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World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD crusty bread

By Nagi Maehashi
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This is a phenomenal bread recipe. The best, EASY yeast bread you will ever make, beginners love how simple it is while bread connoisseurs appreciate the Artisan bread qualities – the thick crispy crust and chewy crumb with big fat holes like sourdough!

No knead, 3 minutes active effort, very forgiving recipe. Make this today, then the Cheese Bread version tomorrow!

Close up of crispy crust of world's easiest yeast bread

Phenomenal EASY yeast bread recipe

This is an extraordinary white bread recipe with outstanding results. While it’s easy and forgiving, making it suitable for beginners, experienced bakers will recognise and appreciate the Artisan bread characteristics – large holes in the crumb like your favourite sourdough bread with that signature chewiness, and a thick, crispy crust.

It’s a gold nugget recipe, and you may never buy bread again after trying this!

Here’s why it’s so easy:

  • No knead, no stand mixer

  • 3 minutes active effort – you won’t even get your hands dirty

  • Dutch oven (cast iron pot) ideal but not necessary

  • Incredibly forgiving dough, with rise times ranging from 2 hours to 3 days (yes, really, you choose what works for you)

  • Easy but yet no compromise on quality of bread

Close up showing large holes in slice of artisan style bread made from scratch

What you need to make this homemade bread recipe

Here’s what you need to make homemade bread from scratch  – yeast, flour, salt and water. Yep, really, that’s it!

No yeast?

Make this famous Irish Soda Bread instead, or this incredible No Yeast Sandwich bread based on the traditional Australian Damper!

Ingredients in homemade No Knead Artisan style bread

  • Yeast – my base recipe uses Rapid Rise or Instant Yeast which does not need to be dissolved in water. But it works just as well with normal yeast (“Active Dry Yeast” or just “dry yeast”) – you just need to change the order of the steps and dissolve the yeast in water first. The bread comes out exactly the same!

  • Best flour for homemade bread – use bread flour if you can. Bread flour has more protein in it than normal flour which means more gluten, and this makes the dough more elastic and yields a more fluffy yet chewy texture inside the bread, as well as creating the big holes you see in the photos, like sourdough bread. However, this bread is still spectacular made with normal flour too!

How to make the world’s easiest homemade bread – Artisan style!

Here are process steps with tips, but also see the video below – super handy to see the dough consistency, and how to form the dough.

1. Make wet sticky dough

How to make homemade bread so easy anyone can do it!

Mix together the flour, salt and yeast, then add warm water and mix. The “dough” will be very wet and sloppy, not kneadable at all – this is what you want! See video at 17 seconds for consistency.

2. Rise! 

Before and after dough rising for no knead bread - crusty artisan style

Cover with cling wrap then place it in a warm place (25 – 30°C / 77 – 86°F) for 2 hours. The dough will increase in volume by double or more, the surface will become bubbly and the dough will be wobbly, like jelly.  See video at 24 seconds for consistency.

OPTIONAL – develop flavour: Once dough has risen, you can bake immediately. OR, for better flavour, refrigerate for a minimum of 8 hours, up to 3 days. Time = better flavour development.

Bread in photos and video were baked immediately. I usually make this dough in the morning, refrigerate all day then bake in the evening. Or make the dough in the evening, refrigerate overnight and bake fresh in the morning! (10 – 12 hours in fridge). Beauty of this bread is that you can bake anytime!

No dutch oven? No problem! Just bake it on a tray – see the recipe notes.

3. Preheat oven & pot

Preheating dutch oven in oven for homemade bread

30 minutes before dough has risen, or while refrigerated dough is coming to room temperature, place dutch oven (cast iron pot) in the oven to preheat at 230°C/450°F.

Hot oven + hot pot = bread rising boost!

4. Scrape dough out

How to make homemade bread so easy anyone can do it!

Scrape dough out of bowl onto floured work surface. It will be wet and sticky and that’s exactly what you want – because we will not be kneading it! In fact, you won’t even touch it with your hand.

PRO TIP: Dough handling and shaping technique devised to minimise addition of flour. Less flour = wetter dough = bigger air pockets, fluffier bread and more moist.

5. Shape the dough very roughly

How to make homemade bread so easy anyone can do it!

Use a dough scraper or anything of similar shape (spatula, cake server, or large knife) to fold the sides in so it roughly resembles a round disc.

Don’t get too hung up on the shaping – you’ll deform it in the next step!! This step is mainly to deflate the dough.

6. FLIP dough upside down onto paper

How to make homemade bread so easy anyone can do it!

