much wheat gluten should I add to 1 cup rye flour and 2 cups bread flour? A big thank you from Scotland!

        • Jenny

          I have never used added gluten so I’m not qualified to advise. I suggest you look around at some other recipes to get an idea. Good luck.

        • Pilar

          Hi Sharon, I am doing this right now and am not adding the extra gluten. How did yours turn out?

  170. naturelover

    Delicious bread – and so easy. Could this recipe be doubled? Thank you.

    • Jenny

      I don’t think so because the pot needs room for steam to generate, but you could check online to see if anybody had doubled no knead bread.

  171. Jana

    Hi Jenny,
    I made this bread today. It was really easy, and it proofed really well in the bowl the first time and a little during the 30 minute wait.

    It didn’t rise much in the oven at all. It was rather flat but it tasted okay- needed more salt I think. I used 1 cup of spelt and 2 cups of bakers flour and my yeast was really good as I proofed a small amount first to test it. I used a 5 qt. cast iron Dutch oven
    but like I said it was rather flat. It rose to about 2 1/2 maybe three inches- certainly not as tall as yours.

    What could be the reason for that?

    I preheated the oven, followed all of the steps. The inside is very nice- springy and with some holes, but it’s not very big.
    Also, I see no way to add a photo but maybe that’s on the other page. Thanks for your great recipes!

    • Jenny

      If you follow the recipe exactly you will probably be happier with the bread. I think the spelt flour is the reason it was flat. And any time you want to send a photo just go to the “Your Photos” link at the top of the page.

  172. Anthony

    Thanks Jenny, i used straight from the tap cold water that came out. I did not make the cold water tap run to make it extra cold. Like I said earlier, the new yeast package did its work, but those 3 cups of flour 8-10 hours later were so wet, it was almost impossible to get it to look like your version on Youtube only after 3 hours with hot water.

    • Jenny

      Either cool or cold water is okay for the overnight method. I make this bread regularly and don’t know what to advise you except to try it again, measure carefully, and follow the recipe exactly.

  173. Shirley

    Hi Jenny
    I have contacted you before about the weight of the ditch ovens (I have arthritis in my hands).
    I was able to buy a 3 quart size which is not too heavy but am wondering I that is large enough for your 3 cups of flour recipe?

    Love your recipes & thanks for your help

    • Jenny

      I have made mine in a 3 1/2 quart dutch oven so your 3-quart should be okay. Let me know how it turns out. I agree about how heavy these pots are!

  174. Yvette

    I mad the bread today and it was delicious! Only question I have is that is was half the size of yours. What did i do wrong? Thanks Jenny

  175. Stephanie

    I don’t have a dutch oven. Is there anything else I can use? thankyou.

    • Jenny

      I have only used an enameled cast iron dutch oven but I have researched online and other people claim to have success using: glass pyrex dish with a lid, stainless steel pot with a lid, clay baker, pizza stone with a stainless steel bowl as a cover. Keep in mind that the lid must be tight fitting and have an oven-proof handle.

  176. Judy

    Just a note to those interested in working sourdough into this bread….. I just took a loaf of sourdough rye from the oven using Jenny’s method. It is delicious! Was concerned that it might not bake correctly in the dutch oven, but had to try. Well worth the effort! If I hadn’t made rye bread, it wouldn’t have been much more effort than the overnight version.

    Had to do a little figuring to blend my recipe for rye bread with Jenny’s no-knead. For those of you who work with sourdough, you’ll know there are a couple of extra steps involved. And, no, I didn’t knead it. Just folded it over several times and then stretched it a bit to develop the gluten. Did not want to knead out the air pockets. I went for the slightly loose & a little sticky consistency. Just like Jenny’s.

    My husband is enthralled with this dutch oven bread and looks at me with new respect. Love it! It did get me a brand new 5.5 qt. dutch oven, after all.

    So, go ahead and try it, sourdoughs. You’ll like the results.

    • Pilar

      Hi Judy, what amounts did you use for the ingredients and what did you do different, if any? I have a first time starter that is almost ready and would like to give it a shot with your recipe. The starter does not have rye. TIA.

  177. Judy

    What a bread! Went ahead & made it last week in my cast iron pot with a loose fitting lid. Placed a pan of hot water on bottom shelf to make up for any lost steam. We all loved it.
    Now, I must thank you, because my husband loved it so, that he took me out to find a proper, enamel coated, cast iron, dutch oven! It’s beautiful! Started the bread last evening, using the overnight method and baked it off this morning. Absolutely wonderful. Thank you for such a delicious recipe.
    Am going to try using my sourdough with your method. Rye & pumpernickel breads.
    My sourdough is 50++ years old & is still very lively with a great, clean, sour smell. I named it Ruth and we’ve been “partners in bread baking” for over 40 years.
    Will let you know how it turns out.

  178. Gwen

    Can you add flavoring ingredients like cheese and/or jalapenos?

  179. Jeanne

    This recipe and bread are amazing. We’ve made 4 loaves and out of them we’ve made grilled cheese sandwiches, garlic bread and just plain “butter on the bread, crunchy Italian loaf”. This bread reminds us of the bread we use to get back east, crunchy on the outside and soft on the inside. This is our easy, go to bread.

    Thank you Jenny.

  180. lizzie

    Can I add things like nuts flex seed,dry fruit to this bread dough thank you for your help.

    • Jenny

      Yes you can. Please look in my bread category for other versions of my no knead breads.

  181. Nancy Z

    Jenny, this bread is soooooo good but never seems to be enough for our family so could I double this recipe to make a larger loaf? Thanks for taking the time to share all your recipes with us.

