Side Dishes
This 900g bread recipe delivers a crispy crust and soft, airy crumb that rivals artisanal bakery loaves—all in your home oven. The secret lies in Dutch oven steam baking, which traps moisture for a golden exterior and tender interior.
I’ve perfected this classic yeast bread over years of testing, ensuring every slice stays fresh for days.
What sets this recipe apart is the foolproof technique: no stand mixer required, just simple ingredients and a few key steps. Warm water activates the yeast, while the Dutch oven’s steam creates that signature crispy crust without overbrowning.
The dough rests twice—once to develop gluten, again to proof—guaranteeing a light, fluffy texture.
By the time it emerges from the oven, your loaf will have a shatteringly crisp exterior and a soft, open crumb that’s perfect for sandwiches or toast.
The aroma alone will have everyone asking for seconds. Store it wrapped at room temperature for up to 3 days, or freeze for longer shelf life.
For variations, swap half the flour for whole wheat or add garlic and herbs to the dough. This recipe is your go-to for restaurant-quality bread at home—simple, reliable, and impossible to resist.
Ingredients for 900g bread
Nine simple ingredients transform into restaurant-quality bread with Dutch oven steam magic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 5 cups | Plus 1 tbsp for dusting |
| Active Dry Yeast 🍞 | 2 ¼ tsp | Or 1 packet (0.25 oz) |
| Granulated Sugar 🍚 | ½ tsp | Feeds yeast activation |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste later |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed (60°F) |
| Whole Milk 🥛 | ¾ cup | Warmed to 110°F |
| Large Eggs 🥚 | 1 whole | Room temperature |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For dough surface |
| Cornmeal 🌽 | ¼ cup | For Dutch oven lining |
| Ice Water 💧 | ¼ cup | For final dough adjustment |
The flour is non-negotiable—King Arthur or Caputo Tipo 00 elevate texture, but Bob's Red Mill all-purpose works for home bakers. Active dry yeast must be fresh: test by dissolving in warm water with sugar—it should foam within 5 minutes. Whole Foods or specialty bakeries stock reliable yeast; grocery store brands often sit too long. The butter's temperature is critical: too soft and the dough won't develop gluten properly. Chill it 30 minutes before using if your kitchen runs warm. Milk should be warmed to 110°F (just below body temperature) to activate yeast without killing it—use a candy thermometer for precision.
No yeast? Instant yeast works 1:1, but proofing times may vary. Substitute milk with warm water plus 1 tsp powdered milk for richness. Eggs can be replaced with 1 tbsp ground flaxseed + 3 tbsp water for vegan versions, though texture will differ slightly. For the Dutch oven, Lodge or Le Creuset brands conduct heat evenly—avoid nonstick coatings, which can't withstand the high heat. If you lack cornmeal, toasted breadcrumbs work for lining. The ice water is your secret weapon: add it gradually to the dough to prevent over-hydration, which causes a gummy crumb.
Dough keeps 24 hours in the fridge wrapped tightly in plastic, though flavor peaks at room temperature. For longer storage, freeze shaped loaves (unbaked) for up to 3 months—thaw overnight before baking. The crust stays crisp for 2 days when wrapped in a cotton towel; slice and freeze individual portions for toast. Avoid plastic bags—they trap moisture and make the bread soggy. For reheating, wrap cooled slices in foil and warm at 350°F for 5 minutes. The Dutch oven's residual heat keeps the interior soft while crisping the crust anew.
Why You'll Love This Recipe
- No-Knead, No-Fuss Rise: I swear by this—just mix the flour, yeast, sugar, and a pinch of salt, then let the dough rest while I handle dinner. The butter gets worked in last, and boom: effortless golden crust.
- Buttery Crust, Soft Core: That kosher salt and cold butter create this magical contrast—crispy outside, pillowy inside. Honestly? It’s the kind of bread that disappears faster than my willpower on a lazy Sunday.
- Weeknight Hero: Slice it for toast in the morning, pack it for lunches, or serve it warm with soup. Between us, it’s my go-to when I’m too tired to think past "feed the family."
- Budget-Friendly Staple: A single batch costs pennies and stretches for days—freeze half for when life gets hectic. Plus, using pantry basics means no last-minute grocery runs. Reliable, just like my morning coffee.
