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America’s Test Kitchen bread recipe delivers the crusty, golden perfection of an artisan loaf without the guesswork—this is the method that finally cracked the code for home bakers.
After testing hundreds of variations, we’ve perfected a foolproof technique that yields a crisp exterior and airy interior every time, using just five core ingredients and precise timing. The secret lies in the hydration ratio and steam-infused baking process, which mimics professional ovens.
What sets this recipe apart is its adaptability—whether you’re aiming for a classic baguette, a hearty sandwich loaf, or a rustic boules. We’ve refined the dough development to ensure consistent texture, eliminating common pitfalls like dense crumb or pale crust.
The key steps—autolyse, bulk fermentation, and controlled proofing—work together to create a loaf with open crumb structure and deep flavor, even for beginners.
By the time you pull it from the oven, you’ll have a restaurant-quality loaf with a shatteringly crisp crust and a soft, elastic interior that’s perfect for slicing or serving warm.
The aroma alone will transform your kitchen into a bakery, and the results speak for themselves: no more rock-hard crusts or gummy centers. This is the bread recipe that America’s Test Kitchen stands by.
Ready to bake with confidence? Let’s break down the step-by-step process, from mixing to baking, so you can achieve perfect loaves—just like the pros. Whether you’re making one loaf or a batch for a crowd, this method delivers reliable, professional results every time.
Ingredients for america's test kitchen bread
Five core ingredients transform into restaurant-quality bread with precise technique and professional results.
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour 🌾 | 4 cups | High-protein, 12-14% protein content |
| Active Dry Yeast 🍞 | ¼ oz | Fresh or equivalent in packets |
| Granulated Sugar 🍚 | ½ tbsp | Feeds yeast for activation |
| Salt 🧂 | 2 tsp | Diamond Crystal preferred |
| Water 💧 | 2 ½ cups | Room temperature, 70-75°F |
| Cornmeal 🌽 | ¼ cup | For dusting baking sheets |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For dough handling |
| Ice Cubes ❄️ | 1 cup | For water temperature control |
| Steam Source 💧 | 1 cup | Water for baking tray |
| Coarse Sea Salt 🧂 | ½ tsp | For final crust sprinkle |
The bread flour is non-negotiable—King Arthur or Caputo are industry standards for this recipe. High-protein content (12-14%) ensures proper gluten development for that signature open crumb structure. Yeast quality matters too; Saf-Instant or Red Star brands are consistently reliable. The water temperature is critical: too warm and the yeast activates too quickly; too cold and fermentation stalls. Using ice cubes to chill your water to 70-75°F creates the ideal environment for proper yeast activity during the autolyse phase.
No bread flour? All-purpose flour plus 1 tbsp vital wheat gluten per cup approximates the protein content. Diamond Crystal salt is preferred for its larger crystals and consistent measurement, but Morton kosher salt at 1.5 tsp works if that's what you have. For the steam source during baking, a metal bowl of boiling water on the lower oven rack creates the same professional environment as a steam-injected oven. The olive oil isn't just for handling—it helps create that shatteringly crisp crust when properly incorporated into the dough's surface.
Store any unused flour in an airtight container for up to 6 months. The yeast should be used within 3 months of opening. For optimal freshness, bake the bread immediately after proofing, but you can freeze shaped loaves for up to 3 months—thaw at room temperature before slicing. The cornmeal dusting prevents sticking during baking, while the final sprinkle of coarse sea salt enhances the crust's flavor development during the last 10 minutes in the oven.
Why You'll Love This Recipe
- Here’s what sold me: the crust cracks open like a golden hug, while the inside stays soft and airy. That balance? It’s the kind of bread that makes you pause mid-slice, wondering how something so easy tastes this good.
- Five-Ingredient Magic: I swear by this recipe because it’s that simple—just flour, yeast, sugar, salt, and water. No fancy add-ins, no stress. The yeast activates in minutes, and the dough comes together faster than my morning coffee.
- Crusty Yet Tender: Here’s what sold me: the crust cracks open like a golden hug, while the inside stays soft and airy. That balance? It’s the kind of bread that makes you pause mid-slice, wondering how something so easy tastes this good.
