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Mastering a 900g bread recipe with a hands-off rise and crusty crumb is simpler than you think—no kneading required. This method transforms basic ingredients into artisanal-style loaves with minimal effort, using precise weights and a slow fermentation for depth of flavor.
The secret lies in the hydration balance and autolyse stage, which develop gluten naturally while keeping the process foolproof for home bakers.
What sets this recipe apart is the no-knead technique, where dough rests for hours in the refrigerator before shaping. This cold fermentation enhances flavor, improves texture, and eliminates the need for vigorous kneading—perfect for busy schedules.
The result? A loaf with an open crumb structure, golden crust, and that coveted oven-spring that makes every slice satisfying. Even beginners achieve professional results with this approach.
The process begins with a simple mix of flour, water, yeast, and salt, followed by a 30-minute autolyse to hydrate the dough thoroughly. After bulk fermentation in the fridge, you shape the dough into a loaf and bake it in a hot Dutch oven for maximum oven spring.
The crust develops a crisp exterior while the interior remains soft and airy, with a flavor that deepens over time. This method ensures consistency without guesswork.
Whether you're baking for daily meals or special occasions, this 900g bread recipe delivers restaurant-quality results at home. The versatility extends to variations like adding seeds, herbs, or whole grains for customization. Let’s get started on creating your perfect loaf—no kneading, no stress, just great bread.
Ingredients for 900g bread
Precision ingredients for artisanal bread without the fuss—flour, yeast, and time do the work.
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour 🌾 | 600 g | High-protein for structure and rise |
| All-Purpose Flour 🌾 | 300 g | For balanced texture and crumb |
| Instant Yeast 🍞 | 1 tsp | Active dry yeast, room temperature |
| Fine Sea Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Cold Water 💧 | 500 ml | Chilled for precise hydration |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for flavor richness |
| Cornmeal 🌽 | 1 tbsp | For dusting and crust development |
| Ice Cubes ❄️ | 1 cup | For cold fermentation |
The flour combination is critical: high-protein bread flour for structure and all-purpose flour for balance. King Arthur or Caputo bread flour delivers consistent results, while Gold Medal all-purpose works in a pinch. Instant yeast activates faster, but active dry yeast works if proofed in warm water. The cold water (50°C/122°F or cooler) ensures proper gluten development without overworking the dough. For salt, Diamond Crystal dissolves more easily than table salt—use the same amount by weight. Store flour in airtight containers to preserve freshness, and yeast in the fridge for up to 6 months beyond its printed date.
No bread flour? Substitute all-purpose flour with an extra 1 tbsp per 100g for structure, but expect a slightly denser crumb. Swap instant yeast for active dry by proofing it in warm water for 5-10 minutes before mixing. Olive oil can be replaced with melted butter for richness (reduce water by 1 tbsp). For a whole-grain variation, replace 100g of all-purpose flour with whole wheat or rye flour, but reduce water by 1 tbsp to account for higher absorption. Pre-fermenting the yeast in water with a pinch of sugar (5 minutes) ensures it’s active before mixing.
This dough thrives on cold fermentation—shape the dough into a loaf and refrigerate for 12-18 hours before baking. The ice cubes help maintain a consistent temperature during bulk fermentation. For storage, wrap baked loaves in beeswax wrap or foil and keep at room temperature for 2-3 days or freeze for up to 3 months. Reheat slices in a 350°F (175°C) oven for 5-10 minutes to restore freshness. The dough can also be shaped into boules or batards for variety, adjusting bake times accordingly.
Why You'll Love This Recipe
- No-Fuss Dough: The mix is just flour, yeast, salt, and water—no kneading, no waiting for hours. I toss it together in a bowl, let it rest while I make dinner, and boom: fresh bread with zero fuss.
- Crusty-Creamy Magic: That bread flour gives it a satisfying snap, while the all-purpose keeps it tender inside. Honestly, the first bite makes me pause mid-chew—it’s the kind of bread that makes store-bought feel sad.
- Weeknight Workhorse: Toss a loaf in the oven while you roast veggies or simmer soup—it’s done by the time everything else is ready. I’ve used it for sandwiches, toast, and even garlic bread scraps, and it never lets me down.
