750g Bread Recipe: No-Knead Artisan Loaf in 24 Hours

A 750g bread recipe that delivers restaurant-quality results with minimal effort is exactly what you need for crispy crusts and airy crumb. This no-knead artisan loaf transforms simple ingredients into a loaf that weighs precisely 750g—perfect for sandwiches, toast, or gifting.

The beauty lies in its simplicity: just flour, yeast, water, and salt, combined with time to develop deep flavor.

The process starts with a straightforward dough that requires no kneading—just mix, rest, and shape. After an overnight rise in the refrigerator, the dough develops complex flavors and an open crumb structure that’s impossible to achieve with quick methods.

Baking at 375°F for 35-40 minutes ensures a golden-brown crust and even bake, yielding a loaf that’s both sturdy and tender.

What you’ll end up with is a 750g loaf that’s crisp on the outside, soft and airy inside, and packed with that satisfying bakery aroma. The recipe includes tips for scoring the crust to prevent cracking and storing the bread for up to 5 days while maintaining freshness.

No special equipment is needed—just a bowl, a scale, and your oven.

Whether you’re baking for a family dinner, meal prepping, or perfecting your bread-making skills, this recipe delivers consistent, professional results every time. Let’s get started with the ingredients and steps that make it foolproof.

Ingredients for 750g bread

Four essential ingredients transform into a 750g artisan loaf—flour, yeast, water, and salt.

The flour is your foundation—King Arthur or Caputo Tipo 00 elevate texture, but all-purpose works in a pinch. Yeast quality matters: Saf-Instant or fresh yeast from the refrigerated section both perform well, though fresh requires activation. Sugar acts as yeast food, so don't skip it even if you're not sweetening. For the water, room temperature is critical—too cold delays fermentation, too warm kills yeast. I always measure by weight for precision, but cups work if you're scaling. The olive oil might seem optional, but it's what gives that signature tender crumb.

No yeast? Sourdough starter at 10% replacement works, though flavor will differ. Short on flour? Whole wheat at 10% substitution adds nutrition but may darken the crumb. The ice water for shaping is non-negotiable—it tightens gluten for that perfect oven spring. For scoring, a lamé or sharp razor creates clean cuts. If you're baking multiple loaves, space them 2 inches apart on the baking sheet to prevent steam competition. The sesame seeds? Purely decorative, but they add a subtle crunch that's worth the effort.

Freshly baked bread is best, but this loaf holds its texture for 3-4 days at room temperature wrapped in a cotton towel. For longer storage, freeze 1-2 days after baking—it reheats beautifully in a 350°F oven for 8-10 minutes. I always bake two loaves: one for immediate use, one to freeze. The dough can be refrigerated for up to 24 hours before shaping if your schedule demands it—just let it sit at room temperature for 1 hour before the final proof.

Step-by-step instructions for no-knead artisan loaf

A relaxed approach yields professional-quality bread with minimal effort. Here's how to master the 24-hour process.

In a large mixing bowl, combine the 3.5 cups all-purpose flour, 0.25 tsp active dry yeast, 0.5 tsp granulated sugar, and 1.5 tsp salt. Use a wooden spoon to whisk until the dry ingredients are evenly distributed and no flour pockets remain. This ensures uniform yeast activation throughout the dough.

Create a well in the center and add the 1.25 cups room-temperature water and 1 tbsp extra-virgin olive oil. Gradually incorporate the liquids into the dry ingredients, mixing just until a shaggy dough forms. The dough will be sticky—this is normal. Avoid overmixing to prevent gluten overdevelopment, which can make the final loaf dense rather than airy.

Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rest at room temperature for 12-18 hours. This extended fermentation allows the yeast to slowly develop flavor and the gluten to relax, creating a tender crumb. I place my bowl in a slightly warm spot (around 75°F) to accelerate fermentation without overheating, which can kill the yeast.

After resting, the dough should have nearly doubled in volume and exhibit small bubbles on the surface. If it hasn't risen much, it may need another 2-4 hours—don't rush this step. The longer it ferments, the more complex the flavor becomes, but even 12 hours will yield a delicious loaf. The dough will be very sticky and jiggly, indicating proper hydration and fermentation.

Lightly flour a clean work surface and gently transfer the dough onto it. Use a bench scraper to divide the dough into two equal portions. Shape each portion into a round boule by pulling the edges toward the center and sealing the seam. The dough will be extremely sticky—wet your hands if needed to prevent sticking. Place the shaped dough on a parchment-lined baking sheet, seam-side up.

