900-Gram Bread Recipe: Hands-Off Rise to Artisan Crusty Loaf

Baking a 900-gram loaf of bread at home delivers restaurant-quality crust and airy crumb—without requiring years of practice. This hands-off method transforms simple ingredients into a golden, crusty loaf with minimal effort, using precise techniques for professional results.

The secret lies in controlled fermentation and steam during baking, ensuring an open crumb structure and deep caramelization.

What sets this recipe apart is the foolproof approach to dough handling, where proper kneading and proofing times create the ideal texture. No need for expensive equipment—just a standard mixing bowl, dough scraper, and baking stone.

The 3-hour total time (including rise) makes it perfect for weekend baking, yielding two 1-pound loaves with an artisan-quality finish.

By the final bake, you’ll achieve a crispy exterior with a satisfying crackle and a soft, chewy interior that’s impossible to resist. The aroma alone transforms any kitchen into a bakery, while the texture delivers that perfect balance between tender crumb and sturdy crust.

This is bread that rivals store-bought—made better with your own hands.

Whether you’re feeding a family or prepping for meal prep, this recipe scales effortlessly. The dough’s flexibility allows for variations like adding seeds or herbs, while the scoring technique ensures an even rise. Let’s get started on your first 900-gram masterpiece—no experience required.

Ingredients for 900g bread

Precision measurements and professional techniques transform simple pantry ingredients into two artisan loaves.

The bread flour is non-negotiable here—King Arthur or Caputo deliver the protein structure needed for that signature open crumb. Bulk bins at Whole Foods often carry high-quality options if you prefer to measure by weight (900g total). For the yeast, Saf-Instant is my go-to—it activates instantly without the need for proofing in water. Honey should be liquid at room temperature; if yours is thick, warm it gently in the microwave. The olive oil adds elasticity, but don't substitute butter (it interferes with gluten development). Vital wheat gluten is available in the baking aisle—Bob's Red Mill is reliable and affordable. Pre-mix your dry ingredients first to avoid overhandling the yeast.

No honey? Maple syrup or agave works at the same ratio, though fermentation timing may vary slightly. Running low on instant yeast? Active dry yeast requires a 5-minute proof in warm water before mixing. For the cornmeal, Bob's Red Mill or Anthony's brands work perfectly—avoid pre-mixed seasoned varieties. The ice cubes are critical for controlling dough temperature during shaping; if your kitchen is warm, chill the dough bowl in the freezer for 10 minutes before handling. Diamond Crystal kosher salt measures differently than Morton's—use the 1.5 tsp specification precisely. For scoring, a lamé razor (available at Sur La Table) creates clean cuts, but a sharp chef's knife works in a pinch.

Store the flour in an airtight container for up to 6 months, and keep the yeast in the freezer for longer shelf life. The cornmeal lasts indefinitely in the pantry. Once baked, the loaves stay fresh for 3-4 days at room temperature, wrapped in a clean kitchen towel (better than plastic for moisture retention). For long-term storage, slice and freeze portions for up to 3 months. The coarse sea salt should be kept in a glass jar to prevent clumping. Pre-portion your dry ingredients before starting—this recipe scales perfectly for 4 loaves by doubling all measurements except yeast (use 0.5 tsp per 900g batch).

Step-by-step instructions for 900-Gram artisan bread

Transform simple ingredients into a professional-quality loaf with this precise method.

In a large mixing bowl, combine the 3 cups bread flour, 1 tbsp instant vital wheat gluten, and 1.5 tsp kosher salt. Create a well in the center and add the 1.5 cups lukewarm water, 0.25 tsp active dry yeast, 1 tbsp honey, and 1 tbsp olive oil. Using a dough whisk or wooden spoon, mix vigorously for 3-5 minutes until all ingredients are fully incorporated and the dough begins to come together.

This initial mixing develops gluten strands that will give your bread its signature structure. The honey helps activate the yeast while adding subtle sweetness, and the olive oil improves elasticity. The dough will be sticky but should pull away from the sides of the bowl when you press it with your fingers.

Transfer the dough to a lightly floured surface and knead for 8-10 minutes by hand, or use a stand mixer with a dough hook attachment on medium speed for 5-6 minutes. The dough should become smooth, elastic, and slightly tacky. If it's too sticky to handle, wet your hands slightly as you knead.

