King Arthur Bread Recipe is a classic artisan loaf that delivers bakery-quality results from your home kitchen with just flour, water, salt, and yeast. This rustic sourdough-style bread features a crispy crust, open crumb structure, and nutty flavor that makes it perfect for sandwiches, toast, or simply enjoying with butter.
Whether you’re a seasoned baker or just starting out, this recipe rewards patience with incredible texture and taste that rivals professional bakeries.
Why You’ll Love This Recipe
This bread tastes like it came straight from an artisan bakery, yet the ingredient list is refreshingly simple and the process is surprisingly forgiving for beginners.
- Produces a stunning golden crust with satisfying crackle when you bite into it
- Develops a complex, slightly tangy flavor from the long fermentation process
- Creates an open, airy crumb structure that feels light and tender
- Uses minimal ingredients, so quality flour really shines through
- Keeps fresh for several days and actually improves in flavor over time
My Experience Making This Recipe
The first time I made this bread, I was intimidated by the long fermentation timeline and worried I’d mess it up somehow. What surprised me most was how forgiving the dough actually is, and how the house smelled absolutely incredible during the final rise.
I pulled that first loaf from the oven and immediately tapped the bottom to hear that hollow sound that tells you the crust is perfectly baked. My family devoured half the loaf before dinner even started, and I realized this recipe had become a permanent fixture in my baking rotation.
The best part? Each loaf develops unique character depending on your kitchen temperature and humidity, so baking this bread becomes a rewarding ritual rather than just a chore.
Recipe Overview
- Recipe Name: King Arthur Bread
- Servings: Makes 1 large loaf (about 12 slices)
- Prep Time: 15 minutes (plus overnight fermentation)
- Cook Time: 45 minutes
- Total Time: 12 to 18 hours (mostly hands-off)
- Course: Bread
- Cuisine: American Artisan
- Calories per Serving: 160
Equipment You Will Need
- Large mixing bowl
- Kitchen scale (highly recommended for precision)
- Measuring cups and spoons
- Bench scraper or dough knife
- Dutch oven or covered baking vessel
- Kitchen thermometer (optional but helpful)
- Banneton proofing basket or bowl lined with a floured cloth
- Bread lame or very sharp serrated knife for scoring
- Parchment paper
Ingredients for King Arthur Bread
- Bread flour: 500 grams (about 3.75 cups), or all-purpose flour if you prefer a softer crumb
- Water: 350 grams (about 1.5 cups), at room temperature
- Salt: 10 grams (about 1.75 teaspoons), sea salt or kosher salt works best
- Active dry yeast: 0.25 teaspoon (or 1/8 teaspoon), or instant yeast
Ingredient Notes and Substitutions
- Bread flour: Contains more protein than all-purpose flour, which develops stronger gluten networks and creates that chewy, open crumb you see in bakery bread. Substitute with all-purpose flour for a slightly softer, more tender crumb, though you may need to reduce water slightly.
- Water: Room temperature water activates the yeast evenly and helps develop gluten more consistently than cold water. Substitute with filtered or bottled water if your tap water is heavily chlorinated, as chlorine can slow fermentation.
- Salt: Strengthens gluten structure, slows fermentation slightly, and deepens flavor development during the long rise. Substitute with kosher salt using the same weight, or sea salt for a slightly different mineral flavor.
- Active dry yeast: The tiny amount creates slow, controlled fermentation that builds complex flavors without overproofing. Substitute with instant yeast at half the amount, or use a pinch of sourdough starter if you prefer wild fermentation.
How to Make King Arthur Bread
Step 1: Mix the Dough
Combine 500 grams of bread flour, 350 grams of room temperature water, 0.25 teaspoon of yeast, and 10 grams of salt in a large bowl. Stir everything together with your hands or a wooden spoon until no dry flour remains and you have a shaggy, sticky dough.
This looks messy and wet compared to typical bread doughs, but that’s exactly what you want because it develops an open, airy crumb structure instead of a dense, tight one.
Step 2: First Rest (Autolyse)
Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature for 30 minutes without mixing. During this autolyse period, the flour fully absorbs the water and begins developing gluten naturally.
You don’t need to do anything except be patient; this simple step dramatically improves the final texture and requires zero extra effort.
Step 3: Perform Stretch and Fold
After 30 minutes, wet your hand slightly and grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl about 90 degrees and repeat this process three more times until the dough feels a bit firmer.
