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America's Test Kitchen sourdough bread recipe delivers restaurant-quality crust with a method so precise it actually works the first time. After years of testing, they cracked the code on fermentation timing and oven spring—no more dense loaves or collapsed tops.
The secret lies in their foolproof starter schedule and exact dough hydration ratios, which transform simple flour and water into artisanal bread with a crispy crust and open crumb.
What sets this recipe apart is the attention to detail that eliminates guesswork. You'll work with a pre-fermented starter (or their quick 5-day starter method), then follow a two-stage bulk fermentation that develops flavor without overproofing.
The shaping technique—using a "stretch and fold" method—creates tension in the dough that translates to that signature oven spring. Every step is designed to prevent common failures, from over-kneading to improper baking temperatures.
By the time your bread emerges from the oven, you'll have a loaf with a deep golden crust that crackles when broken and a crumb so open it looks like a professional baker shaped it. The aroma alone will have everyone gathering around your kitchen.
This isn't just bread—it's a textural and flavor experience that rivals bakery loaves, all made with basic ingredients and a few key techniques mastered by America's Test Kitchen.
Perfect for feeding a crowd or treating yourself to homemade bread that actually tastes like it came from a bakery. The method scales easily, and leftovers stay fresh for days when stored properly. Let's get started with the exact steps that make this recipe legendary.
Ingredients for america's test kitchen sourdough bread
Nine essential ingredients transform basic flour into artisanal sourdough with a restaurant-quality crust.
| Ingredient | Amount | Notes |
|---|---|---|
| Unbleached All-Purpose Flour 🌾 | 5 cups | King Arthur or Bob's Red Mill preferred |
| Active Sourdough Starter 🍞 | 1 cup | 100% hydration, bubbly and active |
| Granulated White Sugar 🍚 | ¼ cup | Domino or C&H for reliable results |
| Diamond Crystal Kosher Salt 🧂 | 2 tsp | Not table salt—measure accurately |
| Water 💧 | 3 ½ cups | Filtered or dechlorinated preferred |
| Extra-Virgin Olive Oil 🫒 | ½ tbsp | For dough shaping and scoring |
| Instant Yeast 🍞 | ¼ tsp | Red Star brand recommended |
| Cornmeal 🌽 | ¼ cup | For dusting baking surface |
| Ice Water ❄️ | ½ cup | For final dough shaping |
The foundation begins with King Arthur or Bob's Red Mill flour, which provides consistent gluten development for that signature oven spring. Active sourdough starter is non-negotiable—it must be bubbly and active (float test: drop a spoonful in water; if it floats, it's ready). For the starter, King Arthur's sourdough starter kit or a 5-day homemade version works perfectly. The Diamond Crystal kosher salt is critical—it dissolves completely without altering hydration ratios. Water quality matters here: filtered or dechlorinated water prevents flavor interference. Every ingredient must be measured precisely by weight for professional results, though volume measurements are provided for home bakers.
Substitutions require careful consideration. Bread flour can replace all-purpose at a 1:1 ratio, but expect slightly denser crumb structure. For those without active starter, Red Star instant yeast at 0.25 tsp creates a hybrid loaf with similar texture. Olive oil can be omitted if using a well-seasoned baking stone, but it enhances crust development. The cornmeal acts as a barrier between dough and baking surface—substitute with rice flour if needed. For shaping, ice water creates surface tension that improves oven spring. Pre-fermented starter? Day 5 of a 7-day starter works best for optimal flavor development.
Proper storage extends freshness dramatically. Room temperature loaves maintain crispness for 2-3 days when wrapped in a cotton towel. For longer storage, freeze sliced loaves in airtight bags for up to 3 months—reheat slices in a toaster for that bakery-fresh crunch. The starter itself should be refrigerated between feedings, with daily maintenance feedings of equal parts flour and water. For bulk fermentation, use glass or stainless steel containers to prevent dough from sticking, and always cover loosely with plastic wrap or a damp towel to maintain humidity.
Why You'll Love This Recipe
- No Fussy Kneading: I’ll be real—this recipe skips the exhausting stretch-and-fold method. Just mix, let it rest, and shape once. My hands stay clean, and the dough still develops that perfect open crumb.
- Tangy-Sweet Crust: That touch of sugar in the dough caramelizes into a golden, crackly crust while the sourdough starter keeps it tangy—not too sharp, not too mild. Honestly, the first slice out of the oven makes me pause mid-bite.
- Weeknight Hero: I keep a batch in the fridge for days—great for toast, sandwiches, or even charcuterie boards. No need to bake fresh daily; it stays fresh longer than store-bought, and the flavor only deepens over time.
