Side Dishes
Mastering a 900g bread recipe transforms your kitchen into a bakery—no fancy equipment needed. This no-knead method delivers a perfectly crusty loaf with a tender crumb, using just flour, yeast, water, and salt.
The secret lies in patience: letting the dough rest overnight develops deep flavor and an open, airy texture that store-bought bread can’t match.
What sets this recipe apart is its simplicity and reliability. You’ll mix ingredients in a bowl, let the dough ferment slowly (no kneading required), then shape and bake for a golden, aromatic loaf.
The high heat and steam during baking create that coveted crisp crust while keeping the interior soft and even. This is the kind of bread that makes toast, sandwiches, and charcuterie boards unforgettable.
Whether you’re baking for a family dinner or meal prepping, this 900g loaf yields exactly the right portion—no leftovers to waste. The recipe scales easily for larger batches, and variations like adding olives, herbs, or seeds let you customize it to your taste.
Perfect for beginners and seasoned bakers alike, this method guarantees a loaf that rivals artisanal bakery quality.
Ready in just 24 hours (including overnight fermentation), this bread requires minimal effort but delivers maximum reward. The crust will crackle under your fingers, the crumb will be light yet sturdy, and the aroma will fill your home with the warmth of a traditional bakery.
Let’s get started on your first perfect loaf.
Ingredients for 900g bread
Four simple ingredients transform your kitchen into a bakery with this no-knead masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour 🌾 | 3 cups | High-protein for structure, not all-purpose |
| Active Dry Yeast 🍞 | ¼ tsp | Freshly opened for best activation |
| Granulated Sugar 🍚 | ½ tsp | Feeds yeast for fermentation |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt preferred |
| Lukewarm Water 💧 | 1 ½ cups | 105°F for optimal yeast activation |
| Cornmeal 🌽 | ¼ cup | For dusting baking sheet |
| Ice Water ❄️ | ½ cup | For final shaping and chill |
| Olive Oil 🫒 | 1 tbsp | For dough surface and crust |
The bread flour here is non-negotiable—King Arthur or Caputo are my go-tos for that perfect open crumb. If you're stuck with all-purpose, add 1 tbsp vital wheat gluten to mimic the protein structure. Yeast loses potency fast, so check the date and store it in the fridge once opened. For the water, lukewarm is key—too hot kills yeast, too cold slows fermentation. I always use a thermometer to hit 105°F. The salt should be fine grain, like Diamond Crystal, to dissolve completely without graininess.
No bread flour? All-purpose plus 1 tbsp vital wheat gluten works in a pinch. Yeast expired? Fresh yeast from the refrigerated section at Whole Foods or Trader Joe's solves that. Running low on cornmeal? Semolina or crushed graham crackers make decent substitutes. The olive oil matters for that golden crust—extra-virgin has more flavor, but any light oil works. Pro tip: Mix the dry ingredients first, then add water all at once to avoid lumps. This dough is forgiving but timing is everything—let it rest until it's doubled in size before shaping.
Shape the dough immediately after the final rise to keep it airy. Store any leftovers wrapped in a clean kitchen towel for up to 3 days at room temperature. For longer storage, slice and freeze the loaf—toast straight from frozen for crispy results. The crust stays crisp for 2 days, but the crumb softens after that. I always bake two batches and freeze one—perfect for lazy mornings.
Why You'll Love This Recipe
- No-Fuss Dough: I swear, this bread only needs five ingredients—yeast, flour, sugar, salt, and water. That’s it. No kneading until your arms scream, no waiting for hours. Just mix, let it rise, and you’re golden.
- Crusty Yet Soft: The secret’s in the sugar—just a pinch—helps create that perfect snap on the crust while keeping the inside pillowy. Honestly? It’s the kind of bread that makes you pause mid-bite.
- Weeknight Hero: Toss it in the oven while you chop veggies or boil pasta. It’s done in under two hours, and suddenly you’ve got dinner and bread. My lazy nights thank me every time.
