900G Bread Recipe: Foil-Sealed Rise for Artisan Crust in 3 Hours

This 900g bread recipe delivers restaurant-quality crust and crumb in just 3 hours using a foolproof foil-sealed rise method. The secret lies in controlled fermentation and high-temperature baking, creating an artisan loaf without the wait. Perfect for home bakers who want professional results with simple techniques.

What makes this recipe stand out is the foil-sealed rise during bulk fermentation, which develops flavor while preventing overproofing. The dough then undergoes a cold proof in the fridge, enhancing texture and flavor development. Baking at 425°F with steam ensures a crisp, golden crust that rivals bakery bread.

By the time you pull that loaf from the oven, you'll have a crusty exterior with an open crumb structure—ideal for sandwiches, toast, or serving with soups.

The method works equally well for classic sandwich loaves, baguettes, or sourdough variations. No special equipment needed beyond a standard oven and mixing bowl.

Whether you're baking for a family dinner or meal prepping for the week, this recipe delivers consistent, professional-quality results every time. The 3-hour timeline makes it perfect for busy schedules, while the foil-sealed rise ensures foolproof success. Let's get started on your artisan loaf!

Ingredients for 900g bread

Precision measurements and professional techniques transform simple ingredients into restaurant-quality artisan bread.

The bread flour is non-negotiable here—King Arthur or Caputo deliver the high-protein structure needed for that signature open crumb. Look for 12-14% protein content on the packaging, as lower-protein flours yield denser loaves. Active dry yeast should be stored in the freezer and tested before use—sprinkle a pinch in warm water with sugar; if it foams within 10 minutes, it's viable. For the butter, Plugrá or Land O'Lakes work best when cold-cubed to prevent over-hydration. The whole milk adds richness, but 2% works in a pinch if you're avoiding full-fat dairy. Room temperature is critical—both milk and water should be between 75-80°F for optimal dough development.

No King Arthur flour? Bread flour from Bob's Red Mill is a solid second choice, though the protein content may be slightly lower. Instant yeast can substitute at the same weight, but active dry requires pre-dissolving in warm water with sugar. Butter shortages? Vegetable shortening maintains structure, though flavor will differ. The olive oil matters for crust development—California avocado oil works similarly if you prefer a neutral flavor. Cornmeal substitutes include semolina or rice flour, though texture may vary slightly. For the egg wash, aquafaba (chickpea brine) provides a vegan alternative without compromising shine.

Dough can be refrigerated for up to 24 hours between bulk fermentation and shaping, which enhances flavor development. Freeze shaped loaves for up to 3 months by wrapping tightly in plastic and foil. For best crust, bake immediately after cold proof—delayed baking results in a slightly softer texture. Leftovers stay fresh for 3-4 days when stored in a bread box or paper bag to prevent staling. Revive stale bread by warming in a 200°F oven for 10 minutes with a cup of water in the bottom.

Step-by-step instructions for artisan crust bread with foil-sealed rise

Master this professional technique for a bread with crispy crust and open crumb in just three hours.

In a large mixing bowl, combine the 1.5 cups water and 0.5 tbsp granulated sugar with the 0.25 oz active dry yeast. Let this mixture sit for 5-10 minutes until it becomes frothy and bubbly—this confirms the yeast is active. If it doesn't bubble, your yeast may be dead and you'll need to start over.

In a separate bowl, whisk together the 3 cups bread flour and 1.5 tsp salt. The high-protein flour creates that signature artisan structure. Gradually add the yeast mixture to the dry ingredients while stirring with a wooden spoon. The dough will initially resist, but keep mixing until it begins to come together.

Cut the 0.25 cup unsalted butter into small cubes and add them directly to the dough. Use your hands to work the butter into the dough, pressing and folding until it's fully incorporated. The cold butter will create pockets that develop into that beautiful open crumb structure during baking.

Next, add the 0.5 cup whole milk and 1 tbsp extra-virgin olive oil to the dough. The olive oil enhances crust development while preventing excessive drying. Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic. You'll know it's ready when it springs back slowly when poked with your finger.

Shape the dough into a round loaf and place it in a lightly greased bowl. Cover with a damp kitchen towel and let it rise at room temperature for 1 hour, or until it has doubled in size. This initial rise develops flavor and structure.

After the first rise, punch down the dough to release air and shape it into a tight round loaf again. Place it on a piece of aluminum foil and seal it completely, leaving no air gaps. This foil-sealed method creates an ideal environment for controlled fermentation while preventing surface drying. Let it rise for an additional 2 hours at room temperature.

After the sealed fermentation, dust a baking sheet with 0.25 cup cornmeal to prevent sticking. Shape the dough into your desired loaf form—whether a classic round boules or an oval batard. For a crispy crust, brush the surface with egg wash made from the 1 whole egg beaten with a tablespoon of water.

Cover the shaped loaf with a clean kitchen towel and let it proof for 45-60 minutes until it has risen noticeably. The dough should feel springy when pressed gently. Preheat your oven to 425°F with a baking stone or inverted baking sheet inside for 30 minutes before baking.

Carefully transfer the proofed loaf to the preheated baking stone or sheet. Immediately sprinkle the surface with 1 tbsp coarse sea salt for that signature crust flavor. Bake for 25-30 minutes until the crust reaches a deep golden brown color and sounds hollow when tapped on the bottom.

For maximum crust development, I recommend using a steam injection method. After 10 minutes of baking, quickly inject 0.5 cup ice water into the oven through the door seal. This creates a temporary steam environment that enhances crust crispness. Continue baking until internal temperature reaches 190-200°F when measured with an instant-read thermometer.

Troubleshooting great 900g bread

Dough Too Sticky?

If your dough feels overly sticky during kneading, gradually add 1-2 tablespoons of bread flour at a time while kneading. The goal is smooth but slightly tacky—not wet or dry. I find using a stand mixer with a dough hook helps control hydration better than hand-kneading.

For extra insurance, chill the dough for 15 minutes before shaping if it's too warm. 💡

Underproofed Dough?

Underproofed dough will bake with a dense crumb and poor rise. Look for these signs: dough doesn't spring back when poked, or rises only slightly during final proof. If this happens, place your shaped loaf back under a damp towel and let it proof an additional 15-20 minutes.

A digital thermometer can help—dough should reach 75-78°F internally before baking.