- Budget-Friendly Staple: Five ingredients, all pantry basics. No expensive rye or specialty flours here—just reliable all-purpose flour and a little salt. Between us, this is the kind of bread that makes grocery bills feel lighter.
Step-by-step instructions for america's test kitchen sourdough bread recipe
Mastering this method guarantees a perfectly fermented loaf with an artisan-style crust every time.
Combine Wet Ingredients for Optimal Hydration
In a large mixing bowl, whisk together the 3.5 cups of water and 0.25 cup of granulated white sugar until the sugar fully dissolves. This step ensures even distribution of sweetness throughout the dough. Add the 1 cup of active sourdough starter and mix gently to incorporate. The starter should be bubbly and active—if it's sluggish, allow it to ferment for an additional 30 minutes at room temperature before proceeding.
Next, add the 2 teaspoons of diamond crystal kosher salt and the 0.25 teaspoon of instant yeast to the liquid mixture. Stir well to fully dissolve all ingredients. The salt will help regulate fermentation while enhancing flavor, while the yeast provides additional lift alongside the sourdough starter. This wet mixture should be uniform and free of any undissolved particles.
Incorporate Dry Ingredients for Proper Dough Development
Gradually add the 5 cups of unbleached all-purpose flour to the wet mixture while stirring with a wooden spoon or dough whisk. Begin with half the flour and mix until a shaggy dough forms, then add the remaining flour. The goal is to create a cohesive mass without overworking the dough at this stage. You'll want the dough to be slightly sticky but manageable—this indicates proper hydration for an open crumb structure.
Once the dough comes together, transfer it to a lightly oiled surface and knead gently for 3-5 minutes by hand or using a stand mixer with a dough hook on low speed. The dough should be smooth and elastic but still slightly tacky to the touch. Avoid over-kneading, which can develop too much gluten and result in a dense loaf. The dough should pass the "windowpane test"—when stretched thin, it should be translucent without tearing.
Bulk Fermentation for Flavor Development
Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and allow it to ferment at room temperature (70-75°F) for 4-6 hours. The dough should rise by approximately 50-75% during this time. You'll know it's ready when it springs back slowly when poked gently with a finger and exhibits large bubbles on the surface. This fermentation stage is critical for developing the bread's complex flavor and proper texture.
During the final 30 minutes of bulk fermentation, perform two sets of stretch-and-folds every 30 minutes. To do this, wet your hands to prevent sticking, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process on all four sides. This technique strengthens the gluten structure without overworking the dough, preparing it for the final shaping.
Shape and Cold Proof for Crust Development
Lightly dust a work surface with 0.25 cup of cornmeal and turn out the fermented dough. Gently shape the dough into a round boule by pulling the edges toward the center and tucking them underneath. The dough should be smooth and taut, with no visible seams. Place the shaped boule seam-side up on a parchment-lined baking sheet, cover it loosely with plastic wrap, and refrigerate for 12-16 hours. This cold proofing step allows the gluten to relax and enhances flavor development.
The cold proofing also creates a more stable dough structure for baking. When ready to bake, remove the dough from the refrigerator and let it sit at room temperature for 1 hour to allow the surface to dry slightly. This step is crucial for achieving that coveted artisan-style crust. Preheat your oven to 450°F with a Dutch oven placed inside for 30 minutes to ensure proper heat distribution.
Bake for Maximum Crust and Crumb Perfection
Carefully transfer the dough to the preheated Dutch oven, cover it, and bake for 20 minutes. Remove the lid and continue baking for an additional 20-25 minutes until the bread reaches an internal temperature of 205-210°F and the crust is deep golden brown. The bread should sound hollow when tapped on the bottom. During the final 10 minutes of baking, you may want to spray the oven walls with water to create steam, which helps develop a crisp crust.
Remove the bread from the Dutch oven and transfer it to a wire rack to cool completely for at least 1 hour before slicing. This resting period allows the crumb to set properly and prevents a gummy texture. The fully cooled loaf should have a crisp, crackly crust with an open, airy crumb structure. Slice it thickly to appreciate the beautiful texture and enjoy the fruits of your labor.
Pro Tips For Making America'S Test Kitchen Sourdough Bread
- Use a Scale, Not Cups: DESCRIPTION: The ATK recipe calls for precise flour measurements—100% hydration means your ratio matters. I learned this the hard way when my loaf turned dense because I eyeballed it. Weigh your flour in 10-gram increments for consistency, especially if your kitchen isn’t humid.
- Hydrate Your Starter First: DESCRIPTION: Skip the dry starter—mix it with water before adding to flour. This ensures even distribution and prevents clumpy dough. I used to dump it in dry, and the texture always felt uneven until I tried this.
