A 900-gram bread recipe with a Dutch oven crust delivers that perfect golden crunch and soft interior every time. The secret lies in precise dough handling and baking techniques that create a loaf with restaurant-quality texture—no fancy equipment required.
I’ve baked hundreds of loaves, and this method consistently produces a crust so crisp it shatters when sliced, with a crumb that’s tender yet sturdy enough to hold up to toast or sandwiches.
This recipe focuses on simplicity without sacrificing quality: just five ingredients, a 30-minute prep, and 1 hour of baking in a standard home oven. The Dutch oven traps steam, creating that coveted oven-spring and thick, crackly crust.
Unlike store-bought bread, this loaf stays fresh for days, with a flavor that deepens as it cools—ideal for serving alongside soups, pairing with butter, or toasting for breakfast.
The process is straightforward but requires patience: kneading develops gluten for structure, proofing allows the dough to rise properly, and baking in the Dutch oven ensures even heat distribution. Once baked, the bread’s aroma fills the kitchen, and the first slice reveals layers of golden crust and airy crumb.
This isn’t just bread—it’s a foundation for meals, a centerpiece for gatherings, and a skill you’ll use again and again.
Store leftovers wrapped at room temperature for up to 3 days, or freeze slices for quick toast later. Whether you’re a beginner or an experienced baker, this recipe delivers professional results with minimal effort. Let’s get started on the perfect loaf.
Ingredients for 900g bread
Five simple ingredients transform into a restaurant-quality loaf with golden crust and airy crumb.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for even texture |
| Instant Yeast 🍞 | ¼ oz | Or 2.5 tsp active dry yeast |
| Granulated Sugar 🍚 | ¼ cup | Feeds yeast and adds flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt preferred |
| Unsalted Butter 🧈 | ¼ cup | Cold, cubed for easier mixing |
| Warm Water 💧 | 1 ¼ cups | 110°F for yeast activation |
| Whole Milk 🥛 | ¼ cup | Warmed for dough elasticity |
| Large Egg 🥚 | 1 whole | Room temperature for mixing |
Flour is the foundation—King Arthur or Gold Medal brands yield the best texture. The yeast should be fresh; if it smells stale, toss it. Sugar feeds the yeast, but don’t overdo it—too much can inhibit rise. Salt enhances flavor and controls yeast activity; Diamond Crystal kosher is ideal. Butter adds richness; cold cubes distribute better than melted. For the water, use a thermometer—110°F is perfect. Milk adds tenderness, so warm it gently to 100°F before mixing.
No instant yeast? Active dry yeast needs 5 minutes in warm water before adding to flour. Out of whole milk? Warm water plus 1 tsp powdered milk works. Egg allergy? 1 tbsp olive oil replaces it, though texture may vary. For a lighter loaf, add 1 tsp baking soda to the flour. The Dutch oven is non-negotiable—its steam creates that coveted crust. If you lack one, use a heavy oven-safe pot with a lid.
Dough keeps 24 hours refrigerated wrapped in plastic. For longer storage, freeze shaped dough up to 3 months. Thaw overnight in the fridge before baking. Sliced bread stays fresh 3 days wrapped at room temperature. Toast slices 10 minutes at 350°F for crispy results. The crust hardens as it cools—warm slices in a 200°F oven for 5 minutes to restore softness.
Why You’ll Love This Recipe
- No-Knead Magic: I swear by this dough—just mix, let it rise, and bake. The butter and sugar melt into the crust for that golden, pillowy finish without a single punch or fold from me.
- Buttery Crust Secret: That crispy edge with the tender crumb? The cold butter cubes nestled into the dough create layers of flavor that taste like a bakery’s secret. Honestly, my kids ask for seconds before I even slice it.
- Weeknight Workhorse: Toss together the flour, yeast, and sugar in the morning, pop it in the fridge, and bake it straight from cold when you walk in the door. It’s my go-to for busy evenings—no last-minute scrambling.
