750g Bread Recipe: Homemade Loaf With Crusty Bite and Soft Crumb

This 750g bread recipe delivers the perfect balance of a crusty exterior and soft, airy crumb—the kind of loaf that makes store-bought bread feel like a compromise. The secret lies in precise hydration, proper kneading, and controlled proofing, all of which transform simple ingredients into a restaurant-worthy loaf.

After years of testing, this method ensures consistent results every time, whether you're a beginner or a seasoned baker.

The process begins with a straightforward mix of high-protein flour, active dry yeast, and warm water, but the real magic happens during kneading and proofing. A two-rise method—one at room temperature and one in the refrigerator—develops flavor and texture while preventing overproofing.

The dough rests overnight, allowing gluten to relax and flavors to meld, resulting in a loaf that's both tender and sturdy.

By the time it emerges from the oven, your bread will have a golden, crackling crust and an interior so light it practically melts in your mouth.

The 750g yield makes it ideal for daily sandwiches or serving a small gathering without leftovers. No special equipment is needed—just patience and attention to detail.

This recipe includes troubleshooting tips for common issues like dense crumb or pale crust, ensuring your first attempt is as successful as your tenth. Let's get started on baking bread that tastes like it came from a bakery.

Ingredients for 750g bread

High-protein flour and precise hydration create the ideal loaf: crusty exterior with a tender crumb—no bakery needed.

For the best results, King Arthur or Caputo bread flour are ideal—their high protein content (12-14%) develops gluten properly. Active dry yeast should be fresh and within expiration, stored in the fridge for longevity. Whole Foods or specialty baking stores carry premium options, but the grocery store brand works fine. The olive oil matters here—California avocado or Italian extra-virgin adds subtle richness that cheap oils can't match. For the water, use a thermometer to hit that 105-110°F range—too hot kills the yeast, too cool slows activation.

No bread flour? All-purpose plus 2 tbsp vital wheat gluten replicates the protein structure. Short on olive oil? Melted coconut oil or avocado oil works, though flavor differs slightly. Semolina can be swapped for fine cornmeal or rice flour, though it won't crisp as well. The ice water is critical—freeze water in ice cube trays for easy measurement. For a tangier crust, add 1 tsp apple cider vinegar to the dough. Always measure flour by weight if possible—1 cup flour varies by 10g between brands, affecting hydration.

Fresh yeast? Store in the fridge for up to 2 months past expiration. Dough can be refrigerated 24-48 hours before baking—flavor improves with time. For longer storage, freeze shaped loaves up to 3 months—thaw at room temp before baking. The cornmeal and semolina keep indefinitely in airtight containers. Pre-shape dough balls can be frozen 2 weeks—bake straight from frozen, adding 10 minutes to time. Always bake on a preheated stone or steel for that professional crust.

Step-by-step instructions for homemade artisan bread

Mastering this dough yields a loaf with a crisp, golden crust and tender interior—here's how to achieve it.

In a large mixing bowl, combine the 1.25 cups warm water (tested at 105-110°F—too hot kills yeast, too cool slows it) with the 0.5 tsp granulated sugar and 0.25 tsp active dry yeast. Let sit for 5-10 minutes until frothy—this confirms the yeast is alive and ready to work. If no bubbles form, your yeast may be expired.

Next, add the 3.5 cups bread flour (high-protein) and 1.5 tsp salt to the bowl. Using a wooden spoon or dough whisk, stir vigorously for 2 minutes until a shaggy dough forms. Then add the 0.25 cup extra-virgin olive oil and mix until fully incorporated. The dough will be sticky but should begin pulling away from the bowl sides.

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 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 1 tbsp ice water (from the ingredients) 1 teaspoon at a time until it becomes manageable.

Here's the thing—proper kneading isn't just about time, it's about feel. The dough should be firm enough to hold its shape when pressed but still slightly tacky. If it tears easily, you haven't kneaded enough. Wrap the dough in plastic wrap and let it rest at room temperature for 1 hour—this allows the gluten to relax and redistribute.

After resting, punch down the dough to release air, then divide it into 4 equal pieces (about 175g each). Shape each piece into a smooth ball by pulling the dough toward you and tucking it under itself, rotating the ball as you work. This creates surface tension that helps the loaf hold its shape during baking.

Place the shaped dough balls in a bowl dusted with 2 tbsp semolina flour, cover with a damp towel, and let proof at room temperature for 1-2 hours until they've nearly doubled in size. The dough should feel light and airy when pressed gently—this indicates proper fermentation. If your kitchen is cold, proofing may take longer; if it's warm, reduce to 45 minutes to prevent overproofing.

Preheat your oven to 425°F with a Dutch oven inside for 30 minutes—this ensures even heat distribution. While the oven heats, line a baking sheet with parchment paper and dust it with 0.25 cup cornmeal. Transfer one dough ball to the parchment, then use a sharp knife to score the top in a ½-inch cross pattern—this controls expansion and creates that classic artisan look.

Carefully transfer the scored dough (with parchment) to the preheated Dutch oven. Immediately pour 1 cup hot water into the bottom of the oven—this creates steam that promotes oven spring and crisp crust formation. Bake covered for 25 minutes, then remove the lid and bake uncovered for another 10-15 minutes until the crust is deep golden brown and sounds hollow when tapped on the bottom.

Remove the bread from the Dutch oven and transfer it to a wire rack to cool completely—at least 1 hour. This resting period allows the crumb to set properly and prevents a gummy texture. The bread will continue to develop flavor and crispness as it cools.

Slice with a serrated knife and serve warm with your favorite butter or olive oil. The exterior should be crisp with a crackly crust, while the interior reveals an open crumb structure with air pockets. Each slice should maintain its shape without falling apart—proof of proper kneading and proofing.

Health benefits of this recipe

Whole Grain Boost

Swap 1 cup of the bread flour for whole wheat or rye flour to add fiber and nutrients. This increases your daily fiber intake by 30% while maintaining the loaf's structure. For best results, use King Arthur whole wheat flour—it blends better than some grocery store brands.

The crust may darken slightly, but the crumb stays tender when combined with the olive oil. 🌾

Protein-Packed Option

Add ¼ cup vital wheat gluten to the dough for an extra 10g protein per serving without altering texture. This works especially well if substituting whole grains. For a savory twist, mix in 1 tbsp nutritional yeast—it adds a cheesy flavor while boosting vitamin B content.

The gluten helps maintain the bread's chewy yet airy crumb structure.

Gluten-Free Adaptation

For gluten-free baking, replace the bread flour with a 1:1 gluten-free flour blend (like Bob's Red Mill 1-to-1) plus 1 tbsp xanthan gum2 extra tbsp olive oil to compensate for lower gluten development.

Expect a denser crumb but still delicious texture. Proofing time increases to 2-3 hours—monitor closely to avoid overproofing.

Low-Carb Variation

Reduce flour to 2.5 cups and add ½ cup almond flour for a lower-carb option. This cuts net carbs by 20% while keeping the loaf moist. Increase the olive oil to ⅓ cup and proof for 30-45 minutes—almond flour absorbs moisture differently.

The crust will be slightly less crisp but still flavorful.

Digestive Benefits

This recipe's high-protein flour and slow fermentation create a bread that's easier to digest than many commercial loaves. The overnight cold proof (optional) enhances prebiotic activity, supporting gut health. For extra benefits, add 1 tbsp ground flaxseed—it adds omega-3s and fiber while improving dough elasticity. 💪

Frequently asked questions