Step-by-step instructions for Dutch oven steam-baked artisan bread
Mastering this technique delivers a bakery-style loaf with perfect crust texture and open crumb structure.
Activate Yeast and Mix Dough Ingredients
In a stand mixer fitted with the dough hook attachment, combine the 5 cups all-purpose flour, 1.5 tsp diamond crystal kosher salt, and 0.5 tsp granulated sugar. Mix on low speed for 30 seconds to distribute evenly. In a separate small bowl, whisk together 0.75 cup warm whole milk (110°F) with the 2.25 tsp active dry yeast until dissolved. Let sit for 5-10 minutes until foamy—this confirms yeast activity.
The warm milk activates the yeast, while the sugar provides initial food for fermentation. If the mixture doesn't bubble after 10 minutes, your yeast may be inactive—start fresh with a new packet. Keep all ingredients at room temperature for optimal gluten development.
Develop Gluten Through Kneading
Add the yeast-milk mixture, 0.5 cup cold cubed unsalted butter, and 1 whole large egg to the flour mixture. Knead on medium speed for 5-7 minutes until the dough forms a smooth, elastic ball that cleans the sides of the bowl. The dough should be slightly tacky but not sticky—add 1 tbsp extra-virgin olive oil if needed to prevent sticking.
Gluten development is critical here. Test by doing the "windowpane test": stretch a small piece of dough between your fingers—it should thin to translucent without tearing. This ensures proper oven spring and texture. If the dough resists stretching, knead an additional 2 minutes. Cover with a damp towel and let rest at room temperature for 1 hour.
Shape and Proof the Dough
Lightly flour a clean surface and gently shape the dough into a 900g round loaf (about 8 inches in diameter). Place seam-side down in a bowl, cover with a damp towel, and let proof at 75°F for 1-1.5 hours until nearly doubled in size. The dough should spring back slowly when poked with a finger—this indicates proper fermentation.
For best results, proof in a warm environment. If your kitchen is cool, place the bowl near a warm oven (with light on) or use a proofing box. Overproofing causes collapse during baking, while underproofing yields dense bread. The ideal proofed dough should feel slightly puffy with gentle resistance when pressed.
Prepare Dutch Oven and Bake
Preheat your Dutch oven (with lid) in the oven at 475°F for 45 minutes. While it heats, line the bottom with 0.25 cup cornmeal to prevent sticking. Transfer the shaped dough to a parchment-lined baking sheet, then carefully invert it into the hot Dutch oven using the parchment. Immediately cover with the lid.
Bake for 30 minutes covered, then remove the lid and bake an additional 15-20 minutes until the crust is deep golden brown and internal temperature reaches 190°F. The bread should sound hollow when tapped on the bottom. Spritz the crust with ice water during the last 5 minutes for enhanced steam and crispiness.
Cool and Serve for Optimal Texture
Remove the bread from the Dutch oven and transfer to a wire rack. Let cool completely for at least 1 hour before slicing—this allows steam to escape and prevents a gummy crumb. The crust should be crispy enough to shatter slightly when broken, while the interior should reveal an open, airy crumb structure with even color throughout.
For best flavor development, store wrapped at room temperature for up to 3 days. If sliced too soon, the bread will lose its crispness. The ideal loaf should maintain its crust texture for several hours after baking, with a tender yet slightly chewy crumb when toasted.
Pro Tips For Making 900g Bread
- Weigh Your Flour: I learned this the hard way—scooping flour from the bag packs it too tightly, and your 900g dough will end up denser than planned. Use a kitchen scale and spoon flour into the bowl until you hit the mark, then level it off. That extra 20g makes a real difference in texture.
- Bloom the Yeast Warm: Skip the lukewarm water guesswork: dissolve the yeast and sugar in water that’s 90°F (32°C)—test it by dipping your finger in; it should feel hot but not scalding. If it’s too cold, the yeast will take forever to activate; too hot, and it’ll kill it outright. A quick fix is to microwave a splash of water for 10 seconds, then cool it before mixing.
- Knead Until Windowpane: Your dough should pass the windowpane test—stretch a small piece between your fingers, and it should thin enough to see light through without tearing. I used to stop when it looked smooth, but under-kneaded dough collapses during proofing. If it’s sticky, add flour 1 tablespoon at a time; if it’s tough, let it rest 5 minutes and try again.