    • Jenny

      I would check around to see if there is any no knead bread recipe that’s double in size but I suspect it may not work if doubled.

      • Nancy Z

        Thanks for the quick reply, I will check around but I already know it won’t be as good as yours

        • Jenny

          You could always make two loaves.

        • Mary

          I did find a recipe on youtube, called Lazy Man Bread
          He used 4 cups of flour, 1/4 tsp. of yeast, Salt, and
          2 cups of warm water
          I don’t know if this will help you or not
          He let that sit out overnite on counter for 8-12 hours
          He cooked it for 25 mins. at 400 degrees.
          It was very light colored on top, and he failed to let it
          cool, it looked doughy on the inside of the bread

  182. Judy

    Hi Jenny,
    Just found your site and love that you keep things simple. I want to make this bread, but do not have an actual dutch oven. I do have a deep, cast iron pan, but the lid is not completely tight fitting. I also have a deep, enameled, cast iron pan – no lid, but thought I could cover it with foil. How critical is a tight fitting lid to the success of this recipe? Thanks for your assistance.

    • Jenny

      A tight fitting lid is critical because the bread needs to steam inside the pot. (you asked this question on my multigrain no knead bread recipe last Saturday and I answered it there the same day)

      • Judy

        I’m sorry…..I could not find my question after submitting and thought it had not registered. I realize that you are not supposed to ask the same question twice. Please forgive my oversight. I do appreciate your answer.

    • Carol

      I made my first loaf with a big disposable foil pan which I used to cover the loaf. I thought it turned out fine. I started making the bread so often that I bought an enameled dutch oven at Marshalls.

  183. Janet

    Hi Jenny, can we use a cast iron pot with an enamelled interior? I have a ceramic dutch oven also if that can be used. love your videos. You’re hilarious!


    • Jenny

      The best pot to use is enameled cast iron, like mine which you can see in the video.

  184. Jen

    Hi Jenny,

    This is an amazing recipe and so easy! My question is…can I add sourdough starter without messing up the recipe/outcome? Thanks for your great recipes! Jen

    • Jenny

      I believe you can but I am not very knowledgeable on this. However, there is good information on the web telling how to do it. I just googled “no knead bread with sourdough starter” and it’s there. I’m sure it would taste fabulous but I don’t have the patience for sourdough…. yet!

  185. Moz

    Brilliant recipe. Having made bread the traditional (lots of kneading and leaving to rise) couldn’t believe how easy this is. I cook it in a ceramic covered casserole dish bought for £12 from a local supermarket – it works well, Thanks

  186. Barbara

    Hi Jenny!
    I like your recipe and saw the video, bread turns out really delicious! I wanted to ask you if you have ever tried to put olives in this bread, if so, how much olives do you put and is there any changes in the recipe?
    Many thanks and warm regards

  187. ama

    I loved watching you make this bread. I like your recipes. Thank you Jenny madam.

  188. Monika Griffin

    Do you use a fan-forced oven or a regular?

  189. Shirley

    hi Jenny
    I have a problem I would like to make your no knead bread but can’t lift the weight of these cast iron pots as I have arthritis in my wrists. Is there any other way I can bake them., I wondered if I could use an cast iron frying pan plus water in the bottom of the oven.
    Any suggestions would be appreciated

    • Jenny

      I know those Dutch ovens are very heavy. I have only used a Dutch oven for my bread but I searched online and other people say they have made this bread in a stainless steel pot with a lid and a pyrex dish with a lid. Whatever you try, make sure the vessel is safe to use at 450 and that the lid has an oven-safe handle. Also look at my “Your Photos” page ( as someone made this loaf in a pyrex loaf pan with a pan of water in the oven. Good luck and if you have success with an alternative container, please share it with us. Thanks.

      • Reenee

        Hi, my comment is for Jenny w/arthritis….I used my 2″ deep 10″ diam. cast iron frying pan and kept it in the oven (after the heating up of the oven) while dumping the dough in. Covered it w/my 3-4″ deep 10″ diam. spring form pan. I then removed the lid (spring form pan) then the finished bread. I removed the pan later. I hope this helped. BTW….the bread is A-m-a-z-i-n-g!!!

  190. Granmama11

    My bread looks exactly like yours and it is delicious ! I can’t believe all the flavor with just 1/4 tsp yeast and 1/2 tsp salt! I will make this a lot come winter. It will be delicious with a big hot bowl of homemade soup! And so EASY!!! Thank you so much .

  191. LOUISE


    • Jenny

      I’ve had electric ovens myself and no oven, gas or electric, can ever reach 450 degrees F in 7 minutes. It’s just not possible. And if the oven is not hot enough, the outside of the bread will eventually cook but the inside will not. I suggest you try again with an oven thermometer and once the oven is definitely 450 (it should take at least 1/2 hour), and the covered pot was preheated in the oven, you will probably have better luck. Just be sure you follow the recipe exactly with no changes whatsoever. Please let me know how the next one turns out.

  192. Desa-Rhea

    I love it! Thank you for this recipe. I tagged you on Instagram as well. This is the easiest bread I’ve made to date!! I love your videos too- let us know when you will hold a live cooking show, I’d pay to come see that! – A young fan xoxo

    • Jenny

      The photo you posted on the “Your Photos” page is in a loaf pan and looks great. How did you make it in a loaf pan? Did you cover it? Please let us know. Thank you.

      • Desa-Rhea

        Hello Jenny!

