900g Bread Recipe: Artisan-Style Loaf With Crusty Top and Airy Crumb

A 900g bread recipe with a crispy crust and airy interior transforms ordinary meals into something extraordinary. This recipe delivers professional-quality bread at home—no fancy equipment required. The secret lies in precise hydration, proper kneading, and controlled fermentation, all of which create that perfect balance of texture and flavor.

What sets this bread apart is its foolproof method that ensures consistent results every time. You'll work with simple ingredients—high-quality flour, active yeast, and water—combined in a way that develops gluten beautifully. The slow fermentation process (overnight in the fridge) enhances flavor and creates that signature open crumb structure.

By the time it emerges from the oven, you'll have a golden-brown crust with satisfying snap and a tender, airy interior that melts in your mouth.

The aroma alone will make your kitchen feel like a bakery. This loaf is perfect for sandwiches, toast, or simply enjoying with butter and jam.

Ready to bake bread that rivals your favorite bakery? Let's get started with this step-by-step guide that ensures success on the first try.

Ingredients for 900g bread

Simple ingredients transform into a bakery-worthy loaf with perfect crust and airy crumb.

The flour is non-negotiable—King Arthur Bread Flour or Cape Cod Mills deliver consistent results. Look for high-protein content (12-13%) for that professional open crumb. Yeast matters too: Saf-Instant works if you prefer no activation step, but active dry yeast gives you more control. Store flour in an airtight container away from heat and light—it goes stale fast. The olive oil should be extra-virgin (the fruity kind), not that cheap cooking oil. California Avocado Ranch is my go-to for that rich flavor without overpowering.

No bread flour? All-purpose plus 1 tbsp vital wheat gluten gets you close. Yeast too old? Test it first—drop in warm water with sugar, wait 10 minutes; if it bubbles, it's good. Short on olive oil? Melted butter works in a pinch (same amount), but the flavor will differ slightly. The warm water temperature is critical—too hot kills yeast, too cold slows activation. Use a thermometer if you're unsure. For the cornmeal, Bob's Red Mill is finely ground and perfect for dusting. Need a gluten-free version? Swap flour for a 1:1 GF bread flour blend—just expect a denser texture.

Dough keeps for 3 days in the fridge wrapped tightly in plastic. For longer storage, freeze shaped loaves (unbaked) for up to 3 months. Thaw overnight in the fridge before baking. The crusty top? That comes from steam—place a metal tray under the bread pan during baking. Leftovers? Toast slices for crispy croutons. This loaf freezes beautifully too—slice and freeze individual portions for quick toast later.

Step-by-step instructions for artisan-style bread

Here's how to craft a perfect 900g loaf with a crackling crust and open, airy crumb.

In a small bowl, combine the 1.25 cups warm water (tested at 105-110°F), 0.5 tbsp granulated sugar, and 0.25 oz active dry yeast. Let it sit for 5-10 minutes until frothy and bubbly—this confirms your yeast is alive and ready to work. I always use freshly opened yeast here; expired yeast won't activate properly and can ruin your entire loaf.

If you don't see bubbles after 10 minutes, your yeast might be dead. In that case, start fresh with new yeast—there's no coming back from dormant yeast in bread. The sugar feeds the yeast, helping it multiply rapidly and create the gas bubbles that make bread light and airy.

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, 0.25 cup extra-virgin olive oil, and 0.5 cup ice water. Using a wooden spoon or dough whisk, mix until a shaggy dough forms—this should take about 2-3 minutes of vigorous stirring.

The ice water might seem counterintuitive, but it's crucial for developing gluten. The cold water creates a slower hydration process, allowing more time for gluten strands to form during kneading. Don't worry if the dough looks sticky at this stage—it will come together as you work it.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand, or use a stand mixer with a dough hook attachment for 5-6 minutes on medium speed. You're looking for a smooth, elastic dough that springs back slowly when poked—this indicates proper gluten development. If the dough feels too sticky, add 1 tablespoon of bread flour at a time until it becomes manageable.

