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The America's Test Kitchen sourdough bread recipe delivers restaurant-quality artisan loaves with a crisp golden crust and tangy, airy crumb—all in just 24 hours. This method eliminates guesswork by combining precise fermentation times with a foolproof hydration ratio, ensuring consistent results every time.
I've adapted their techniques to simplify the process without sacrificing depth of flavor, making it accessible for home bakers.
At the heart of this recipe is a 75% hydration dough—the sweet spot for developing flavor while maintaining an open crumb structure. The key lies in controlled fermentation: a 24-hour bulk ferment at room temperature followed by a 4-hour cold proof in the fridge.
This slow rise enhances gluten development and flavor complexity, while the cold proof tightens the gluten for better oven spring. No Dutch oven? No problem—I’ll show you how to achieve that signature crust using common kitchen tools.
What sets this recipe apart is its reliability. Unlike traditional sourdough methods that require days of starter maintenance, this version uses a pre-made starter (or a quick 5-day starter if you're starting from scratch), so you can jump straight to baking.
The result? A loaf with a crisp, caramelized crust and a tangy, open crumb that’s impossible to resist. Perfect for sandwiches, toast, or simply enjoying with butter straight from the oven.
The beauty of this method is its flexibility. While the core recipe is self-contained, I’ll share optional additions like whole grains, seeds, or herbs to customize your loaf.
Whether you're a beginner or an experienced baker, this recipe delivers professional-quality sourdough with minimal effort. Let’s get started—your kitchen is about to smell like a Parisian bakery.
Ingredients for america's test kitchen sourdough bread
The secret to perfect sourdough lies in these precise ingredients and fermentation steps.
| Ingredient | Amount | Notes |
|---|---|---|
| Active Sourdough Starter 🍞 | ½ cup | 100% hydration, bubbly and active |
| All-Purpose Flour 🌾 | 3 ½ cups | King Arthur or similar high-protein |
| Bread Flour 🌾 | ½ cup | For enhanced gluten structure |
| Whole Wheat Flour 🌾 | ¼ cup | Optional for added nutrition |
| Granulated Sugar 🍚 | ½ tbsp | Feeds yeast for fermentation |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Water 💧 | 1 ¾ cups | Filtered or dechlorinated |
| Olive Oil 🫒 | ½ tbsp | Extra-virgin for richness |
| Cornmeal 🌽 | ¼ cup | For dusting baking surface |
| Ice Water ❄️ | ½ cup | For shaping and cold proof |
The sourdough starter is non-negotiable here—it needs to be 100% hydration and actively bubbling. King Arthur's sourdough starter works perfectly if you're buying, but I always make mine fresh. For the flours, King Arthur or Caputo are my go-tos—they handle hydration beautifully. The bread flour gives that signature open crumb, while whole wheat adds subtle depth. If you can't find bread flour, substitute with all-purpose, but expect slightly less oven spring. The sugar and salt are simple but critical: sugar feeds the fermentation, salt controls yeast activity and enhances flavor. Use Diamond Crystal salt if you have it—it dissolves more easily than table salt.
No sourdough starter? Make one in 5 days using equal parts flour and water, feeding daily. Swapping whole wheat? Use white whole wheat for a lighter texture. Running low on olive oil? Avocado oil works just as well—just stick to extra-virgin for that fruity depth. The water should be room temperature, not hot. Tap water with chlorine? Let it sit out overnight or use filtered water. For the cold proof, I like to use ice water in a spray bottle—it keeps things chilled without adding too much moisture. If you're baking immediately, skip the cold proof, but you'll lose some of that signature tang.
The dough keeps for 2 days in the fridge once mixed—perfect for overnight fermentation. Store it in an airtight container with a damp towel to prevent drying. For longer storage, freeze portions for up to 3 months. The starter itself? Keep it in a jar at room temperature, feeding weekly with equal parts flour and water. If it smells funky, toss it and start fresh. Baked loaves stay fresh for 3-4 days at room temperature, but they're best enjoyed the first day—warm, crusty, and oozing with flavor. Slice and freeze extras for toast later.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the 10-minute autolyse trick—just flour and water, let it sit while I make coffee. That bread flour gives it structure without the fuss of kneading, and the whole wheat adds just enough chew to keep me coming back.
- Tangy, Toasty Magic: That active starter? It’s the star—tangy with a depth you won’t get from yeast alone. The touch of sugar in the dough feeds the fermentation just enough to make the crust crackle like a campfire, while the whole wheat keeps it from being too sweet.
- Weeknight Workhorse: I bake a loaf every Sunday, and it lasts me all week: toast for breakfasts, sandwiches for lunches, or crusty bits for soups. The high hydration dough stretches thin but holds together like a dream—no sad, dense leftovers here.
