750g Bread Recipe: No-Knead Crusty Loaf in One Night

A 750g no-knead bread loaf transforms your kitchen into a bakery with just one night’s patience. This recipe delivers a crusty exterior and airy interior without the labor of traditional kneading—ideal for home bakers who crave artisanal results with minimal effort.

The secret lies in a slow fermentation that develops deep flavor, while a simple scoring technique ensures an oven-spring that rivals professional bakeries.

What sets this method apart is its foolproof simplicity: mix, rest, shape, and bake. The dough develops its signature texture overnight in the refrigerator, so you wake up to ready-to-bake bread. No stand mixer, no stress—just a 350°F oven and 45 minutes to golden perfection.

The result? A loaf with a shatteringly crisp crust and a tender crumb that’s perfect for sandwiches or toast.

This recipe yields exactly 750g of bread—enough for a family of four or meal prep for the week. The no-knead method eliminates guesswork, while the scoring technique guarantees an even rise.

Whether you’re a beginner or a seasoned baker, this approach delivers restaurant-quality bread without the complexity. Let’s get started on your first perfect loaf.

Pro tip: The longer the dough ferments (up to 72 hours), the more complex the flavor. For best results, use a digital kitchen scale for precise measurements and a sharp razor for scoring—these small details make all the difference in the final texture.

Your kitchen will smell like a bakery by morning.

Ingredients for 750g bread

Eight simple ingredients transform your kitchen into a bakery overnight—no kneading required.

The flour is the foundation—King Arthur or Caputo Tipo 00 if you want to splurge, but Bob's Red Mill all-purpose works perfectly fine for home baking. Yeast is non-negotiable here—check the expiration date (it loses potency fast) and use instant yeast if that's what you've got. The warm water should feel like a warm bath, not hot—105-110°F is ideal, or just dip your finger in and wait 5 seconds for the yeast to activate. For the olive oil, Trader Joe's or Whole Foods brands have that perfect fruity punch that makes all the difference in the crust. Pro tip: Measure your flour by weight if you can—500g total gives you that perfect 750g loaf after baking.

No instant yeast? Active dry yeast works too—just dissolve it in the warm water first. Short on olive oil? Melted coconut oil or vegetable oil keeps the dough flexible, though you'll lose that subtle fruity note. The cornmeal isn't just for dusting—it creates that golden crust when baked. Need a substitute? Rice flour or semolina work in a pinch. For the ice water, freeze a small ice cube tray ahead of time so you're ready when shaping. And if your kitchen gets humid? Chill the dough 10 minutes longer before shaping to prevent sticking.

This dough is a patient's game—the longer it ferments (up to 72 hours), the more complex the flavor. Store it in a covered bowl in the fridge between stages. Once shaped, it keeps 24 hours before baking—perfect for meal prep. After baking, cool completely on a wire rack (not the counter!) to prevent sogginess. Slice with a serrated knife for clean cuts. Leftovers? Toast them—everything tastes better with crispy edges.

Step-by-step instructions for no-knead crusty loaf

This method transforms simple ingredients into a bakery-style loaf with minimal effort.

In a large bowl, combine the 5 cups all-purpose flour, 2 tsp salt, and 1 tbsp granulated sugar. Make a well in the center and add the 0.25 tsp active dry yeast. Pour in the 2.5 cups warm water (between 105-110°F) and 2 tbsp olive oil into the well.

Using a wooden spoon, gently stir until the dough begins to come together. The mixture will look shaggy at first, but don't worry—this is normal. Let the dough rest for 1 hour at room temperature. You'll see it transform from a rough mass into a smooth, slightly sticky dough as the yeast activates and develops gluten.

After the initial rest, lightly dust a clean surface with 1 tbsp flour (from the extra amount noted in ingredients). Turn out the dough and gently shape it into a loose round, using wet hands to prevent sticking. Place the dough seam-side up in a lightly oiled bowl and cover with plastic wrap.

Let the dough rest for another 1 hour at room temperature. This second rest allows the gluten to relax and the dough to develop its final structure. The dough should be slightly puffy but still soft to the touch. If it feels too sticky, wet your hands slightly before handling it.

Preheat your oven to 450°F. While it heats, place a Dutch oven (or heavy oven-safe pot with lid) in the oven to warm as well. Sprinkle 0.25 cup cornmeal on a baking sheet—this will prevent the dough from sticking when you transfer it.

Once the oven reaches temperature, carefully remove the Dutch oven and place it on a heat-resistant pad or towel. This step ensures your baking vessel is hot enough to create that signature crusty exterior. The cornmeal layer will also create a crisp bottom crust that's a hallmark of this bread.

Turn the rested dough onto the prepared baking sheet. Using a sharp razor blade or very sharp knife, make a deep slash down the center of the dough, about ½ inch deep. This scoring prevents the bread from bursting open during baking and gives it a professional look.

Carefully lift the dough and transfer it to the hot Dutch oven. Cover immediately with the lid and return to the oven. Bake for 30 minutes, then remove the lid and continue baking for another 10-15 minutes until the bread is deep golden brown. You'll know it's done when it sounds hollow when tapped on the bottom.

Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour. This cooling period is crucial—it allows the bread to set properly and prevents a gummy interior. For extra crustiness, brush the warm loaf with 0.5 cup ice water while still on the rack.

The resulting loaf should have a crisp, crackly crust with an open crumb structure inside. Slice it thickly to appreciate the perfect texture—crusty exterior, tender interior, and that satisfying chew. This bread keeps well at room temperature for 2-3 days or can be frozen for up to 3 months for freshness whenever you need it.

Storing and reheating your leftovers

Room-Temp Storage

Freshly baked bread stays best at room temperature for 2-3 days when stored in a paper bag or wrapped loosely in a clean kitchen towel. Avoid plastic bags—they trap moisture and make the crust soggy.

I keep my loaves on a wire rack in a cool pantry away from direct sunlight. The towel method actually improves flavor by allowing the crust to breathe slightly. 🌾

Fridge Preservation

If you need to extend freshness beyond 3 days, refrigerate the bread in a paper bag or airtight container. The fridge slows staling but can dry out the crust faster.

To revive stale bread, wrap it in a damp towel and warm in a 350°F oven for 5-10 minutes—it'll taste almost as good as fresh. I freeze half my loaf immediately after cooling for long-term storage.

Freezer Magic

This bread freezes beautifully for up to 3 months with perfect texture. Wrap the cooled loaf tightly in plastic wrap, then place in a freezer bag with all air squeezed out. Thaw at room temperature for 2-3 hours before toasting.

For quick use, slice the frozen loaf and toast directly from frozen—it crisps up beautifully. I love having pre-sliced bread ready for breakfast sandwiches. ❄️

Reheating Secrets

For the best texture revival, reheat bread in a 375°F oven for 8-10 minutes wrapped in foil. The foil traps steam to restore moisture without over-crisping. For microwave reheating, place slices on a plate with a damp paper towel and heat for 10-15 seconds—this prevents rubbery texture.

I find the oven method gives the most authentic bakery-fresh results.

Crust Revival Trick

If your bread develops a soft crust, brush it with a little olive oil and toast in a 400°F oven for 3-5 minutes. The oil caramelizes to recreate that crispy texture.

For extra crunch, sprinkle with coarse sea salt before toasting. This simple trick makes stale bread taste like it just came out of the oven. 💡

Frequently asked questions about your 750g no-knead bread