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A 900g bread recipe that delivers a crisp artisan crust and cloud-like interior starts with precise technique and patience. This isn't your average loaf—it's a bakery-style bread with volume and texture that rivals store-bought, but made with simple ingredients and a foolproof method.
The secret lies in proper kneading, controlled proofing, and high-heat baking to create that perfect contrast between exterior and interior.
What sets this recipe apart is its reliable 900g yield, making it ideal for home bakers who want consistent results without guesswork. We'll use standard pantry ingredients—flour, yeast, water, salt, and a touch of sugar—to build flavor while maintaining that signature texture.
The dough develops naturally through proper kneading and proofing, creating gluten structure that traps gas for maximum rise.
By the time you pull this loaf from the oven, you'll have a golden-brown crust with deep crack lines and a soft, airy crumb that's impossible to resist.
The aroma alone will transform your kitchen into a bakery, and the taste—slightly sweet from the crust, pillowy inside—is what makes this recipe worth every minute of effort.
Whether you're baking for a family meal or want to perfect your bread-making skills, this method delivers restaurant-quality results at home. We'll cover scoring techniques, steam generation for better oven spring, and how to achieve that perfect crust color every time. Let's get started on creating your ideal loaf.
Ingredients for 900g bread
Simple pantry staples transform into bakery-style bread with perfect crust and airy interior.
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour 🌾 | 3 cups | High-protein for structure and rise |
| Active Dry Yeast 🍞 | ¼ tsp | Ensure freshness with expiration check |
| Granulated Sugar 🍚 | ½ tsp | Feeds yeast for fermentation |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred for clarity |
| Water 💧 | 1 ½ cups | Room temperature for ideal activation |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For dough elasticity and flavor |
| Cornmeal 🌽 | ¼ cup | For dusting and scoring guide |
| Ice Water ❄️ | ½ cup | Chilled for final dough adjustment |
The bread flour is non-negotiable here—King Arthur or Caputo deliver the high protein needed for that signature artisan texture. If your local grocery store doesn't carry it, Bob's Red Mill high-gluten blend works in a pinch, though the gluten structure won't be quite as refined. Yeast freshness matters: test it in warm water with sugar—if it doesn't foam within 5 minutes, toss it. The olive oil should be fruity and peppery; California Olive Ranch or Colavita are my go-tos for that authentic bakery flavor. Store flour in an airtight container to prevent moisture absorption, which can weaken the gluten development.
No bread flour? All-purpose plus 1 tbsp vital wheat gluten mimics the protein content, though texture will differ slightly. Running short on yeast? Instant yeast works 1:1, but active dry requires the 10-minute activation step. The cornmeal isn't just for dusting—it creates a crisp barrier between dough and baking surface. For scoring, a razor blade or sharp serrated knife gives clean cuts; avoid dull tools that tear the crust. Need to adjust hydration? Add ice water 1 tbsp at a time until the dough reaches the perfect tacky-but-not-sticky consistency.
This dough keeps beautifully—proofed in the fridge for up to 24 hours actually improves flavor development. For best results, shape the dough immediately after kneading and let it rest before final proof. The baked loaf stays fresh for 3-4 days at room temperature, wrapped in a clean kitchen towel. For longer storage, freeze sliced and wrapped in parchment—toast directly from frozen for crispy crust. The crust's crispness peaks within 2 hours of baking, so enjoy it fresh or reheat briefly in a 200°F oven for 5-10 minutes.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this—just flour, yeast, sugar, salt, and water. That’s it. No fancy add-ins, no stress. The yeast does all the work while I sip my coffee, and by the time I’m done, I’ve got a loaf that smells like home.
- Crusty-Creamy Payoff: Between us, that golden crust with a pillowy center? It’s the kind of texture you’ll fight over. The sugar caramelizes just enough to give it a subtle sweetness, while the yeast keeps it light—no dry, heavy bread here.
- Meal Prep MVP: I bake two loaves at once (the recipe scales perfectly) and freeze one. Toss it in the toaster the next morning, and breakfast is sorted. Honestly, it’s my lazy Sunday secret weapon.
- Budget Bread Wins: A 900g loaf feeds my family for days—sandwiches, toast, even garlic bread. The ingredients cost pennies, and the leftovers? They disappear faster than I can say “second slice.” My wallet and my kids thank me weekly.