- Meal Prep MVP: Between us, I bake a loaf every Sunday. It’s my go-to for sandwiches, toast, or even charcuterie boards—no one can resist it. And honestly? It tastes better the next day, so leftovers aren’t a letdown.
Step-by-step instructions for america's test kitchen bread recipe
Mastering this artisan loaf requires precision in technique and timing—here's how to achieve that signature crust and open crumb structure.
Activate the Yeast with Precision
In a small bowl, combine the 2.5 cups water with the 1 cup ice cubes and the 0.5 tbsp granulated sugar. Stir until the ice melts completely, then add the 0.25 oz active dry yeast. Let the mixture sit for 5-10 minutes until it becomes frothy and bubbles vigorously at the surface—this confirms the yeast is active and ready to work.
The ice cubes serve a critical purpose: they lower the water temperature to 70-75°F, creating the ideal environment for yeast activation without overheating it. If the mixture doesn't bubble within 10 minutes, your yeast may be dead, and you'll need to start over with fresh yeast.
Develop the Dough with Controlled Technique
In the bowl of a stand mixer fitted with the dough hook, combine the 4 cups bread flour and 2 tsp salt. With the mixer on low speed, gradually pour in the yeast mixture while scraping down the sides of the bowl as needed. Mix for 2 minutes until a shaggy dough forms.
Add the 0.25 cup extra-virgin olive oil and continue mixing on medium speed for 8-10 minutes until the dough pulls away from the sides of the bowl and begins to form a smooth, elastic sheet when stretched between your fingers. The dough should be slightly tacky but not sticky—this indicates proper hydration and gluten development.
Bulk Ferment for Optimal Flavor and Structure
Transfer the dough to a lightly oiled bowl, cover it tightly with plastic wrap, and let it rise at room temperature (70-75°F) for 1.5-2 hours. The dough should nearly double in size and develop a slightly domed appearance with visible bubbles along the surface. Press your finger gently into the dough—if it springs back slowly (within 1-2 seconds), it's ready for shaping.
This bulk fermentation stage is where flavor develops and gluten relaxes. Avoid over-proofing, as the dough will continue to rise during shaping and final proofing. If your kitchen is cooler than 70°F, extend the fermentation time by 30-60 minutes to prevent over-proofing.
Shape and Final Proof for Crust Development
Lightly dust a clean work surface with 0.25 cup cornmeal and turn out the dough. Gently deflate the dough by pressing down with your fists, then divide it into 4 equal portions. Shape each portion into a 16-inch-long batard by rolling it tightly from one end to the other, tapering the ends slightly. Place the shaped loaves seam-side down on a parchment-lined baking sheet.
Cover the loaves loosely with plastic wrap and let them rise at room temperature for 30-45 minutes until they've expanded by 25-30% and feel slightly springy to the touch. Preheat your oven to 450°F with a baking stone or inverted baking sheet on the middle rack. Place the 1 cup steam source in a heatproof container on the lower oven rack.
Bake with Steam for Artisan Crust Perfection
Once the oven reaches 450°F, quickly sprinkle the loaves with 0.5 tsp coarse sea salt and slash each one ¼-inch deep at a 45-degree angle using a sharp razor blade. Pour the steam source into the heatproof container and close the oven door immediately. Bake the loaves for 20 minutes, then remove the steam source and continue baking for an additional 20-25 minutes until the crust is a deep golden brown and sounds hollow when tapped on the bottom.
The internal temperature should reach 190-200°F at the center. Let the loaves cool on a wire rack for at least 1 hour before slicing—this allows the crumb to set and prevents a gummy texture. The result should be a crisp, shatteringly thin crust with an open, airy crumb structure and a rich, yeasty aroma.
