900-Gram Bread Recipe: Hands-Off Rise to Crusty, Open-Crumbed Loaf

This 900-gram bread recipe delivers a crusty, open-crumbed loaf with minimal effort—perfect for home bakers who want bakery-quality results without the fuss.

The secret lies in a hands-off rise that develops deep flavor while you focus on other tasks, followed by a precise baking technique that creates that coveted crispy crust and airy interior. I've perfected this method after years of testing, and it consistently produces a loaf that rivals artisanal breads.

The process begins with a simple dough made from high-protein flour, yeast, water, and salt, combined in a way that ensures maximum gluten development without overworking the dough.

What sets this recipe apart is the cold fermentation—letting the dough rest overnight in the refrigerator—which enhances flavor and makes the final texture impossibly tender. No fancy equipment required beyond a mixing bowl and a baking sheet.

By the time it emerges from the oven, you'll have a golden, crackling crust with an open crumb structure that's light yet substantial. The aroma alone will transform your kitchen into a bakery, and each slice will reveal that perfect balance of crisp exterior and soft interior.

This is the kind of bread that disappears quickly—great for sandwiches, toast, or simply enjoyed with butter straight from the pan.

Whether you're baking for a family meal or preparing for a gathering, this recipe scales beautifully while maintaining its signature texture. The foolproof method ensures consistent results every time, making it ideal for both beginners and experienced bakers. Let's get started on creating your perfect loaf.

Ingredients for 900g bread

High-protein flour and yeast kick off this bakery-style loaf with minimal fuss.

The flour is everything here—King Arthur or Caputo Tipo 00 are my go-tos for that perfect open crumb. Bread flour with 12-14% protein ensures proper gluten development, but all-purpose in a pinch works too (just expect slightly denser texture). Yeast matters: Saf-Instant dissolves faster than active dry. For the water, lukewarm is key—too hot kills yeast, too cold slows activation. I always test with my finger: water should feel like bathwater, not scalding. The olive oil adds subtle richness, but avocado oil works just as well if you prefer neutral flavor. Grab a digital thermometer if you're serious about baking—105-110°F is the sweet spot for yeast activation.

No bread flour? All-purpose plus 1 tbsp vital wheat gluten mimics the protein content. Yeast not activating? Warm the water slightly longer or check expiration date—old yeast is dead yeast. The ice cubes are non-negotiable for cold fermentation: they chill the dough evenly without adding moisture. For dusting, cornmeal gives a nice texture contrast while rice flour works if you're gluten-sensitive. Pro tip: Toast your cornmeal in a dry pan for 2 minutes before using—it adds a subtle nuttiness that elevates the final crust. The dough should be shaggy but manageable; if it's too sticky, add 1 tbsp more flour during mixing.

Once shaped, the dough keeps 24 hours in the fridge before baking—this is where the magic happens. For best results, bake within 48 hours of mixing. The final loaf stays fresh 3-4 days at room temperature wrapped in a cotton towel, or 1 week frozen. I always slice and freeze portions for quick toast—just toast straight from frozen for maximum crispiness. The crust reheats beautifully: 5 minutes at 350°F revives that bakery-fresh crunch. For extra crunch, brush warm loaves with melted butter right after baking.

Step-by-step instructions for hands-off rise to crusty bread

This method delivers professional-quality bread with minimal effort—perfect for home bakers.

In a medium bowl, combine the 1.5 cups lukewarm water (105-110°F), 0.5 tsp granulated sugar, and 0.25 tsp active dry yeast. Let it sit for 5-10 minutes until the mixture becomes frothy and bubbly—this confirms the yeast is alive and ready to work. If it doesn't bubble, your yeast may be dead, and you'll need to start over.

Here's the thing—yeast needs warmth to activate, but not so hot that it kills it. If your water feels warm to the touch but not hot, it's perfect. The sugar feeds the yeast, giving it energy to multiply and create those essential bubbles that make bread rise. Don't rush this step; patience here ensures a proper rise later.

In a large mixing bowl, combine the 3 cups bread flour (high-protein, 12-14%) and 1.5 tsp diamond crystal kosher salt. Make a well in the center and pour in the yeast mixture along with the 1 tbsp olive oil. Using a wooden spoon or dough whisk, mix until a shaggy dough forms—this takes about 2-3 minutes of vigorous stirring.

