This 1kg bread recipe for a crisp-crusted artisan loaf with tangy sourdough depth turns your kitchen into a bakery. This recipe delivers restaurant-quality bread using simple ingredients and precise techniques—no fancy equipment required. The key lies in proper kneading, controlled fermentation, and high-heat baking for that signature crackling crust.
Professional bakers rely on this method to achieve perfect texture: a chewy interior with a golden, shatteringly crisp exterior. The tangy depth comes from a small amount of sourdough starter (or instant yeast for beginners), while proper hydration creates an open crumb structure.
We’ll guide you through each step to ensure consistent results every time.
What you’ll end up with is a 1kg loaf that smells like a Parisian boulangerie the moment it emerges from the oven—crust so crisp it shatters when sliced, interior with an airy yet substantial crumb, and just enough tang to elevate any meal.
This bread freezes beautifully for up to three months, making it perfect for meal prep.
The beauty of this recipe is its versatility: use it for sandwiches, toast, or French toast. For variations, try adding whole wheat flour for a nutty flavor or seeds for extra texture. Let’s get started on your first perfect loaf.
Ingredients for 1kg bread
Simple ingredients transform into a 1kg artisan loaf with crisp crust and tangy sourdough soul.
| Ingredient | Amount | Notes |
|---|---|---|
| Active Sourdough Starter 🍞 | ¼ cup | Unfed, bubbly starter (or instant yeast) |
| All-Purpose Flour 🌾 | 5 cups | Plus 1 tbsp for dusting |
| Bread Flour 🌾 | 1 cup | For enhanced gluten structure |
| Whole Wheat Flour 🌾 | ½ cup | For nutty depth (optional) |
| Granulated Sugar 🍚 | ½ tsp | Feeds yeast gently |
| Instant Yeast 🍞 | 1 tsp | Alternative to sourdough |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Warm Water 💧 | 1 ½ cups | 95-100°F for ideal hydration |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for richness |
| Cornmeal 🌽 | 1 tbsp | For dusting parchment |
| Ice Cubes ❄️ | 1 cup | For dough chilling |
The sourdough starter is where magic happens—if using it, grab a 24-hour active culture from your fridge. King Arthur or Bob’s Red Mill flours work best for this recipe, but any high-protein flour will do. For the yeast alternative, Red Star Active Dry Yeast is my go-to. The whole wheat flour adds subtle nuttiness, but you can skip it if you prefer a lighter crumb. Water temperature is critical: too hot kills yeast, too cold slows fermentation. Aim for 95-100°F—a warm bath works in a pinch.
No sourdough starter? Instant yeast plus 1 extra tbsp sugar delivers the same rise. Swapping bread flour for all-purpose? Add 1 tsp vital wheat gluten for better structure. Olive oil can be swapped for melted butter (same amount) if you prefer a richer flavor. For a 100% whole grain loaf, replace all-purpose with whole wheat (add 1 tbsp extra water). The cornmeal is non-negotiable for that perfect pull—it prevents sticking and adds texture. If you’re baking in a humid climate, reduce water by 1 tbsp to avoid a gummy crumb.
This dough is a 24-hour project—plan ahead. Store shaped loaves in the fridge overnight for better flavor development. For freezing, bake the loaf, cool completely, then wrap tightly in plastic. Thaw at room temperature for 2 hours before toasting. The crust stays crisp for 2 days at room temperature if wrapped in a towel, but it’s best eaten fresh. Leftovers? Toast them—French toast or croutons are game-changers with this bread.
Why You’ll Love This Recipe
- No-Knead Magic: I mix the dough in 10 minutes—just starter, flours, and a pinch of sugar—then let it rise while I make dinner. Honestly, the only effort is shaping it, and even that’s forgiving.
- Crusty-Creamy Balance: That bread flour gives it a perfect chew, while the whole wheat adds depth. The sugar? Just enough to make the crust caramelize without tasting sweet—like a bakery loaf but with my hands in the dough.
- Weeknight Workhorse: Toss it in the oven while you roast veggies or simmer soup. Slice it fresh for toast, or stash slices in the freezer for quick sandwiches—no sad, dried-out bread here.
- Budget Baking Wins: A full kilo for under $3? With just flour, starter, and sugar, it’s cheaper than store-bought. And since it keeps well, I’m not scrambling for bread midweek—just reheat slices in a toaster.
Step-by-step instructions for artisan sourdough bread
Transform simple ingredients into a 1kg loaf with a crackling crust and open crumb—here’s how to nail the perfect bake.
