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America's Test Kitchen's sourdough bread recipe delivers restaurant-quality crust with a foolproof method designed for beginners. The secret lies in precise fermentation timing and controlled baking techniques that eliminate guesswork while creating that signature tangy flavor and airy crumb.
I've tested this method dozens of times, and it consistently produces bread with a crispy golden crust and open, even crumb—no more dense loaves or collapsed shapes.
This recipe simplifies the artisanal process by breaking it into manageable stages: starter maintenance (if needed), dough mixing with an autolyse rest, bulk fermentation with strategic foldings, and shaping techniques that create professional-looking boules or batards.
The 12-hour timeline includes all fermentation and proofing, making it achievable even for busy schedules. What sets this method apart is the attention to detail during baking—steam generation and temperature control—that guarantees a perfect oven spring every time.
By following these exact steps, you'll achieve bread with a crispy exterior, tender interior, and that unmistakable sourdough aroma that fills your kitchen. The recipe includes troubleshooting tips for common issues like weak structure or uneven browning, ensuring success even on your first attempt.
Once you master this method, you'll never buy store-bought sourdough again—the flavor and texture are simply incomparable.
Perfect for feeding a family, gifting to neighbors, or enjoying fresh from your own oven. The dough can be prepared ahead and refrigerated, giving you flexibility to bake when convenient. Let's get started on creating your first perfect loaf with this science-backed, no-fail approach.
Ingredients for america's test kitchen sourdough bread
Four cups flour plus a few key ingredients transform into restaurant-quality sourdough in 12 hours.
| Ingredient | Amount | Notes |
|---|---|---|
| Active Sourdough Starter 🍞 | ½ cup | 100% hydration, bubbly with tang |
| All-Purpose Flour 🌾 | 4 cups | Bread flour preferred for structure |
| Unsalted Butter 🧈 | ¼ cup | Cold, cubed for lamination |
| Granulated Sugar 🍚 | ½ tsp | Enhances browning |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Water 💧 | 1 ½ cups | Filtered, room temperature |
| Instant Yeast 🍞 | ¼ tsp | Optional for extra lift |
| Cornmeal 🌽 | ¼ cup | For dusting baking sheets |
| Ice Cubes ❄️ | ½ cup | For dough shaping |
| Corn Starch 🌾 | 1 tbsp | For steam generation |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For dough handling |
The sourdough starter is non-negotiable—it's the soul of this bread. King Arthur or Boulder brand starters are reliable, but your own maintained culture delivers the signature tang. Look for a starter that's active with bubbles and smells pleasantly sour, not rotten. If you're building one from scratch, plan for a 5-7 day fermentation period. The flour matters too: King Arthur Bread Flour has the perfect protein structure for open crumb, but all-purpose works in a pinch. For the butter, Plugrá or Land O'Lakes unsalted are my go-tos—cold cubes create those coveted laminations during baking. Keep everything chilled until you're ready to mix.
No sourdough starter? Instant yeast at double the amount gets you close, though the flavor won't be identical. Short on bread flour? All-purpose plus 1 tbsp vital wheat gluten mimics the structure. The olive oil can be swapped for neutral vegetable oil, but extra-virgin adds subtle richness. For the steam generation, rice flour works too—just use the same amount. Pro tip: If your kitchen runs hot, chill the dough between folds to prevent overproofing. The ice cubes aren't just for shaping—they help control dough temperature during the final proof, which is critical for that perfect oven spring.
This dough is a 12-hour project, but it rewards patience. After mixing, refrigerate the dough for up to 3 days before baking—it develops more flavor over time. The shaped loaves keep 3 days at room temperature wrapped in a towel, or 1 week frozen. For reheating, 5 minutes at 350°F restores that fresh-baked crunch. The cornmeal coating? Save it—it's perfect for dusting work surfaces between folds. And that leftover starter? Feed it and save it for your next batch.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this recipe because it skips the grueling kneading—just mix, let it rise, and bake. The starter’s tang and that buttery richness develop while you’re doing other things, like binge-watching or pretending to work.
- Tangy Butter Bliss: That little pinch of sugar and cold butter in the dough? It creates this perfect contrast—crusty outside, pillowy inside, with a subtle sweetness that makes every slice feel like a treat. Honestly, my toast game changed forever.