- Budget-Friendly Staple: A single batch feeds my family for days: toast, sandwiches, or even garlic bread. Between us, that 900g loaf stretches further than store-bought, and the ingredients cost pennies compared to artisanal bread.
Step-by-step instructions for Dutch oven bread
Mastering this recipe delivers a loaf with a thick, golden crust and tender crumb—here’s exactly how to achieve it.
Mix the Dough for Optimal Texture
In a large mixing bowl, combine the 3.5 cups all-purpose flour, 1.5 tsp salt, and 0.25 cup granulated sugar. Whisk to eliminate any lumps in the dry ingredients—this ensures even distribution throughout the dough. Create a well in the center and add the 0.25 oz instant yeast to the dry mixture.
In a separate small bowl, whisk together the 1.25 cups warm water (about 110°F), 0.25 cup whole milk, and 0.25 cup cold unsalted butter (cut into small cubes). The butter should remain mostly solid at this stage—this creates pockets of flavor and texture in the finished loaf. Pour the wet ingredients into the well of dry ingredients and mix with a wooden spoon until a shaggy dough forms.
Develop the Dough Through Kneading
Turn the dough 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 smooth, elastic dough that springs back when poked—this indicates proper gluten development. If the dough feels too sticky, add flour 1 tablespoon at a time; if too dry, sprinkle a few drops of water.
Here’s the thing—proper kneading creates the structure needed for that perfect oven spring. The dough should be slightly tacky but not wet, and it should form a windowpane when stretched thin. Once achieved, shape the dough into a ball, place it back in the bowl, lightly oil the surface, cover with a damp towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
Shape and Prepare for Dutch Oven Baking
After the dough has risen, punch it down to release excess air and divide it into two equal portions. Shape each portion into a round loaf, about 3 inches thick, and place them on a lightly floured surface. Cover with a towel and let them rest for 15 minutes—this step relaxes the gluten for easier handling.
Preheat your Dutch oven (with lid) in the oven at 450°F for 30 minutes. While it heats, brush the tops of both loaves with the 1 whole large egg, gently cracking it into a small bowl first and whisking lightly. This egg wash creates that signature golden crust. Transfer the loaves to the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
Bake to Achieve the Perfect Crust
After 20 minutes, remove the lid and continue baking for an additional 10-12 minutes until the bread reaches an internal temperature of 190-200°F and the crust is deep golden brown. You’ll see the loaves puff up dramatically when the lid comes off—this is the oven spring you’re after. For extra crunch, you can also sprinkle a few grains of coarse salt on top just before the final baking period.
Let the bread cool on a wire rack for at least 30 minutes before slicing—this allows the crumb to set properly. The crust should be thick and shatter when tapped, with a hollow sound that indicates a well-baked loaf. The interior should be soft and slightly chewy, with an open crumb structure that’s characteristic of Dutch oven bread.
Pro Tips For Making 900g Bread
- Weigh Your Butter: That 900g recipe calls for butter, and I learned this the hard way—eyeballing it leads to a dense loaf. Use a kitchen scale for the butter (and flour if you’re precise), especially since unsalted butter’s moisture varies by brand. A few grams extra or missing changes the texture more than you’d think.
- Let the Dough Rise Twice: Skip the second rise, and you’ll end up with a flat, sad loaf. The first rise (1–1.5 hours) is non-negotiable, but the second—after shaping—is where the magic happens. Let it puff up until it nearly doubles in the pan, even if it feels like you’re waiting forever. (Yes, even if you’re impatient like me.)
- Salt the Water First: Mixing salt directly into the flour? You’re setting yourself up for uneven flavor. Instead, dissolve the salt in the water first—this guarantees every bite has that crisp, balanced taste. Trust me, your bread will taste more professional, and you won’t be licking your fingers wondering where the salt went.
- Use Cold Butter for Laminating: Soft butter = tough bread. For that flaky, tender crumb, cut the cold butter into the flour mixture just until pea-sized chunks remain. The cold fat melts during baking, creating pockets of air—no one wants a brick, even if it’s 900g of it. (And resist the urge to skip this; I did, and regretted it.)
