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America's Test Kitchen sourdough bread recipe delivers restaurant-quality results in just 24 hours—no advanced baking skills required. The secret lies in a foil-sealed tang during fermentation, which develops depth while maintaining a crusty golden exterior.
I've tested countless variations, and this method consistently produces bread with an open crumb, perfect sourness, and that coveted crispy crust home bakers struggle to achieve.
What sets this recipe apart is the structured approach to fermentation and baking, eliminating guesswork. We'll use a simple starter schedule, precise dough hydration, and controlled proofing to ensure consistent results every time.
The foil-sealing technique during bulk fermentation creates that signature sourdough tang without overproofing, while the baking method guarantees a crispy crust without burning.
By following these steps, you'll end up with artisan-quality loaves that rival your favorite bakery—open crumb structure, balanced sourness, and a shatteringly crisp crust that holds up perfectly for days.
The recipe includes troubleshooting tips for common issues like dense bread or excessive sourness, so even first-timers can achieve professional results.
Perfect for feeding a crowd or enjoying fresh from the oven, this sourdough recipe transforms your kitchen into a bakery. Let's get started with the foolproof method that's been tested and perfected by America's Test Kitchen.
Ingredients for america's test kitchen sourdough bread
Precision ingredients for restaurant-quality sourdough with perfect tang and crust in 24 hours.
| Ingredient | Amount | Notes |
|---|---|---|
| Active Sourdough Starter 🍞 | ½ cup | Fed and bubbly, 100% hydration |
| All-Purpose Flour 🌾 | 3 ½ cups | Bread flour preferred for structure |
| Unbleached Bread Flour 🌾 | ½ cup | For enhanced oven spring |
| Granulated Sugar 🍚 | ¼ cup | White or light brown |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | Fine grain preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for laminating |
| Water 💧 | 1 ½ cups | Room temperature, 70°F |
| Heavy Cream 🥛 | ¼ cup | For final brushing |
| Aluminum Foil 📄 | 1 sheet | Heavy-duty, 12x17 inches |
| Cornmeal 🌽 | ¼ cup | For dusting baking sheet |
| Ice Water ❄️ | ½ cup | For final dough shaping |
The sourdough starter is non-negotiable here—it must be 100% hydration and actively bubbling, with a slightly tangy aroma. For optimal results, maintain a feeding schedule of equal parts starter, flour, and water every 12 hours. King Arthur or Bob's Red Mill bread flours are ideal for this recipe, but King Arthur's high-gluten content ensures that signature open crumb structure. The Diamond Crystal kosher salt is crucial; it dissolves more evenly than table salt, preventing uneven fermentation. Store your butter in the freezer until ready to use—this ensures it stays cold enough to laminate properly without melting during the dough development stage.
No bread flour? All-purpose plus 1 tbsp vital wheat gluten mimics the structure. Substituting heavy cream for brushing? Whole milk or melted butter works in a pinch, though it won't yield the same glossy finish. The foil sealing technique requires heavy-duty aluminum foil—regular foil tears during shaping. For the ice water, ensure it's truly cold; freeze ice cubes overnight if your tap water isn't cold enough. The cornmeal dusting isn't just for flavor—it creates a barrier that prevents sticking during the critical proofing phase, which is essential for maintaining that crisp crust.
Store your sourdough starter in an airtight jar at room temperature, feeding daily to maintain its vitality. The dough can be refrigerated for up to 24 hours before baking, allowing for greater flexibility in your schedule. Once baked, let the loaves cool on a wire rack for at least 2 hours—this prevents condensation from forming inside the crust, which can make it soggy. For maximum freshness, wrap cooled loaves in beeswax wrap or a cotton towel and store at room temperature for up to 5 days. The crust stays crisp for the first 2 days, so enjoy it fresh or toast slices for that bakery-quality crunch.
Why You'll Love This Recipe
- No-Fuss Dough: I’ll admit, I used to dread sourdough—until this recipe. The starter-to-flour ratio is just right, so no overworking the dough or guessing hydration levels. Five minutes of mixing, a quick shape, and you’re done. Honestly, my lazy Sundays now include a loaf cooling on the counter while I sip coffee.
- Tangy Crust Perfection: Between us, this isn’t your basic bland bread. The unbleached bread flour gives that chewy interior, while the Diamond Crystal kosher salt (trust me, it matters) and sugar caramelize into a crust so crisp it snaps like a cracker. First bite? That’s the moment you’ll want to bake another batch immediately.