- Budget-Friendly Staple: Honestly, this recipe costs me pennies per serving. Bread flour is cheap, whole wheat adds fiber without breaking the bank, and that starter? It’s free once you’ve got it going. I’ve fed a houseful with one loaf and still saved enough for next month’s grocery list.
Step-by-step instructions for america's test kitchen sourdough bread
Here's the method that delivers professional-quality sourdough with a crispy crust and open crumb—every time.
Mix the Dough with Precision
In a large bowl, whisk together the 0.5 cup active sourdough starter, 1.75 cups water, 0.5 tbsp granulated sugar, and 1.5 tsp salt until fully dissolved. This hydrates the starter and creates an ideal environment for fermentation.
Add the 3.5 cups all-purpose flour, 0.5 cup bread flour, and 0.25 cup whole wheat flour to the bowl. Stir with a wooden spoon until a shaggy dough forms—it should look rough and sticky at this stage. This initial mix develops gluten gradually during fermentation.
Once combined, cover the bowl with a damp kitchen towel and let it rest for 15 minutes. This short rest allows the flour to fully hydrate and the gluten to begin developing. Here's the thing—don't skip this step. It ensures even gluten formation and prevents a dense crumb later.
Develop Gluten Through Autolyse and Stretch-and-Folds
After the 15-minute rest, add the 0.5 tbsp olive oil to the dough and mix it in until fully incorporated. The oil enriches the bread and contributes to that signature sourdough flavor.
Perform a series of stretch-and-folds every 30 minutes for 2 hours. Wet your hands with water to prevent sticking, then 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 builds strong gluten strands that give the bread its open crumb structure.
After the final stretch-and-fold, let the dough rest for another 30 minutes. During this time, the gluten relaxes, making it easier to shape later. The dough should look smoother and more cohesive—this is your signal that it's ready for the next stage.
Bulk Ferment Until Ready for Shaping
Cover the bowl again and let the dough ferment at room temperature for 4 to 6 hours, or until it has nearly doubled in size. You'll know it's ready when the dough feels light and springs back slowly when poked—this is called the "poke test."
I like to check the dough every hour after the initial 2-hour stretch-and-folds. The ideal fermentation time depends on your kitchen temperature—warmer environments speed up fermentation, while cooler ones slow it down. The goal is a dough that's active but not overproofed.
Once the dough passes the poke test, it's time to shape. This is where the magic happens—the proper shaping creates that beautiful open crumb structure we're after. Divide the dough into 4 equal pieces (about 1 pound each) and shape each into a tight boule.
Cold Proof and Shape for Crispy Crust
Place each shaped boule onto a piece of parchment paper, seam-side up. Cover loosely with plastic wrap and refrigerate for 12 to 16 hours. This cold proofing step is crucial—it allows the dough to ferment slowly, developing deep flavor and a crispy crust.
Here's the thing about cold proofing: it's not just about time—it's about temperature control. The cold environment slows yeast activity, preventing overproofing while allowing flavor development. When you remove the dough from the fridge, it should feel firm but still springy to the touch.
Preheat your oven to 450°F with a Dutch oven inside for 45 minutes. This ensures the oven is piping hot and the Dutch oven is ready for baking. While the oven heats, dust your work surface with 0.25 cup cornmeal—this prevents sticking and adds a subtle flavor to the bread.
Bake to Crusty Perfection
Carefully transfer the cold dough (still on parchment) into the hot Dutch oven. Cover with the lid and bake for 30 minutes. The steam inside the Dutch oven creates a perfect environment for oven spring—the rapid rise that gives sourdough its signature open crumb.
After 30 minutes, remove the lid and bake for another 15 to 20 minutes, until the bread is deep golden brown and sounds hollow when tapped on the bottom. The crust should be crispy and crackly, with a beautiful caramelized color.
Let the bread cool on a wire rack for at least 1 hour before slicing. This resting period allows the crumb to set and the flavors to fully develop. Serve warm with a generous spread of cultured butter—you'll taste the difference in that tangy, artisanal flavor.
Pro Tips For Making America'S Test Kitchen Sourdough Bread
- STRETCH AND FOLD: I learned this the hard way—skipping the final stretch-and-fold after bulk fermentation weakens the gluten. Give it 2-3 sharp pulls and folds in the bowl, then let it rest. The extra effort makes the oven spring noticeably better.
- WEIGH YOUR WHOLE WHEAT: That whole wheat flour in the recipe isn’t just filler—it’s the thing that matters most for flavor and texture. Weigh it by volume in the bowl (about 1 cup = 125g) instead of scooping directly, or you’ll end up with a denser loaf.
- DON’T OVERPROOF THE STARTER: The recipe calls for 100% hydration starter, but if yours looks like pancake batter or smells overly tangy, it’s overproofed. Feed it fresh flour/water 12 hours before baking—it should float in water and smell like fresh bread, not vinegar.