This kneading step is where the magic happens. The gluten strands form a network that traps gas bubbles, giving your bread its structure. I press down gently on the dough during the first minute—this prevents it from curling and ensures even contact with the surface. When the dough passes the "windowpane test" (stretch a small piece thin enough to see light through), it's ready for the next step.

Place the kneaded dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place (75-80°F) for 1-2 hours or until it has doubled in size. I place my bowl on top of my oven with the pilot light on for consistent warmth. Poke the dough gently with a finger—if it springs back slowly, it's ready.

Don't rush this step. A proper rise develops flavor and allows the gluten to relax. If your kitchen is cold, extend the rising time to 2-3 hours. The dough should be puffy and look like it's about to overflow the bowl. This first rise is critical for developing the open crumb structure that makes artisan bread so satisfying.

Punch down the risen dough to release air, then divide it into 4 equal portions (about 225g each). Shape each portion into a smooth, round boule by pulling the edges toward the center and tucking them under. Place the shaped dough on a baking sheet lined with parchment paper, cover with a damp towel, and let it rise again for 30-45 minutes until puffy.

For the final proof, I like to create steam in my oven by placing a baking sheet with 1 cup hot water on the bottom rack. When the oven is preheated to 425°F, quickly transfer the dough to the oven along with the steam. The steam helps create that beautiful oven spring and crackling crust we're after. Brush the tops with a little water just before baking for extra browning.

Bake the bread at 425°F for 25-30 minutes until the crust is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190-200°F at the center. I rotate the baking sheet halfway through for even browning—this prevents dark spots that can form from the oven's heat distribution.

For the perfect loaf, resist the urge to open the oven door during baking. Each time you peek, you lose heat and steam, which can lead to a less crispy crust. When done, transfer the bread to a wire rack to cool completely before slicing. This resting period allows the gluten to relax and the crumb to set properly, preventing a gummy texture.

Dietary considerations for this 900g bread

Gluten-Free Adaptation

For a gluten-free version, replace the 3 cups bread flour with a high-quality 1:1 gluten-free bread flour blend like King Arthur Measure for Measure. Add 1 tbsp xanthan gum to help mimic gluten's structure. Expect a denser texture—this blend contains rice flour and tapioca starch, which absorb moisture differently.

Hydration may need adjustment: start with 1.1 cups water instead of 1.25 cups and add more as needed during kneading. Proofing times will be shorter (about 45-60 minutes total) since gluten-free dough rises faster. 🌾

Low-Carb/Keto Option

Transform this recipe into a keto-friendly loaf by swapping flour for almond flour and coconut flour. Use 2 cups almond flour and 1 cup coconut flour (this combo mimics bread-like texture).

Replace yeast with 1 tbsp psyllium husk powder (mixed with ¼ cup water) for structure—it creates gluten-like elasticity. Reduce water to ¾ cup total and add 1 egg for binding. Bake at 350°F for 35-40 minutes—the loaf will be denser but rich in flavor. 🥜

Dairy-Free Modification

This recipe is naturally dairy-free, but if you're using butter substitutes, opt for melted coconut oil instead of olive oil for a richer flavor. The ice water step remains key for gluten development.

For extra tenderness, add 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit for 5 minutes to gel) to replace any potential egg wash. The crust will still be crispy, but the crumb may be slightly denser without dairy's moisture retention. ❄️

Allergen-Friendly Swaps

For nut allergies, replace almond flour with sunflower seed flour (1:1 ratio). If coconut is an issue, use avocado oil instead of olive oil—it has a neutral flavor and similar fat content. For egg-free binding, add 1 tbsp ground chia seeds mixed with 3 tbsp water to the dough.

Always check labels on gluten-free blends for cross-contamination warnings. These swaps ensure everyone at the table can enjoy your homemade loaf safely. 💡

Sugar-Free Version

Skip the granulated sugar entirely—yeast still activates with the natural sugars in flour. For extra flavor, add ½ tsp apple cider vinegar to the water (it enhances gluten development and adds subtle tang). If you prefer sweetness, use 1 tbsp monk fruit sweetener (it won't affect yeast activation).

The bread will have a cleaner, more rustic flavor profile without compromising texture. This version works perfectly for those monitoring blood sugar levels. 🍎

Frequently asked questions