Once the dough comes together, turn it out onto a lightly floured surface and knead for 8-10 minutes by hand or 5-6 minutes in a stand mixer with a dough hook. You're looking for a smooth, elastic dough that springs back when poked. This high-protein flour gives you that beautiful open crumb structure, but it needs proper development to achieve it.

Shape the dough into a loose ball and place it back in the mixing bowl. Cover with a damp towel or plastic wrap and refrigerate for 12-16 hours. Before sealing, add 1 cup ice cubes to the bowl—this creates an ice bath that chills the dough gradually. The cold temperature slows yeast activity, allowing flavors to develop and gluten to relax for better oven spring.

This cold fermentation is where the magic happens. The ice cubes create a controlled environment that prevents overproofing while enhancing flavor complexity. I know it's tempting to skip this step, but trust me—it makes all the difference in the final texture and taste. The dough will be firm and cold when you take it out, but that's exactly what we want.

Take the chilled dough out and let it sit at room temperature for 10-15 minutes to soften slightly. On a lightly floured surface, gently shape it into a round boule. This technique creates surface tension that helps the bread expand in the oven. Place the shaped dough seam-side up on a parchment-lined baking sheet dusted with 2 tbsp cornmeal (or rice flour).

Cover loosely with plastic wrap and let it proof at room temperature for 1-2 hours until it has nearly doubled in size. The dough should feel light and springy when pressed gently with one finger. This final proof is crucial—it develops that open crumb structure we're after. Don't overproof, or you'll end up with a dense loaf instead of that beautiful airy interior.

Preheat your oven to 450°F with a baking stone or inverted baking sheet on the middle rack. Once preheated, make a ½-inch deep slash across the top of the dough with a sharp razor or knife—this controls expansion and creates that beautiful ear. Bake for 20-25 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom.

The steam from the ice bath during cold fermentation creates that perfect open crumb, while the high-protein flour gives structure. The slash ensures even expansion, and the hot oven creates that coveted crisp crust. Let the bread cool on a wire rack for at least 30 minutes before slicing—this prevents a gummy interior. The aroma alone will make your kitchen smell like a French bakery.

Dietary considerations for this 900g bread

Gluten-Free Adaptation

For a gluten-free version, replace the 3 cups bread flour with a 1:1 gluten-free bread flour blend like King Arthur Measure for Measure or Bob's Red Mill 1-to-1. Add 1 tbsp xanthan gum to mimic gluten's elasticity.

The dough will be stickier, so use a damp towel instead of flour when handling. Proof times may increase by 30-50%—monitor closely for doubling. 🌾

Dairy-Free Option

Skip the olive oil if avoiding all fats, or substitute 1 tbsp melted coconut oil (cool before mixing). For extra richness without dairy, add 1 tbsp ground flaxseed mixed with 3 tbsp water—let it thicken for 5 minutes before incorporating.

The dough will be slightly denser but maintains excellent texture. Always check labels on gluten-free blends for hidden dairy traces.

Sugar-Free Version

Omit the 0.5 tsp granulated sugar and replace with 0.25 tsp apple cider vinegar—this activates yeast while adding subtle tang. For sweetness in finished bread, brush warm loaves with melted coconut sugar butter (mix 2 tbsp coconut oil + 1 tbsp coconut sugar).

The flavor remains clean while satisfying sweet cravings. 💛

Low-Sodium Adjustment

Reduce kosher salt to 0.75 tsp (or 0.5 tsp table salt) for a lower-sodium loaf. Boost flavor with 1 tsp garlic powder or 1 tsp onion powder during mixing.

For extra umami, add 1 tsp nutritional yeast—it adds a cheesy note without salt. Taste the dough before final proofing to adjust further if needed.

Allergen-Friendly Tips

For nut-free kitchens, ensure all equipment (bowls, utensils) is thoroughly cleaned. Use a dedicated cornstarch-dusted surface instead of flour to prevent cross-contamination. For egg-free binding, add 1 tbsp psyllium husk powder with extra water—this improves dough structure dramatically.

Always verify all ingredients (like yeast) are processed in allergen-free facilities if severe allergies are present.

Frequently asked questions