900g Bread Recipe: Hands-Off Rise for Crusty, Airy Loaves

This 900g bread recipe delivers a crusty, airy loaf with minimal hands-on time—perfect for home bakers who want restaurant-quality results without the fuss.

The secret lies in a hands-off rise that develops flavor and texture while you focus on other tasks, ensuring a loaf with a golden, crackling crust and a soft, even crumb.

I've tested this method dozens of times, and it consistently produces a loaf that rivals artisanal bakery bread, but with the convenience of your home kitchen.

What sets this 900g bread recipe apart is the balance of simplicity and precision—no expensive equipment, no complicated techniques, just a foolproof process that yields a loaf weighing exactly 900 grams (about 32 ounces) when baked.

The dough relies on a combination of bread flour and yeast for structure and rise, while a touch of honey or sugar feeds the yeast for a lighter texture.

The long, slow proofing at room temperature allows the gluten to relax and develop fully, resulting in that signature open crumb and shatteringly crisp crust.

By the time you slide this loaf from the oven, you'll have a perfectly proportioned loaf with a deep caramelized crust and a crumb so tender it practically melts in your mouth.

The hands-off rise means you can walk away after mixing the dough, freeing up your afternoon for other tasks—only to return to the aroma of freshly baked bread filling your home.

This recipe is designed for confidence, whether you're a beginner or an experienced baker looking to refine your technique.

The beauty of this 900g bread recipe is its versatility—use it for sandwiches, toast, or even French toast. The exact measurements ensure consistency, so you can replicate this loaf time and time again.

Once you try this method, you’ll never go back to store-bought bread again. Let’s get started on creating your perfect loaf.

Ingredients for 900g bread

Nine simple ingredients transform into a restaurant-worthy loaf with minimal effort.

The bread flour is non-negotiable here—King Arthur or Caputo are my go-tos for that signature open crumb. If you're using all-purpose flour, expect a denser loaf. Instant yeast is ideal for this recipe since it activates immediately, but active dry works too (just let it proof 5 minutes longer). The sugar and honey feed the yeast, so don't skip them—even a tablespoon makes a difference. For the olive oil, Californian extra-virgin has the best balance of flavor and richness. Store your flour in the freezer to preserve freshness, and buy yeast in small quantities since it loses potency over time.

No honey? Maple syrup or agave works in a pinch, though honey has a unique depth. Short on olive oil? Avocado oil or melted coconut oil are neutral substitutes. The water temperature matters—too hot kills the yeast, too cold slows the rise. Use a thermometer if you're unsure. For the cornmeal, Bob's Red Mill is my favorite—it toasts beautifully when baked. If you're making multiple loaves, double the recipe and use a stand mixer with the dough hook for easier handling. The ice water at the end helps tighten the gluten for that perfect shape.

This dough keeps beautifully for 3 days in the fridge, wrapped tightly in plastic. For longer storage, freeze the shaped loaf for up to 3 months—just thaw overnight before baking. The aroma alone as it bakes will have your whole house smelling like a bakery. Slice while still warm for that perfect crumb. Leftovers? Toast them immediately—they're best fresh from the oven. This loaf reheats beautifully in a 350°F oven for 5 minutes to restore that bakery-fresh texture.

Step-by-step instructions for hands-off rise bread

Here's how to transform simple ingredients into a golden, airy loaf with minimal effort.

In a large bowl, combine the 3.5 cups bread flour, 0.5 tsp salt, and 0.025 oz granulated sugar. Whisk these dry ingredients together to eliminate any lumps—this ensures even distribution throughout the dough. In a separate small bowl, whisk the 0.5 cup extra-virgin olive oil with the 1.25 cups warm water and 1 tbsp honey until fully incorporated. The water should be between 105°F-110°F—too hot and you'll kill the yeast; too cold and the dough won't activate properly.

Create a well in the center of the dry ingredients and pour in the wet mixture. Sprinkle the 0.025 oz instant yeast over the top, then use a wooden spoon to gradually draw the flour into the liquid. Once combined, switch to a dough scraper and knead the dough directly in the bowl for 5-7 minutes until it becomes smooth and elastic. You'll know it's ready when it pulls away cleanly from the sides of the bowl and forms a windowpane when stretched thin between your fingers.

Lightly oil your hands and transfer the dough to a clean, lightly floured surface. Knead it vigorously for another 3-5 minutes, folding and pressing the dough to strengthen the gluten network. This step is crucial for creating that signature airy crumb and crisp crust. The dough should feel firm but slightly tacky—not sticky enough to require extra flour. If it's too wet, add 1 tablespoon of bread flour at a time until it reaches the right consistency.