        Well I didn’t have a Dutch oven, so I used what I did have. I did not cover this either. However I did place a small casserole dish filled with water right next to the loaf pan. Next time, I will use the parchment paper. Also my family devoured this- I’ll be making another loaf tonight 🙂

        • Jenny

          Thanks so much for sharing. I’m going to try this myself.

        • Adele G

          Hi Desa-Rhea,

          I do not have a dutch oven too. Questions…
          Did you spray with oil before you put your dough in for baking?
          What is the function of the water in a dish that was place beside the loaf pan?
          Did you mean by using the Parchment paper, your bread will not stick to the loaf pan?


          • Jenny

            If Desa-Rhea doesn’t reply I can tell you that parchment paper is the easiest way to transfer this sticky dough from the bowl to the baking utensil and putting a pan of water in the oven creates steam, which helps the crust of the bread to get crispy.

      • Adele G

        Also to add…

        I made this no knead bread using a round spring-foam pan. The ones used to bake cake. I did spray with cooking oil before putting my dough in the pan. It turned out great!

  193. Sandy

    Oh My Gosh!!!

    I used your recipe but put a pan of water in bottom rack of oven and open baked in a small tin cake pan on the middle rack. WOW is all I can say. I used only one half teaspoon of salt for a lower sodium bread. Everyone loved it. Thanks so much for sharing this recipe. Another one is rising as I type.

    • Jenny

      What temperature did you use?

      • Lisa B

        I use this recipe a lot. I have added different ingredients & experimented with both sweet & spicy additions. I bake in an open shallow oven safe to 450 degree ceramic baking pan. I bake at 450 for 30 to 32 minutes. It always comes out great! I don’t put a pan of hot water in the oven for this recipe. I do preheat the oven for 30 to 35 minutes. The person who said her oven pre heats in 7 minutes may have been going by the oven that beeps after 7 to 8 minutes. Ignore that! When baking anything, cookies, cake, pie I always pre heat at least 20 minutes. My oven is electric. I don’t know why manufacturers put in that feature. It’s useless & inaccurate!

        • Lisa B

          & I forgot to say I heat the pan in the oven too. I have one in the oven with diced jalapeños right now!

  194. Carrie

    Hi Jenny:
    Stumbled across your video on YouTube! I’ve been making the no knead bread for a couple years now and I have to mention I love using parchment too! I’m following your plan to do the quick rise and I’m very excited to try it because I often forget to start my dough the night before.

  195. Chitvish

    my Faster No Knead Bread rose beautifully and is nicely cooked in the Dutch Oven, but got stuck to the vessel and could not be un moulded! Why could it have happened?

    • Jenny

      Did you use parchment paper? I can tell you that not all parchment papers are alike and with some cheaper ones I tried, the food stuck. The only brand that I use is Reynolds. If you can’t get Reynolds brand I would try using two sheets of parchment. Let me know what you used…

      • Chitvish

        I live in India and used the locally available paper. Will try with a double layer. Thanks.

  196. Lorie Landers

    My friend and I are making your bread right now in the RV park. My daughter who is gluten free wanted to know can you make this bread with gluten-free Flour?

    • Jenny

      I don’t think so. This bread recipe needs gluten.

  197. Barb

    What size Dutch oven did you use Jenny?


    • Jenny

      It was either a 5 or 6-quart but I have baked this bread in a 3-quart. I think 5-quart is the size of choice.

  198. Gail

    I am going to try and make this no knead bread today, but am not sure how much is a cup of flour? Would you be able to give me weight in grams or ounces ? Many thanks.

  199. Danilow

    I bought a dutch oven on ebay just to make this bread. It seemed so tantalizing – the crunchy crust was what I was hoping for. It turned out perfectly! A slice of a warm end piece (heel?) was to die for! Later, when I made a little cheeseburger using this bread, it was the crunchy crust again that made the meal. The directions and recipe are top rate. Thanks Jenny.

  200. Joyce

    Since I am having trouble with this bread could I bake it in the oven like I did the crusty rolls when I did them they were perfect. If so how long do u think I should bake the bread in the oven like the rolls? Thanks for the great receipes.

    • Jenny

      I think this dough is too soft to stand on its own on a baking sheet. I suggest you do a little internet research on this bread since it’s very very easy to make to see what’s causing your issues. It was invented by a man named Jim Lahey and understanding how it works might help you get it right. There are plenty of other recipes and videos for this type of bread available online. Also, you may have better luck with the overnight method.

  201. Joyce

    Well I made the bread again today & it looked &I felt wonderful BUT when it cooled the bottom crust was so tough that it was impossible to cut. What the heck do u think went wrong?

    • Jenny

      A crusty bread like this usually has a pretty thick bottom crust. If you really can’t cut it, you could try reducing the final cooking time without the lid to just 10 minutes, and make sure to use your middle oven rack. Also, make sure you don’t use a pan that’s dark inside.

  202. Joyce

    I made the bread this morning &I it has cooled down. I have 2 serrated knifes but they won’t cut thru the crust without forcing it really hard. My bread looks just like Russo I didn’t over bake it. Can u tell me where u got the bread knife u use on ur video of the crusty bread? I would really like it if u would.

    • Jenny

      This bread is always hard to cut when it’s fresh, even when cooled. I have several serrated knives but I keep them sharp with my electric sharpener. Even then, this bread can be a little hard to cut. You could try slicing the loaf starting on the side edge first and not on the top.

  203. Joyce

    Can I put a cup of whole wheat & 2 cups of bread flour?

    • Jenny

      You can use any combination of flours to equal 3 cups – the more whole wheat, the more dense the loaf.

