92nd Street Bread Recipe: Dutch Oven Crust With Open Crumb Magic

This 92nd Street Bread delivers the perfect marriage of crisp golden crust and an open, airy crumb that begs to be torn into. 🍞 The Dutch oven method creates that iconic steam environment that transforms simple dough into restaurant-quality bread with minimal effort.

After perfecting this recipe through countless batches, I've found the secret lies in precise fermentation and baking techniques that yield consistent results every time.

The beauty of this bread recipe is its versatility—whether you're serving it alongside soups, using it for sandwiches, or simply enjoying it with butter straight from the oven.

The dough requires just five key ingredients and a total of about 3 hours from start to finish, including fermentation time, making it ideal for weekend baking projects. What sets this apart is the open crumb structure that creates those signature air pockets without requiring complicated techniques.

By following this method, you'll achieve a loaf with a crisp exterior that gives way to a soft, open interior with just the right amount of chew. The aroma alone as it bakes will fill your kitchen with warmth, signaling that dinner is about to get better.

This bread is perfect for those who appreciate the art of traditional baking but want a recipe that's approachable for home cooks.

The key to success lies in proper dough handling and baking temperature control—don't skip the Dutch oven step, as it's what creates that signature crust.

Once you master this recipe, you'll have a loaf that rivals your favorite bakery's offerings, all made with simple ingredients and techniques you can repeat time and time again. Let's get started on creating your perfect loaf.

Ingredients for 92nd bread

Five simple ingredients transform into restaurant-quality bread with that iconic open crumb.

The flour is everything here. King Arthur or Gold Medal work best—they've got that perfect balance of protein for structure and softness. I always grab a 5-pound bag from Whole Foods or King Arthur's website for consistent results. The yeast? Fresh is ideal, but those little foil packets last forever in the fridge. Store them in an airtight container with a piece of bread to absorb moisture. For the butter, Plugrá or Land O'Lakes are my go-tos—just make sure it's cold when you cube it. That cold butter creates those signature pockets in the crumb.

No instant yeast? Active dry works at the same amount, just let it proof longer. Running short on sugar? Honey or maple syrup at half the amount adds subtle flavor. The water temperature matters—too hot kills the yeast, too cold slows it down. 90°F is perfect (that's just warm, like bathwater). For the Dutch oven, Le Creuset or Lodge are the gold standard, but any heavy pot with a lid works. If you don't have cornmeal, semolina or rice flour works too—just don't skip this step. It keeps the bread from sticking like glue.

This dough is a beast when it comes to storage. Shape it and refrigerate overnight for even better flavor—it's worth the extra time. The shaped dough keeps 24 hours in the fridge, wrapped tightly in plastic. For longer storage, freeze the shaped dough for up to 3 months. Just thaw overnight in the fridge before baking. The baked loaf? Room temperature for 2 hours lets the crumb set properly before slicing. Wrap tightly in foil or a bread bag to keep it fresh for 3-4 days. Freeze slices for quick toast—just reheat in the toaster.

Step-by-step instructions for 92nd Street bread

Here's how to create that iconic New York crust with an open, airy crumb—just like the legendary 92nd Street Bakery.

In a large bowl, whisk together the 5 cups all-purpose flour, 1.5 tsp kosher salt, and 1 tbsp granulated sugar until evenly combined. This dry mix is your foundation—don't skip this step, or your bread will taste flat and one-dimensional.

Create a well in the center and add the 0.5 tsp instant yeast, 1 tbsp cold cubed butter, and 1.5 cups lukewarm water (90°F). I like to use my fingers to gently break up the butter cubes while mixing—this ensures even distribution without melting them prematurely. Let the dough rest for 5 minutes to allow the yeast to activate and the flour to fully hydrate.

Turn the dough onto a lightly floured surface and knead vigorously for 8-10 minutes until smooth and elastic. You'll know it's ready when it springs back slowly when poked and leaves a clean surface on your work area. This kneading develops gluten, which gives the bread its signature chew and structure.