Slide a large piece of baking / parchment paper next to the dough, then flip it upside down onto the paper using the scraper so the seams from the step above are face down, and you have the smooth side up.

Slide/push the dough into the centre, then briefly reshape it into a round or slightly oval shape.

Do not get too hung up on a neat shape – this bread is supposed to be rustic! Besides, scruffier shape = more awesome crispy ridges

7. Prepare to bake!

How to make homemade bread so easy anyone can do it!

Remove very hot pot from oven, then use paper to pick up the dough and put it in the pot, and put the lid on.

See recipe notes for no dutch oven method.

8. Bake!

How to make homemade bread so easy anyone can do it!

Bake for 30 minutes with the lid on (this creates a steamer effect, allowing the bread to rise while it cooks before crust sets), then 12 minutes with the lid off to brown and crisp up the crust. The surface will crack – and you want this, for extra crispy ridges!! And it looks authentic, just like the Artisan bread you buy at bakeries. 😇

Cool for 10 minutes before slicing. This is important – to let the centre of the bread finish cooking (if you slice too early, it will seem a bit doughy. Patience was never my greatest virtue, so I learnt this first hand!)

Remember – you can make this bread recipe WITHOUT a dutch oven!

Artisan style no knead bread in a dutch oven, fresh out of the oven

Why this bread recipe works – and TIPS!

  • Loose, sticky dough = easier to rise than firmer dough.

  • No kneading = rough dough, but because the dough is so soft, it puffs up enough to “smooth out” the roughness.

  • Super forgiving dough – too stiff, add water. Too wet, add flour. Dough not rising? Move it to a warmer place. Takes 45 minutes to rise or 5 hours? It will still work. As long as your dough is the same consistency as what you see in the video and you let it rise to double the volume, this bread recipe will work as long as the yeast is not past its expiry date!

  • Why you need a preheated dutch oven for no knead bread recipes – to create a steamy environment to give the bread a rise boost before the crust sets (which stops the bread from rising). Professional bakeries are equipped with steam ovens – the cast iron pot is the home method!

  • Don’t have a dutch oven? No problem! Recreate the steamy environment by placing hot water in a pan in the oven, and bake the bread on a tray.

  • Big holes in the crumb – loose dough from less flour, high oven temp and preheated pot allows the yeast to give the bread a great rise boost, creating big air pockets. Also the use of bread flour rather than normal flour helps – you get less large holes using normal flour.

  • Bake immediately if it’s a bread emergency….

  • …but you’ll be rewarded with tastier bread if you leave the dough 8+ hours in the fridge! I normally make dough first thing in the morning (it takes 3 minutes!) then bake that night. Or make dough at night and bake in the morning. (~12 hrs in fridge for both scenarios)

  • Why refrigerating the dough creates a better tasting bread – because the fridge slows down the fermentation of the yeast (ie dough stops rising, if it kept rising it would kill the rising power of the yeast), allowing the enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. So we let the dough rise first, then refrigerate it.

Close up of crispy crust of world's easiest yeast bread fresh out of the oven
Spreading butter on homemade bread

All the ways to eat this bread!

Everything you do with bread you buy, you can do with this bread. It truly has the structure of bakery bread, so there are no limits!

Eat it fresh out of the oven, slathered with butter. Make sandwiches, toast it, mop plates clean, dunk it in soups and stews. Make bruschetta, garlic bread, grilled cheese, CHEESY garlic bread or Cheese and Garlic CRACK Bread!

I hope you enjoy this crusty bread recipe as much as I do. This really is one of those gold nugget recipes that you’ll make once and treasure forever! – Nagi x

Watch how to make it

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World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD

Author: Nagi
Prep: 5 minutes
Cook: 40 minutes
Rising: 2 hours
Bread, Sides
Western
4.97 from 1773 votes
Servings10 – 12 slices
Tap or hover to scale
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Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable.
SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days! And tomorrow, make the Cheese Bread version!

Ingredients

  • 3 cups (450g) flour , bread or plain/all purpose (Note 1)
  • 2 tsp instant or rapid rise yeast (Note 2 for normal / active dry yeast)
  • 2 tsp cooking / kosher salt , NOT table salt (Note 3)
  • 1 1/2 cups (375 ml) very warm tap water , NOT boiling or super hot (ie up to 55°C/130°F) (Note 4)

Dough shaping

  • 1 1/2 tbsp flour , for dusting

Instructions

  • Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
  • Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).
  • Optional – refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
  • Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 – 60 minutes while the oven is preheating. Cold dough does not rise as well.
  • Preheat oven (Note 7) – Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
  • Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
  • Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
  • Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
  • Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
  • Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
  • Cool on rack for 10 minutes before slicing.