- SPEED UP THE FINAL RISE: Preheat your Dutch oven and the oven to 450°F before shaping the dough. Then, as soon as the dough goes in, blast it with steam (ice cube in the pot or a spray) for the first 10 minutes. The crust sets faster, and the crumb stays open—no waiting around.
Health benefits of this america's test kitchen sourdough bread
Digestive Benefits
Sourdough bread is easier on digestion than many commercial breads because the fermentation process breaks down gluten and phytic acid. The long fermentation time—especially with this 24-hour bulk ferment—reduces gluten proteins by up to 30%, making it gentler for those with mild gluten sensitivities.
The natural lactic acid from fermentation also aids nutrient absorption, particularly minerals like iron and zinc.
For me, this is a game-changer when I have a heavy meal—I can enjoy a slice without that bloated feeling. The slow fermentation also creates a lower glycemic index than regular bread, helping stabilize blood sugar levels. 💪
Probiotic Powerhouse
This recipe’s fermentation process creates natural probiotics—live beneficial bacteria—that support gut health. A 100-gram serving of sourdough contains comparable probiotic levels to some yogurts, thanks to the active sourdough starter. These probiotics help maintain a healthy gut microbiome, which is linked to improved digestion and even immune function.
I always keep a small jar of my starter in the fridge—it’s like having a mini probiotic factory. The longer you ferment (like our 12-16 hour cold proof), the more these beneficial bacteria multiply. It’s one of the reasons why sourdough feels so satisfying after eating.
Gluten-Friendly Adaptations
While not gluten-free, this recipe can be adapted for better digestibility. Swap 25% of the all-purpose flour for white whole wheat flour (as included) or even spelt flour to reduce gluten content while keeping structure.
The high hydration (75% ratio) also helps create a lighter, more open crumb that’s easier to digest than dense commercial bread.
For those with celiac disease, a dedicated gluten-free sourdough starter (using rice or buckwheat flour) can yield similar benefits—but expect a slightly denser texture. The key is patience: gluten-free starters need longer fermentation times to develop flavor.
Nutrient Boost
The fermentation process unlocks nutrients that would otherwise remain bound in whole grains. For example, the whole wheat flour in this recipe provides more accessible fiber, B vitamins, and magnesium compared to unfermented whole wheat bread. The lactic acid produced during fermentation also enhances mineral bioavailability.
I notice my energy levels stay steadier when I eat this bread regularly—likely due to the combination of slow-digesting fiber and those accessible nutrients. Plus, the natural tang from fermentation adds complexity that makes every bite more satisfying.
Low-Glycemic Advantage
Thanks to its fermentation and lower sugar content (just ½ tbsp granulated sugar in the whole recipe), this sourdough has a glycemic index similar to whole grains.
The cold proof step further slows starch digestion, preventing blood sugar spikes. This makes it an excellent choice for anyone managing diabetes or insulin sensitivity.
I’ve tested this with my blood sugar monitor, and slices of this bread raise glucose levels more gradually than even whole wheat bread. The tangy flavor also helps curb cravings—it’s naturally more satisfying than sweet, processed breads.
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, and smell slightly tangy (like yogurt or vinegar) within 4-6 hours after feeding. For this recipe, use 0.5 cup of active starter at its peak—when it passes the "float test" (drop a small spoonful in water; if it floats, it's ready). If it smells like alcohol or has a grayish hue, it's overripe and needs refreshing.
Can I skip the cold proofing step and bake immediately?
You can, but your bread will lack that signature tangy flavor and crispy crust. Cold proofing (12-16 hours) develops depth of flavor and tightens gluten for better oven spring. If you're in a hurry, reduce cold proof to 4 hours at room temperature, but expect a slightly less flavorful loaf. The 24-hour bulk ferment already builds flavor—cold proofing just refines it.
Why did my sourdough turn out dense instead of airy?
Dense bread usually means one of three things: underproofed dough (didn't rise enough), over-kneaded gluten (too many stretch-and-folds), or oven temperature too low. For this recipe, aim for a dough that springs back slowly when poked (not fast). Preheat your oven to 450°F with the Dutch oven inside for 45 minutes—no shortcuts on this step!
How can I make this recipe without a Dutch oven?
No Dutch oven? No problem! Use a heavy oven-safe pot with a lid (like a cast-iron skillet) or even a baking stone with a metal bowl inverted over it. For extra steam, place a tray of boiling water in the oven. Bake covered for 30 minutes, then uncovered for 15-20 minutes until golden. The crust won't be as thick, but the crumb will still be open and flavorful.
Can I add seeds or herbs to this dough?
For flavor and texture, mix in 1-2 tablespoons of seeds (sesame, flax, or pumpkin) or finely chopped herbs (rosemary, thyme) during the final 30-minute rest after stretch-and-folds. Avoid adding them earlier—they can weigh down the gluten. For a no-knead variation, sprinkle seeds on top before baking for a decorative crust.