American Sourdough Bread Recipe: Artisan Crust With Open Crumb in One Bake

This American sourdough bread recipe delivers the perfect balance of crispy crust and open, airy crumb—all in a single bake. The secret lies in a well-fed starter, proper bulk fermentation, and precise baking techniques that transform simple ingredients into restaurant-quality loaves.

I've refined this method over years of baking, ensuring every slice has that signature tang and texture.

The process begins with cultivating a robust sourdough starter, which forms the foundation of flavor. After mixing flour, water, and salt into a cohesive dough, we let it ferment at room temperature for 8-12 hours, allowing natural yeast and bacteria to develop depth.

Shaping and proofing follow, with careful attention to dough tension for that iconic open crumb structure. The final bake at 450°F (232°C) with steam creates a crackling crust while keeping the interior tender.

What sets this recipe apart is achieving professional results without specialized equipment—just a Dutch oven for steam and a sharp razor for scoring. The crust develops a golden, shatteringly crisp exterior while the interior remains soft and chewy, with those coveted open pockets.

This method eliminates the need for multiple bakes or complicated techniques, making artisan-quality sourdough accessible to home bakers.

Perfect for sandwiches, toast, or serving alongside soups, this bread improves with age as the flavors deepen. Whether you're a beginner or experienced baker, this recipe builds confidence with each loaf. Let's get started on creating your perfect sourdough.

Ingredients for american sourdough bread

Eight essential ingredients transform into restaurant-quality sourdough with one perfect bake.

The sourdough starter is your flavor foundation—look for one that's bubbly and doubles in size within 4-6 hours when fed. King Arthur Flour is my go-to for the bread flours, but any high-protein unbleached works. The bread flour gives that signature chew, while all-purpose keeps it approachable. Water temperature matters: too hot and you kill the fermentation; too cold and it slows everything down. I always use room-temperature filtered water straight from the fridge left out for an hour. The olive oil isn't just for flavor—it improves gluten development, making shaping easier. Grab the extra-virgin kind, not the cheap stuff.

No sourdough starter? Start one 5-7 days ahead using equal parts flour and water, feeding daily. Short on bread flour? Add 1 tbsp vital wheat gluten per cup all-purpose for similar structure. The cornmeal is non-negotiable for scoring—it gives that crispy crust. Running low on ice water? Chill your water in the freezer for 10 minutes instead. For scoring, a sharp razor blade makes clean cuts, but a single-edge razor works too. Want extra tang? Add 1 tsp lemon juice to the dough. The salt is crucial—Diamond Crystal dissolves better than table salt, but kosher works too.

This dough keeps beautifully—cover and refrigerate for up to 24 hours before baking for deeper flavor. For scoring, practice on a scrap of dough first to get the right tension. The bread improves over 3-5 days as the crust firms up. Store in a paper bag to prevent drying. Freeze fully cooled loaves wrapped in foil for up to 3 months. When reheating, wrap in foil and warm at 300°F for 10 minutes—nothing like fresh bread straight from the oven.

Step-by-step instructions for artisan sourdough bread

Here's how to create a stunning loaf with a crisp crust and open crumb in just one bake.

In a large bowl, combine the 4 cups all-purpose flour and 1 cup unbleached bread flour. Create a well in the center and add the 0.5 cup active sourdough starter and 2.5 cups room temperature filtered water. Mix with a dough whisk or your hands until just combined—you want a shaggy dough with no dry bits.

Let this mixture rest for 30 minutes while you prepare your workspace. This autolyse stage allows the flour to fully hydrate and develop gluten naturally. You'll notice the dough becomes smoother and more cohesive as it rests—this is your signal that the gluten is starting to form properly.

After the autolyse, add the 1.5 tsp kosher salt and 1 tbsp extra-virgin olive oil to the dough. Using your hands, work these ingredients into the dough until fully incorporated. The salt will enhance flavor and strengthen the gluten structure, while the olive oil adds richness and tenderness.

