Acme Sourdough Bread Recipe: Fermented Flavor From Starter to Crust

This Acme sourdough bread recipe delivers the same legendary crust and open crumb that made that iconic diner famous—right in your home oven. The secret lies in a precise fermentation process that develops deep flavor and an airy, shatteringly crisp crust. I've refined this method over years of baking, balancing traditional techniques with modern shortcuts for consistent results.

The dough begins with a well-fed sourdough starter (or use a pre-fermented alternative for beginners), combined with high-gluten flour and just enough water to create a cohesive yet extensible dough.

Bulk fermentation lasts 4-6 hours at room temperature, allowing the starter to work its magic and develop those signature open crumb holes. The shaping technique—whether a classic boule or elegant batard—determines the final structure, while proper scoring ensures an even rise and dramatic oven spring.

Baking at 450°F with steam creates that signature crackly crust while keeping the interior tender. The aroma alone will have your kitchen smelling like a Parisian boulangerie within minutes. This recipe yields a loaf with a crisp exterior, chewy interior, and a flavor so complex it rivals artisanal bakeries.

The best part? Every bite tastes like the Acme you remember, without the wait.

For variations, try adding whole grains or seeds for texture, or brush the crust with garlic butter after baking. Store wrapped at room temperature for 2 days or freeze for up to 3 months. Let's get started on your first loaf—your taste buds will thank you.

Ingredients for acme sourdough bread

Fourteen ingredients, but only two truly matter: your starter and the high-gluten flour.

The sourdough starter is the soul of this loaf. King Arthur's high-gluten flour gives that signature open crumb, but Caputo or Bob's Red Mill work too. For beginners, pre-fermented starter from a bakery saves days of waiting—just feed it daily for 3 days before using. The instant yeast is optional but helps beginners achieve that perfect oven spring. Salt matters too: Diamond Crystal dissolves slower, so you taste every grain. I always buy mine in bulk from Whole Foods—it keeps forever in an airtight container.

No sourdough starter? Use a pre-made one from a trusted bakery or order online. Running short on high-gluten flour? Mix bread flour with 1 tbsp vital wheat gluten per cup for similar results. The olive oil can be swapped for vegetable oil, but extra-virgin adds subtle flavor. For scoring, a razor blade works best, but a sharp knife in a pinch. The cornmeal and semolina? Any fine flour works—just don't skip dusting your work surface. That's what prevents sticking and makes shaping easier.

This dough keeps for 24 hours in the fridge before shaping—perfect for overnight proofing. Once baked, store wrapped at room temperature for 2 days or freeze for 3 months. For reheating, wrap in a towel and warm in a 200°F oven for 10 minutes. The crust gets crispier as it cools, so slice when fully cooled. I always make a double batch—one for eating, one for freezing. That way, I've always got fresh Acme-style bread ready.

Step-by-step instructions for Acme sourdough bread

Here's how to transform your starter into artisanal loaves with perfect crust and open crumb.

In a large mixing bowl, combine the 4 cups high-gluten bread flour with the 2.5 cups water at room temperature. Use your hands or a dough whisk to break up any dry pockets until you have a shaggy, sticky mass. This initial mix, called an autolyse, allows the flour to fully hydrate and gluten to begin developing before we add the rest of the ingredients.

Cover the bowl with a damp kitchen towel and let it rest for 30 minutes. You'll notice the dough become smoother and more elastic as the gluten strands form. This resting period is crucial—it creates a more extensible dough that will yield better oven spring later. Don't skip it, even though it might feel like you're waiting too long.

After the autolyse, add the 0.5 cup active sourdough starter, 1.5 tsp kosher salt, and 0.25 tsp instant yeast to the bowl. Using a dough scraper, gently fold these ingredients into the dough until fully incorporated. The dough will become slightly more cohesive but should remain soft and tacky—this is ideal for our high-hydration sourdough.

Add the 1 tbsp olive oil and continue folding for another 2-3 minutes by hand. The oil helps create a tender crumb and prevents the dough from becoming too dense. If the dough feels too sticky to handle, wet your hands slightly to prevent sticking. The dough should now be smooth, elastic, and slightly tacky to the touch.

