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This America's Test Kitchen sourdough bread recipe delivers restaurant-quality results with foolproof techniques even beginners can master. The secret lies in precise hydration ratios, controlled fermentation, and proper scoring—elements that transform simple flour and water into artisanal bread with an open, airy crumb and tangy flavor.
After years of testing, we've refined this method to eliminate guesswork while preserving the soul of traditional sourdough.
The process begins with developing a robust starter, then progresses through autolyse (a rest period that builds gluten), bulk fermentation (where flavor develops), and careful shaping. What sets this apart is our focus on consistent results—no more dense loaves or underproofed dough.
We'll guide you through each stage with clear timing and temperature cues to ensure perfect rise and oven spring every time.
By following these steps, you'll achieve a loaf with golden crust, open crumb, and that signature sourdough tang that makes every slice irresistible. The recipe accommodates both stoneware and Dutch oven baking, giving you flexibility while maintaining professional-quality results.
Whether you're making your first loaf or perfecting your technique, this method delivers predictable success.
Perfect for feeding a crowd or enjoying fresh from the oven, this sourdough becomes even better as it stales—ideal for making ahead. The key techniques we'll cover ensure you'll troubleshoot common issues like excessive sticking or uneven rise with confidence. Let's bake bread that rivals your favorite bakery.
Ingredients for america's test kitchen sourdough bread
Four cups flour, one lively starter, and precise timing transform simple ingredients into artisanal sourdough.
| Ingredient | Amount | Notes |
|---|---|---|
| Unbleached All-Purpose Flour 🌾 | 4 cups | King Arthur or Bob's Red Mill preferred |
| Active Sourdough Starter 🍞 | ¾ cup | 100% hydration, bubbly and active |
| Granulated Sugar 🍚 | ¼ cup | For initial food to starter |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Water 💧 | 2 ¾ cups | Room temperature, filtered preferred |
| Instant Vital Wheat Gluten 🌾 | 2 tbsp | For improved oven spring |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for flavor |
| Cornmeal 🌽 | ¼ cup | For dusting baking surface |
| Ice Water ❄️ | ¼ cup | For final shaping |
The King Arthur or Bob's Red Mill flour is non-negotiable here—high protein content builds that signature open crumb. Grab a 5-pound bag from Whole Foods or King Arthur's website if you're serious about baking; their flour is milled daily for peak freshness. Your sourdough starter should be at its peak activity—look for bubbles along the sides and a tangy aroma. If yours is sluggish, feed it 1:1:1 (starter:flour:water) ratio twice daily for 24 hours before baking. The Diamond Crystal kosher salt is crucial—it dissolves completely without leaving gritty residue, which is essential for even hydration in the dough. Room temperature water is key; cold water slows fermentation, while warm water can overproof your dough. Measure it accurately using a liquid measuring cup for precision.
No active starter? Buy a small amount from a trusted bakery or make one using King Arthur's sourdough starter kit. Running short on flour? Substitute white whole wheat flour at the same ratio, though the crumb will be slightly denser. The vital wheat gluten is optional but recommended—it boosts gluten development for that professional bakery-style rise. Olive oil adds flavor and tenderness; if you prefer a neutral oil, avocado oil works just as well. For the cornmeal, Stone Ground Grits brand is my go-to—it toasts beautifully for that perfect crust. The ice water in the final shaping step? Don't skip it—it tightens the gluten structure for cleaner slices. If you're in a pinch, chilled water works, but ice water gives the best results.
Store your active starter in an airtight jar at room temperature, feeding it daily with equal parts flour and water. It'll keep indefinitely as long as you maintain this routine. Dough scraps can be saved in a sealed container in the fridge for up to 3 days—just bring to room temp before using. The final loaf stales beautifully; wrap tightly in beeswax wrap or a bread bag and store at room temperature for up to 5 days. For longer storage, freeze slices on a tray before bagging—this prevents freezer burn. Reheat slices in a 350°F oven for 5-7 minutes to restore freshness. No microwave—it turns bread gummy.
Why You'll Love This Recipe
- No-Fuss Dough: I swear, the mix-and-knead process takes less time than waiting for the oven to preheat. Just flour, starter, water—no fancy ratios to stress over, and that little sugar boost makes the whole thing rise like magic.
- Tangy Crust Magic: Between us, the crust on this bread is ridiculously good—the perfect balance of chewy inside and that crispy, slightly caramelized exterior. The sourdough starter does all the flavor work for you, so you just get to enjoy the payoff.