- Butter First, Then Salt: Add the softened unsalted butter before the salt to the dough—this keeps the butter from drawing out too much moisture and turning greasy. Then, when you add the salt, it dissolves evenly instead of clumping. (Yes, even if you’re impatient like me, resist the urge to mix it all at once.)
Wine and beer pairings for this dish
Crisp White Wine
An Italian Pinot Grigio from Alto Adige or Sauvignon Blanc from New Zealand complements the bread's buttery richness without overpowering. The bright acidity cuts through the crust's crispness, while citrus notes harmonize with the dough's subtle sweetness.
I love Santa Margherita Pinot Grigio—its crisp finish mirrors the bread's texture perfectly. 🍷
Malty Amber Ale
A Belgian-style amber ale like Allagash White or Leffe Blonde adds a caramel depth that pairs beautifully with the bread's golden crust. The malt sweetness balances the yeasty notes, while a touch of spice enhances the buttery flavor.
For a bolder option, try Fat Tire Amber Ale—its roasted malt notes complement the bread's crust beautifully. 🍺
Light Red Wine
If you prefer red, a light-bodied Chianti or Pinot Noir works surprisingly well. The Chianti Classico from Tuscany, with its bright acidity and cherry notes, contrasts the bread's richness.
A New Zealand Pinot Noir offers earthy undertones that echo the bread's crusty texture. Avoid heavy Cabernets—they clash with the delicate crumb. 🍇
Craft Beer Pairings
For beer lovers, a wheat beer like Blue Moon or Hoegaarden adds a refreshing contrast. The effervescence cleanses the palate between bites, while the banana and spice notes complement the bread's buttery richness.
If you prefer hoppier options, a session IPA like New Belgium Voodoo Ranger balances the bread's sweetness with citrusy bitterness. 🍻
Non-Alcoholic Options
Don’t drink alcohol? A sparkling apple cider like Martinelli’s or a ginger beer like BrewDog Punk IPA (non-alcoholic) works beautifully. The carbonation refreshes the palate, while the apple or ginger notes enhance the bread's natural sweetness.
For a classic choice, sparkling water with a lemon twist keeps things light and crisp. 🍎
Seasonal Pairings
In summer, a rosé or Sangiovese pairs perfectly with the bread's crisp crust. For winter, a Malbec or Syrah adds warmth to contrast the bread's cool texture. The key is balancing the bread's buttery richness with a wine or beer that enhances—not overpowers—its natural flavors. 🌿
Nutrition facts
Frequently asked questions
Why does this recipe use a Dutch oven for baking?
The Dutch oven creates the perfect baking environment by trapping steam during the first 30 minutes of baking. This steam transforms the crust into a crispy, golden shell while keeping the interior soft and airy. Without it, you'd miss that bakery-style texture! The lid also helps maintain even heat distribution for a consistent rise.
Can I make this bread without a Dutch oven?
Yes, but the texture will differ. Use a baking stone with a steam pan underneath—pour 1 cup hot water into the pan when baking. Place the dough on parchment paper on the stone and bake at 450°F for 25 minutes covered with foil, then 15-20 minutes uncovered. The crust won't be as crispy, but the crumb will still be excellent.
How do I know when the dough is properly kneaded?
Perform the "windowpane test": stretch a small piece of dough between your fingers until it's paper-thin. If it doesn't tear and forms a translucent membrane, you've developed enough gluten. The dough should also feel smooth, elastic, and slightly tacky—not sticky. If it resists stretching, knead 2-3 more minutes.
What if my yeast doesn't activate?
Check the expiration date first—old yeast loses potency. If the mixture doesn't bubble after 10 minutes, your yeast may be dead. Replace it with 1 packet fresh active dry yeast and try again. Keep the water between 105°F-110°F—too hot kills yeast, too cold slows activation. If you're at high altitude, use 1 extra tsp sugar to help the yeast work.
Can I add seeds or herbs to this dough?
For seeds, mix 2-3 tablespoons into the flour before kneading. Popular choices include sesame, poppy, or sunflower seeds. For herbs, finely chop 1-2 tablespoons of fresh rosemary, thyme, or garlic and fold them in during the final kneading. Just reduce the flour by 1 tablespoon to maintain the 900g weight.