Comments on: No-Knead Bread

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 23 Jan 2026 17:13:55 +0000

In reply to Kerin. Hi Kerin, you could add more cornmeal or even a little flour.

By: Kerin

Kerin — Sun, 18 Jan 2026 03:40:43 +0000

The dough keeps sticking to everything, making it hard to transfer from the towel to the Dutch oven. Any tips??

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 12 Jan 2026 21:04:44 +0000

In reply to Liz. Hi Liz, I don't think coconut or almond flour will work here, those flours never sub in 1:1 with yeasted breads. You could use a small proportion of wheat flour here, I don't think I'd use a whole cup, the rule of thumb is usually 25%.

By: Liz

Liz — Sat, 10 Jan 2026 23:57:30 +0000

Looking into making my own bread and am curious if it works with other flours such as coconut, almond, and if I use wheat flour.
Thanks much!

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 08 Dec 2025 15:17:16 +0000

In reply to Babs. Hi Babs, if the dough didn't rise, the yeast is bad. It happens occasionally, even if the expiration date is not past.

By: Babs

Babs — Sun, 07 Dec 2025 17:08:35 +0000

The recipe lists “ 1/4 teaspoon active dry yeast”
Is this a typo? I tried using the exact ingredients listed and my dough was a watery blob. 🙁

By: Katrina

Katrina — Mon, 27 Oct 2025 16:04:47 +0000

Could I use dried rosemary instead of fresh?

By: Stephen

Stephen — Sat, 18 Oct 2025 07:39:16 +0000

In reply to Susan. Room temperature works just fine.

By: Stephen

Stephen — Sat, 18 Oct 2025 07:37:34 +0000

In reply to Christine.

Keep your loaf whole in a beeswax-lined heavy linen bread bag, it keeps loaves fresh for up to a week. They’re inexpensive and Amazon has a good selection.
Or you can freeze it, keep slices in freezer bags and thaw as needed.

By: Jeanine Donofrio

Jeanine Donofrio — Sun, 25 May 2025 20:13:33 +0000

In reply to Catalina. No, the preheating of the pot and the cornmeal help it to not stick.