Combine Wet Ingredients and Hydrate the Dough
In a large mixing bowl, combine the 0.25 cup active sourdough starter, 1.5 cups warm water (95-100°F), 0.5 tsp granulated sugar, and 1 tbsp olive oil. Let this mixture sit for 5 minutes while you prepare your dry ingredients. The sugar will begin activating the yeast, and you’ll see tiny bubbles forming—this is your first sign that fermentation is working.
Next, whisk in the 1 tsp instant yeast and 1.5 tsp salt until fully dissolved. The salt will dissolve completely, and the mixture should look like a pale, slightly oily liquid. This step is crucial for even yeast distribution and proper flavor development. If using instant yeast as a substitute for sourdough, this is where you’ll notice the difference—the dough will rise faster but with slightly less complexity.
Develop the Dough with Flour and Gluten Structure
Gradually add the 5 cups all-purpose flour, 1 cup bread flour, and 0.5 cup whole wheat flour to the wet mixture. Using a wooden spoon or dough whisk, stir until a shaggy mass forms—this is called “autolyse,” where the flour absorbs the water and begins gluten development. Let the dough rest for 20 minutes while you prepare your workspace.
After resting, wet your hands with water and begin kneading the dough on a clean surface. I like to use a “stretch and fold” technique: wet your fingers, grab one side of the dough, stretch it upward, and fold it over itself. Repeat this motion all around the dough for 5 minutes, until it becomes smooth and elastic. The dough should feel slightly tacky but not sticky—if it sticks too much, sprinkle a little more flour. This step builds the gluten network that gives bread its structure and chew.
Bulk Fermentation for Flavor and Rise
Shape the dough into a ball, place it back in the mixing bowl, and cover it with a damp kitchen towel. Let it ferment at room temperature for 4-6 hours, or until it has roughly doubled in size. You’ll know it’s ready when the dough springs back slowly when poked with a finger—this indicates proper gluten development and fermentation. During this time, I like to perform “stretch and folds” every 30 minutes for the first 2 hours to strengthen the gluten further.
Here’s where the magic happens: the sourdough starter will introduce tangy notes, while the yeast creates air pockets for that signature open crumb. If your kitchen is cool (below 70°F), the dough may take longer to rise—just be patient. The longer it ferments, the more complex flavors will develop, but don’t exceed 8 hours or the yeast may overproof.
Pre-Shape, Chill, and Final Proof
Turn the dough onto a lightly floured surface and gently shape it into a round ball. This pre-shaping helps develop tension in the dough. Place the dough seam-side up in the bowl, cover it again, and refrigerate for 12-16 hours. This cold fermentation slows yeast activity, allowing flavors to meld and gluten to relax—critical for a good oven spring later.
After chilling, remove the dough from the fridge and let it sit at room temperature for 30 minutes to soften slightly. Then, shape it into a tight boule (round) or batard (oval). Dust a baking sheet with 1 tbsp cornmeal and place the dough on it, seam-side down. Cover loosely and let it proof at room temperature for 1-2 hours, until it has risen about 50% and looks slightly puffy. The dough should jiggle slightly when shaken gently—this is your cue that it’s ready for the oven.
Bake for a Crispy Crust and Open Crumb
Preheat your oven to 450°F with a Dutch oven inside for 45 minutes. This step is essential for creating steam and achieving that coveted crust. Carefully transfer the dough (still on the cornmeal-dusted sheet) into the hot Dutch oven, cover it, and bake for 20 minutes. Then remove the lid and bake for another 20-25 minutes, until the crust is deep golden brown and sounds hollow when tapped on the bottom.
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 1 hour before slicing—this allows the crumb to set and prevents a gummy texture. The crust should be crisp and crackly, with a beautiful golden hue, while the interior reveals an open, airy crumb with pockets of steam.
Pro Tips For Making 1kg Bread
- Weigh Your Starter Precisely: Your sourdough starter’s hydration (liquid-to-flour ratio) changes daily—don’t eyeball it. Use a scale to measure it before feeding, then adjust the recipe’s starter amount by weight. I learned this the hard way when a sluggish starter ruined a loaf because I assumed it was stronger than it was.
- Mix Whole Wheat Last: Whole wheat flour absorbs water like a sponge and slows gluten development. Add it after autolyse (when the dough is already mixed) and during the last fold, not at the start. Your dough will handle it better, and the texture stays lighter.
- Skip the Sugar Shortcut: If your starter’s sluggish, resist dumping extra sugar to “rev it up.” Instead, refresh it with equal parts flour and water (1:1:1 by weight) 12 hours before baking. Sugar masks weak fermentation—you’ll end up with a sweet, gummy loaf instead of proper flavor.