  204. Donna

    OMG – this is the best bread I’ve ever tasted! I have made the original overnight Dutch oven recipe many, many times but your recipe was not only faster, but so tender on the inside and chewy on the outside, just the way I like it (I had to eat 2 slices before freezing the rest). Keep giving us these wonderful recipes Jenny. I look forward to receiving all your emails and can’t wait to see what you’ve cooked up next.

  205. Joyce

    Thanks for the info on the size of Dutch oven. I found a 5qt on sale so I ordered that one just before ur reply to my question about the right size. Am really glad I did. Can’t wait to get it so I can make the bread. I tried once before but the dough didn’t rise so I thought I did something wrong. But I used all whole wheat &I I see u told another person to mix the wheat with white bread flour. So hopefully mine will rise like it should. Love all ur receipes a lot

  206. Yasmin Jaffer

    I made the faster no knead bread and was amazed with the result. I have a question. Can I use a stainless steel vessel instead of a cast iron one and if yes how long should it be preheated?

    • Jenny

      If you had amazing results I’m not sure why you would want to change the vessel but I can’t say from experience since I have only used my enameled cast iron pot. They say that as long as the vessel can be heated empty to 450 degrees F and has a lid with an oven-safe handle, it can be used for this recipe but I would also want to make sure it’s a heavy pan. No knead bread is a very popular method so you can find a lot of information about it online, including what vessels other people have used. Whatever you use I see no reason to change the time or temperature.

    • Caette

      I made it for the first time using a disposable aluminum pan to cover it and eventually got a Dutch oven. Both turned out. The idea I think is the first part of the cooking is to hold the moisture and heat in and the last part with no cover, to get the crust. It’s explained on the FB page Bread in Five.

  207. Rahul

    Hi Jenny,

    I always wanted to make my own bread and I must say your quick recipe really seems fantastic. Is it possible to get the same results if I would like to use a microwave oven instead of the baking oven you used? If yes, would you suggest how to use it. I mean the amount of time and other things etc.


    • Jenny

      A far as I know it is not possible to bake a loaf like this in the microwave. There are some recipes for bread in a microwave but they will not be a sandwich loaf like this.

  208. Yvonne

    Hi Jenny,

    I loved watching you make this bread but sadly I do not have a dutch oven – can this be made in a normal gas oven – if yes, what would be the gas mark setting to use and for what time too. Also would I still have to use parchment paper. Please help. Many thanks.

    • Jenny

      “Dutch oven” is what we call the pot used for this recipe – it’s not the oven. This bread is made in a regular oven, either gas or electric. To be clear, the dough goes into the preheated “dutch oven” pot, with the lid, and that goes into your baking oven. Please see the conversion chart in my blog for your oven temperature. I believe the gas mark setting would be 8. ( Good luck with the bread!

  209. Gammy

    Hi Jenny! Not being a bread maker I was tickled to taste your yummy no knead bread and surprised that I had succeeded. One problem that’s probably my fault is that my Dutch oven has a large and high domed lid which forced me to lower it a rack instead of baking the bread in the middle rack. The crust and bottom were tasty but really hard to chew, and I’m blaming that on the use of the lower rack. Do you agree?

    P.S.(Jenny, I feel as if I know you after watching so many of your videos. You are pretty, charming, funny and a great cook and recipe maker. Thank you for being you.)

    • Jenny

      I think it’s possible that with the bottom of the pot being closer to the heat source, the bread would be overdone on the bottom. If you have the lid from a different pot (it must be oven-safe to 450 and have an oven-safe handle) you could try a different lid that would allow you to use the center rack.

      • george medeiros

        Aloha jenny from the island of oahu hawaii, why cant you use a piece of tin foil as a cover. Just wondering

        • Jenny

          You need a tight seal to create steam inside the pot.

  210. Deborah Sanford


    I made this bread with whole wheat flour. It was drier then yours before rising. Do I need to add more water or what do I need to do?

    • Jenny

      I make it with whole wheat flour a lot and some days the mixture is moist and another day it’s drier. That’s just how it is with baking. If it’s too dry and too stiff to mix, you can definitely add a few tablespoons of water. But also make sure you aerate the flour before measuring because you may be using too much flour. Keep in mind that this dough won’t be as moist as the one using white flour and the loaf will be more heavy and dense (but I like that kind of “peasant” bread). You can also try using 2 cups of whole wheat and one cup or bread or ap flour. Let me know…

      • Thomas

        You can compensate for the change in flour by adding 2 tbsp of vegetable oil. Works great!

        • Jenny

          This is good to know, thank you. I will try it for sure.

  211. Bob

    Been wanting to try making a no knead loaf in my dutch oven and came across your recipe. Was a bit skeptical with just a three hour rise, but it turned out to be one of the best tasting loaves I’ve ever made! Outside was very crusty and the crumb was moist and favorable.

    Never had the inside come out so moist, but I really liked the texture. My loaf seemed to rise higher than the one in your video and was not as big around . I used rapid rise yeast so I wonder if that made a difference? The loaf also split in a few places and was quite dark in a few spots. But searching for photos of Dutch oven loaves on the web, mine looked similar to other examples. I preheated the pot for about 45 minutes so maybe that could have caused the extra browning. I baked covered for 30 minutes and uncovered for 10.

    Thanks for the great recipe and funny video. By the way, I think the writing on the baseball might be what they call an autograph… LOL.

  212. johnj

    Hi Jenny, When making your no knead bread I used a cast iron dutch oven. Seemed to work great .My only problem came when trying to remove the parchment paper it was differcult to remove ,It pealed off in small pieces.What did I do wrong.