Step-by-step instructions for artisan bread with crispy crust and pillowy interior
Here's how to transform simple ingredients into a loaf with perfect texture and flavor.
Activate the Yeast for Maximum Rise
In a small bowl, whisk together the 1.5 cups water at room temperature with the 0.5 tsp granulated sugar and 0.25 tsp active dry yeast. Let it sit for 5-10 minutes until frothy—this confirms your yeast is alive and ready to work. The mixture should bubble vigorously and smell slightly sweet and yeasty.
If it doesn't foam after 10 minutes, your yeast may be inactive. In that case, start fresh with a new packet. This step is critical because active yeast creates the air pockets that make your bread light and airy. I always use a warm (not hot) water temperature—around 105-110°F—to encourage yeast activity without killing it.
Mix the Dough Until Windowpane Test Passes
In a large mixing bowl, combine the 3 cups bread flour and 1.5 tsp salt. Make a well in the center and pour in the yeast mixture along with the 1 tbsp extra-virgin olive oil. Using a wooden spoon or dough whisk, mix until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. To test if it's ready, perform the windowpane test: stretch a small piece of dough between your fingers until it's thin enough to see light through it. If it doesn't tear, your dough has developed enough gluten for proper structure. This step builds the strength needed for that beautiful oven spring when baking.
First Rise Until Nearly Doubled in Size
Lightly oil a large mixing bowl, place the dough inside, and cover with a damp kitchen towel. Let it rise in a warm place for 1-2 hours until it has nearly doubled in size. You'll know it's ready when the dough springs back slowly when poked gently with a finger—this indicates proper fermentation.
I like to place my bowl on top of my turned-off oven with the light on for consistent warmth. The dough should puff up noticeably and develop a slightly jiggly texture. If it rises too quickly (within 30 minutes), your kitchen might be too warm—cover it with a towel to slow the process and prevent overproofing.
Shape and Second Rise for Texture Development
Punch down the risen dough to release air, then divide it into 4 equal portions (about 225g each). Roll each portion into a smooth ball, seam-side down. Place them on a baking sheet dusted with 0.25 cup cornmeal, cover with the damp towel, and let rise for 30-45 minutes until puffy again.
The cornmeal creates a non-stick surface and gives you a perfect guide for scoring later. I like to place the dough balls close together—they'll expand as they rise. When ready, they should feel light and springy to the touch. This second rise develops the final texture, so don't rush it even if you're eager to bake.
Bake for Crispy Crust and Pillowy Interior
Preheat your oven to 425°F with a baking stone or inverted baking sheet on the middle rack. Once hot, carefully transfer the dough balls to the prepared stone/sheet. Score the top of each loaf with a sharp razor or knife in a simple crosshatch pattern—this controls expansion and creates that beautiful crust.
Bake for 20-25 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190-200°F. Immediately transfer to a wire rack to cool completely. The crust will continue crisping as it cools, while the interior remains wonderfully soft and airy.
Pro Tips For Making 900g Bread
- Bloom Yeast Properly: Mix the yeast with warm water (about 110°F/43°C) and that 10g sugar first—then wait exactly 5 minutes before adding flour. I learned this the hard way: skipping the wait means weak gluten development, and your 900g loaf will end up dense instead of light. Trust the bubbles—if nothing happens, your yeast is dead, and you’re starting over.
- Measure Flour Right: Use the spoon-and-sweep method for bread flour—don’t scoop directly from the bag. A 900g recipe relies on precise ratios, and packing the flour compresses it, throwing off hydration. Weigh it if you can, but if you’re eyeballing, level it off with a knife after scooping. My first loaf turned out gummy because I overestimated.
- Knead Until Windowpane: Test dough readiness by stretching a small piece—it should thin to translucent without tearing. For 900g, aim for 8–10 minutes by hand or 5–6 minutes with a stand mixer (high speed). Under-kneaded dough collapses; over-kneaded dough gets tough. I used to stop when it looked "done," but that’s how you end up with chewy, sad bread.
