Acme Sourdough Bread Recipe: Hands-Off Rise to Crusty, Airy Loaves

This Acme sourdough bread recipe delivers restaurant-quality loaves with a crusty exterior and airy crumb—all with minimal daily hands-on time. The secret lies in a slow, cold fermentation that develops deep flavor while you sleep, plus precise shaping techniques that create that signature open crumb structure.

After years of testing, I’ve perfected a method that balances tradition with modern convenience, producing loaves that rival artisanal bakeries without requiring a dedicated bread schedule.

The process begins with maintaining an active sourdough starter (I’ll walk you through the exact feeding schedule), then follows with a two-day bulk fermentation that builds flavor and structure. The dough rests overnight in the fridge—this cold proof is non-negotiable for developing gluten and preventing overproofing.

When you’re ready to bake, the shaping technique (using a stretch-and-fold method) ensures that open, airy crumb everyone loves.

By the time your loaves emerge from the steam-injected oven, you’ll have golden-brown crusts with deep cracks and a crumb so light it practically dissolves on the tongue. The crust has just the right chew, while the interior remains tender and slightly tangy from the fermentation.

This recipe produces two perfect loaves in a single bake, with enough leftovers to make toast for days.

Whether you’re a beginner eager to master sourdough or an experienced baker looking for a foolproof method, this approach delivers consistent results. We’ll cover troubleshooting for common issues like dense crumb or pale crust, plus variations like whole wheat or seeded loaves.

Let’s get started on your first loaf—it’s worth the wait.

Ingredients for acme sourdough bread

Restaurant-quality sourdough starts with these core ingredients—flour, hydration, and patience.

The flour is non-negotiable: King Arthur or Bread Flour gives that signature open crumb, while the 5% whole wheat adds subtle depth. King Arthur is my go-to because it’s protein-rich and consistent, but Bread Flour works too if you want extra gluten development. For the starter, make sure it’s 100% hydration and bubbly—if it’s sluggish, feed it an extra time. The butter and sugar are about flavor and browning, but don’t overdo the sugar or you’ll end up with a gummy crust. Diamond Crystal kosher salt is key—it dissolves evenly and doesn’t crystalize like table salt.

No Bread Flour? All-purpose plus 1 tsp vital wheat gluten gets you close. Running low on butter? Olive oil at half the amount works, though the flavor will differ slightly. The water needs to be room temperature or slightly warm—cold water shocks the yeast. If your dough feels too sticky, add 1 tbsp flour at a time until it’s just manageable. For scoring, a lame is ideal, but a sharp razor blade or even a single-edged safety razor works in a pinch. Just make sure it’s clean and sharp—dull blades tear the dough instead of cutting cleanly.

This dough is all about the cold fermentation. Shape your loaves, cover them tightly with plastic wrap, and refrigerate overnight—12-16 hours is perfect. The next day, let them sit at room temperature for 1-2 hours before baking to develop oven spring. Baked loaves keep well at room temperature for 3 days wrapped in a towel, or 1 week frozen. For reheating, wrap slices in foil and warm in a 350°F oven for 5-10 minutes—they’ll taste fresh out of the oven every time.

Step-by-step instructions for Acme sourdough bread

Here's the method for creating that signature Acme crust—crispy, shatteringly thin, yet yielding to reveal an airy interior.

In a large mixing bowl, combine the 0.5 cup Active Sourdough Starter, 3.5 cups All-Purpose Flour, 0.5 cup Whole Wheat Flour, 0.5 tsp Granulated Sugar, and 1.5 tsp Diamond Crystal Kosher Salt. I like to use a wooden spoon for this initial mixing—it helps distribute the starter evenly without developing too much gluten prematurely.

Gradually add the 1.5 cups Water while mixing until a shaggy dough forms. The dough should look wet and sticky at this stage, but don't be tempted to add more flour—this is intentional. The whole wheat flour helps create that signature Acme texture, so we want it to stay slightly tacky. Cover the bowl with a damp kitchen towel and let it rest for 30 minutes at room temperature.