- Budget Stretch: A single batch costs pennies and fills your kitchen with warmth. Between us, this is the bread I buy less store-bought bread for. Leftovers? Toast them, freeze them, or just eat them cold—no judgment.
Step-by-step instructions for single-batch no-knead bread
Here's how to transform simple ingredients into a crusty, artisanal loaf with minimal effort.
Activate the Yeast and Mix the Dough
In a large mixing bowl, whisk together the 3 cups bread flour, 0.25 tsp active dry yeast, 0.5 tsp granulated sugar, and 1.5 tsp salt. The high-protein bread flour gives this loaf its signature chewy crumb, while the yeast and sugar create the perfect environment for fermentation.
Slowly pour in the 1.5 cups lukewarm water (about 105°F) while stirring with a wooden spoon until a shaggy dough forms. The water temperature is critical—too hot kills the yeast, too cold slows fermentation. Let the dough rest for 1 hour, covered with a damp towel. You'll see it nearly double in size as the yeast activates, creating tiny bubbles throughout the dough.
Shape and Rest the Dough
After the initial rise, transfer the dough to a lightly floured surface and gently fold it over itself 4-5 times to strengthen the gluten structure. This step develops elasticity without kneading, giving the bread its signature oven spring. Shape the dough into a loose round or oval, tucking the edges underneath.
Place the shaped dough seam-side up in a lightly oiled bowl, cover it with plastic wrap, and let it rest at room temperature for 12-16 hours. This long, slow fermentation at cool temperatures builds complex flavors and improves texture. The dough will rise dramatically, so don't be alarmed if it overflows the bowl.
Preheat and Prepare the Baking Surface
Preheat your oven to 450°F with a Dutch oven inside for 45 minutes. The Dutch oven creates steam, which is essential for developing that crispy crust and open crumb structure. While the oven preheats, sprinkle 0.25 cup cornmeal on a baking sheet—this prevents sticking and adds a subtle flavor.
Turn the dough onto the cornmeal-dusted surface and carefully transfer it to the hot Dutch oven. Sprinkle the top with a few drops of 1 tbsp olive oil and a pinch of salt. The oil promotes browning, while the salt enhances flavor. Bake for 30 minutes with the lid on, then remove the lid and bake for another 15-20 minutes until the bread is deep golden brown.
Cool and Enjoy
Remove the bread from the Dutch oven and transfer it to a wire rack to cool completely. I know it's tempting to slice into that warm loaf immediately, but resisting the urge lets the crumb set properly. The bread will continue to develop flavor as it cools, and the crust will firm up for that satisfying crunch.
Once cooled, slice the bread to reveal an open, airy crumb with a crisp, golden crust. The interior should be soft yet chewy, with a subtle tang from the fermentation. Store any leftovers wrapped in a cloth bag at room temperature for up to 3 days, or freeze for longer storage. This bread freezes beautifully and reheats perfectly in a warm oven.
Pro Tips For Making 900g Bread
- Test Yeast First: Mix 1 tsp yeast, 1 tsp sugar, and ¼ cup lukewarm water (105–110°F) in a small bowl. If it doesn’t foam within 10 minutes, your yeast is dead—start over. I learned this the hard way after baking a dense brick because I assumed my yeast was fine (it wasn’t).
- Measure Water Precisely: Use a scale or measuring cup with a spout—900g bread needs exactly 500g water (not eyeballed). Too much makes dough sticky and hard to handle; too little kills the gluten. My grandmother swore by this, and she was right: bread flour is finicky about hydration.
- Knead Until Windowpane: Stretch a small piece of dough between your fingers—if it’s translucent and doesn’t tear, you’re done. Stopping early means weak structure; over-kneading burns your arms. I was skeptical until I tried it: the difference in rise and texture is night and day.
- Use a Thermometer: Lukewarm water should hit 85–90°F (30–32°C). Cold water kills yeast; hot water cooks it instantly. I used to guess and wondered why my dough never activated. Now I double-check—your future self will thank you.
