900g Bread Recipe: Dutch Oven Crust With Foil-Sealed Softness

Baking a 900g loaf with a crisp Dutch oven crust and tender interior is the secret to restaurant-quality bread at home. This recipe delivers a foolproof method for achieving that perfect balance of texture—golden, crackly crust outside and soft, airy crumb inside.

The foil-sealed technique ensures even baking and prevents over-browning, while precise yeast activation guarantees a reliable rise every time.

The key to this bread lies in the dough's hydration and proper kneading, which develop gluten for that signature chewy texture. We'll use a straightforward mix of flour, water, yeast, and salt, with optional seeds or herbs for added flavor.

The Dutch oven creates steam during baking, mimicking artisanal bread ovens and giving you that coveted professional result without specialized equipment.

With just 2 hours of active time (plus 2 hours rising), you'll end up with a loaf that's perfect for sandwiches, toast, or serving alongside soups. The crust will be crisp enough to shatter when broken, while the interior remains soft and pillowy.

This method eliminates guesswork, making it ideal for beginners while still delivering impressive results.

Whether you're baking for a family meal or need a reliable loaf for daily use, this recipe produces consistent, high-quality bread. The foil-sealed technique also makes it easier to adjust for different oven environments. Let's get started with a method that transforms simple ingredients into something truly special.

Ingredients for 900g bread

Nine essential ingredients transform into a 900g loaf with restaurant-worthy crust and tender crumb.

The bread flour is non-negotiable here—King Arthur or Caputo brands deliver the high gluten content needed for that signature chewy texture. Instant yeast activates faster than active dry, but if you only have active dry, let it dissolve in the warm water first. Diamond Crystal kosher salt is preferred for its coarse texture, which dissolves more evenly. For the water, use a thermometer to confirm it's between 90-95°F—too hot kills the yeast, too cold slows activation. Extra-virgin olive oil adds richness to the dough and creates a subtle sheen on the crust. Sesame seeds are optional but recommended for that artisanal touch—Trader Joe's carries them at a reasonable price if you don't have them at home.

No bread flour? All-purpose flour plus 1 tbsp vital wheat gluten gets you close, though texture may differ slightly. Active dry yeast works fine—just proof it in warm water for 5 minutes before adding to the dough. Morton kosher salt is a fine substitute, though it's finer-grained. Running short on olive oil? Melted butter adds flavor but may darken the crust. Sunflower seeds or poppy seeds make excellent alternatives to sesame. The cornmeal is crucial for preventing sticking—Bob's Red Mill is a reliable brand. For the foil, heavy-duty aluminum is ideal, but parchment paper works in a pinch if you're in a hurry.

This dough requires 2 hours of rising time at room temperature, so plan ahead. Store any unused yeast in an airtight container in the freezer for up to 6 months. The olive oil keeps well in a cool, dark place for 18 months after opening. Once baked, the loaf maintains freshness for 3-4 days at room temperature, wrapped in a bread bag or towel. For longer storage, slice and freeze portions for up to 3 months—they reheat beautifully in a toaster or oven.

Step-by-step instructions for Dutch oven bread with foil-sealed softness

Here's the method for a bread with a crispy Dutch oven crust and tender interior—tested for reliability.

In a large mixing bowl, combine the 3 cups bread flour, 1.5 tsp diamond crystal kosher salt, and 0.5 tsp granulated sugar. Whisk to distribute evenly before adding the 0.75 tsp instant yeast—this prevents clumping. Create a well in the center and pour in the 1.5 cups lukewarm water and 1 tbsp extra-virgin olive oil. The water should be between 90-95°F—too hot kills the yeast, too cold slows fermentation.

Using a wooden spoon or dough whisk, stir the ingredients until they form a shaggy mass. The dough will initially resist coming together, but resist the urge to add more flour. Once combined, let it rest for 10 minutes—this allows the gluten to begin developing naturally. After resting, knead by hand on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should spring back slowly when poked.

Shape the dough into a loose ball and place it back in the mixing bowl. Cover tightly with a damp kitchen towel or plastic wrap. Let it ferment at room temperature (70-75°F) for 1.5-2 hours, or until it has nearly doubled in size. You'll notice the dough becomes puffy with small bubbles on the surface—this indicates active fermentation. If your kitchen is cooler, extend fermentation to 2.5 hours to compensate.