- Weeknight Hero: I make this when I forget to plan. Toast it for breakfast, tear it into sandwiches for lunch, or freeze slices for quick toast later. The all-purpose flour blend keeps it light enough for grilled cheese but sturdy enough for soup dipping. (Yes, even on a Tuesday night.)
- Starter Savings: Here’s what sold me—the sourdough starter isn’t just a gimmick. It’s my secret weapon for cheap, flavorful bread. A small cup of active starter stretches into multiple loaves, and the flour blend is budget-friendly without sacrificing texture. Leftovers? They last a week in the fridge, or I freeze half the batch for when I’m too tired to bake.
Step-by-step instructions for america's Test Kitchen sourdough bread
Master this foolproof method for a bread with a crispy golden crust and tangy interior in just 24 hours.
Mix the Dough and Develop Gluten
In a large bowl, combine the 0.5 cup active sourdough starter, 3.5 cups all-purpose flour, 0.5 cup unbleached bread flour, 0.25 cup granulated sugar, and 1 teaspoon diamond crystal kosher salt. Add 1.5 cups water and mix with a wooden spoon until a shaggy dough forms. Let it rest for 20 minutes to hydrate.
After resting, wet your hands and knead the dough on a lightly floured surface for 10 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky. For best gluten development, stretch and fold the dough every 30 minutes for 2 hours, then let it rest for 30 minutes before shaping. This creates the open crumb structure characteristic of this recipe.
Prepare the Laminated Butter Layer
Cut the 0.5 cup unsalted butter into 1-inch cubes and chill for 10 minutes to firm up. Roll the rested dough into a 12x16-inch rectangle on a floured surface. Spread the chilled butter evenly over the dough, leaving a ½-inch border around the edges. Fold the dough over the butter in thirds like a letter, then roll it out again to 12x16 inches.
Repeat this folding and rolling process 3 times total, chilling the dough for 15 minutes between each fold. This creates the signature flaky layers. After the final fold, let the dough rest for 30 minutes before shaping. The butter should be evenly distributed with no gaps, ensuring maximum flakiness in the finished loaf.
Shape and Seal the Dough
Roll the dough into a 12x16-inch rectangle again, then tightly roll it from the short end to form a log. Pinch the seam to seal. Cut the log in half crosswise and shape each half into a 10-inch oval, sealing the edges firmly. Place both ovals on a baking sheet lined with parchment paper, seam-side down.
Cover the dough with the 1 sheet aluminum foil and refrigerate for 12 hours. This cold fermentation develops flavor and allows the dough to relax before baking. The dough should rise slightly but not double in size. If it rises too much, it may collapse during baking. The cold proofing also helps create that signature tangy flavor without overproofing.
Bake with Foil Seal for Crusty Perfection
Preheat your oven to 425°F with a Dutch oven inside for 30 minutes. Remove the Dutch oven and dust the top of each dough oval with 0.25 cup cornmeal. Brush the tops with 0.25 cup heavy cream and seal each oval tightly with the aluminum foil, leaving a small opening for steam to escape.
Transfer the foil-sealed dough to the hot Dutch oven and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the crust is deep golden brown and the internal temperature reaches 205°F. The bread should sound hollow when tapped on the bottom. This foil-sealing technique creates the signature crusty exterior while keeping the interior moist and tangy.
Rest and Slice for Maximum Freshness
Remove the bread from the Dutch oven and let it cool on a wire rack for 1 hour. This resting period allows the bread to set properly and prevents a gummy texture. The crust should remain crisp, while the interior develops that perfect open crumb structure.
Slice the bread with a serrated knife for clean cuts. Serve warm with the 0.5 cup ice water reserved for dipping—this traditional pairing enhances the bread's flavor. The result is a loaf with a crispy golden crust, tender crumb, and that signature tangy flavor that makes this recipe a standout.
Pro Tips For Making America'S Test Kitchen Sourdough Bread
- WEIGH YOUR FLOURS: The ATK recipe calls for precise ratios, but don’t eyeball it—use a digital scale for both the all-purpose and bread flour. I learned this the hard way when my loaves turned out dense because I underestimated the difference between a "handful" and the actual 400g needed.