    • Jenny

      It may be the brand of parchment paper you’re using. I only use Reynolds and it has never stuck to anything. I tried a different brand once (because it was precut sheets) and it didn’t even come close. My cookies stuck to it and the grease seeped through onto the baking sheet so I swore I would never switch brands again. I can’t imagine you would have that problem with Reynolds.

    • johnj

      Hi Jenny,Thanks for your quick response.I think you could be right,the last bread I made I used a different parchment paper.I will try the Reynolds paper. (Thanks again)

  213. Tessie

    Hi Jenny, do you have a recipe for Turkish Bread? I know there are Turkish Bread recipes but I find your bread recipes are so easy and simple to follow, and I like that.

    Thank you.


  214. Tessie from Australia

    Hi Jenny,

    I baked the bread again today and it worked. I am so happy. My husband and boys really like it. They have not stopped eating it. Won’t be any left for breakfast.

    Thank you again

    Tessie from Australia

  215. Tessie

    Hi Jenny, I followed your instructions but somehow my mixture did not look like yours. i found that the mixture did not rise both times before I put it in the oven. I wish I knew what I did wrong. I will however still trying until it comes out just like your bread. Thank you.

    • Jenny

      Don’t give up. Make sure your yeast is fresh because it does not keep well once it’s opened. That’s why I use the packets. Remember, this dough doesn’t rise like regular yeast bread – it gets puffy and bubbly. Keep me posted.

    • Tessie

      Hi Jenny, do not worry about replying to my comments. I read your recipe again and some of the comments and I think I did not follow them properly. With the hot water I actually turned on the jug and the water was boiling, which I poured 2 cups (silly me should be 1 1/2 cups. I also did not preheated my Dutch oven. Just put it straight in the Dutch oven and into a hot oven. My oven only goes to 250 fan forced.

      I will make it again today and see what happens.

      Thank you for the recipe.

      Tessie from Australia

  216. Alex from Toronto!

    Hi Jenny,

    Do you know if this recipe is freezer-friendly (pre-baking, of course). Since it’s so easy to make, I was thinking I could make several at once, and freeze the dough before baking. Have you ever tried freezing or know if it would work?


    • Jenny

      I’ve never frozen this dough and I know that freezing is not very friendly to yeast. I’m sorry I don’t know if you can freeze it. I looked around online and was not able to find anyone who said it works.


    Being an older gentleman, (86) I have been baking bread for a very long time.
    I have always kneaded the dough by hand (even though I have a good
    Kitchenaid mixer) and my bread was always a welcome treat at the table.
    However, after trying your no-knead method, I may never knead another
    batch of dough. This is soooo easy and the bread is sooo good. Now the
    time I used to spend kneading I spend watching your vidoes. Thank You!!

  218. Alex from Toronto!

    This was my first attempt at breadmaking, and I am beyond impressed with how well it turned out, and ‘easy’ doesn’t begin to describe this recipe – SO easy and virtually foolproof! You are so right, Jenny, it is the most forgiving recipe ever! I used 2 cups all purpose flour and 1 cup whole wheat flour. I was worried I didn’t mix the ingredients enough before letting the dough rest for 3 hours but it still turned out perfectly! I also used a glass bowl/lid set and it worked just the same (I’ll keep my eyes open for a dutch oven still, but the glass worked just fine for the time being).
    Thank you so much for sharing this (and other!) great recipes – this is my first time trying one of your recipes, and I am completely hooked!

    Please keep sharing these awesome recipes and videos!

    • Amanda from Vancouver

      Alex from Toronto – your review has sold me. I’m definitely going to try this recipe!

    • Arlene From Florida

      Wow, Alex i tried this receipe and it was amazing. You sure got me hooked on this one. It was soooooo simple and the taste…. delish !!! Thanks.

  219. Thomas

    This bread is FANTASTIC! It is now THE bread in our house. A side note: some 30+ years ago I bought a home-style meat slicer. It promptly got relegated to the neverland of unused and unwanted appliances. On a lark, I dug it out, cleaned it up, and tried using it to slice the no-knead bread. Nirvana! It gives us perfect slices, and this useless old appliance now has a place of privilege in our kitchen!

  220. Laura

    Made the bread today, it was a success. My hubby loves it! Thank you for sharing the recipe.

  221. Mary Ann

    Hello Jenny, I am writing to you on a cold snowy Maine evening. My partner and I just finished a spaghetti dinner accompanied with your amazing bread. I have made your Polish doughnuts so there was no doubt that your bread would be just as incredible and it was. The only adjustment I made was I included 1 C of wheat flour in addition to 2 C of all purpose King Arthur’s flour. Perhaps that made the difference. I will be making this again,for certain! Thanks, MA

  222. Russ A.

    Can you be a little more specific on the temp of the water. I thought that if the water is too hot it would kill the yeast. I am guessing somewhere around 115F would be about right.

    • Jenny

      My hot tap water comes out at around 130 degrees F. and it does not kill the yeast.

      • Sheila

        Hi Jenny. I missed you on your talkshow and was looking for a bread recipe – and there you are! It’s good to see the blog. Now I made the bread with whole wheat flour – very dense, did not rise. Any tips? I used a corning dish with a glass lid – did everything step by step. Please help. Maybe I should change up the flour ratio? I was so excited – now my husband loved it but it was too dense….and ahem*** gassy…. I will follow this though and try those yummy looking lemon brownies!

        • Jenny

          In my recipe for the whole wheat version I stated that it’s not a soft loaf like the original. Any loaf that’s 100% whole wheat will be more dense but I really like that kind of heavier “farm” bread. I suggest you try 2 cups whole wheat flour with 1 cup of bread flour or all-purpose flour. That should satisfy both your and your husband.