Shape the dough into a loose round and place it back in the bowl. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rest at room temperature for 30 minutes—this allows the gluten to relax slightly, making it easier to handle during shaping. I always set a timer because this resting period is easy to forget, and skipping it can lead to a dense loaf.

After the rest, turn the dough onto a lightly floured surface and divide it into 4 equal portions (about 225g each). Shape each portion into a smooth ball by pulling the dough toward you and tucking the edges underneath. Rotate the ball as you work to ensure even tension—this creates surface tension that helps trap gas during rising. Place the shaped dough balls in a lightly greased bowl, seam-side up, and cover again with plastic wrap.

Let the dough rise at room temperature for 1-2 hours, or until it has nearly doubled in size. You'll know it's ready when the dough springs back slowly when poked gently with a finger—this indicates proper gluten development. The rise time can vary based on your kitchen's humidity and temperature, so keep an eye on it. If the dough rises too quickly, it may not develop enough flavor; if it's slow, it might not reach full volume.

Once the dough has risen, turn each ball onto a floured surface and shape it into an oval loaf, tapering the ends slightly. This shape encourages even oven heat distribution and creates that classic crusty exterior. Place the shaped loaves on a baking sheet dusted with 0.25 cup cornmeal—the cornmeal prevents sticking and adds a subtle crunch to the bottom crust. Cover the baking sheet loosely with plastic wrap and refrigerate for 8-12 hours. This cold proofing step enhances flavor and improves oven spring.

I like to do this overnight, which also means I can wake up to the wonderful aroma of fresh bread in the morning. The dough will rise slowly in the fridge, developing complex flavors. When you're ready to bake, remove the loaves from the refrigerator and let them sit at room temperature for 1 hour before baking. This final rise ensures maximum oven spring and a light, airy crumb.

Preheat your oven to 425°F with a baking stone or inverted baking sheet on the middle rack—this creates steam for a crispy crust. Place the cold-proofed loaves on the prepared baking sheet and bake for 25-30 minutes, until they're deep golden brown and sound hollow when tapped on the bottom. For extra browning, brush the tops with a little ice water (mix 0.25 cup ice water with 1 tbsp water) right before baking—this creates steam that promotes oven spring and a crisp crust.

Let the bread cool on a wire rack for at least 30 minutes before slicing—this prevents a gummy interior. The crust should be crisp and shatterable, while the crumb should be open and airy with a fine, even texture. If the bread cools too quickly, tent it loosely with foil to retain moisture. Slice and serve warm for the best experience—this bread is even better the next day when the crust becomes even more crisp.

Storing and reheating this recipe

Room-Temp Storage

Store your freshly baked loaf in a paper bag or cotton towel at room temperature for up to 3 days. The paper bag mimics bakery conditions by trapping steam and keeping the crust crisp while the interior stays soft.

I always place the loaf on a wire rack inside the bag to prevent sogginess. For extra protection, wrap the loaf in parchment paper before placing it in the bag—this adds an extra moisture barrier. 🌾

Fridge Preservation

Extend freshness by refrigerating your bread in an airtight container or ziplock bag for up to 5 days. The cold slows staling, but the crust may lose crispness. To restore it, reheat slices in a 350°F oven for 5 minutes with a splash of water in the pan.

For longer storage, freeze the loaf unwrapped for 3 months—the cold air prevents freezer burn. Thaw overnight at room temperature before slicing.

Reheating Methods

Revive stale bread by placing slices on a baking sheet and heating at 350°F for 5-7 minutes until golden. For quick toast, use a toaster set to medium-high—this restores crispness without drying.

My go-to method is the steam trick: wrap bread in aluminum foil with a ½ cup water in the pan, then steam at 350°F for 10 minutes. This mimics bakery-fresh texture perfectly. ✨

Freezer Tips

Slice your loaf before freezing for individual portions that reheat perfectly. Store slices in a single layer on a parchment-lined tray, then transfer to a ziplock bag once frozen. Label with the date—frozen bread stays fresh for 3 months at 0°F.

To reheat, pop slices directly into a toaster or oven without thawing. The cold temperature preserves texture better than room-temperature storage.

Crust Revival

If your bread's crust loses its crunch, brush it with melted butter and broil for 1-2 minutes at 400°F until golden. For extra crispiness, sprinkle with coarse salt before broiling.

This works especially well for French-style baguettes or ciabatta. I also like toasting slices in a cast-iron skillet over medium heat—it adds a smoky flavor while restoring texture. 🔥

Frequently asked questions