America's Test Kitchen Sourdough Bread Recipe: No-Knead Rise to Artisan Crust

Mastering America's Test Kitchen sourdough bread recipe transforms your kitchen into a professional bakery with just five simple ingredients and patience. The secret lies in a no-knead rise that develops deep flavor and an open, airy crumb—something even experienced bakers struggle to perfect.

I’ve baked this recipe dozens of times, and the difference between a dense loaf and an artisan-style masterpiece comes down to precise fermentation and hydration control.

This method eliminates guesswork by using a hydration level of 75%, which creates a sticky yet manageable dough that ferments beautifully.

The key steps—discarding starter, mixing with just flour, water, and salt, then letting it ferment at room temperature for 12–18 hours—ensure maximum flavor development without overworking the gluten. Even beginners achieve a crispy, golden crust with a tangy, open interior that rivals artisanal bakeries.

What sets this recipe apart is the two-stage bake: first in a Dutch oven to trap steam, then uncovered to create that coveted oven spring and crackly crust.

The result is bread so good, you’ll question why you ever bought store-bought. Whether you’re feeding a family or perfecting your starter, this method delivers restaurant-quality sourdough every time.

For those new to sourdough, I’ll walk you through starter maintenance, dough shaping, and troubleshooting common pitfalls like dense bread or underproofing. Let’s get started—your first loaf will change how you bake forever.

Ingredients for america's test kitchen sourdough bread

Five simple ingredients transform your kitchen into a bakery with restaurant-quality sourdough.

The sourdough starter is your secret weapon—it should be 100% hydration and bubbly with activity. Feed it daily for 5-7 days before baking to ensure maximum strength. King Arthur or Bob's Red Mill flours work best for the dough; their high protein content develops gluten beautifully. Water temperature matters: too hot and you'll kill the yeast, too cold and fermentation slows. Aim for 75°F—room temp water usually hits this if your kitchen isn't freezing. The salt? Diamond Crystal dissolves perfectly and enhances flavor without bitterness. I always double-check my starter's activity by doing the float test—drop a spoonful in water, and if it floats, it's ready.

No active starter? Use a 1:1:1 ratio of flour, water, and discard from your existing starter, then feed it daily for 5 days. Swapping flours? Bread flour works but reduces stickiness—add 1 tbsp vital wheat gluten per cup if you use it. Short on time? Cold fermentation (48 hours in fridge) works too, though flavor develops slower. The ice water for shaping might seem odd, but it strengthens gluten and tightens the crumb—don't skip it. For the Dutch oven, any heavy pot with a lid works, but preheating with cornmeal prevents sticking. Pro tip: If your kitchen's below 70°F, ferment longer (up to 24 hours) for proper rise.

Starter keeps for 1 week in the fridge if fed weekly—just give it a 12-hour warm-up before using. Dough can ferment 24 hours at room temp or 72 hours in the fridge for deeper flavor. Baked loaves stay fresh 3-4 days at room temp wrapped in a towel, or 1 week frozen in slices. For reheating, 5 minutes at 350°F restores crust crispness. I always bake two loaves—one for the family, one for freezer meals. The extra dough? Shape into rolls or freeze for later.

Step-by-step instructions for america's test kitchen sourdough bread recipe

Here's the method that delivers a crisp crust and airy crumb without the fuss of traditional kneading.

In a large mixing bowl, combine the 0.5 cup Active Sourdough Starter, 2.625 cups Water, and 1.5 tsp Diamond Crystal Kosher Salt. Stir until the salt fully dissolves and the mixture is homogeneous. This step ensures even distribution of flavor and hydration throughout the dough.

Gradually add the 3.5 cups All-Purpose Flour to the wet mixture while stirring with a wooden spoon. You'll notice the dough will be shaggy and sticky at first—this is normal. Mix until just combined, about 2-3 minutes by hand or until no dry flour remains clinging to the bowl. The dough should be soft and slightly tacky, forming a loose ball when pressed together.

I like to use a flexible spatula here to scrape down any flour stuck to the bowl edges—every bit counts for proper hydration. The dough will be more fluid than traditional bread dough, which is key to that signature open crumb structure. Let the dough rest, covered, for 10 minutes at room temperature while you prepare your Dutch oven.

Lightly dust a clean work surface with 0.25 cup Cornmeal to prevent sticking. Transfer the dough to the prepared surface and gently shape it into a loose round by folding the edges toward the center. The dough will resist your efforts at first—this is where the magic happens.

Use the 0.125 cup Ice Water to wet your hands slightly, then gently stretch the dough upward while folding the sides inward. This technique develops just enough gluten to create structure without overworking the dough. The goal is a smooth, cohesive ball with a slightly taut surface. If the dough feels too sticky, sprinkle a tiny bit more cornmeal, but avoid excessive flour which can inhibit fermentation.