Recipe Notes:

MAKE AHEAD/Storage:
  • Fridge up to 3 days – Rise dough per recipe, then leave in bowl and refrigerate up to 3 days. Flavour gets better with time. Dough will stay bubbly for a day or two, then will deflate – that’s fine. Shape into round and place on paper per recipe, then leave for 45 – 60 minutes to take the chill out of it, then bake per recipe. Cold dough won’t rise as well.
  • Bread in photos & video is 2 hr rise, immediate bake.
  • Cooked bread – great fresh for 2 days, then after that, better warmed or toasted.  Keep in an airtight container or ziplock bag. This stays more fresh than usual homemade bread, especially if you use bread flour.
  • Freeze cooked bread for up to 3 months.
1. Flour – bread flour will give a more the crumb a more chewy, fluffy texture like bakery Artisan bread because it has higher protein, and bread stays fresher for longer. Plain / all purpose flour still works 100% perfectly, texture is just not quite the same.
Wholemeal/wholewheat flour – start with 30g/ 1/4 cup less flour and just add more as needed to get the consistency shown in the video (because wholemeal flour is a bit more absorbent than white, I find).
2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast in water first (no need to let it foam), then immediately add flour and salt and mix. Proceed with recipe as written.
3. Salt – reduce to 1 ¼ tsp if using table salt (finer grains = less volume for same amount of salt) otherwise it will be too salty.
4. Water temperature – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.
5. Dough consistency can be affected by factors like different brands of flour, humidity in air. If dough is too dry, add touch of water. Too wet, add a touch of flour. Compare to video at 17 seconds and photos above.
6. Dough rising – time will vary depending on room temperature, humidity, flour you use etc. It’s fine if it rises faster or slower – you just need to achieve the dough rise as specified (double volume, bubbly surface, wobbly consistency, per video at 24 seconds). I told you – this recipe is forgiving!
If it’s coldish in your kitchen (22°C/70°F or less) OR it’s just not rising (check at 1 hour), then tuck the bowl somewhere warmer. Yeast loves warmth!
Simple method I use: in sink with warm (not hot) water, with ramekin to elevate bowl above water level. Or run dryer for a few minutes then place bowl in there. Do not put bowl in direct sunlight indoors – too hot. But in shade near sunlight is good!
If dough rises faster than 2 hours (eg super hot day), then put bowl in fridge to stop the rise while you preheat the oven. On super hot summer days, it can rise in 45 minutes!
7. Oven preheating – If baking immediately, start preheating oven when you can see dough is rising (at 1.5 hours) or if you refrigerated, while dough is resting to take chill out of it.
It’s also fine to shape the dough into a round, place it on parchment paper and leave for 30 minutes while oven preheats (I told you this is a flexible recipe!!)
8. Dutch oven (cast iron pot) creates a steamer effect, a home version of professional steamer ovens used by bakeries to make bread. 
Pot size does not matter as long as it’s about 26cm/10″ or larger. Pot does not shape the bread, it’s to act as a steamer. Just need one large enough to give bread steaming space.
No dutch oven method – use 20cm/8” square metal pan (or similar but NOT glass, may shatter). Place in oven on middle shelf where bread will bake (or shelf under if tray won’t fit on same shelf), preheat oven. Boil kettle. Place paper with shaped dough on a baking tray. When you put the bread in, work fast as follows – place bread in oven, fill pan with boiling water, shut oven door = makeshift dutch oven steamer effect! Bake for full 40 minutes until it’s a deep golden brown.
Heavy roasting pan with high lid should also work – preheat per recipe. Bread is about 8-10cm/3.2-4″ tall. 
9. Fridge = slows down yeast rising = time to let enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. See notes in post for more info.
10. Different measures in different countries – cup sizes differ slightly between countries. The difference is not enough to affect the outcome of most recipes, but for baking recipes, it does matter. For this bread, as long as you use EITHER cups OR weights & mls for the flour and water, this recipe will work fine (I tested with US and Aus cups which have the greatest variance in size).
12. Source: Adapted from this recipe from New York Times (halved the recipe to make one batch, and added useful tips and tricks after much trial and error over the years).
12. Nutrition per slice

Nutrition Information:

Calories: 155cal (8%)Carbohydrates: 32g (11%)Protein: 5g (10%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 469mg (20%)Potassium: 65mg (2%)Fiber: 2g (8%)Sugar: 1g (1%)Calcium: 7mg (1%)Iron: 2mg (11%)
Keywords: artisan bread, crusty bread, easy homemade bread, no knead bread, No yeast bread
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Life of Dozer

Just keeping a close eye on it for me….