Begin developing the gluten by performing a series of stretch-and-folds every 30 minutes for 2 hours. To do this, wet your hands slightly, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process in four directions. You're building gluten strands that will give your bread its signature open crumb structure.

After the final stretch-and-fold, cover the dough with a damp towel and let it bulk ferment at room temperature (75°F) for 4-6 hours, or until it has doubled in size and shows 75% overproof. The dough should feel light and airy, with bubbles visible on the surface and along the sides of the bowl.

This is where the magic happens—the yeast and sourdough starter work together to create gases that will give your bread its open crumb. I like to perform one more set of stretch-and-folds after 2 hours of bulk fermentation to further strengthen the gluten. The dough should pass the "poke test"—when you gently press your finger into the dough, it should spring back slowly rather than immediately.

Turn the dough out onto a lightly floured surface and gently shape it into a round boule. This shaping helps create surface tension that will give you that beautiful open crumb. Place the shaped dough seam-side up in a well-floured banneton or bowl, cover with a damp towel, and refrigerate for 12-18 hours.

The cold proofing slows down fermentation, allowing flavors to develop more deeply while creating a crisp crust. The dough should rise slightly but not double in size during this period. When ready to bake, turn the dough out onto a piece of parchment paper and score the top with a sharp razor blade—this prevents the dough from bursting open during baking and creates that professional bakery look.

Preheat your oven to 450°F with a Dutch oven inside for 45 minutes. This creates the ideal baking environment with retained steam. Carefully transfer the scored dough to the hot Dutch oven, cover with the lid, and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes until the crust is deep golden brown.

The internal temperature should reach 205-210°F when measured in the center. You'll know it's done when the crust sounds hollow when tapped on the bottom. Let the bread cool on a wire rack for at least 1 hour before slicing—this allows the crumb to set properly and prevents a gummy texture.

Regional styles of american sourdough bread

San Francisco Style

This iconic version features a shatteringly crisp crust with a chewy, open crumb—the signature of Tartine Bakery. The key difference? A longer bulk fermentation (up to 12 hours) at cooler temperatures (68-72°F) to develop complex flavors.

Use 100% bread flour for maximum chew, and score with a sharp lame for clean cuts. The dough should be sticky but manageable—add 1 tsp rice flour to the work surface if needed. 🌟

New York City Deli

NYC deli sourdough prioritizes dense, chewy texture perfect for sandwiches. Replace 1 cup of the all-purpose flour with whole wheat flour for extra heartiness, and add 1 tsp honey to the dough for subtle sweetness.

Shape into a long batard (oval loaf) and bake in a half-sheet pan instead of a Dutch oven. The crust should be golden but slightly softer than San Francisco style—ideal for Reubens or pastrami. 🥪

Southern U.S. Sweet

In the South, sourdough often gets a touch of sweetness—add 1 tbsp molasses or 2 tbsp brown sugar to the dough for depth. Use cornmeal on the baking surface for extra crunch, and finish with a light honey glaze (mix 1 tbsp honey with 1 tsp water).

This style pairs perfectly with peanut butter, fried chicken, or biscuits. The crust stays crisp, but the crumb is slightly softer and sweeter than traditional sourdough. 🍯

Pacific Northwest Rustic

Inspired by Seattle’s bakeries, this version emphasizes rustic charm with a thick, irregular crust and irregular scoring. Use whole grain flour (like spelt or rye) for 10% of the flour to add nutty depth.

Shape into a free-form boule with uneven edges, and bake on a preheated stone for extra crispiness. The open crumb is larger and more irregular, perfect for avocado toast or hearty stews. 🌲

Modern Artisan Twist

For a high-rise crumb, replace ½ cup of water with ½ cup cold milk (or soy milk for extra richness). Add 1 tsp instant espresso powder to enhance flavor complexity. Shape into a high dome and bake with extra steam (place a tray of boiling water in the oven).

The result? A taller, airier loaf with a crispy top crust—ideal for French toast or charcuterie boards. ✨

Frequently asked questions about American sourdough bread