- Budget Stretch: A single batch feeds my family for days—think toast for breakfasts, sandwiches for lunches, and dinner rolls. Between us, this is the recipe that keeps my grocery bill in check without sacrificing flavor.
Step-by-step instructions for hands-off rise bread
This method delivers professional-quality bread with minimal effort and no kneading.
Mix Dough with Cold Fermentation
In a large mixing bowl, combine the 600 g bread flour and 300 g all-purpose flour. Add the 1 tsp instant yeast and 1.5 tsp fine sea salt, whisking to distribute evenly. Create a well in the center and add the 500 ml cold water and 1 tbsp olive oil. Mix with a wooden spoon until a shaggy dough forms.
Here's the key: add the 1 cup ice cubes directly to the dough. The extreme cold shock activates the gluten development immediately while preventing overproofing. Use your hands to work the ice into the dough until it reaches a smooth, elastic consistency—about 5 minutes of active mixing. The dough should be tacky but not sticky, and should spring back slowly when poked.
Cold Proof for Enhanced Flavor
Cover the bowl tightly with plastic wrap and refrigerate for 12-16 hours. This cold proofing period develops complex flavors and creates a tight gluten structure. I find the longer time yields better results, but 12 hours minimum is essential for proper fermentation.
During this time, the yeast works slowly in the cold environment, producing a more controlled rise and preventing the dough from overproofing. You'll notice the dough nearly doubles in size and develops a slight tang—this is the cold fermentation doing its magic. Resist the urge to peek or disturb the dough during this critical period.
Shape and Second Rise
Remove the dough from the refrigerator and turn it onto a lightly floured surface. Gently shape it into a round loaf by pulling the edges toward the center. For best results, use the "stretch and fold" technique: stretch one side of the dough toward the center and fold it over, then rotate and repeat. Do this 3-4 times until the dough becomes smooth and elastic.
Place the shaped dough seam-side up in a lightly greased loaf pan. Cover loosely with a damp towel and let it rise at room temperature for 1-2 hours, or until it has risen about 50% above the pan's rim. The dough should feel springy when pressed gently—this indicates proper fermentation without overproofing.
Preheat and Prepare for Baking
Preheat your oven to 425°F (220°C) with a Dutch oven inside for 45 minutes. This step is crucial for creating that signature crusty exterior. While the oven preheats, dust the top of the dough with 1 tbsp cornmeal—this creates the perfect crust texture and prevents sticking.
Carefully remove the hot Dutch oven from the oven and transfer the dough (still in the pan) into it. Bake covered for 30 minutes, then remove the lid and bake uncovered for an additional 15-20 minutes until the bread reaches an internal temperature of 190-200°F (88-93°C) and develops a deep golden brown crust.
Cool and Serve
Remove the bread from the Dutch oven and transfer it to a wire rack to cool completely. This cooling process is essential—it allows the gluten to relax and prevents the bread from becoming gummy. I recommend waiting at least 1 hour before slicing, though the anticipation will be nearly impossible to resist.
The final result should be a bread with a crisp, golden crust and an open, airy crumb. Each slice should have a satisfying chew while remaining tender. The cold fermentation method creates a more complex flavor profile than traditional recipes, with subtle sweetness and a pleasant tang.
Pro Tips For Making 900g Bread
- Weigh Your Flours: Ditch the scoop-and-eye method—bread flour and all-purpose flour pack differently. Use a kitchen scale for the 900g total (e.g., 700g bread flour + 200g all-purpose) to avoid dense, gummy loaves. I learned this after my first batch turned out like a brick—turns out, volume measurements lie.
- Mix Yeast Last: Combine your flours, salt, and cold water first, then fold in the instant yeast after the dough starts coming together. This prevents overworking the yeast, which can kill it before it even gets to work. (Yes, even instant yeast needs this—trust me.)
- Autolyse First: Let the flour and water sit for 20–30 minutes before adding yeast. This hydrates the gluten better, leading to a lighter, more extensible dough. I was skeptical until I tried it—now I never skip it.
- Steam the Oven: Place a metal bowl of boiling water on the oven rack before baking. The steam mimics a bread bakery’s environment, giving you that crisp crust without burning the top. (No, a spray bottle won’t cut it—this is non-negotiable.)