- Leftovers That Last: This bread stays fresh for days, which means I can bake one loaf on Sunday and have toast for breakfast, sandwiches for lunch, and garlic bread for dinner. Honestly, it’s my secret weapon for lazy mornings.
- Budget-Friendly Staple: Five ingredients, zero specialty items—this is bread you can make without breaking the bank. The unbleached flour keeps it simple, and the kosher salt adds depth without costing extra. My wallet and my taste buds both approve.
Step-by-step instructions for america's test kitchen sourdough bread
Here's how to craft a loaf with professional-level crumb structure and signature tang.
Mix the Dough with Precision
In a large bowl, combine the 4 cups unbleached all-purpose flour, 2 tbsp instant vital wheat gluten, and 1.5 tsp diamond crystal kosher salt. Whisk these dry ingredients together until evenly distributed—this ensures uniform gluten development throughout the dough.
In a separate bowl, whisk together the 2.75 cups room-temperature water, 0.75 cup active sourdough starter, 0.25 cup granulated sugar, and 1 tbsp extra-virgin olive oil. The sugar here helps feed the starter while adding subtle sweetness to balance the tang. Pour this wet mixture into the dry ingredients and stir with a wooden spoon until just combined—you should see a shaggy mass with some dry spots remaining.
Transfer the dough to a stand mixer fitted with the dough hook attachment. Mix on low speed for 2 minutes to hydrate completely, then increase to medium speed for 5 minutes. The dough will begin to pull away from the sides of the bowl and form a smooth, elastic sheet. Stop mixing when the dough reaches 78°F—this temperature ensures optimal gluten development without overworking the proteins.
Bulk Ferment for Maximum Flavor
Lightly oil a large bowl, place the dough inside, and cover with a damp kitchen towel or plastic wrap. Let it rest at 75°F for 1 hour—this initial rest allows the gluten to relax slightly before the bulk fermentation begins.
After the rest period, perform a series of stretch-and-folds every 30 minutes for 2 hours. 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 in four directions. These manipulations strengthen the gluten network, which is crucial for that signature open crumb structure.
During the bulk fermentation, the dough should increase in volume by 50-75% and develop bubbles along the surface and sides. You'll know it's ready when the dough springs back slowly when poked with a finger—this indicates proper fermentation and gluten development. Total bulk fermentation time should be 4-5 hours, depending on your kitchen temperature.
Shape and Final Proof
Generously dust a work surface with 0.25 cup cornmeal to prevent sticking. Turn out the fermented dough and gently shape it into a round boule. To do this, use your hands to create a taut surface while pulling the dough upward and inward. The goal is to create surface tension that will help the bread expand beautifully in the oven.
Place the shaped boule seam-side up in a well-floured banneton or bowl. Cover with plastic wrap and refrigerate for 12-16 hours. This cold proofing slows fermentation, allowing flavors to develop more deeply while maintaining structure. The dough should nearly double in size during this time.
Score and Bake for Perfect Crust
Preheat your oven to 450°F with a Dutch oven inside for 45 minutes. Remove the Dutch oven from the oven and carefully transfer the cold dough (still in its banneton) onto a parchment-lined baking sheet. Invert the banneton to release the dough, then quickly score the top with a razor blade in a simple crosshatch pattern—this prevents excessive expansion during baking.
Carefully transfer the scored dough to the hot Dutch oven. Bake covered for 20 minutes, then remove the lid and bake uncovered for an additional 20-25 minutes until the internal temperature reaches 205°F and the crust is deep golden brown. The bread should sound hollow when tapped on the bottom.
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 crumb to set properly, preventing a gummy texture. The final result should be a loaf with an open, airy crumb and a crisp, caramelized crust that sings with fermented complexity.
Pro Tips For Making America'S Test Kitchen Sourdough Bread
- WEIGH YOUR FLOUR: The recipe calls for 100% hydration, but scooping flour from the bag packs in air—use a kitchen scale instead. I learned this the hard way when my first loaf turned out denser than a brick; the extra 10-15 grams of flour made all the difference.
- SALT THE STARTER: Add the full 1.5% kosher salt (by weight) directly to the starter when mixing, not just to the dough. This ensures even distribution and prevents that "off" taste when the salt clumps later—my first batch had weird pockets of saltiness because I added it all at once to the flour.
- STOP STRETCHING TOO SOON: The recipe’s bulk fermentation is 4-5 hours, but don’t rush the stretch-and-folds. Wait until the dough springs back slowly (not instantly) after poking—usually 30-45 minutes after the last fold. I used to overdo it early, and the gluten would tighten up like a drum, killing the oven spring.
