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Mastering a 900g bread recipe with a crisp artisan crust and hands-off rise is simpler than you think. This method eliminates guesswork—no overproofing, no dense crumb—just reliable results every time. The secret lies in precise hydration and a slow, controlled rise that develops flavor without risking collapse.
This recipe delivers a loaf with a golden, crackling crust and an open, airy crumb, perfect for sandwiches or serving alongside soups. The dough comes together in 15 minutes, then rests while you prepare the oven, making it ideal for busy schedules.
No special equipment is needed beyond a mixing bowl and baking sheet.
What sets this apart is the one-bake technique, where steam trapped during baking creates that coveted oven-spring. The dough’s structure holds up beautifully, ensuring your bread stays fresh for days. Whether you're a beginner or an experienced baker, this recipe builds confidence with foolproof steps.
For those craving variations, whole wheat or sourdough starters can easily replace a portion of the flour. The same method applies—just adjust hydration slightly for different flours. Let’s get started on crafting your perfect loaf.
Ingredients for 900g bread
Precision meets simplicity—these ingredients craft a bread with artisan quality and foolproof rise.
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour 🌾 | 3 cups | High-protein, 12-14% protein content |
| Water 💧 | 1 ½ cups | Room temperature, 75°F |
| Instant Yeast 🍞 | ½ tsp | Active dry works at double amount |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for richness |
| Honey 🍯 | 1 tsp | Light variety preferred |
| Ice Water ❄️ | ½ cup | For dough adjustment |
| Cornmeal 🌽 | 2 tbsp | For dusting baking sheet |
| Coarse Sea Salt 🧂 | 1 tsp | For crust sprinkle |
| Milk 🥛 | 1 tbsp | For brushing crust |
The flour is non-negotiable here. High-protein bread flour (12-14% protein) creates the signature open crumb and oven-spring. King Arthur or Caputo are my go-tos—they handle hydration perfectly. The yeast should be fresh: if it's past its expiration, active dry at double the amount works, but instant is ideal for this method. Room temperature water is critical—cold water slows fermentation, while warm water can overactivate the yeast. The honey adds subtle sweetness and helps retain moisture during the long rise. For the olive oil, extra-virgin is worth it—the subtle fruitiness enhances the crust's depth.
No bread flour? All-purpose plus 2 tbsp vital wheat gluten gets you close, though texture may be slightly less open. Running short on honey? Maple syrup at 1:1 ratio works, but the flavor profile shifts. The ice water is your safety net—if the dough feels too sticky after mixing, add it gradually. For the milk brush, whole milk gives the richest crust, but any milk works in a pinch. The coarse sea salt should be Maldon or Jacobsen if you want that signature crunch, but regular coarse salt works too. If you're using a sourdough starter, replace 1 cup of water and 1 cup of flour with 1 cup of active starter (100% hydration).
This dough is designed for a hands-off, overnight rise—place it in the fridge after the initial 30-minute rise for optimal flavor development. The cornmeal on the baking sheet prevents sticking and adds subtle sweetness to the crust. For reheating, wrap the cooled loaf in a damp towel and warm in a 300°F oven for 10 minutes. Stored properly, this bread stays fresh for 5-7 days at room temperature. For longer storage, freeze the cooled loaf wrapped in plastic for up to 3 months—thaw at room temperature before serving.
Why You'll Love This Recipe
- Four-Ingredient Magic: I swear, this bread is foolproof—just flour, water, yeast, and salt. No fancy mixers or kneading marathons; my hands and a bowl do all the work in 10 minutes. (Yes, even on a Tuesday night.)
- Crusty Gold Inside: That olive oil brush? Pure flavor gold. The crust gets crackling crisp while the interior stays soft—like a warm hug for your sandwiches. Honestly, my toast game changed forever.
- Weeknight Workhorse: Freeze half the batch for lazy mornings or pop it straight from the fridge for dinner rolls. It’s my go-to for charcuterie boards, sandwiches, or just tearing into with butter. No excuses.
- Budget-Friendly Staple: A single bag of bread flour and a pinch of yeast stretch to feed my family for days. Leftovers? Toast them, freeze them, or turn them into croutons—waste not, want not. My wallet thanks me.
Step-by-step instructions for artisan bread with perfect crust
Here's the method that delivers a crispy crust and airy crumb with minimal effort.
Mix the Dough for Optimal Gluten Development
In a large mixing bowl, combine the 3 cups bread flour and 1.5 tsp kosher salt. Create a well in the center and add the 1 tbsp olive oil, 1 tsp honey, and 0.5 tsp instant yeast. Pour in the 1.5 cups room-temperature water and mix with a wooden spoon until a shaggy dough forms.
Transfer the dough to a stand mixer fitted with the dough hook attachment. Knead on medium speed for 5 minutes until the dough becomes smooth and elastic. The dough should pull away from the sides of the bowl and form a windowpane when stretched thin. If it's too sticky, add 1 tablespoon of the ice water at a time until it reaches the right consistency.
Bulk Ferment for Maximum Flavor and Structure
Shape the dough into a loose ball and place it in a lightly oiled bowl. Cover with a damp kitchen towel and let it rise at room temperature for 1.5 to 2 hours, or until it has nearly doubled in size. You'll know it's ready when the dough springs back slowly when poked with a finger and leaves a slight indentation.
During this time, preheat your oven to 450°F. The bulk fermentation is crucial—it develops gluten and flavors that no-knead methods miss. If your kitchen is cold, place the bowl near a warm spot to encourage even rising.
Shape and Final Proof for Crispy Crust Potential
Turn the dough onto a lightly floured surface and gently shape it into a round loaf. Fold the edges toward the center to create surface tension, then place it seam-side up on a parchment-lined baking sheet. Brush the top with 1 tbsp milk and sprinkle evenly with 1 tsp coarse sea salt. Cover loosely with a damp towel and let it proof for 30 to 45 minutes until puffy.