- Proof at Room Temp: Skip the fridge unless you’re baking overnight—proof your dough in a warm spot (75–80°F/24–27°C) for 1–1.5 hours until it’s almost doubled. A cold proof slows fermentation, and your loaf will taste flat. If your kitchen is chilly, pop it near the oven with the light on (yes, it’s weird, but it works). I wasted three batches waiting in a drafty room.
Flavor customization for this recipe
Sweet & Herbal Infusions
Add 1 tbsp honey or 1 tsp cinnamon to your dough for subtle sweetness that caramelizes beautifully during baking. For herbal notes, mix in 1 tbsp dried rosemary or 1 tsp orange zest—both infuse the dough with aromatic depth.
I find 1 tsp vanilla extract in the yeast mixture adds a warm, bakery-style richness that pairs perfectly with the crust. 🌿
Cheesy & Savory Twists
Swap ½ cup of the bread flour for sharp cheddar cheese crumbles or Parmesan for a cheesy loaf with incredible depth. For a savory kick, add 1 tbsp garlic powder or 2 tbsp chopped sun-dried tomatoes>—both enhance the crust's flavor.
I love adding 1 tsp smoked paprika for a subtle smokiness that elevates the crust's complexity.
Seed & Nut Boosters
Mix in ¼ cup pumpkin seeds or walnuts for texture and nutrition. Toast them first in a dry pan for 2-3 minutes> to intensify their flavor.
For a seed blend, combine 2 tbsp sesame seeds, 2 tbsp flaxseeds, and 1 tbsp poppy seeds>—sprinkle them on top before baking for extra crunch. These additions add visual appeal and a satisfying bite.
Whole Grain Variations
Replace ½ cup> of bread flour with whole wheat flour or spelt flour for a heartier texture. For a nuttier profile, use ½ cup rye flour>—it adds a deep, malty flavor that pairs wonderfully with the crust.
I recommend soaking whole grains in warm water for 10 minutes> before mixing to improve hydration and texture. These swaps add fiber and complexity without compromising the bread's structure.
Crust Enhancements
For a darker crust, brush the baked loaves with melted butter> or olive oil> while still hot. A sprinkle of coarse sea salt> on top before baking adds a satisfying crunch and balances sweetness.
For extra crispiness, bake at 450°F> for the last 5 minutes> of baking time. These finishing touches elevate the bread from homemade to bakery-quality. ✨
Nutrition facts
Frequently asked questions
Can I make this recipe with all-purpose flour instead of bread flour?
You can substitute, but your bread won't have the same professional texture. For best results, use 3 cups all-purpose flour plus 1 tablespoon vital wheat gluten to mimic bread flour's high protein content. The gluten structure is what gives artisan bread its signature chew and rise. If you skip the gluten, expect a slightly denser crumb and less oven spring.
Why did my dough rise too quickly and collapse when baking?
This usually happens when your kitchen is too warm (above 75°F) or your yeast was overactive. Try proofing in a cooler spot (like the fridge) for the first rise, or reduce yeast to 0.2 tsp if your kitchen stays warm. Also check your yeast freshness—expired yeast ferments too fast. For better oven spring, preheat with a baking stone and use steam (spray water in the oven when loading dough).
How do I get a darker, more flavorful crust like bakery bread?
For a deeper color and richer flavor, try these pro tips: Brush baked loaves with melted butter or olive oil while still hot, or sprinkle with coarse sea salt before baking. Bake at 450°F for the last 5 minutes of baking time for extra browning. Another trick is to bake on a preheated baking sheet with parchment paper—this conducts heat better than a stone for crispier crusts.
Can I make this recipe in a Dutch oven for better results?
A Dutch oven creates steam that gives you that perfect crusty exterior with soft interior. Shape your dough into a round loaf, place it in the Dutch oven, and bake covered at 425°F for 20 minutes, then uncover and bake 10-15 more minutes until golden. The contained steam helps develop that signature artisan texture. Just be sure your Dutch oven is oven-safe and large enough for your loaf.
How do I store this bread to keep it fresh longest?
For short-term storage, wrap the completely cooled bread in a clean kitchen towel and store at room temperature. This keeps it fresh for 3-4 days while maintaining that perfect crust. For longer storage, slice and freeze in an airtight container—it stays good for 3 months. To revive, toast directly from frozen for 5-7 minutes at 375°F for crispy crust and warm interior.