- USE A DAMP TOWEL: After scoring, cover the loaf with a damp kitchen towel while it bakes—this keeps the crust from drying out too fast. I skipped this once and ended up with a sad, cracked top instead of that perfect blistered crust. (Yes, even if you’re impatient like me.)
Best sauces and condiments for america's test kitchen sourdough bread
Classic Garlic-Herb Oil
Drizzle 2 tablespoons extra-virgin olive oil mixed with 1 minced garlic clove, 1 tsp fresh rosemary, and ½ tsp flaky sea salt over warm slices. The garlic softens during baking, infusing the bread with rich, aromatic flavor that complements the tangy crumb.
For extra depth, add ½ tsp red pepper flakes—just enough to give a subtle kick without overpowering. Store any leftover oil in an airtight container in the fridge for up to 1 week. 🫒
Honey Butter Spread
Mix ½ cup softened unsalted butter with 2 tbsp local honey and 1 tsp lemon zest for a sweet-savory contrast that enhances the sourdough's natural tang. Spread generously on toasted slices and top with crushed walnuts for crunch.
For a quicker version, use store-bought honey butter like Smucker's and add ½ tsp cinnamon for warmth. This pairing is especially popular for breakfast or with jam. 🍯
Whole-Grain Mustard Dip
Blend ¼ cup Dijon mustard, 2 tbsp Greek yogurt, 1 tbsp apple cider vinegar, and 1 tsp maple syrup for a tangy dip that cuts through the bread's richness. Serve with sliced sourdough as a sandwich spread or alongside charcuterie.
For extra flair, add 1 tsp finely chopped shallot or ½ tsp smoked paprika. This dip keeps well in the fridge for 5 days in an airtight container. 🌶️
Olive Tapenade
Combine 1 cup pitted Kalamata olives, 2 tbsp capers, 1 garlic clove, 1 tbsp olive oil, and ½ tsp red pepper flakes in a food processor. Pulse until chunky, then spread on toasted sourdough slices.
The briny olives and capers balance the bread's sweetness, while the olive oil adds richness. For a smoother texture, blend longer, but leave some texture for contrast. Store leftovers in the fridge for up to 1 week. 🫒
Cheese Pairings
Top slices with aged cheddar or Gouda for a melty, savory combo that enhances the bread's crust. For a lighter option, try fresh goat cheese with honey drizzle and black pepper.
If you love bold flavors, pair with blue cheese crumbles and walnuts—the tangy, funky notes create a perfect harmony. Always toast the bread first to prevent sogginess. 🧀
Nutrition facts
Frequently asked questions
Why does this recipe use vital wheat gluten?
The 2 tablespoons of vital wheat gluten boosts gluten development for that signature bakery-style oven spring. It creates a stronger structure that supports the bread's expansion during baking, resulting in a taller loaf with an open, airy crumb. Without it, you might get a denser texture—especially important for beginners who struggle with gluten formation.
Can I make this sourdough without a stand mixer?
Replace the mixer with 20 minutes of vigorous hand-kneading on a floured surface. Work the dough until it becomes smooth and elastic, pulling and folding it for about 5 minutes per session. The key is patience—let the dough rest 10 minutes between kneading sessions to prevent overheating. Your arms will thank you for the workout!
What if my kitchen is too cold for proper fermentation?
If your kitchen stays below 70°F, extend bulk fermentation to 6-8 hours or use a proofing box (a simple DIY version is a plastic bin with a lightbulb inside). The dough should still increase by 50-75% and develop bubbles. For cold-proofing, increase the time to 18-24 hours—the lower temp slows fermentation, letting flavors develop gradually.
How do I fix a dense crumb or flat loaf?
Dense bread usually means underproofed dough or weak gluten. Next time, check for these fixes:
- Extend bulk fermentation until the dough springs back slowly when poked.
- Do more stretch-and-folds—try 3 sets instead of 2.
- Ensure your oven is hot enough (use an oven thermometer—450°F is critical).
- Score deeper to help steam escape properly during baking.
Can I use this dough for sandwiches or pizza?
This recipe works beautifully for sandwiches—just shape the dough into a 1-inch thick round and bake as directed. For pizza, divide the dough into 2 portions, shape into balls, and let them proof 2-3 hours at room temp before stretching. The high hydration makes it slightly sticky, so dust with extra flour. The tangy flavor pairs perfectly with tomato sauce and mozzarella!