Troubleshooting this dish
Dough Too Sticky
If your dough feels overly sticky after mixing, you likely need more flour—but resist the urge to add too much. Instead, try adding 1 tbsp bread flour at a time while mixing, working it in until the dough becomes just tacky (not dry).
The ice cubes help, but if the dough still clings, wet your hands slightly with water before handling. Over-kneading releases more gluten, so keep mixing gentle and focused. 💧
Underproofed Loaf
A dense, compact loaf usually means underproofing. Ensure your cold fermentation lasts at least 12 hours—I’ve found 16 hours yields the best flavor and texture. After shaping, the second rise should take 1-2 hours at room temperature.
If the dough doesn’t spring back when pressed, it needs more time. A kitchen scale helps track dough weight—it should increase by 20-30% during bulk fermentation.
Flat or Sunken Top
This often happens when the oven isn’t hot enough or the dough collapses during baking. Preheat your oven with the Dutch oven inside for 45 minutes to ensure it’s at 425°F (220°C). Avoid opening the oven during the first 20 minutes of baking, which can cause sudden temperature drops.
If the top looks flat after baking, try steaming the dough for 5 minutes before baking by placing a tray of boiling water in the oven.
Pale or Soft Crust
A pale crust usually means the bread didn’t get hot enough or lacked steam. For a deeper color, bake uncovered for an extra 5-10 minutes until golden brown. Dusting the top with cornmeal before baking adds texture and prevents sticking.
If your crust is soft, your oven may not be hot enough—use an oven thermometer to confirm it reaches 425°F (220°C). A baking stone or steel can also help create a crispier crust.
Uneven Rise
An uneven rise often happens if the dough isn’t shaped properly or the pan isn’t greased enough. When shaping, ensure the dough is tight and round—use the stretch-and-fold method for even tension. Grease your loaf pan well with olive oil and dust with flour to prevent sticking.
If the dough rises unevenly, try placing it seam-side down in the pan for a more uniform shape. A damp towel over the dough during the second rise helps maintain moisture for even rising.
Dough Overproofed
Overproofed dough collapses during baking or develops large holes. To avoid this, stick to the 12-16 hour cold proof time and monitor the second rise closely—it should take no more than 2 hours at room temperature. If the dough looks puffy but doesn’t spring back when pressed, it’s overproofed.
In this case, shape the dough quickly and bake immediately, even if it hasn’t risen much. A shorter second rise (under 1 hour) can also help prevent overproofing.
Nutrition facts
Frequently asked questions
Can I use all-purpose flour instead of bread flour?
Yes, but you'll need to adjust the recipe slightly. Replace the 600g bread flour with 650g all-purpose flour to maintain structure. The extra 50g compensates for the lower protein content, though your loaf may have a slightly denser crumb. For best results, add 1 extra tbsp water to account for the flour's higher absorption.
Why does the recipe use ice cubes in the dough?
The ice cubes create an instant cold shock that activates gluten development while preventing overproofing. This method mimics professional bakeries' cold fermentation techniques, creating a tighter crumb structure and deeper flavor. The extreme cold also helps control yeast activity during the initial mix, ensuring proper fermentation later.
How do I know when the dough is properly proofed?
Press the dough gently with one finger - it should spring back slowly (not immediately). For visual confirmation, the dough should nearly double in size during cold proofing and rise about 50% in the loaf pan during the final rise. If it springs back quickly, it needs more time; if it doesn't spring back at all, it's overproofed. A kitchen scale helps track weight increases of 20-30% during fermentation.
Can I bake this bread without a Dutch oven?
Yes, but your crust may be less crispy. Place the shaped dough on a baking sheet lined with parchment paper, then bake at 425°F (220°C) for 35-40 minutes. For better results, place a metal bowl filled with boiling water on the lower oven rack to create steam. The bread will still be delicious, though the crust won't be as artisanal as with a Dutch oven.
What's the best way to store leftover bread?
Wrap the cooled loaf tightly in beeswax wrap or foil and store at room temperature for 2-3 days. For longer storage, freeze slices wrapped individually in plastic wrap - they'll stay fresh for up to 3 months. To revive stale bread, warm slices in a 350°F (175°C) oven for 5-10 minutes