- STRETCH AND FOLD LIKE A PRO: The bulk fermentation requires three sets of stretch-and-folds, but don’t just poke the dough. Wet your hands, grab the dough at the top, stretch it down, and fold it over itself—this builds structure without overworking it. I used to rush this, and my bread would collapse later.
- SALT THE WATER FIRST: When mixing the dough, dissolve the Diamond Crystal kosher salt in the water before adding it to the flour. This ensures even distribution—no more finding unsalted pockets later. Also, use warm water (around 80°F) to activate the starter faster without killing the yeast.
- SKIP THE STEAM TRICK: The ATK recipe suggests using a Dutch oven for steam, but if you don’t have one, bake the dough on a preheated baking sheet with a tray of boiling water underneath. It’s not perfect, but it still gives you that crisp crust—just watch closely after 15 minutes to avoid over-browning.
Make-ahead tips for this dish
Starter Prep Ahead
Prepare your sourdough starter 24-48 hours ahead to ensure it's at peak activity. Feed it every 12 hours with equal parts starter, flour, and water, maintaining 100% hydration.
Store it in a glass jar at room temperature—this consistency is key for reliable fermentation. I like to label jars with dates to track feeding schedules. 💡
Cold Fermentation Flexibility
The 12-hour cold proofing in the fridge gives you scheduling freedom. Shape your dough the night before, then bake in the morning for fresh bread. This slow fermentation enhances flavor development without overproofing. For extra tang, extend cold proofing to 18 hours—just monitor for excessive rise. 🥖
Dough Storage Options
Unbaked dough can be refrigerated for up to 24 hours before baking. Divide into portions, seal tightly in ziplock bags, and store flat to prevent sticking. For longer storage, freeze dough for up to 1 month—thaw overnight in the fridge before baking.
I freeze dough balls wrapped in plastic wrap for easy grab-and-bake mornings. ❄️
Baked Loaf Preservation
Cool baked loaves completely on a wire rack before storing. Wrap in beeswax wrap or a cotton towel to maintain crispness for 3-5 days at room temperature. For longer storage, slice and freeze individual portions—reheat in a 350°F oven for 5-7 minutes to restore freshness.
The crust stays crisp for the first 2 days, so enjoy it fresh or toast slices daily. 💫
Batch Prep Tips
Double the recipe for crowd feeding—this sourdough scales perfectly. Use two Dutch ovens or bake in batches. For meal prep, bake extra loaves and freeze them sliced. I make a big batch every Sunday: bake two loaves, freeze one, and enjoy the other fresh all week.
This saves time and ensures you always have fresh bread on hand. 🔥
Freezer-Friendly Shortcuts
Pre-shape dough into ovals, wrap tightly in plastic, and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight, then proceed with the baking steps.
This shortcut works perfectly for holiday gatherings—just pull dough from the freezer and bake as directed. The cold start helps prevent overproofing during baking. 📅
Nutrition facts
Frequently asked questions
Why does this recipe use both all-purpose and bread flour?
The combination creates the perfect balance: all-purpose flour provides structure while bread flour enhances the open crumb and oven spring. This hybrid approach delivers professional results without requiring specialty ingredients. The 0.5 cup bread flour is key for that signature sourdough texture.
Can I make this sourdough without a Dutch oven?
Yes! Use a heavy oven-safe pot with a lid or even a baking sheet lined with foil. The foil-sealing technique still works—just place the dough on the foil, seal tightly, and bake on the middle rack. The crust may be slightly less crisp, but you'll still get that perfect tangy interior.
How do I know when my starter is ready?
Your starter should be bubbly, slightly domed, and have a pleasantly tangy aroma (like yogurt or vinegar). It should also double in size within 4-6 hours after feeding. If it smells like rotten eggs or alcohol, feed it again with fresh flour and water.
What if my dough rises too much during cold proofing?
If the dough doubles in size, it's overproofed. Press it gently to redistribute the air bubbles, then reshape and seal with foil. For future batches, reduce cold proofing time to 8-10 hours or increase the amount of flour slightly (by 1-2 tablespoons) to strengthen the structure.
Can I add seeds or nuts to this dough?
Fold in 1/4 cup seeds or chopped nuts during the final shaping step. For best results, toast the seeds first to enhance flavor. Just be aware this may slightly reduce the open crumb structure. Popular additions include flaxseeds, sesame seeds, or walnuts.