750g Bread Recipe: No-Knead Rise to Crispy, Airy Loaf

A 750g bread recipe that delivers a crispy crust and airy interior without kneading is the secret to restaurant-quality loaves at home. This no-knead method transforms simple ingredients into bread with professional texture—no experience required.

The slow rise develops deep flavor while keeping the process effortless, perfect for beginners and bakers alike.

What sets this recipe apart is the balance of hydration and time—just mix, let it rest overnight, and bake. The dough develops naturally without overworking, resulting in a loaf with an irresistible crispy exterior and soft, open crumb.

No special equipment needed beyond a bowl and oven, making it accessible for any kitchen.

By the time it emerges from the oven, you'll have a loaf with a golden, crackling crust that gives way to tender, airy bread inside. The aroma alone will have everyone gathered around the table, and the texture holds up perfectly for days.

This is bread that tastes homemade but requires minimal effort.

Whether you're serving sandwiches, toast, or dinner rolls, this recipe delivers consistent results. The technique works for both white and whole wheat variations, and storage tips ensure your loaf stays fresh. Let's get started on making bread that rivals your favorite bakery.

Ingredients for 750g bread

Seven simple ingredients transform into a restaurant-quality loaf with minimal effort.

The flour determines your bread's texture—bread flour yields a superior crumb, while all-purpose works in a pinch. For professional results, source King Arthur or Bob's Red Mill bread flour, which contains higher gluten content. The yeast should be freshly purchased (within 4 months) to ensure optimal fermentation. If using active dry yeast, dissolve it in the warm water with sugar first to activate—this step is critical for proper rise. Diamond Crystal kosher salt is preferred due to its coarser texture, which dissolves more evenly and enhances flavor without over-salting.

No honey? Maple syrup works equally well, though it may darken the crust slightly. Olive oil can be swapped for melted butter (2 tbsp) if you prefer a richer flavor, but reduce the water by 1 tbsp to maintain hydration balance. For a whole wheat variation, replace 2 cups of all-purpose flour with whole wheat flour—expect a denser texture but deeper flavor. The cornmeal isn't just for dusting; it creates that signature crispy crust. If unavailable, semolina or rice flour are suitable alternatives. Always use room temperature water—cold water slows yeast activation, while hot water kills it instantly.

Freshly baked bread is best enjoyed within 2 days for peak texture. Store the loaf in a paper bag at room temperature to retain moisture and prevent staling. For longer storage, freeze the cooled loaf in slices—wrap individually in parchment and place in a sealed bag for up to 3 months. To revive, warm slices in a 350°F oven for 5-10 minutes. The overnight rise is non-negotiable; this slow fermentation develops the bread's complex flavor profile and professional texture.

Step-by-step instructions for no-knead bread with perfect crispy crust

This method delivers a rustic loaf with a crackly crust and airy crumb—no kneading required.

In a large bowl, combine the 5.5 cups all-purpose flour, 2.5 teaspoons instant yeast, 0.5 teaspoon granulated sugar, and 1.5 teaspoons salt. Whisk just until the dry ingredients are evenly distributed—no need to fully aerate the flour at this stage. This dry blend ensures consistent yeast activation throughout the dough.

Create a well in the center and add the 1.5 cups room-temperature water, 2 tablespoons olive oil, and 1 tablespoon honey. Using a wooden spoon or your hands, gently mix until a shaggy dough forms. The dough will be sticky but should come together without requiring excessive handling. If the dough feels too dry after mixing, add 1 tablespoon ice water—this adjustment ensures proper hydration without overworking the gluten.

Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rest at room temperature for 12 to 18 hours. This extended fermentation allows the yeast to work slowly, developing deep flavor and a tender crumb. The dough will rise noticeably, but it won’t double in size—this is normal for no-knead bread. I place my bowl in a slightly warm spot (around 75°F) to encourage even fermentation without overproofing.

During this time, the dough will develop a slightly sticky surface and may pull away from the sides of the bowl. If you notice the dough deflating or collapsing, it’s still fine—just cover it again. The key is patience; rushing this step compromises texture and flavor. The longer it ferments (up to 24 hours), the more complex the taste becomes.

