900g Bread Recipe: Dutch Oven Rise for Artisan Crust in 5 Hours

Baking a 900g bread recipe with an artisan crust starts with the right technique—and this Dutch oven method delivers professional-quality results in just 5 hours. The key lies in precise hydration, controlled fermentation, and high-heat baking to create that signature crackly crust.

I’ve perfected this approach after years of testing, ensuring every slice has the perfect balance of chew and crumb structure.

This recipe transforms simple ingredients into a golden, crusty loaf with a tender interior, all achieved through methodical steps: mixing, kneading, bulk fermentation, shaping, and baking. The Dutch oven traps steam during baking, creating that coveted oven spring and crisp exterior.

No special equipment beyond a mixing bowl, scale, and oven—just patience and attention to detail.

What sets this apart is the 5-hour timeline, which includes a 3-hour bulk fermentation and 2-hour final proof. This slow rise develops deep flavor and an open crumb structure that store-bought bread can’t match.

The result? A 900g loaf with a crackling crust, even texture, and a satisfying chew that makes every bite worth the wait.

Whether you’re baking for a family dinner or need restaurant-quality bread at home, this method ensures consistency. The scoring technique and baking time are critical for that perfect crust, while the internal temperature gauge guarantees a fully baked loaf without over-browning. Ready to master artisan breadmaking?

Ingredients for 900g bread

Precision measurements and quality ingredients create the perfect artisan loaf with a crackling crust and open crumb.

The bread flour is non-negotiable for this recipe—King Arthur or Caputo are my go-to brands for their high protein content and consistent results. The 12-13% protein range ensures proper gluten development for that signature chew. If you're using all-purpose flour, expect a softer crumb and less oven spring. Room-temperature water is critical; cold water slows fermentation, while warm water (above 85°F) can overactivate the yeast. I always measure mine with a kitchen scale for accuracy, but if using cups, spoon the flour into the measuring cup and level it off—don't scoop directly from the bag. The honey adds subtle sweetness and helps with browning, but maple syrup works beautifully for vegan adaptations.

Instant yeast activates immediately, but active dry yeast requires proofing in warm water—just sprinkle it directly into the flour if using instant. The salt measurement is precise: too little affects flavor, too much inhibits yeast activity. For the olive oil, extra-virgin adds depth, but regular olive oil works fine. If you're in a pinch, melted butter can substitute at the same quantity, though it may slightly alter the crust's texture. The cornmeal isn't just for dusting—it adds a subtle sweetness and helps create that perfect crust. And those ice cubes? They're essential for chilling the dough before shaping—skip this step at your peril—it prevents overproofing and ensures proper structure.

Store the flour in an airtight container in a cool, dark place for up to 6 months. The yeast should be used within 4 months of purchase for optimal activity. Once mixed, the dough can be refrigerated for up to 24 hours before baking—this actually enhances flavor development. For longer storage, freeze the shaped loaf (unbaked) wrapped in plastic for up to 3 months. The baked loaf keeps well at room temperature for 3-4 days in a bread bag, or you can freeze slices for up to 6 months. To revive frozen bread, wrap it in a damp towel and warm in a 200°F oven for 10-15 minutes.

Step-by-step instructions for Dutch oven bread with artisan crust

Mastering this method delivers a crust with deep caramelization and an open crumb—here's how to achieve it reliably.

In a large mixing bowl, combine the 3.5 cups bread flour and 1.5 tsp salt. Create a well in the center and add the 1 tbsp honey, 1 tbsp olive oil, and 0.25 tsp instant yeast. The high-protein flour will create structure while the honey adds subtle sweetness and helps with browning.

Gradually add the 2.25 cups room-temperature water while mixing with a wooden spoon or dough whisk. The dough will be shaggy at first—this is normal with high-hydration dough. Mix until just combined, about 3-4 minutes, then cover the bowl with a damp towel and let rest for 30 minutes. This initial rest allows the flour to fully hydrate and gluten to begin developing.

After resting, the dough should feel slightly tacky but not sticky. If it's too wet, add 1-2 tablespoons more flour; if too dry, add 1 tablespoon water. The goal is a dough that's cohesive but still slightly soft—this ensures proper oven spring during baking.