  223. Just found you on You Tube

    Came across your video for Fastest No Knead Bread. I could kick myself for buying that darn Bread Machine now. I am soooo psyched to try yours for my
    Clan here, this weekend. You had me cracking up with your deadpan humor.
    Honestly, it takes a lot of laughter to cook for mine, so you are right up my alley in motivation.
    All the best! Keep them coming.
    Mrs. Nann

  224. Gwen

    I have made this bread from your recipe many times. I do not have a Dutch oven so I used a Pyrex casserole with the lid. Turned out fine.

    • Sheila

      Hi Gwen. I did the same – used all whole wheat flour. Not great. Will try again tho.

      • Jenny

        All whole wheat flour will definitely be a more dense loaf (with lots of fiber, though). Try part whole wheat/part all-purpose or bread flour.

  225. Perry

    Hi Jennny.

    Can’t you use a cheap ol’ steel pot in place of a Dutch oven?

    They say that Dutch ovens hold heat better, but what does it matter, because it is in the oven, which retains heat.

    In fact, why can’t you just use steel pots for stews and whatnot?


    Perry–a new fan.

    • Jenny

      I’m really not sure. A heavy Dutch oven creates steam which is essential to this method. If it’s a heavy stainless steel pot and you know it can be preheated dry to 450 degrees, then it might work. I wish I had a better answer.

  226. virginia

    jenny I just found your recipe can I make the bread in a Romertopf clay baker? and can I put in the clay pot the dough to rise in it? if so could you give me all your ideas on how to….the recipe looks fast, simple, and health… thank you for sharing your gift with all of us.

    • Jenny

      First, you can not rise the dough in the same pot you bake it in because the baking pot has to be preheated first. And second, I don’t know if you can preheat a dry clay pot to 450 degrees F.. I thought a clay pot had to be soaked first but this loaf goes into a dry pot. Please check around for no-knead bread in a clay pot and you might find someone who has done it – I’m just not sure.

  227. Daniel Davis

    I tried making this yesterday and it came out great. I think this is going to be my future go to bread making recipe. I found it by doing a YouTube search for no knead bread recipes. From that I found your website. I see a lot of recipes here I plan on trying.

    Thanks so much for sharing your knowledge.

  228. Mara Santiago

    hi! been watching almost all of your bread recipes. want to try your “faster no knead bread” but i’m afraid there is no pot available in our kitchen, will there be any alternative for this? 🙂

    • Rhonda

      Check out the recipe for Jenny’s ‘No Knead Crusty Rolls’. They are terrific, just as easy and delicious, and do not require a Dutch oven. However, a Dutch oven is a good pot to have in the kitchen. They are available lots of places where cookware is sold ranging from $20 on up…also, many good ones can be found at yard sales or in thrift stores. Best of luck!

  229. Jocelyn mckaughan

    Love this bread. Soo good & easy to make. Would like to know the best method for storage. I can’t eat it all in one sitting or I will need to convert my 8ft living room window to an over head garage door. Thank you for sharing your skills.

    • Jenny

      In a perfect world, bread would only be eaten within an hour after it’s baked! That’s when it’s the best. After I have my first slice (make that 2… sometimes 3) I store mine in foil, never plastic, and keep it on the counter for a second day. I re-crisp it in a 325 oven by placing the cut side of the bread down on a piece of foil, then directly on the oven rack for about 7-10 minutes. After the second day, I keep it refrigerated in foil and it seems to keep for another couple of days.

  230. Shirle C

    Anyone looking for those Dutch Oven pots. You can spend a couple hundred bucks for one. But I found them at K-mart & Sears for $39.99.

    • Jenny

      Wow, that’s a great price! For anyone buying, make sure the one you buy is oven safe to 450 degrees, including the pot handles and the knob on the lid.

  231. amy

    Hi Jenny… I wrote a note last week about my epic fail of this recipe.. you apparently have ignored it and it seems you only choose to allow happy successful notes? Would you be willing to at least speak with me via my email in private so I can figure out WHY this recipe totally failed for me?


    • Jenny

      You made those comments on my No-Knead Whole Wheat bread recipe and you will find that they were posted there on the same day with my response. I would be happy to try to help since it’s important to me that my recipes work for everyone. Here’s where you made your comments:
      p.s. I allow all comments but I can’t help it if they are mostly positive. 🙂

  232. Lynn

    Do you have a ciabatta recipe my kids love them , i hope you can help me with this, thanks in advance! God bless you more for sharing your talents!

  233. Elza

    I really liked the video. Could you write the recipe in grams? Thank you

  234. Donna

    Hi Jenny!!!! Best Bread I EVER made. Thanks keep the recipes coming

  235. khabirah

    jenny where did you get your dutch oven from?

    • Jenny

      I’m not sure since I’ve had it for along time. I think I got it at Sur La Table, one of my favorite stores.

  236. Jack

    Hi Jenny, enjoy your video very much .I have two questions . when you made your white Bread and you put hot water in it, does that not kill the yeast. Also can you tell me how long does 100% whole wheat bread stay good. A friend told me that Whole wheat bread goes bad fast

    • Linda

      HI, for all those worrying about hot water temperature killing the yeast, I read when I first started making bread that when you add the yeast to the flour, weather instant for a regular yeast , the water should be 120 to 130 degrees because the flour cools off the water. on the flip side either one of the yeasts in liquid must be lukewarm. Happy bread making.

  237. V. Stoen

    OMG Jenny you absolutely crack me up ! I love your recipe for this bread but also love your story about the dirty base ball and the bread porn , too funny ! You really hit my funny bone !