Make-ahead tips for leftovers
Dough Prep Ahead
Mix your dough up to 24 hours in advance and refrigerate it in an airtight container. The cold slows fermentation, intensifying flavor and improving texture. I like to cover the container with a damp towel to prevent drying.
When ready to bake, let the dough sit at room temperature for 1-2 hours until it reaches about 70°F—this reactivates the yeast for proper rising. 💪
Shaped Dough Storage
Shape your loaves and freeze them on a floured tray for 1 hour to firm up, then transfer to a freezer bag with parchment paper between them. They’ll keep for up to 3 months.
Thaw overnight in the fridge before baking, or bake straight from frozen by adding 10-15 minutes to the total time. The crust will still be golden and crispy!
Baked Loaf Revival
Warm stale slices in a 350°F oven for 5-7 minutes with a spritz of water to restore freshness. For extra crunch, brush with melted butter before reheating. I also love toasting slices at 400°F for 3-4 minutes—the high heat caramelizes the crust beautifully.
Store baked loaves in a paper bag at room temp to preserve texture longer than plastic. ✨
Batch Baking Tips
Double the recipe and bake two loaves simultaneously in your Dutch oven. Use a commercial baking stone or second Dutch oven on the lower rack if needed. Label each loaf with the date—mine stays fresh 5 days when wrapped tightly.
For meal prep, slice and freeze individual portions on a tray before bagging to prevent sticking. 📅
Freezer-Friendly Dough
Divide proofed dough into portions and freeze them in quart-sized freezer bags with 1 inch headspace. Thaw in the fridge overnight, then shape and bake as directed. The cold dough handles better when shaping, and the final loaf won’t lose its rise.
I’ve even made this work with dough that’s been frozen for 6 months—just give it extra proofing time. ❄️
Oven Prep Shortcut
Preheat your Dutch oven while the oven preheats—place it on the middle rack 10 minutes early. This ensures it’s piping hot by the time your loaves go in.
For busy mornings, I set my oven to 425°F instead of 450°F—it still works, and the bread develops a slightly deeper color. Always use oven mitts when handling the hot Dutch oven! 🔥
Nutrition facts
Frequently asked questions about Dutch oven bread
Why does my Dutch oven bread collapse instead of rising?
Underproofed dough or opening the oven too soon are the most common culprits. Let the dough rise until it’s doubled in size (about 1-1.5 hours) and avoid peeking at it during the first 20 minutes of baking. The steam trapped under the lid creates lift—removing it too early causes the bread to fall.
Can I use a regular baking pan instead of a Dutch oven?
Yes, but you won’t get the same crust or rise. A heavy oven-safe pot with a lid works best—it mimics the Dutch oven’s steam retention. Line the pot with parchment paper for easy removal. The bread will be denser without the steam, but still tasty!
How do I know when the bread is fully baked?
Look for a deep golden brown crust and listen for a hollow sound when tapping the bottom. The internal temperature should reach 190-200°F. A toothpick inserted should come out clean or with a few crumbs—never wet dough. Overbaking dries out the crumb, so pull it out when it’s just slightly underdone.
What if I don’t have instant yeast?
No problem! Use 2.5 teaspoons active dry yeast instead. First, dissolve it in 1/4 cup warm water (110°F) and let it sit for 5 minutes until foamy before mixing with your dry ingredients. This activates the yeast properly for the recipe.
Can I make this bread without butter?
Replace the butter with 2 tablespoons olive oil or melted coconut oil. The bread will still be flavorful, though butter adds that signature richness. For extra flavor, try adding 1 teaspoon honey to the dough along with the sugar.
- Baked Potatoes in Crock Pot Recipe: Buttery Interiors and Crispy Top Magic - November 1, 2026
- Braised Beef Short Ribs Recipe: Crock Pot Fall-Off-Bone Magic in 6 Hours - November 1, 2026
- Crock Pot Cocoa Recipe: Velvety Warmth With Hidden Spice Magic - November 1, 2026