Dozer golden retriever no knead artisan bread

Good job Dozer. Here’s your treat. Look, I even buttered it for you! (PS He’s in his robe because it’s a rainy day yet I still took him to the beach!!!)

Dozer golden retriever no knead artisan bread

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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4,816 Comments

  1. Rachelle says

    I make bread a lot and this is by far one of the most forgiving and easiest breads I’ve made. Once again Nagi you have nailed it and given us a wonderful recipe. I think I use your site almost daily, even hooked my mom in law on to it. Thank you for all your hard work, recipes and fun stories.

    Reply

    • Nagi says

      That’s so great to hear Rachelle, thanks so much!! N x

      Reply

  2. Jessica says

    5 stars
    Came across this recipe since we are also on lock-down here in Toronto, Canada. It was flawless!!!!! When you mention it’s forgiving- you mean it. At first my dough was a bit runny, so I sprinkled a bit more flour and eyeballed it. It came perfect!

    Thanks so much for this awesome recipe, I think next time I’ll try mixing some Kalmata olives in the dough for a nice rustic olive bread!

    Reply

    • Nagi says

      I’m so glad you love it Jessica!!! N x

      Reply

  3. Jules says

    5 stars
    You always seem to answer any and every question I may have but I wasn’t sure about one thing, once my dough has risen and if I’m going to refrigerate it do I just put it in fridge in the bowl and lid (plate) it rose in or do I put on parchment with flour and make like the round ball? Like u do before putting in Dutch oven? I’m so new to breads. I idea what to do. Lol.

    Reply

    • Nagi says

      Hi Jules, you put it in the fridge in the bowl with the lid on it – you’ll shape it on the parchment paper just before you cook it 🙂

      Reply

      • JULIE E BULYOVSKY says

        thank you – i did just that and it turned out perfect!

        Reply

  4. Kerrie Priestley says

    Is there any substitute for yeast – I can’t buy any at the shop

    Reply

  5. Alberto Del Fonso says

    5 stars
    This worked out perfectly. Thanks for a great recipe!

    Reply

    • Nagi says

      You’re so welcome Alberto!! N x

      Reply

  6. Judi Genewick says

    5 stars
    I baked this bread and it was absolutely delicious. Question: on what temperature should you bake the bread?

    Reply

    • Jules says

      Omg yes. We preheat Dutch oven at 450! Is that what we continue to bake at? Did you get an answer?

      Reply

    • Nagi says

      Hi Judi, you’re baking 20 minutes at 220C/430F (200C/390F fan), removing the lid and turning the oven down to 200C/390F (180C/350F fan) for a further 20.

      Reply

      • Judi says

        Thank you so much for your prompt reply to my question. I baked the bread with my oven setting at 200 and it was taking forever. The bread baked still and was delicious. My teenaged boys gobbled it down!

        Reply

      • JULIE E BULYOVSKY says

        recipe says to “Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy” I did that all at the 450 and it turned out great – should i adjust to these new ones?

        Reply

      • JULIE E BULYOVSKY says

        Also what does “fan” mean, are these “fan” temps for convect, the other for regular oven?

        Reply

  7. Joelle says

    Hello Nagi! I just made this bread and i wanted to know if i could add some cheese and bacon to this? And if so, when should i put it in the dough? Thank you !

    Reply

    • Nagi says

      Hi Joelle, I’d add it in the final stage when you’re shaping – enjoy!! N x

      Reply

      • Stuart Hayes says

        I add the grated cheese (mature cheddar) onto the bread at the stage when you say remove the lid and cooked uncovered for 12 minutes. Works perfect nice crispy cheesy topping

        Reply

  8. Megan says

    5 stars
    Just wow… all I can say is make it! You won’t regret it!

    Reply

    • Nagi says

      Thanks so much Megan! N x

      Reply

  9. Sarah Blansett says

    5 stars
    My 17 year old daughter, who has never made bread in her life, tried this yesterday since we are looking for new things to do while homebound. I did not help at all except to remind her to read your notes. It was perfect! And the instructions/substitutions were spot on. The look on her face when she saw the finished loaf was fantastic. And it tasted so good her brother could not stop raving about it. Your bread has created some peace between my two fighting teenagers. It’s magic 🙂 Thanks Nagi!