  238. Marty

    Hi Jenny / The bread looks delish / I want to buy a Dutch oven / Can you tell me the quart size you use ? / Thanks so much

    • Jenny

      It doesn’t say but my dutch oven measures 10 inches across the top and 9 inches across the bottom.

  239. Ratri

    I put in the exact amount of hot water in your recipe but the dough seems to crumbled and not as ‘liquid-y’ as yours like – as if it needed more water.
    Can I add more then?

    • Jenny

      You should not have to use more water. I suspect it may be the way you are measuring. Assuming you are using bread flour or all purpose flour, make sure you aerate the flour before measuring. If it’s weighed down in the container you could be getting too much flour. Stir the flour well before measuring and use a dry measuring cup that’s flat on the top. In one move, scoop the flour and then level off the top with the back of a knife. And measure the water in a liquid measuring cup, looking at the markings on the cup at eye level. So many people are having success with this bread that it must be the measuring. Let me know…

  240. Lilian

    I “sit” here in a rurual little Kenya-town + just found you because i also love bread … you are not only a great cook … but funny with a sexy mind … 😉 tnx

  241. Linda

    Bought myself a cast iron dutch oven after seeing your recipe for this bread. I’ve been eyeing these for a long time and decided to go for it. 1st try and it turned out so well. I impressed my boss with it now he wants it all the time. Now I have leverage! lol. Thanks so much for all that you do and share. I am making your recipes for the upcoming winter coming my way in Pennsylvania. I’ve quit dieting but with your recipes I know it’s healthy, easy and delicious.

  242. Aunt Saucey

    Just made this recipe but I added garlic and grated cheese and topped it with a sprinkle of rosemary!! DELICIOUS 🙂

  243. Lenneke

    Hi Jenny! I just made your faster no knead bread and it looks really great!
    Almost can’t wait to taste it, but it is still too hot……. Thanks for this wonderful recipe from a Dutch fan!

  244. monkfry

    So EASY!! Made this tonight. The only thing I did different is to brush the top with butter at the end. I doubt it needed that. My girlfriend is getting a little bent because now I’m in the kitchen cooking and baking all kinds of stuff (In a joking way) She’s the best but damn Jenny every recipe is really GOOD! Thanks for posting and my folks are into your channel too. Now if you only had a focaccia recipe. . . . ,

  245. Shae

    I stumbled on your site, as well–was researching “Boule” no-knead bread. The information for making it sooner with hottest tap water for same day use is the best information I’ve come across. Now, we have two ways, the cooler tap water for overnight rising and hot tap water method for same day bread or rolls. I need that same day method for “wow” dinner rolls. Can’t be beat now.

  246. Lydia

    Hi Jenny,
    I have made this bread before, but it took over night to rise. Then came the very hot dutch oven and I had to “gently” place the ball of dough into the pot using just my hands. Did have protection for my hands but my wrists didn’t so they burned a couple of times.
    While the taste was very good, for some reason I never had the desire to make it again.
    I found you by accident, watched your video and I now have a loaf rising in my kitchen.thanks so much for sharing.
    I was looking for a recipe for garlic bread with garlic as part of the ingredients within the loaf its self. I have tried but can’t seem to get it right, can you help ?
    Thanks for listening, take care and keep cooking.
    You know have a new fan.
    Lydia Rose
    New Mexico

    • Jenny

      This no knead bread makes amazing garlic bread so why not add one or two cloves of crushed fresh garlic into the dough when you mix it up? Then you can slice it and make “double garlic” bread slices using my garlic bread recipe. Boy, that sounds good!

      • Beth

        Hi Jenny – Will fresh garlic and rosemary mess up the rising process? I know that garlic and rosemary are antibacterial or something like that and I know that yeast eats bacteria. Should I add it in after the dough has risen?

        • Jenny

          I think you could add it right into the dough at the beginning. This is a very flexible recipe.

  247. Cecilia

    I recently discovered your site and I’m obsessed. I’ve been reading and reading. I love your videos so much. You are just so adorable. I made your No Knead bread today using wheat flour. It looks good but it’s super dense. Good enough to have with a meal but not to use for sandwiches. Is it supposed to be like this? After making it, I re-watched your video. I noticed in the video, you said to use “very hot water” when mixing with flour and yeast. However, your printed recipe says “very warm water.” I used the warm water. My yeast is also new. I noticed also that after the 3 hours covered, it didn’t look as large and bubbly as yours. I will make it again but with regular flour next time and using the hot water.

    • Jenny

      I just made the whole wheat version this morning. Yes, it is a very dense bread, not suitable for sandwiches but great with a bowl of soup. I had a slice with scrambled eggs for breakfast. I prefer the whole wheat version for the fiber (& I’m used to grainy, dense breads) but you could try doing one with half whole wheat and half white – I’m sure that would be much softer. And I’m glad you mentioned the water because I will change the printable recipe to match the video. It should be very hot, but not boiling, water. I use hot tap water. Also, the whole wheat version doesn’t look quite as puffy and bubbly as the white one but it still bakes up beautifully. I noticed that for some reason, the whole wheat loaf seems to get softer the next day or two. p.s. Cecilia is my middle name (the patron saint of music).

  248. khabirah

    I want to try this today but I don’t have a dutch oven. I read another comment where someone else had a similar situation. I on the other hand have an oven roaster with open and closable slits at the top. I this usable for this recipe or no?

    • Jenny

      I have only used a Dutch oven so I can’t say for sure but the pan has to be suitable for this very high heat.