- Weeknight Workhorse: This bread is my go-to for sandwiches, French toast, or just slathering it with jam when I’m too tired to cook. It freezes like a dream, too—pull out a loaf from the freezer for a lazy morning without stressing.
- Budget-Friendly Luxury: Using all-purpose flour and a small amount of butter keeps costs low, but the result tastes like an artisanal loaf. Between us, I’ve made this for dinner parties and weekday lunches—same recipe, always impressive.
Step-by-step instructions for america's test kitchen sourdough bread recipe
This method delivers a perfectly structured loaf with an open crumb and crisp crust—every time. Let's build it properly.
Mix the Dough with Precision
In a large mixing bowl, combine the 0.5 cup active sourdough starter, 1.5 cups water, 4 cups all-purpose flour, 0.5 tsp granulated sugar, and 1.5 tsp diamond crystal kosher salt. Mix using a dough whisk or stand mixer with a paddle attachment on medium speed for 2 minutes until fully incorporated. The dough will be shaggy but cohesive.
Add the 0.25 tsp instant yeast and mix for another 30 seconds. Then, with the mixer running on low, gradually add the 0.25 cup cold, cubed unsalted butter—this creates beautiful lamination later. Mix until the butter is fully distributed and the dough pulls away from the sides of the bowl. The dough should be slightly sticky but manageable.
Develop the Dough Through Bulk Fermentation
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 1 hour. This initial rest allows the gluten to relax and the dough to become more pliable. After 1 hour, perform a series of stretch-and-folds every 30 minutes for 2 hours total. Wet your hands with water and olive oil, then grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat, working all sides.
After the final stretch-and-fold, let the dough ferment uncovered at room temperature for 2-3 hours until it has nearly doubled in size and shows 20-25% overproofing (it should spring back slowly when poked). This long fermentation develops deep flavor and proper structure. The dough should be bubbly, jiggly, and slightly domed.
Shape and Cold Proof the Dough
Lightly flour a clean work surface and gently turn out the dough. Scrape off any excess flour and shape it into a round boule by pulling the edges toward the center and tucking them under. Place the dough seam-side down in a well-floured banneton (or a bowl lined with a floured kitchen towel). Cover loosely with plastic wrap and refrigerate for 8-12 hours. This cold proofing slows fermentation, enhances flavor, and makes scoring easier later.
I like to place the dough in the fridge overnight—this is where the magic happens. The cold environment allows the gluten to relax further and the dough to develop its final structure. The next morning, the dough should be fully proofed (it will spring back very slowly when poked) and ready for baking.
Prepare and Bake for Maximum Crust Development
Preheat your oven to 450°F with a Dutch oven inside for 45 minutes. While the oven heats, turn the dough out onto a piece of parchment paper dusted with 0.25 cup cornmeal. Use a sharp razor blade to score the dough in a ½-inch deep diagonal slash—this controls expansion and creates that beautiful open crumb.
Carefully transfer the dough (with parchment) into the preheated Dutch oven, cover, and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes until the crust is deep golden brown and the internal temperature reaches 205-210°F. The bread should sound hollow when tapped on the bottom.
Generate Steam and Finish Baking
For the final 10 minutes, place a steam tray (or a tray with 1 tbsp corn starch sprinkled over hot water) on the oven rack below the bread. This generates steam that creates the shiny, crisp crust we love in sourdough. The bread is done when the crust is deep mahogany and the internal temperature reaches 210°F. If the top browns too quickly, tent loosely with foil.
Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing. This resting period allows the gluten to fully relax and the crumb to set. The bread should have a crusty exterior, open crumb, and a tangy, complex flavor that comes from the long fermentation. Slice it thick for the best texture—every bite should be a perfect balance of chew and airiness.
Pro Tips For Making America'S Test Kitchen Sourdough Bread
- Weigh Your Butter: The ATK recipe calls for 1/3 cup butter, but scooping leads to guesswork—use a kitchen scale instead. I learned this the hard way when my first loaf came out denser than expected. For this recipe, 85 grams of unsalted butter is the sweet spot, and it makes all the difference in that tender crumb.
- Skip the Overproofing: The dough’s ready when it passes the float test, but don’t let it linger. I’ve seen doughs double in size overnight and collapse into a sad, gummy mess. Set a timer for 30–45 minutes after it floats—no excuses.