After the initial rest, add the 0.25 cup cold Unsalted Butter, cubed, to the dough. Use your hands to work the butter into the dough until fully incorporated. The butter should be cold enough to resist melting but soft enough to distribute evenly—this creates those signature pockets of richness in the final loaf.

Shape the dough into a rough ball and let it rest uncovered for another 30 minutes. This autolyse stage allows the flour to fully hydrate and the gluten to begin developing naturally. You'll notice the dough becomes slightly smoother and more cohesive during this time.

After the second rest, perform a series of stretch-and-folds every 30 minutes for 2 hours. To do this, wet your hands and grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process on all four sides. This builds strength into the dough without overworking it.

Once the dough has developed good tension, shape it into a tight boule by pulling the edges toward the center and tucking them underneath. Place the shaped dough, seam-side up, on a floured surface and let it rest for 15 minutes before final shaping. This brief rest prevents the dough from relaxing too much during the final shape.

Lightly dust a baking sheet with 0.5 cup Cornmeal and transfer the shaped dough to it. Cover loosely with plastic wrap and refrigerate for 12-16 hours. This cold proof slows fermentation, allowing flavors to develop fully and creating that signature Acme open crumb structure. The dough will rise slowly but noticeably during this time—don't rush it.

When ready to bake, preheat your oven to 450°F with a Dutch oven inside for 45 minutes. The Dutch oven creates the steam chamber essential for that crispy crust. Remove the Dutch oven and carefully transfer the cold dough to it, seam-side up. Immediately pour 0.25 cup Ice Water into the bottom of the Dutch oven to create maximum steam.

Bake the bread in the Dutch oven, covered, for 30 minutes. This steam phase develops the oven spring and creates that signature Acme crust. After 30 minutes, remove the lid and continue baking for another 15-20 minutes until the crust reaches a deep golden brown color.

For that signature Acme scoring, use the Lame or Razor Blade to make a deep, sharp cut along the top of the loaf. This not only looks impressive but also helps direct the oven's expansion. 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 interior.

Creative variations of this dish

Whole Grain Boost

Swap 100% of the all-purpose flour for King Arthur White Whole Wheat Flour to create a heartier loaf with nutty depth. The dough will be slightly denser, so increase hydration by 1 tbsp water to maintain workability.

I find this variation works best with a 24-hour cold proof—the extra time allows the whole grains to fully hydrate and develop flavor. 🌾

Seeded Crunch

Add 2 tbsp toasted seeds (sunflower, sesame, or flax) to your dough during the final mix. For extra flavor, toast the seeds in a dry pan over medium heat for 3-4 minutes until fragrant. Sprinkle them on top before baking for a satisfying crunch. I like using Penzeys Spices for their high-quality seeds—just

Honey-Sweetened Variation

Replace the granulated sugar with 1 tbsp raw honey and reduce the water by 1 tbsp to maintain dough consistency. The honey adds subtle sweetness that caramelizes beautifully during baking, creating a slightly sweeter crust. This works especially well with a whole wheat variation—the honey balances the earthy flavors perfectly. 🍯

Olive Oil Enrichment

Substitute the butter with ¼ cup extra-virgin olive oil for a Mediterranean-inspired twist. Use Kalamata olive oil for its rich, fruity notes that pair beautifully with the sourdough tang. The dough will be slightly softer, so you may need to add 1 tbsp extra flour during mixing.

This variation also benefits from a longer bulk fermentation (3 hours) to allow the olive oil to fully integrate.

Herb-Infused Dough

Add 1 tbsp finely chopped fresh rosemary or thyme during the final mix for an aromatic twist. The herbs pair exceptionally well with the butter-enriched dough, adding a subtle earthy note.

For best results, use dried herbs if fresh aren't available—just reduce to ½ tbsp since they're more concentrated. This variation shines when baked in a cloche for an extra crispy crust.

Rye-Inspired Hybrid

Replace ½ cup of the all-purpose flour with ½ cup dark rye flour for a denser, more robust loaf. The rye adds a deep, malty flavor that complements the sourdough tang beautifully.

This variation requires 10% more water—rye flour absorbs moisture differently than wheat. I recommend baking this version in a cast iron Dutch oven for maximum crust development. ⚡

Frequently asked questions