This shaping step creates the signature oven spring. The milk brushing adds moisture for a crispier crust, while the salt enhances flavor and prevents over-browning. The final proof should show about 20-25% expansion—don't overproof or the bread will collapse.
Bake with Steam for Maximum Crust Development
Place the baking sheet in the preheated oven and immediately pour 1 cup of boiling water into a small oven-safe dish on the lower rack. This creates steam that promotes oven spring and crust formation. Bake for 25 minutes until the crust is deep golden brown and sounds hollow when tapped on the bottom.
After 20 minutes, sprinkle 2 tbsp cornmeal over the top for extra crunch. The steam should dissipate by the end of baking, leaving you with a crisp exterior and tender interior. The internal temperature should reach 190-200°F—use an instant-read thermometer for accuracy.
Cool and Store for Best Texture
Remove the bread from the oven and transfer it to a wire rack. Let it cool completely for at least 1 hour before slicing. This resting period allows the gluten to relax and prevents a gummy texture. The bread will continue to develop flavor as it cools.
For maximum freshness, store wrapped in a clean kitchen towel at room temperature for up to 3 days. The crust will stay crisp while the crumb remains soft. For longer storage, freeze slices wrapped in plastic—reheat in a toaster or oven for best results.
Pro Tips For Making 900g Bread
- WEIGH YOUR FLOUR: I learned this the hard way—scooping bread flour by volume leads to inconsistent hydration. Use a kitchen scale for the 900g target; even a 10g difference throws off the dough’s structure. (Yes, even if your measuring cups say "1 cup = 125g"—they’re wrong for bread flour.)
- LET THE DOUGH REST: Skip the urge to shape it immediately after kneading. Let the dough sit covered for 20-30 minutes at room temperature—this relaxes the gluten and makes shaping way easier. (Your future self will thank you when the loaf doesn’t collapse.)
- SALT THE WATER FIRST: Dissolve the kosher salt in the water before mixing—this ensures even distribution. If you add it later, you’ll end up with pockets of unsalted dough, and no one wants a bland loaf. (Trust me, your taste buds will notice.)
- USE A DAMP TOWEL: After shaping, cover the dough with a damp kitchen towel instead of plastic wrap. The towel prevents drying while letting the dough breathe slightly—critical for a good rise. (And no, a plastic bag doesn’t cut it; the dough gets sweaty and gummy.)
Wine and beer pairings for this dish
Crisp White Wine
The bright acidity of a Sauvignon Blanc cuts through the bread's richness while complementing its honeyed notes. Look for a New Zealand Sauvignon Blanc like Oyster Bay—its citrus and herbal undertones mirror the bread's crusty texture. Serve slightly chilled (45-50°F) to enhance its refreshing qualities. 🍷
Malty Amber Ale
A Belgian-style amber ale like Allagash Amber bridges the bread's caramelized crust with its own malt sweetness. The subtle hop bitterness balances the dough's richness, while the effervescence cleanses your palate between bites. Aim for 48-52°F serving temperature to preserve its complexity.
Dry Rosé
For a lighter option, Provence-style dry rosé (try Whispering Angel) pairs beautifully with this bread. Its strawberry and citrus notes harmonize with the honey while the acidity prevents a heavy mouthfeel. Serve at 50-55°F—just cool enough to appreciate its floral aromas.
Craft Lager
If you prefer beer, a German-style pilsner like Weihenstephaner offers crisp, clean contrast. The bread's crusty exterior stands up to the lager's hoppy finish, while the malt backbone complements the dough's wheatiness. Serve at 45-48°F for optimal balance.
Balsamic Reduction
For an unexpected twist, drizzle 1 tbsp balsamic reduction over warm bread slices before serving. The tangy sweetness pairs wonderfully with Chianti Classico or Pinot Noir, enhancing the bread's crust while adding a sophisticated touch. 🍷
Nutrition facts
Frequently asked questions
Why does this recipe yield exactly 900g?
This recipe is formulated to deliver a 900g loaf after baking, giving you predictable results whether you're scaling for sandwiches or sharing. The precise measurements and hydration ratio (about 60%) ensure consistent weight without overproofing. For a larger batch, multiply all ingredients by 1.5x for a 1350g loaf, but expect longer proofing times.
Can I use whole wheat flour instead?
Yes, but replace 1 cup of bread flour with whole wheat flour and add 1 extra tbsp olive oil to compensate for its higher absorption. Reduce water by 1 tbsp since whole wheat dough is stickier. Expect a denser crumb but richer flavor. For best results, use a 50/50 blend of bread and whole wheat flour to maintain structure.
What if my dough doesn't rise properly?
Check these three things first: yeast freshness (test with warm water and sugar), water temperature (should be 75°F, not hot), and proofing environment (warmth speeds rising). If using active dry yeast, double the amount and let it dissolve in warm water for 5 minutes before mixing. For cold climates, place the bowl near a low oven with light on to create warmth.
How do I score the bread before baking?
Use a sharp razor blade or lame tool to make a ½-inch deep cut down the center of the loaf at a 45-degree angle. For decorative patterns, create a simple cross or diagonal slash. Score just before placing in the oven—this releases steam and guides oven spring. If your blade isn't sharp, the dough will smash instead of cleanly cut.
Can I make this bread without a stand mixer?
Mix by hand in a large bowl, then knead on a floured surface for 8-10 minutes until smooth and elastic. Work the dough vigorously to develop gluten—fold it over itself and press firmly. For extra strength, use a dough scraper to stretch and fold. The kneading time will be longer, but the texture will be just as good when baked.