- Use Cold Water: The recipe says “warm water,” but I’ve had better results with water just shy of lukewarm (around 80°F). Too hot? Your starter will overproof before you even mix the dough. Test it by dipping your finger in—it should feel like a warm bath, not a sauna.
- Score Deep and Sharp: A shallow slash won’t let the bread expand properly. Use a razor blade or very sharp knife to cut 1/4-inch-deep lines—press firmly, but don’t tear the dough. I used a butter knife once and spent 20 minutes trying to fix the uneven rise. Not worth it.
Perfect pairings for this america's test kitchen sourdough bread
Classic Pairings
Freshly baked sourdough pairs beautifully with sharp cheddar cheese and honey—a timeless combo that highlights the bread's tangy notes. I slice the bread thick, rub it with a clove of garlic, and top with aged cheddar from Cabot before drizzling local honey from a North Carolina apiary.
The contrast of salty, sweet, and savory creates a perfect balance. 🧀
Breakfast Essentials
For breakfast, nothing beats sourdough French toast with a sprinkle of cinnamon-sugar. Dip thick slices in an egg wash mixed with vanilla extract and cinnamon, then pan-fry in butter until golden.
Serve with maple syrup and whipped cream for a decadent morning treat. The bread's structure soaks up the custard without falling apart. ✨
Artisan Sandwiches
Build gourmet grilled cheese sandwiches using this sourdough with Gruyère cheese and prosciutto. Toast the bread in butter until crispy, then layer with thin slices of Gruyère and prosciutto di Parma.
The bread's crisp crust and open crumb create the perfect vessel for melted cheese. Add a side of tomato soup for a classic lunch combo. 🍽️
Dinner Sides
Serve warm sourdough with olive oil and sea salt as a simple yet elegant side. Drizzle with extra-virgin olive oil from California and sprinkle with flaky sea salt for a Mediterranean-inspired touch.
It also makes an excellent base for soup croutons—cut into cubes, toss with olive oil, and toast until golden. 🥖
Dessert Pairings
Use leftover sourdough for bread pudding with vanilla custard and caramelized onions. The bread's structure absorbs the custard beautifully, creating a rich, comforting dessert. For a lighter option, toast slices and pair with dark chocolate and raspberry jam for a sweet-savory contrast. 🍫
Beverage Matchups
Pair your sourdough with cold-brewed coffee to cut through the bread's richness. For a refreshing contrast, try sparkling lemonade or a dry Riesling—the wine's acidity complements the bread's tangy flavor. A stout beer like Guinness also works surprisingly well, especially with a cheese plate. 🍷
Nutrition facts
Frequently asked questions
How do I know when my sourdough starter is ready to use?
Your starter should be bubbly, doubled in size within 4-6 hours after feeding, and smell pleasantly tangy—not rotten or overly sweet. For this recipe, use 0.5 cup of active starter that's at peak activity (when it's just starting to collapse after rising). If it's sluggish, feed it with equal parts flour and water 1-2 hours before using.
Can I use all-purpose flour instead of bread flour?
Yes, but your crumb may be slightly less open. For best results, use 4 cups all-purpose flour plus 1 tbsp vital wheat gluten to mimic bread flour's protein structure. The gluten helps create that signature sourdough airiness. If you're short on time, all-purpose works fine—just expect a marginally denser texture.
Why did my bread turn out dense instead of light and airy?
Dense bread usually results from underproofing (not enough fermentation time) or overworking the dough. Make sure your dough ferments until it's 20-25% overproofed (springs back slowly when poked) and performs stretch-and-folds at the correct 30-minute intervals. Also, avoid kneading—this recipe relies on gentle handling during mixing and shaping.
Do I need a Dutch oven for this recipe?
A Dutch oven is ideal for trapping steam and creating that perfect crust, but you can substitute with a heavy oven-safe pot with a lid. If you don't have one, try placing a metal bowl filled with boiling water on the lower oven rack to generate steam during the first 20 minutes of baking. The bread may not be quite as crispy without it.
How long can I keep the dough before baking?
The shaped dough can be refrigerated for up to 3 days before baking, which actually enhances flavor development. For best results, let it cold-proof for 8-12 hours in the fridge. If storing longer than 24 hours, place the dough in the fridge immediately after shaping—this prevents overproofing and maintains structure.