  249. Iqbal


  250. khabirah

    Hi jenny. I saw that this recipe was foolproof, but I have to be honest. I am hesitant when it comes to cooking with yeast. I understand that it is so temperamental. Like it depends on the weather, the temperature inside your home, etc. So, although I have never cooked with yeast, I would like to overcome. So I went to shoprite and saw a couple of different kinds of yeast. I am not sure but maybe it depends on which of your bread recipes I am making that may require different yeast. At the store I saw active dry, instant, the ones that come in a jar and you have to scoop it out and the ones that come in a packet. The packets were 1/4 oz each but together they would equal about 2 and 1/4 tsp or something to that affect. I know this comment is long, but I just want to get the right ones, before I start this journey. The packet brand I saw you use in your videos a couple of times. So can you help me out?

    • Jenny

      I agree that yeast can be temperamental but not with this recipe. I get the same results with this bread using either instant or regular active dry yeast. The reason I buy the packets is because yeast can expire and lose its potency once it’s opened, which is why I keep it in the freezer after it’s opened, even a packet. I use what I need and fold it over and clip it shut and freeze the opened packet. If you buy a jar you would probably never use enough before it loses potency so I recommend the packets, especially for infrequent bakers. For this bread I would recommend buying the packets and you might feel better using the instant yeast.

      • khabirah

        wow thanks a lot…that really helped. I’ll let you know how the bread turns out

  251. Kasey

    Jenny, am I able to add some small bits of crumbled cheddar into the dough to make a cheese bread without compromising the outcome?

    • Jenny

      Yes, I see quite a few recipes online of this famous bread that have cheese added.

  252. Marilyn

    I have made this several times and it has rave reviews!!!!! each time!

  253. Larissa

    I love this recipe!!! It was so easy and it turned out delicious and beautifully. I will definitely be making more of this delicious bread. <3

  254. annis

    Can i replace the dutch oven with aluminium foil pan and covers it also with foil?

    • Jenny

      I don’t think a foil pan can generate enough heat to create the steam needed for this bread. It really needs a heavy pot that can be preheated to this high temperature. I looked online for anyone who made this bread in foil and did not find anything. You could try searching for “no knead bread without a dutch oven” and see what other people have used.

  255. khabirah

    can this be made with whole grain pastry flour?

  256. nasreen

    Hi!i enjoyed watching your healthy recipes.i have a iron saucepan with a lid would that be alright to use for the bread.also do you know how i can make a buckwheat bread the 2ooo year bread looks good but the whole recipe is not available and i tried to get it but it had wheat flour instead of buckwheat.i dont mind if you could have a recipe for spelt bread perhaps or a semi glutenfree bread as i have a bread maker as well and would love to make a lovely glutenfree bread woithout soy.manythanks loving your show nasreen.

    • Jenny

      As long as your lid is oven-safe to a high temperature, the pan should be okay to make the bread. As for other bread recipes, I’m sorry I do not have a recipe for spelt or any gluten-free bread.

    • Angela

      I make Jenny’s no knead bread in a dutch oven with success every time.

      Unfortunately, at another residence, the only cookware available had rubber handles and a maximum temperature of 350.

      I already had the dough ready, so I placed it in the bowl, covered it in plastic and set it on my dining room table…where it stayed for the next 18 hours while I did some research on the net for alternative ways to bake bread.

      The next morning, according to what I read on the net, I turned the dough out onto my floured board, did a couple of folds, and formed it into a round, and placed it onto a piece of parchment paper and turned a bowl upside down to cover it for 30 minutes more.

      After 15 minutes, I put a pizza stone in the oven and placed a baking sheet in the bottom of the oven and turned the oven to 450.

      When the oven reached 450, (mine takes 15 min.), I slid the parchment paper with bread dough onto the pizza stone, and poured 1/4 cup of water in the baking sheet at the bottom of the stove.

      30 minutes later, I had a beautiful golden brown crispy loaf of bread. Internal temperature 190.

      Thought you’d like to know of another way to bake no knead bread.

      • Jenny

        This is great to know – thank you for sharing this.

  257. Rhonda Davis

    Wow – and wow, again. I made two loaves today, one right after the other, baked them together in separate pans and was blown away how well they turned out. Just like the video – they were crispy, beautifully browned, good crust and wonderful texture. The taste was almost melt in your mouth delicious. Not to mention it was sooooooooooooooo easy!

    In fact, I usually love to have my grandchildren (6 1/2 boy and 8 1/2 girl) cook with me when I find a great recipe like this one but it almost seems too easy for them. I’m going to, anyway, and we’ll just make it fun because it is soooooooooooo easy! Afterall, I think everyone should have at least one very easy standby recipe they can depend upon to wow their friends and family. This certainly fits the bill. Thanks so much, Jenny.

    PS–Your 30-minute hash browns are terrific, too. Yummmmmmmy!

  258. Nagwa

    I did it it is soooooo yummy easy delicious I do not have Dutch oven I did it in the tagine Thank you Jenny

    • Joyce

      Is a 3qt Dutch oven large enough for the no knead bread?

      • Jenny

        This bread is normally made in a 5 or 6-quart Dutch oven, which is what I use (mine is 5 1/2). At first I thought that 3-quart would be too small for enough steam to circulate but I did some research and I see that some people have made it in 3-quart. Since I have never done that I can’t confirm that it works so you may want to do a little research first. No knead bread was originally invented by Jim Lahey and has become very popular so you will find a lot of information about it online.

        • Gail

          Thankyou for the charts. I have worked it out as I cup flour = 4 1/4 ozs
          and 1 cup water = 8ozs. Hope thats right !!

          • Jenny

            That sounds right. Good luck!

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