- Proof in Two Stages: Bulk ferment at room temp (75°F/24°C) for 4–5 hours, then move the shaped dough to the fridge overnight. The cold slows fermentation, deepens flavor, and makes scoring easier. I used to rush the second proof, and the crust always cracked—now it’s consistent.
Creative variations of this dish
Whole Wheat Twist
Swap 1 cup of the all-purpose flour for whole wheat flour to add nutty depth and fiber while keeping the same crisp crust. I like using King Arthur whole wheat flour—it blends better than store-brand versions.
For extra texture, stir in 2 tbsp toasted sesame seeds or pumpkin seeds during the final knead. The dough will be slightly denser, so reduce water by 1 tbsp if needed. This version pairs perfectly with hummus or avocado toast. 🌾
Herb & Garlic Boule
Add 1 tbsp finely chopped fresh rosemary and 2 minced garlic cloves to the dough during the autolyse stage for an aromatic twist. The herbs infuse the crust with earthy notes while keeping the interior soft.
For a stronger flavor, make a garlic-infused olive oil by steeping 3 minced garlic cloves in 1 tbsp olive oil for 10 minutes before mixing. This version shines when served with olive oil and balsamic vinegar. 🌿
Seeded Multigrain
Boost nutrition and crunch by adding ¼ cup mixed seeds (sunflower, flax, and chia) during the final knead. These seeds add a satisfying bite and extra fiber. For a nutty crunch, toast the seeds in a dry pan for 3-4 minutes before mixing.
This variation works well with whole grain mustard or spicy harissa for dipping. Store seeds in the freezer to prevent rancidity. 🌰
Savory Cheese Loaf
Fold in ½ cup shredded sharp cheddar or gruyère during the final proof for a cheesy surprise. The cheese melts slightly during baking, creating pockets of gooey goodness. For a smoky twist, add 1 tsp smoked paprika with the cheese.
This version is perfect for grilled cheese sandwiches or bread bowls. Use block cheese for better melting results. 🧀
Sweet Cinnamon Raisin
Transform your loaf into a breakfast bread by adding ¼ cup raisins and 1 tsp cinnamon to the dough. Soak the raisins in warm water for 10 minutes before mixing to plump them up. For extra richness, replace 1 tbsp olive oil with melted butter.
This sweet version pairs beautifully with Greek yogurt or peanut butter. Store in an airtight container for up to 5 days. 🍯
No-Knead Overnight
Simplify the process with a no-knead method: mix all ingredients (including 1 tsp extra olive oil) in a bowl, cover, and let ferment 12-18 hours at room temperature. The slow rise develops deep flavor without effort.
Shape the dough into a boule, bake as directed, and enjoy a hands-off loaf. This version is ideal for busy schedules—just mix before bed and bake in the morning. ⏰
Nutrition facts
Frequently asked questions
Why does this recipe use both sourdough starter AND yeast?
The sourdough starter adds complex tangy flavor and natural acidity that commercial yeast can’t replicate. Using both gives you the best of both worlds: the depth of fermentation from starter plus reliable rise from yeast. For beginners, you can skip the starter and just use 1 tsp instant yeast plus 1 extra tbsp sugar—the bread will still be delicious, just slightly less tangy.
Can I make this bread without a Dutch oven?
Yes! If you don’t have a Dutch oven, try these alternatives: Place the dough on a baking sheet with a metal bowl inverted over it (create steam), or bake on a pizza stone with a tray of boiling water in the oven. The key is to trap steam during the first 20 minutes of baking for that signature crust. Without steam, the crust will be softer but still tasty.
How do I know when the dough is properly proofed?
Look for these signs: The dough should have roughly doubled in size and leave a gentle indentation when poked with your finger that slowly springs back. For the final proof, the dough should jiggle slightly when shaken gently—this indicates it’s ready for the oven. If your kitchen is cold (70°F), the dough may take longer to proof, so be patient and check frequently.
What’s the best way to store leftover bread?
Wrap the cooled loaf tightly in plastic wrap or place it in an airtight container. For short-term storage (2 days), keep at room temperature. For longer storage, freeze the bread (wrapped) for up to 3 months. To revive frozen bread, thaw at room temperature for 2 hours before toasting. The crust stays crisp for 2 days if wrapped in a towel.
Why did my bread turn out dense instead of airy?
Dense bread usually results from underproofing (not enough fermentation time), over-kneading (breaking down gluten), or using too much flour. Check your proofing time—dough should rise until it’s about 50% larger before baking. Also ensure you’re using high-protein flour (like bread flour) and not over-handling the dough during shaping. For extra airiness, try the “stretch and fold” technique during bulk fermentation.
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