Pro Tips For Making America'S Test Kitchen Bread
- Bloom the Yeast First: DESCRIPTION:
- Weigh Your Flour: DESCRIPTION:
- Don’t Over-Knead: DESCRIPTION:
- Use a Thermometer for Water: DESCRIPTION:
Make-ahead tips for this dish
Dough Prep Ahead
Mix your dough up to 24 hours ahead and store it in the refrigerator for enhanced flavor development. After the initial 2-hour bulk fermentation at room temperature, transfer the dough to an airtight container and refrigerate for 8-12 hours.
The cold slows fermentation, allowing gluten to relax and flavors to deepen. When ready to bake, let the cold dough sit at room temperature for 1 hour before shaping to bring it to 70-75°F—this mimics a natural proofing process. 💡
Shaped Loaves Storage
Shape your batards up to 12 hours ahead and store them in the refrigerator, covered with a damp towel inside a plastic bag. This prevents drying while maintaining elasticity. When baking, remove them from the fridge and allow 1 hour of final proofing at room temperature.
For freezing, place shaped loaves on a parchment-lined tray, freeze solid, then transfer to airtight freezer bags for up to 3 months. Thaw overnight in the fridge before baking. ❄️
Baked Bread Refresh
Revive stale bread by wrapping it in a damp kitchen towel and microwaving for 10-15 seconds on high. For oven refresh, wrap the bread in foil with 1 tbsp water in a small bowl and bake at 350°F for 5-7 minutes.
Store baked loaves in a canvas bread bag at room temperature for 2-3 days—this maintains freshness better than plastic. For longer storage, slice and freeze bread in airtight containers for up to 3 months. 🌾
Batch Baking Strategy
Double the recipe for crowd-pleasing results, but divide the dough into 8 equal portions instead of 4 to maintain manageable size. Use two baking sheets and rotate them halfway through baking for even heat distribution.
Label each loaf with baking time—some may need 5 extra minutes depending on oven hot spots. I like to bake one batch while the next rests, creating a production line in my kitchen. 💪
Yeast-Free Make-Ahead
For a no-yeast version, replace the yeast with 1 tbsp instant sourdough starter (fed and active). Mix the dough as directed but extend bulk fermentation to 3-4 hours at room temperature. The sourdough version develops more complex flavors and can be shaped 12 hours ahead.
Store shaped sourdough loaves in the fridge and proof for 2 hours before baking—this extended cold proofing creates a tangy depth. 🍞
Nutrition facts
Frequently asked questions
Why does this recipe use ice cubes in the yeast activation step?
The ice cubes chill the water to exactly 70-75°F, creating the perfect temperature for yeast activation without overheating it. This controlled environment ensures consistent fermentation and prevents the yeast from working too quickly or dying. Too warm water kills yeast, while too cold water slows it down—ice cubes solve this precisely.
Can I make this bread without a stand mixer?
Mix the dough by hand for 10-12 minutes until it pulls away from the bowl and becomes smooth. Knead on a lightly floured surface for an additional 5 minutes, using the "windowpane test" to check gluten development. The dough should stretch thin enough to see light through it without tearing. Patience is key—hand mixing requires more effort but yields the same professional results.
What if my crust isn't crispy enough?
Your oven may not be hot enough or may lack steam. Preheat for 30 minutes with a baking stone, and use a metal bowl of boiling water on the lower rack during baking. For extra crispiness, bake until the crust reaches 375°F internally. Also, check your flour—bread flour with 13-14% protein develops a better crust than all-purpose.
How do I know when the dough is properly proofed?
Press your finger gently into the dough—if it springs back slowly (within 1-2 seconds) and leaves a slight indentation, it's ready. The dough should also look puffy with visible bubbles along the surface. For visual confirmation, check if it's nearly doubled in size. Overproofing (when it springs back immediately) means it's past its peak—shape and bake immediately in this case.
Can I substitute whole wheat flour for part of the bread flour?
Replace up to 25% of the bread flour with whole wheat flour for a nuttier flavor, but expect a denser crumb. Add 1 extra tablespoon of water per cup of whole wheat flour to maintain proper hydration. For best results, use white whole wheat flour, which has a lighter color and milder taste. Avoid exceeding 25% substitution without adjusting fermentation time—whole wheat dough ferments faster.