    Reply

    • Nagi says

      Woah that’s fabulous Sarah! You wont look back now, no more store bought bread! N x

      Reply

  10. Lori Lyons says

    5 stars
    OMG so easy and so delicious!! Just before browning the top I brushed on some olive oil mixed with rosemary and salt. Love all your recipes!! Keep up the amazing work. Thanks!!

    Reply

    • Nagi says

      YUM!!! So many possibilities Lori! N x

      Reply

  11. Suzie says

    Hi Nagi,
    I’m an aussie living in Germany and I just loooove your recipes and style of cooking – reminds me of how I learnt as a teenager!! You are my first stop when looking for recipe ideas!! Just a question regarding the yeast conversion, how many grams of fresh yeast would you use in this recipe. I got my hands on a 42g block and was thinking of using half of it for one loaf of bread (or doubling it and using the complete 42g) – does that sound right to you? Oh and I love seeing what Dozer’s up to. 😉
    Thanks Nagi! Stay healthy!

    Reply

    • Nagi says

      Hi Suzie, I haven’t tried with fresh yeast here sorry! N x

      Reply

      • Wendy Browning says

        Hi, I made it today with around 4 teaspoons of fresh yeast, as I read somewhere to double the amount of dry yeast. It turned out really good. I just followed Nagi’s advice about using dry non-instant yeast and mixed it with the water 😊

        Reply

    • Kaja says

      Hey,

      my bread just came out of the oven and it is AMAZING! I used fresh yeast (half of the 42g cube).

      Reply

  12. Jeanne Harned says

    5 stars
    This is a really good recipe! Made it yesterday and my husband said several times during dinner what good bread it was. I’ve enjoyed receiving your recipes and have made several. Thanks!

    Reply

    • Nagi says

      You’ll never buy it at the store again Jeanne!! N x

      Reply

  13. Naiomi says

    Well Nagi, I seem to be doing this isolation thing ‘Nagi style’…
    Saturday was this amazing bread, slow cooked beef cheeks and apple crumble. Sunday was leftover beef cheek ragu. Tonight I’ve just pulled another piping hot loaf out of the oven – I am addicted to this bread and have a 12kg bag of flour to assist my addiction. Thanks again for every recipe you post 😊

    Reply

    • Nagi says

      Oh that’s so great to hear Naomi!!

      Reply

  14. Mark says

    5 stars
    A great recipe to try during lockdown here in NZ – absolutely delicious. Thanks again Nagi

    Reply

    • Nagi says

      You’re so welcome Mark!! N x

      Reply

  15. Susi V says

    5 stars
    Fantastic easy recipe and the result is great! I made this with half wholewheat bread flour and half white cake flour (that is what I had at home) and it produced a lovely chewy, crusty loaf using the Dutch oven method. Between four of us we ate it in one sitting yesterday evening, so there’s another batch ready to rise as we speak 🙂

    Reply

    • Nagi says

      That’s great to know Susi!! N x

      Reply

  16. Hayley says

    5 stars
    Delicious and so easy! Thanks Nagi

    Reply

    • Nagi says

      You’re so welcome Hayley!! N x

      Reply

    • Joelle says

      Hello Nagi! This bread is SO good! Can i add cheese and bacon to this bread?would it work and when should i add it ? Thank you

      Reply

  17. Naomj says

    This is incredible! Soooo easy and soooo delicious. Thank you! All of your recipes have been amazing so far. I love your extra notes and the videos to check I’m on track – thank you!

    Reply

    • Nagi says

      Thanks so much for the awesome feedback Naomi, I truly appreciate it! N x

      Reply

  18. Ellen Hughes says

    5 stars
    I have never made homemade bread, but this was amazing and so easy! Next time I may add Rosemary. I have just printed out at least 10 more of your recipes and can’t wait to try them! Love that you add all the additional information with each of your recipes! Thank you so much! Be well!

    Reply

    • Nagi says

      I hope you love them all Ellen!! N x

      Reply

  19. Roz & Andrew says

    5 stars
    Hi Nagi,

    I have never made bread before, but now, I don’t think I’ll buy bread again. Utterly brilliant, work fantastically well. Mega crispy crust, with an almost crumpet like texture. Can’t wait till it has sat overnight to toast in the morning. Hugs to Dozer from Manchester UK, keep safe, and be well 🙏

    Reply

    • Nagi says

      I love hearing this! And it’s so much more satisfying to consume something hand made! N x

      Reply

  20. Colleen says

    What is the conversion for US. I used 3 cups of flour and the dough is very dry, not wet like in the video.

    Reply

    • Nagi says

      Hi Colleen, the weight in grams is there and if you’re eve unsure, use this weight as it’s standard no matter where you are located. N x

      Reply