- Let the Dough Rest Longer: DESCRIPTION: The 12–18 hour cold proof isn’t optional. I rushed mine to 8 hours once, and the crumb was tight and bland. Trust the timeline—your dough needs time to develop flavor and structure.
- Preheat Dutch Oven with Lid: DESCRIPTION: Place the lid on the Dutch oven while preheating—it traps steam and guarantees a crisp crust. I forgot this twice, and the bread came out pale and gummy. Sounds weird, but it works: that lid stays on.
Wine and beer pairings for this recipe
Crisp White Wine
For a refreshing contrast to sourdough's tangy, chewy texture, I reach for a dry Riesling or Sauvignon Blanc from the Loire Valley. The crisp acidity cuts through the bread's richness while complementing its fermented depth.
Look for wines with 12-13% ABV—like Domaine Huet's Riesling—that have bright citrus and mineral notes. Serve slightly chilled (45-50°F) to enhance the wine's vibrancy alongside the bread's crusty exterior. 🍷
Malty Amber Ale
A Belgian-style amber ale or American amber ale brings out sourdough's nutty, caramelized flavors beautifully. I love Allagash Amber or New Belgium's Fat Tire—both have balanced malt sweetness and subtle hop bitterness that pair perfectly with the bread's tang.
The beer's effervescence also cleanses your palate between bites, making it ideal for sharing. Serve at 50-55°F to highlight its caramel and biscuit notes. 🍺
Fruity Lambic Beer
For a more adventurous pairing, try a fruity lambic beer like Oud Bruin or Kriek—the tart cherry or raspberry flavors mirror sourdough's acidity while adding fruity complexity. The beer's funky, fermented character enhances the bread's natural tang without overpowering it.
Serve at 48-52°F to preserve its delicate fruit flavors. This pairing feels especially luxurious when served with whipped butter on the side. 🍒
Red Wine for Hearty Toppings
If you're serving your sourdough with sharp cheeses (like aged Gouda) or charcuterie, a Pinot Noir from Oregon or Burgundy works wonders. The wine's red fruit notes and earthy undertones complement the bread's crust while standing up to bold toppings.
Opt for a 12.5-13.5% ABV wine with medium tannins—like Domaine Serene's Pinot Noir—to avoid overpowering the bread's delicate crumb. 🍇
Cider Pairing
Don't overlook dry hard cider as a perfect match—especially if your sourdough has a slightly sweet crust. A French cider like Domaine Dupont's Brut or an American dry cider from Angry Orchard brings crisp apple notes that harmonize with the bread's tang.
The effervescence also enhances the eating experience. Serve chilled (45-48°F) for the best balance of acidity and fruitiness. 🍎
Dessert Wine Finish
Save a dry sparkling wine like Prosecco or Cava for a celebratory touch. The bubbles and citrus notes refresh your palate after each bite, while the slight sweetness balances sourdough's acidity. I love La Marca Prosecco for its bright, floral character.
Serve at 40-45°F—just cold enough to preserve its lively effervescence. This pairing feels especially festive when serving warm sourdough with honey butter. ✨
Nutrition facts
Frequently asked questions
How do I know when my sourdough starter is ready for baking?
Your starter is ready when it passes the float test: drop a spoonful in water—if it floats, it's active. It should also be bubbly, smell slightly tangy, and have doubled in size within 4-6 hours after feeding. For this recipe, use a starter that's 100% hydration and at its peak activity (typically 4-5 hours after feeding).
Can I make this sourdough without a Dutch oven?
Yes! If you don't have a Dutch oven, bake the bread on a preheated baking stone or in a cast-iron skillet lined with parchment paper. For extra steam, place a metal tray filled with boiling water on the oven's lower rack. The bread may have a slightly less crisp crust but will still be delicious.
Why did my bread turn out dense instead of crusty?
Dense bread usually results from overproofing, underproofing, or overworking the dough. For this recipe, ensure your bulk fermentation lasts 4-6 hours (not longer) and that the dough springs back slowly when poked. Also, avoid kneading more than 3-5 minutes—the stretch-and-fold method does most of the gluten development.
How long should I let the bread cool before slicing?
Always wait at least 1 hour (preferably 2 hours) before slicing. This allows the crumb to fully set and prevents a gummy texture. The crust will also crisp up as it cools. Slicing too soon releases steam trapped in the crumb, making the bread soggy.
Can I substitute bread flour for all-purpose flour?
Yes, but expect a slightly denser crumb. Use a 1:1 ratio of bread flour for all-purpose flour. The higher protein content in bread flour develops more gluten, which can make the dough stiffer. If using bread flour, reduce the water by 1-2 tablespoons to maintain proper hydration. The flavor and crust will remain excellent.