I press down gently on the dough during the first minute—this prevents it from curling and ensures even contact with the surface. If it feels too sticky, add flour 1 tablespoon at a time until it's manageable, but don't overdo it. The dough should be soft but not wet when you're done.

Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for 1-2 hours or until doubled in size. This first rise is crucial—it develops the bread's flavor and texture. I like to use my oven with the light on for consistent warmth, but a warm kitchen works too.

Once doubled, punch down the dough to release air and divide it into 4 equal pieces (about 12 ounces each). Shape each piece into a tight boule by pulling the edges toward the center and sealing the bottom. The tension on the surface creates that beautiful open crumb we're after. Let them rest, covered, for 20 minutes before baking.

Place a heavy Dutch oven in the oven and preheat to 475°F for 45 minutes. This intense heat is what creates that iconic crust. While it preheats, sprinkle 0.25 cup cornmeal evenly on the bottom of the Dutch oven—this prevents sticking and adds a subtle crunch.

Carefully transfer one shaped boule to the hot Dutch oven, seam-side up. Immediately add 1 cup ice cubes to create steam—this helps develop that open crumb. Bake, covered, for 20 minutes, then uncover and bake for another 15-20 minutes until deep golden brown. The bread should sound hollow when tapped on the bottom.

Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour. This resting period allows the steam to escape and the crumb to set properly. I know it's tempting to slice immediately, but cutting too soon results in a gummy interior.

Once cooled, slice with a sharp serrated knife for clean cuts. You'll see that beautiful open crumb with a crisp crust—just like the original 92nd Street Bakery. Store wrapped at room temperature for up to 3 days or freeze for longer storage. The flavor only improves over time!

Storing and reheating this 92nd bread

Room-Temp Storage

Let your baked loaves cool completely on a wire rack before storing. Once cool, wrap them tightly in beeswax wrap or a bread bag—this keeps the crust crisp while maintaining softness inside. Store at room temperature for up to 3 days in a cool, dark place (like your pantry).

I notice the flavor actually deepens overnight, especially if you bake with a little extra salt. 🍞

Fridge Preservation

For longer freshness beyond 3 days, transfer your bread to an airtight container or resealable plastic bag. The fridge extends shelf life to 5-7 days, though the crust may soften slightly.

To revive stale bread, wrap it in foil and warm at 350°F for 5-10 minutes—this restores crispness without drying it out. I keep a loaf in the fridge for quick toast in the mornings.

Freezer Magic

Freezing is ideal for preserving this bread for up to 3 months. First, let it cool completely, then wrap tightly in plastic wrap followed by aluminum foil (double protection prevents freezer burn).

For individual slices, freeze them on a baking sheet first to prevent sticking. Thaw overnight in the fridge before reheating—this maintains texture. I freeze extra loaves whenever I bake a double batch.

Reheating Perfection

For that bakery-fresh experience, reheat slices in a toaster or oven until golden. For oven reheating, wrap slices in foil and warm at 350°F for 5-8 minutes. A quick broiler method (2-3 minutes) creates a crispy crust.

Never microwave—it turns bread gummy. The Dutch oven method makes reheating especially rewarding because the crust recaptures its crispness beautifully. 🔥

Reviving Stale Bread

Even if your bread loses its crispness, don't toss it! Sprinkle stale slices with water, then toast until golden. For sandwiches, lightly butter the bread and warm in a skillet over medium heat for 1-2 minutes per side.

The butter melts into the crumb, restoring moisture. I've saved many loaves this way—it's my secret weapon against food waste.

Dough Storage Tips

Unbaked dough keeps beautifully in the fridge for 24 hours after shaping, wrapped tightly in plastic. For longer storage, freeze shaped boules for up to 3 months. Thaw overnight in the fridge before baking.

I often make dough ahead on Sundays to save time during the week. The flavor develops more deeply when refrigerated before baking, giving you that professional bakery taste. ❄️

Frequently asked questions