Once kneaded, shape the dough into a loose ball, place it back in the mixing bowl, cover with plastic wrap, and refrigerate for 12-16 hours. This cold fermentation slows yeast activity, allowing for better flavor development and gluten relaxation. The dough will rise slightly during this time, but not dramatically.

Remove the dough from the refrigerator and turn it out onto a lightly floured surface. Gently shape it into a 900-gram oval loaf (approximately 12x6 inches). To do this, stretch the dough away from you while rotating it, then fold the sides inward to create tension. This shaping builds structure for the oven spring.

Place the shaped dough seam-side down on a piece of parchment paper dusted with 0.25 cup cornmeal. Cover loosely with plastic wrap and let it proof at room temperature for 1-2 hours, or until it has risen by about 50%. The dough should feel slightly springy when pressed gently with your finger.

Preheat your oven to 450°F with a Dutch oven or baking stone inside for at least 1 hour. While the oven preheats, place 1 cup ice cubes in a heatproof bowl and 0.5 cup water in a separate small container. When ready to bake, quickly transfer the dough (still on its parchment) to the hot Dutch oven or stone.

Immediately add the ice cubes to the bottom of the oven to create steam, and pour the 0.5 cup water into the Dutch oven (if using) or onto the baking stone. Close the oven door tightly and bake for 25 minutes. This steam shock creates the signature crust and oven spring.

After 25 minutes, remove the lid from the Dutch oven (if using) and continue baking for another 20-25 minutes, until the crust is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 205-210°F when measured with an instant-read thermometer.

Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. This resting period allows the gluten to relax and the crumb to set properly. For the final touch, sprinkle the loaf with 1 tsp coarse sea salt while still warm to enhance flavor contrast.

Serving suggestions for this recipe

Classic Pairings

Serve your fresh-baked loaf alongside warm brie and honey for an elegant appetizer—spread the brie on slices and drizzle with local wildflower honey for a sweet-salty contrast. 🍯 For a hearty meal, pair with roasted chicken thighs and a simple green salad tossed in lemon-olive oil dressing.

The bread's crusty texture soaks up flavors perfectly, making it ideal for mopping up sauces.

Breakfast Spreads

Toast thick slices and top with avocado mash, crumbled feta, and everything bagel seasoning for a breakfast masterpiece. I love adding a sprinkle of chili flakes for heat.

For a sweet option, slather with almond butter and sliced bananas, then drizzle with dark chocolate syrup. The bread's open crumb structure holds toppings beautifully without becoming soggy.

Sandwich Perfection

Use this bread for giant sandwiches—try a turkey, cranberry, and Swiss combo with a smear of Dijon mustard. For Italian flavors, layer prosciutto, fresh mozzarella, and roasted red peppers with a drizzle of balsamic glaze.

The crust stays sturdy enough to hold fillings without falling apart, while the soft interior melts perfectly with cheese.

Dessert Twists

Dip warm slices into melted dark chocolate and roll in crushed pistachios for a no-bake dessert. For a savory-sweet option, spread with goat cheese, top with fig jam, and sprinkle with flaky sea salt.

The bread's mild flavor lets dessert toppings shine while adding satisfying texture. Store leftovers in an airtight container for up to 3 days—they reheat beautifully in a 350°F oven for 5-10 minutes.

Meal Prep Uses

Slice the cooled loaf and freeze portions in quart-sized freezer bags for quick toast or sandwiches later. I keep pre-sliced portions in the freezer and microwave them for 20-30 seconds to revive crispiness.

The bread also makes amazing french toast—dip slices in an egg-cinnamon batter and cook in butter until golden. For a savory twist, use it as a grilled cheese base with sharp cheddar and caramelized onions.

Global Variations

Transform your loaf into focaccia by pressing it into a pan, dimpling with your fingers, and drizzling with olive oil before baking. For ciabatta, shape into a round with holes and bake with extra steam for an airy texture.

The same dough works for bagels—boil shaped dough in water with baking soda, then bake until deep brown. Each variation uses the same base but adapts shaping and toppings for global flavors. 🌍

Frequently asked questions