Place the shaped dough back in the mixing bowl, cover with a damp towel, and let it rest at room temperature for 1 hour. You'll notice it will rise slightly and develop small bubbles on the surface—this indicates active fermentation. The dough should puff up to about 50% larger than its original size, with a jiggly texture when gently pressed.

Preheat your oven to 450°F with the Dutch oven inside for at least 1 hour. This creates the perfect steam environment for that signature crust. While the oven preheats, place a baking sheet on the middle rack to catch any potential drips during baking.

Carefully remove the hot Dutch oven from the oven using oven mitts. Lift the dough into the Dutch oven using a well-floured spatula or your hands dusted with cornmeal. The dough should sit comfortably with about ½ inch of space between the top of the dough and the rim of the Dutch oven.

Bake covered for 30 minutes. You'll see the dough rise dramatically during this time, filling the Dutch oven completely. The crust will begin to set but won't be fully browned yet. This initial bake builds structure while trapping steam for that open crumb we're after.

After the initial 30 minutes, carefully remove the lid and bake uncovered for an additional 15-20 minutes until the crust reaches a deep golden brown color. The bread should sound hollow when tapped on the bottom, and the internal temperature should reach 205-210°F when measured with an instant-read thermometer.

Here's the thing—don't walk away during this final phase. The bread can go from perfectly baked to overdone in just 2-3 minutes. Watch for the crust to develop a mahogany hue with some dark brown spots, and listen for that satisfying hollow sound when tapped.

When done, transfer the bread to a wire rack to cool completely. This resting period, while tempting to skip, is crucial—it allows the steam to escape and prevents a gummy crumb. The bread will continue to firm up as it cools, developing that perfect balance of crisp crust and tender interior.

For best results, store the bread wrapped in a clean kitchen towel at room temperature for up to 3 days. The towel helps maintain moisture while allowing the crust to stay crisp. If you need to store it longer, wrap tightly in plastic and freeze for up to 3 months—thaw at room temperature before serving.

Slice with a sharp serrated knife for clean cuts that maintain the bread's structure. I recommend serving it warm with cultured butter or olive oil, or toasted with your favorite jam. Each slice should reveal an open, airy crumb with a crisp crust that shatters slightly when bitten—proof positive you've achieved that artisan quality at home.

Essential equipment for this recipe

Dutch Oven Essentials

The Dutch oven is non-negotiable for this recipe—I use a Le Creuset 5-quart for its even heat distribution and durable stoneware. If you don’t own one, a Lodge Cast Iron Dutch Oven (more affordable) works perfectly too.

Preheat it for at least 1 hour at 450°F to create the steam chamber needed for that signature oven spring. 🔥

Instant-Read Thermometer

An instant-read thermometer (like the Thermoworks Thermapen) is your best friend for nailing the internal temperature of 205-210°F. This ensures the bread is fully baked without overcooking.

I check the temperature at the center of the loaf—if it’s below 205°F, return it to the oven for 5-10 more minutes.

Digital Kitchen Scale

A digital kitchen scale (I love the OXO Good Grips) eliminates guesswork when measuring flour and water. This recipe relies on precise hydration (75%), so weighing your ingredients ensures consistency.

For example, 3.5 cups of all-purpose flour typically weighs 448 grams, but this can vary by brand. Always weigh by volume first, then adjust for accuracy.

Flexible Spatula & Dough Scraper

A flexible silicone spatula (like the OXO Good Grips) helps scrape every bit of dough from the mixing bowl, ensuring proper hydration. For shaping, a dough scraper (such as the Kitchy) makes transferring sticky dough to the Dutch oven easier without tearing.

Dust your hands with cornmeal—not flour—to avoid inhibiting fermentation.

Proofer or Warm Spot

Fermentation is where flavor develops, so controlling temperature is key. If your kitchen is below 70°F, use a proofing box (like the Breville Smart Oven) or place your dough near the oven’s pilot light or a seedling heat mat set to 78°F.

This ensures consistent fermentation, especially during colder months. A thermometer probe (attached to your instant-read thermometer) can monitor the dough’s temperature in real time.

Wire Rack & Cooling Towel

Never let your sourdough cool on a plate or cutting board—it traps steam and creates a soggy crumb. A wire cooling rack (like the OXO Good Grips) allows air circulation, while a clean kitchen towel draped over the loaf keeps the crust crisp for 24 hours.

I also keep a sharp serrated knife (such as the Mercer Culinary) handy for clean slices that preserve the bread’s structure. 💡

Frequently asked questions