Serving suggestions for this dish
Classic Sandwich Pairings
This crusty loaf shines in classic sandwiches where texture matters. Try it with sharp cheddar, crispy bacon, and sliced apples for a sweet-savory balance. For a Mediterranean twist, layer with hummus, sliced cucumbers, roasted red peppers, and feta cheese.
The open crumb soaks up flavors perfectly while maintaining structure. 🥪
Breakfast Toast Perfection
Toast slices until golden and crisp, then top with butter and jam for a nostalgic treat. For something heartier, spread with ricotta cheese, drizzle with honey, and add walnuts for crunch.
The crust stays crisp even after toasting, making it ideal for breakfast all week. I love adding a sprinkle of cinnamon before serving.
Charcuterie Board Star
Slice the bread into thick pieces and arrange on a board with aged cheeses like brie or gouda, cured meats, and olives. The sturdy crumb holds up to strong flavors without falling apart.
Add fig jam or whipped honey for a touch of sweetness. This bread becomes the centerpiece of any gathering. 🧀
Soup Accompaniment
Tear warm slices into a hearty bowl of tomato soup or French onion soup. The crust stays crisp even when submerged, making every bite satisfying. For extra flavor, brush slices with garlic butter before adding to soups. The texture contrast elevates the dish instantly.
Garlic Bread Upgrade
Slice the bread into thick pieces, brush with a mix of melted butter and minced garlic, and toast until golden. Sprinkle with parmesan cheese and fresh parsley for a restaurant-quality side.
This version stays crispy even after baking, unlike softer breads that turn soggy. Perfect for dipping in marinara! 🧄
Meal Prep Staple
Slice the cooled loaf and store in an airtight container with a paper towel to maintain crispness. Pack with turkey slices, avocado, and mustard for quick lunches.
The bread reheats beautifully in a toaster or oven—just 3-5 minutes at 350°F restores its warmth and texture. Ideal for busy weeks! ⏰
Nutrition facts
Frequently asked questions
Why does this recipe use bread flour instead of all-purpose?
The high protein content in bread flour (12-14%) creates a stronger gluten structure, giving your loaf that signature open crumb and chewy texture. All-purpose flour (10-11% protein) would result in a denser, less airy loaf. For a substitute, add 1 tbsp vital wheat gluten per 3 cups all-purpose flour to mimic the effect. The difference is noticeable in the final crumb!
Can I make this bread without a Dutch oven?
Yes, but you’ll need to create steam another way. Place a metal bowl filled with boiling water on the lower oven rack while preheating. When baking, pour 1 cup hot water into the bowl and close the oven door immediately. This mimics the steam from a Dutch oven, though the crust may be slightly less crisp. For best results, bake on a perforated baking sheet to allow steam to circulate.
What if my dough doesn’t double in size during the overnight rest?
Check your yeast first—it may be expired or stored improperly. Try replacing the 0.25 tsp yeast with 0.5 tsp fresh yeast and place the dough in a warmer spot (like near the oven with the light on). If it’s still sluggish, your kitchen might be too cold. A proofing box (or a bowl of warm water on the counter) can help maintain consistent 75-80°F temperatures. Patience is key—some doughs rise slowly but still yield great results!
How do I know when the bread is fully baked?
The bread is done when it reaches an internal temperature of 190-200°F and sounds hollow when tapped on the bottom. Look for a deep golden-brown crust with no pale spots. If unsure, cut a small slice—it should be fully set with no raw dough inside. For extra assurance, bake 5 minutes longer if the center seems underdone. The crust will continue firming as it cools.
Can I add herbs or seeds to this recipe?
For a herb loaf, mix in 1 tbsp chopped rosemary or thyme with the dry ingredients. For seeds, add 2 tbsp sunflower or sesame seeds to the dough before shaping. Just reduce the flour by 1-2 tbsp to maintain the 900g target weight. Distribute the additions evenly for consistent flavor in every slice. The seeds add texture, while herbs bring aromatic depth!