Let the shaped dough rest for 30 minutes at room temperature. This final rest allows the gluten to relax slightly, making scoring easier. While resting, preheat your oven to 450°F with a Dutch oven inside for 30 minutes. The Dutch oven creates steam, which is crucial for developing an oven spring and crisp crust. Remove the hot Dutch oven from the oven and place the dough inside.

Bake the dough in the preheated Dutch oven, covered with the lid, for 30 minutes. This initial covered baking builds steam and allows the loaf to rise dramatically. After 30 minutes, remove the lid and bake for an additional 15-20 minutes until the crust is deep golden brown and the internal temperature reaches 205-210°F. The bread is done when it sounds hollow when tapped on the bottom.

Immediately after removing the bread from the oven, use a sharp serrated knife to score the top in a decorative pattern. Sprinkle the 1 tsp coarse sea salt and 1 tbsp sesame seeds over the top while the bread is still hot. This enhances flavor and adds texture. Transfer the bread to a wire rack to cool completely before slicing—this prevents a gummy crumb.

Allow the bread to cool on the wire rack for at least 1 hour before slicing. This resting period ensures the crumb sets properly and the bread develops maximum flavor. The internal temperature should drop to around 85°F before slicing. If you're impatient, slice after 30 minutes, but the texture won't be as ideal.

The resulting loaf should have a crisp, crackly crust with an open, airy crumb and a subtle sweetness from the fermentation. Store any leftovers wrapped in a bread bag at room temperature for 2-3 days or freeze for up to 3 months. This method consistently produces a 750g loaf with professional-quality results, even for beginners.

Troubleshooting great 750g bread

Dough Too Sticky

If your dough feels impossibly sticky during shaping, don't panic—this is normal for high-hydration bread. Wet your hands thoroughly with water (about 1-2 tbsp) before handling, or use a dough scraper to lift and fold the dough instead of pressing.

For extra grip, I sprinkle just 1 tbsp flour on my work surface and the dough itself, but never over-flour or you'll tighten the gluten too much. The key is working quickly but gently to maintain that tender crumb. 💧

Uneven Rise

If one side of your loaf rises more than the other, it's likely due to uneven heat distribution in your oven. Rotate your Dutch oven halfway through baking (after 15 minutes covered) to ensure even browning.

Another common cause is placing the dough directly on the oven rack instead of in the Dutch oven—always use the pot for that initial steam phase. For future bakes, I recommend placing a baking sheet on the lower rack to create a more even heat environment. ✨

Dense Crumb

A dense, heavy loaf usually means overdevelopment of gluten during mixing or insufficient fermentation time. First, check your mixing technique—stop as soon as the dough comes together (about 2-3 minutes total). If you've already mixed too much, reduce your hydration slightly next time (1 tbsp less water).

For fermentation, aim for at least 12 hours at room temperature, or up to 24 hours in the fridge. The dough should jiggle slightly when moved—this indicates proper fermentation. 🌾

Pale Crust

A pale crust often results from insufficient steam during baking. Make sure your Dutch oven is properly preheated (with lid on) for 30 minutes before adding the dough. If your oven runs hot, reduce the temperature to 425°F for the initial covered bake.

For extra crispness, I brush the crust with 1 tsp melted butter after the first 20 minutes of baking, then finish with a sprinkle of coarse salt. The steam from the butter creates a beautiful golden crust. 🔥

Cracked Top

Scoring too late or too shallow causes unsightly cracks. Score your dough immediately after removing the lid (after 30 minutes of baking) using a sharp razor or lame at a 45-degree angle.

The cut should be about ⅛-inch deep—deep enough to guide the oven spring but not tear the dough. For a more controlled rise, I recommend chilling the shaped dough for 15 minutes before baking to firm up the surface slightly. 💡

Flat Loaf

A flat loaf typically means the dough didn't have enough time to rise properly or the oven wasn't hot enough. First, verify your yeast is active by testing it in warm water with sugar—it should foam within 5-10 minutes.

For the bake, ensure your oven reaches 450°F before inserting the Dutch oven. If your loaf still flops, try adding 1 tsp extra sugar to feed the yeast during fermentation. The dough should nearly double in size before baking. 📈

Frequently asked questions