I press a finger gently into the dough after 1 hour—if the indentation remains, it's ready. If it springs back immediately, give it more time. This step builds structure and flavor; rushing it results in dense bread. Once properly fermented, the dough should feel soft and slightly sticky but not wet.

Turn the dough onto a lightly cornmeal-dusted surface and gently shape it into a 12-inch round loaf (about 1.5 inches thick). The edges should be slightly thicker than the center to create a proper oven spring. Place the shaped dough on a piece of parchment paper, seam-side up, and cover loosely with the damp towel again. Let it rest for 20-30 minutes while you preheat your Dutch oven.

Preheat your Dutch oven (with lid) in the oven at 475°F for 30 minutes. Meanwhile, cut a 12-inch square from the heavy-duty aluminum foil—this will create our steam chamber. After the rest, transfer the dough (still on parchment) to the hot Dutch oven. Immediately pour 1 cup hot water into the foil square, then fold the edges to seal it completely, trapping steam inside.

Bake covered for 25 minutes at 475°F—this steam phase develops the bread's signature soft interior. After 25 minutes, carefully remove the foil packet and continue baking uncovered for 15-20 minutes until the crust turns a deep golden brown. The bread is done when it sounds hollow when tapped on the bottom and the internal temperature reaches 190-195°F.

I like to rotate the Dutch oven halfway through the uncovered baking to ensure even browning. If the crust browns too quickly, tent loosely with foil. The bread should pull away cleanly from the parchment without sticking. Brush the warm loaf with a light coating of melted butter (optional) and sprinkle with 1 tbsp sesame seeds for texture contrast.

Let the bread cool on a wire rack for at least 1 hour before slicing—this prevents a gummy texture. The internal temperature should drop to 140°F before cutting. I know it's tempting to slice immediately, but patience here ensures the gluten relaxes and the crumb firms up properly. The bread will continue to develop flavor as it cools, with a crisp crust that gives way to a tender, airy interior.

Store wrapped at room temperature for 2 days or freeze for up to 3 months. For serving, slice with a serrated knife and toast lightly to enhance the crust's crunch. This method guarantees a bread with professional-quality texture and flavor every time.

Common mistakes when making this recipe

Over-Kneading the Dough

I’ve seen beginners overwork the dough, thinking more kneading equals better gluten development. But too much handling—beyond 8-10 minutes—can break down the gluten strands, leading to a dense, tough loaf.

The dough should feel smooth and spring back slowly when poked. If it resists and feels rubbery, you’ve gone too far. 💫

Skipping the Rest Period

Rushing the 10-minute rest after mixing or the 20-30-minute rest after shaping is a surefire way to mess up your bread. These rests let gluten relax and redistribute, ensuring even fermentation. Without them, your loaf may collapse during baking or develop uneven texture. Trust the process!

Incorrect Water Temperature

Using water that’s too hot (> 100°F) kills the yeast instantly, while water that’s too cold (< 80°F) slows fermentation. Aim for 90-95°F—test it by dipping your finger in; it should feel warm but not hot to the touch.

A kitchen thermometer is worth the investment here. ⚡

Underproofing the Dough

An underproofed loaf won’t rise properly, resulting in a dense, flat bread. Press your finger into the dough after 1 hour of bulk fermentation—if the indentation springs back immediately, it needs more time.

A properly proofed dough should feel soft, slightly sticky, and leave a gentle dent that stays put. Patience pays off!

Ignoring the Foil Seal

The foil-sealed steam phase is critical for that soft interior. If you skip it or don’t seal the foil tightly, the bread will dry out and develop a hard crust.

Pour the 1 cup hot water into the foil before sealing—this creates the steam chamber that mimics a professional oven. No shortcuts here!

Overbaking or Underbaking

Baking too long dries out the bread, while underbaking leaves it gummy. Tap the bottom of the loaf—it should sound hollow when done. The internal temp should hit 190-195°F.

If the crust browns too quickly, tent with foil. A toothpick test works too: it should come out clean or with a few crumbs. 🌡️

Frequently asked questions about your 900g bread recipe