Cover the bowl again with the damp towel and let the dough rest at room temperature (70°F) for 30 minutes. After this initial rest, perform a series of stretch-and-folds every 30 minutes for a total of 2 hours. To do this, wet your hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this motion on all four sides.

These stretch-and-folds strengthen the gluten structure and encourage even gas distribution. You'll notice the dough become smoother and more elastic with each set. After the final stretch-and-fold, let the dough rest uncovered for 15 minutes before shaping. This final rest allows the gluten to relax slightly, making it easier to handle during the shaping process.

Lightly dust your work surface with 0.25 cup cornmeal and turn out the dough. Gently shape it into a round boule by pulling the edges toward the center and tucking them under. Rotate the dough as you work to create surface tension. Place the shaped dough seam-side up in a floured banneton (or a bowl lined with a floured kitchen towel).

Cover the banneton and let the dough proof at room temperature for 1-2 hours or until it has risen about 50% and springs back slowly when gently pressed. For a more controlled rise, you can also proof in the refrigerator overnight. Before baking, dust the dough with 0.25 cup semolina flour to prevent sticking and create a beautiful crust.

Preheat your oven to 450°F with a Dutch oven inside for at least 45 minutes. Remove the Dutch oven from the oven and carefully transfer the dough to it, semolina side up. Immediately place the lid on the Dutch oven and return it to the oven. Bake for 20 minutes with the lid on to create steam and encourage oven spring.

After 20 minutes, remove the lid and continue baking for another 20-25 minutes until the bread reaches an internal temperature of 205-210°F and the crust is deep golden brown. For an extra crispy crust, you can optionally sprinkle 1 tsp diatomaceous earth over the loaf just before removing the lid. Let the bread cool on a wire rack for at least 1 hour before slicing—this prevents the crumb from becoming gummy.

Dietary considerations for this acme sourdough bread

Gluten-Free Adaptations

For a gluten-free version, replace the 4 cups high-gluten bread flour with a 1:1 gluten-free flour blend like King Arthur Measure for Measure. Add 1 tbsp xanthan gum to improve elasticity, as gluten-free doughs lack natural structure.

Reduce water by 0.25 cup since gluten-free flours absorb less moisture. Bulk fermentation may take 1-2 extra hours due to slower gluten development. The crust will be less crisp, but the crumb remains tender. 🌾

Dairy-Free Considerations

This recipe is naturally dairy-free, but check your olive oil and semolina flour for cross-contamination warnings. For extra flavor, brush the baked loaf with dairy-free butter (like Miyoko's) instead of regular butter.

The high-gluten flour and sourdough starter provide all the richness you need without dairy. Always verify ingredient labels if you have severe allergies. 🧀

Low-Sodium Options

Reduce the 1.5 tsp kosher salt to 1 tsp for a lower-sodium version. To maintain flavor, add 1 tsp nutritional yeast—it provides a cheesy, umami depth without extra salt.

For extra umami, incorporate 1 tbsp white miso paste into the dough during the autolyse stage. Taste the dough before final proofing and adjust seasoning if needed. 🧂

Seed & Whole Grain Swaps

Replace 1 cup of the high-gluten flour with whole wheat flour or spelt flour for added nutrition. For seeds, add 2 tbsp sunflower or pumpkin seeds to the dough during the final mix.

Toast the seeds in a dry pan for 2-3 minutes before adding to enhance flavor. These additions create texture but may slightly reduce oven spring. Shape carefully to maintain structure. 🌰

Allergen-Friendly Tips

For nut-free kitchens, avoid cross-contamination by using separate utensils for seed additions. If avoiding olive oil, substitute with avocado oil or refined coconut oil. For egg-free binding, add 1 tbsp ground flaxseed mixed with 3 tbsp water to the dough.

Always check flour blends for hidden allergens—some gluten-free mixes contain soy or dairy derivatives. 🚫

Frequently asked questions