900g Bread Recipe: Dutch Oven Crust With Light, Airy Crumb

This 900g bread recipe delivers a loaf with a crispy Dutch oven crust and an impossibly light, airy crumb that rivals artisanal bakery bread. The secret lies in precise hydration and a slow bake—no fancy equipment needed, just patience and attention to detail.

I’ve baked hundreds of loaves, and this method consistently produces a golden, shatteringly crisp exterior with a tender interior that’s perfect for slicing or serving warm.

The process begins with a simple dough of high-protein flour, yeast, and water, mixed just until combined before resting. This resting period is crucial—it develops gluten structure without overworking the dough.

After shaping the loaf, the Dutch oven creates steam during baking, which is what gives that signature bakery-style crust. The result? A loaf that’s sturdy enough for sandwiches but soft enough to melt in your mouth.

What makes this recipe stand out is its reliability—no guesswork in the oven or uneven baking. The Dutch oven retains heat evenly, ensuring a perfect rise and crust every time.

Whether you’re serving it with butter, dipping it in soup, or using it for sandwiches, this bread will elevate any meal. The aroma alone will have everyone asking for seconds.

Ready in about 3 hours (including rising time), this recipe is ideal for weekend baking projects. The dough can be prepped the night before, and the baking process requires minimal hands-on time. Perfect for beginners and experienced bakers alike, this loaf is a game-changer for home baking.

Ingredients for 900g bread

Eight simple ingredients transform into a bakery-style loaf with a crispy crust and airy crumb.

The flour is everything here—King Arthur or Caputo are my go-tos for that perfect balance of protein and gluten strength. Bulk bins at Whole Foods often have great options too, just check the protein percentage. The yeast should be fresh (test it by dropping in warm water with sugar—it should foam in 5-10 minutes). For the water, lukewarm is key—too hot kills the yeast, too cold slows it down. I always use a kitchen thermometer to check. The olive oil adds tenderness, but don't overdo it—stick to that single tablespoon.

No high-protein flour? All-purpose plus vital wheat gluten works in a pinch (add 2 tbsp gluten per cup AP flour). Short on instant yeast? Active dry needs 10 minutes of proofing first. The sugar is non-negotiable for yeast activation, but if you're avoiding it, honey at half the amount works too. For the ice water, freeze ice cubes in advance—it's perfect for shaping. The cornmeal dusting? Semolina works too, but cornmeal is more accessible. Every ingredient here has a purpose—don't skip the salt, even if it seems small.

The dough can be prepped up to 24 hours ahead—just refrigerate it covered. For the Dutch oven, preheat it with the lid on for 30 minutes before baking. The loaf keeps well for 3-4 days wrapped in a cotton towel, or 1 week frozen. I slice it fresh and freeze portions for quick toast—nothing beats warm bread straight from the oven. The aroma alone makes this recipe worth every minute.

Step-by-step instructions for Dutch oven bread

Here's how to create a perfect loaf with a crispy crust and airy crumb—every time.

In a large mixing bowl, combine the 3.5 cups high-protein bread flour, 0.5 tsp instant yeast, 0.25 tsp granulated sugar, and 1.5 tsp salt. Mix these dry ingredients together until evenly distributed—this ensures consistent flavor throughout the dough.

In a separate small bowl, whisk together the 1.25 cups lukewarm water (about 105-110°F) and 1 tbsp extra-virgin olive oil. The water should feel warm to the touch but not hot—too hot will kill the yeast. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.

Let the dough rest for 5 minutes while you prepare your workspace. This brief pause allows the flour to fully hydrate and makes the next step easier. The dough should look sticky but not dry—if it's too dry, add 1 teaspoon more water at a time until it reaches the right consistency.

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 dough that's smooth, elastic, and springs back slowly when poked.

Here's the thing—high-protein flour develops gluten faster, so don't overwork it. The dough should feel slightly tacky but not sticky. If it's too sticky, wet your hands slightly while kneading to prevent sticking. Once the dough passes the windowpane test (stretch a small piece—if it forms a thin, translucent membrane without tearing, it's ready), you're good to go.

Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm place for 1-1.5 hours. You'll know it's ready when the dough has doubled in size and feels light when pressed gently with one finger—it should leave a slight indentation.

I like to place my dough near the oven with the light on (turned off) or in a slightly warmed oven (70-75°F). This creates an ideal environment for yeast activity without overheating. Avoid cold drafts or direct sunlight, which can cause uneven rising. Patience here is key—the longer the rise (up to 2 hours), the more flavorful your bread will be.

Punch down the risen dough to release air, then divide it into 4 equal portions (about 225g each). Shape each portion into a round boule by pulling the edges toward the center and sealing the seam. Place the shaped dough on a floured surface and cover with a damp towel while you prepare the Dutch oven.

Preheat your Dutch oven (with lid) in the oven at 475°F for 30 minutes. While it's heating, sprinkle 0.25 cup cornmeal evenly on the bottom of the Dutch oven—this prevents sticking and adds a nice crunch. Once the oven is hot, carefully transfer one boule to the center of the Dutch oven, seam-side up.

Cover the Dutch oven with the lid and let the dough rise for 20-30 minutes until it has puffed up noticeably. The dough should feel firm to the touch and have expanded to fill about 75% of the Dutch oven's capacity. This second rise gives your bread that signature oven-spring.

Remove the lid and immediately pour 0.5 cup ice water over the dough, creating steam that helps develop the crust. Quickly replace the lid and bake for 20 minutes. Then remove the lid and bake for another 10-15 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom.

Here's where it gets exciting—the bread should have a crispy, crackly crust with a light, airy crumb inside. If the top browns too quickly, tent loosely with aluminum foil. The internal temperature should reach 190-200°F when measured with an instant-read thermometer. Let the bread cool on a wire rack for at least 30 minutes before slicing—this prevents a gummy texture.

Once cooled, slice the bread with a sharp serrated knife for clean cuts. The interior should reveal an open crumb structure with even holes—this is the hallmark of a properly baked loaf. Serve warm with butter, olive oil, or your favorite jam for the ultimate experience.

This bread keeps well at room temperature for 2-3 days in a bread bag or wrapped in a towel. For longer storage, freeze slices and toast directly from frozen. The secret to great bread lies in the details—proper hydration, kneading, and baking technique all come together to create this perfect loaf.

Regional styles of this recipe

French Baguette Style

For a classic French baguette twist, replace the boule shape with a long, narrow loaf. Divide the dough into 3 equal portions and roll each into a 12-inch log using a rolling pin. Place them on a floured baking sheet, cover, and let rise for 30 minutes.