After fermentation, the dough will be loose and slightly sticky. Lightly dust a clean work surface with 0.25 cup cornmeal and turn out the dough. Gently fold the edges toward the center, using the cornmeal to prevent sticking. Shape the dough into a loose round or oval—don’t force it into a tight ball, as this can create tension that affects the final crumb. The goal is a relaxed, cohesive shape that will expand beautifully in the oven.

Line a baking sheet with parchment paper and dust it lightly with cornmeal. Place the shaped dough on the prepared sheet, seam-side up. Cover loosely with plastic wrap and let it rest at room temperature for 1 to 2 hours. This final proof allows the dough to relax and rise slightly, ensuring an even oven spring. The dough should look puffy and jiggly when gently pressed—this indicates it’s ready for baking.

Preheat your oven to 450°F with a Dutch oven or heavy oven-safe pot inside for 30 minutes. The Dutch oven traps steam, creating the ideal environment for a crispy crust and soft interior. Remove the pot from the oven and carefully transfer the dough (still on the parchment) into the hot pot. Sprinkle the top of the dough with a pinch of salt for flavor and to enhance browning.

Cover the pot with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15 to 20 minutes, until the crust is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190°F to 200°F—this ensures the bread is fully baked without drying out. The crust should be crackly and crisp, with a slight resistance when pressed.

Remove the bread from the Dutch oven and transfer it to a wire rack to cool completely. This step is critical—cooling on a rack prevents sogginess and allows the crust to set properly. The bread will continue to firm up as it cools, and the internal temperature will rise slightly. Resist the urge to slice it immediately; even 1 hour of cooling makes a noticeable difference in texture.

Once fully cooled, slice the bread with a sharp serrated knife to reveal an open, airy crumb. The crust should shatter slightly when broken, while the interior remains tender and slightly chewy. Store any leftovers in an airtight container at room temperature for 2 to 3 days, or freeze for up to 3 months. For the crispiest slices, toast the bread lightly before serving—this reactivates the crust’s texture and enhances its rustic charm.

Dietary considerations for this 750g bread

Gluten-Free Adaptations

For a gluten-free version, replace the 5.5 cups all-purpose flour with a 1:1 gluten-free bread flour blend like King Arthur or Bob’s Red Mill. These blends contain xanthan gum or guar gum to mimic gluten’s structure.

Use 1 cup plus 2 tablespoons of the blend to account for lower rise potential. Add 1 extra teaspoon of instant yeast to compensate for slower fermentation in gluten-free doughs. The texture will be denser but still delicious when baked in the Dutch oven. 🌾

Dairy-Free Options

Skip the olive oil if avoiding all fats, but I recommend replacing it with 2 tablespoons melted coconut oil for richness. The honey can be omitted entirely or swapped for 1 tablespoon maple syrup to maintain sweetness.

For extra moisture, add 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it sit for 5 minutes to thicken) to the dough. This creates a vegan "egg wash" that improves texture and browning.

Low-Carb/Keto Version

Transform this into a low-carb loaf by replacing flour with 3 cups almond flour and 2 cups finely ground psyllium husk powder (available at health stores). Reduce water to 1 cup and add 1 extra egg for binding.

The dough will be much stiffer—handle with wet hands. Bake at 375°F for 40-45 minutes until golden. This version yields a denser, seed-like texture but pairs perfectly with soups or charcuterie boards. ⚡

Allergen-Friendly Swaps

For egg-free bread, simply omit the honey and use 1 tablespoon apple cider vinegar to balance flavors. If avoiding honey, substitute with 1 tablespoon agave syrup (neutral flavor) or 1 tablespoon sugar.

For nut-free adaptations, ensure your gluten-free blend doesn’t contain almond flour—opt for rice flour-based blends instead. Always check labels on instant yeast for soy or dairy traces if needed.

Soy-Free Considerations

Most bread ingredients are naturally soy-free, but check your instant yeast—some brands use soy lecithin as an emulsifier. Opt for Red Star Vegetarian Support Formula or Saf-Instant yeast, both certified soy-free.

The olive oil and honey are also inherently soy-free, making this recipe easily adaptable for soy-sensitive diets. Always verify flour blends if using gluten-free alternatives, as some contain soy fillers.

Frequently asked questions