Wet your hands thoroughly and place the dough on a lightly floured surface. Perform a series of stretch-and-folds every 30 minutes for 2 hours total. To do this, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the dough and repeat on all four sides. This builds gluten strength without overworking the dough.

After each set, return the dough to the bowl, cover it, and let rest until the next interval. You'll notice the dough becomes smoother and more elastic with each fold. The gluten development is complete when the dough springs back slowly when poked and has a slightly firm surface—this indicates it's ready for shaping.

Lightly dust a clean work surface with 0.25 cup cornmeal and turn out the dough. Gently shape it into a loose round by pulling the edges toward the center. Place the dough seam-side up in a lightly greased bowl, cover, and refrigerate for 12-16 hours. The cold proofing slows yeast activity while allowing flavors to develop and gluten to relax.

During this time, the dough will rise slowly in the fridge, typically doubling in size. The cold environment also helps create a tighter crumb structure. When ready, the dough should feel slightly domed and jiggly when shaken gently. If it hasn't risen much, it needs 2-4 more hours in the fridge.

Remove the dough from the fridge and let it sit at room temperature for 1 hour to come to ambient temperature. This final rise allows the yeast to activate fully. Shape the dough into a tight boule by pulling the edges inward and creating surface tension. Place it on a piece of parchment paper, seam-side down.

Preheat your Dutch oven with lid in a 475°F oven for 45 minutes. Once hot, carefully transfer the dough (with parchment) into the Dutch oven. Score the top with a sharp razor blade in a simple crosshatch pattern—this controls expansion and creates those coveted ear-like crusts. The scoring should be about ½ inch deep and crisp.

Bake covered for 20 minutes, then remove the lid and bake uncovered for an additional 20-25 minutes until the bread reaches an internal temperature of 205-210°F and the crust is a deep golden brown. The first covered phase creates steam for oven spring, while the uncovered phase develops that signature crust.

You'll know it's done when the crust sounds hollow when tapped and has a crisp, crackly texture. Transfer the bread to a wire rack to cool completely—this prevents sogginess and allows the crumb to set properly. The bread will continue to firm up as it cools, making it easier to slice cleanly.

Flavor customization for these flavors

Sweet Variations

Add 1 tbsp cinnamon and ½ cup raisins to the dough for a sweet cinnamon raisin loaf. The honey already in the recipe enhances the sweetness beautifully. For a more decadent treat, fold in ½ cup chopped walnuts and 2 tbsp brown sugar during the final shaping.

These additions transform your bread into a perfect breakfast companion or dessert!

Herb-Infused Crust

Boost the crust with 1 tbsp dried rosemary or 1 tbsp fresh thyme mixed into the flour before kneading. For a Mediterranean twist, add 1 tsp garlic powder and ½ tsp dried oregano.

These herbs infuse the crust with aromatic depth while maintaining the bread's signature texture. Sprinkle a pinch of sea salt on top before baking for an extra flavor punch.

Seed & Nut Enhancements

For added texture and nutrition, mix 2 tbsp pumpkin seeds or 2 tbsp sunflower seeds into the dough during the final shaping. For a nutty flavor, fold in ½ cup chopped pecans or ½ cup walnuts.

These additions create delightful crunch contrasts and add visual appeal. Toast the seeds or nuts briefly before mixing to intensify their flavors.

Cheesy Twist

Incorporate ½ cup shredded Gruyère or ½ cup shredded mozzarella into the dough for a cheesy variation. The cheese melts slightly during baking, creating pockets of gooey goodness. For a stronger flavor, use ½ cup crumbled feta—it adds tanginess that pairs well with the bread's natural sweetness.

Sprinkle extra cheese on top before baking for a golden, bubbly crust.

Spiced & Smoky

Create a smoky-sweet loaf by adding ½ tsp smoked paprika and ¼ tsp cayenne pepper to the dough. For a deeper flavor, replace the honey with 1 tbsp maple syrup and add ½ tsp liquid smoke (like Colossal Smokehouse) to the water.