The dough will feel incredibly sticky, so keeping your hand wet prevents sticking while you strengthen the gluten network without aggressive kneading.
Step 4: Bulk Fermentation
Cover the bowl again and let it rest for 4 to 6 hours at warm room temperature (around 70 to 75 degrees Fahrenheit). Every 30 minutes for the first 2 hours, perform another set of stretches and folds as described in Step 3.
By the end of bulk fermentation, the dough should roughly double in volume and show visible bubbles on the surface, indicating active yeast and proper fermentation progress.
Step 5: Shape the Dough
Turn the dough out onto a lightly floured work surface and gently shape it into a round ball by folding the edges toward the center and rotating slightly as you go. Don’t overwork the dough or you’ll deflate all those beautiful bubbles you just developed.
The shaping creates surface tension that helps the bread rise upward during the final proof rather than spreading outward.
Step 6: Cold Overnight Fermentation
Place the shaped dough seam-side up in a floured banneton basket or a bowl lined with a floured cloth and cover it with plastic wrap. Refrigerate overnight (or up to 24 hours) at around 38 to 40 degrees Fahrenheit.
Cold fermentation slows yeast activity dramatically but allows flavor compounds to develop beautifully, which is why bread tastes so much better after an overnight rest compared to bread that fermented only at room temperature.
Step 7: Prepare for Baking
Remove the dough from the refrigerator about 30 to 60 minutes before baking and preheat your Dutch oven (with the lid on) to 500 degrees Fahrenheit. The preheat time allows the pot to reach an even temperature throughout, which is crucial for even browning.
While the oven preheats, place parchment paper on your counter and carefully turn the cold dough out onto it seam-side down, so the smooth side faces up.
Step 8: Score and Bake
Using a bread lame or very sharp serrated knife, make a single confident slash about 0.25 inches deep across the top of the dough at a 45-degree angle. This score controls where the bread expands during baking and creates that beautiful ear that professional bakers prize.
Carefully transfer the parchment paper with the dough into the preheated Dutch oven, cover it with the lid, and bake at 500 degrees for 20 minutes without peeking. Remove the lid and bake for another 25 to 30 minutes until the crust turns deep golden brown.
The steam trapped in the covered pot during the first 20 minutes is what creates that crispy, crackling crust, so don’t skip this step or open the lid early.
Step 9: Cool Completely
Remove the bread from the Dutch oven using tongs or a bench scraper and place it on a wire rack to cool for at least 1 hour before slicing. The crust continues to set and the interior crumb continues to set during this cooling period.
Slicing warm bread releases steam that makes the crumb gummy, so waiting for complete cooling prevents this disappointing texture issue even though it’s tempting to dig in immediately.
Pro Tip: Use a Dutch oven or covered baking vessel without fail; the trapped steam during the first 20 minutes creates the crispy crust that separates homemade artisan bread from dense, tough loaves baked in a dry oven.
Tips for the Best King Arthur Bread
- Invest in a kitchen scale for measuring flour and water by weight rather than volume; this eliminates guessing and ensures consistent results every single time you bake.
- Keep your kitchen around 70 to 75 degrees Fahrenheit during bulk fermentation; cooler kitchens slow fermentation while warmer ones speed it up, so you may need to adjust timing based on your home’s temperature.
- The dough should feel wet, sticky, and almost unmanageable; if you’re tempted to add more flour, resist the urge because this wetness creates the open crumb structure you’re after.
- Don’t rush the overnight cold fermentation step because this is where most of the flavor development happens, transforming basic ingredients into complex, bakery-quality bread.
- Bake directly on parchment paper inside the Dutch oven rather than on the pot itself; the parchment prevents sticking and allows you to easily remove the bread for the final uncovered bake.
- Listen for the hollow tap sound when you knock on the bottom of the cooled bread; this indicates the interior moisture has properly set and the crust is perfectly crispy.
Common Mistakes to Avoid
- Adding too much yeast speeds fermentation dramatically and produces sour, overproofed bread with a collapsed crumb; stick to the tiny amount specified because slow fermentation is what creates complexity in flavor.
- Skipping the stretch and fold steps during bulk fermentation means your dough never develops proper gluten strength, resulting in a dense, gummy crumb instead of an open, airy one.
- Opening the Dutch oven lid too early during baking releases steam prematurely and prevents the bread from developing that signature crispy crust that makes it special.
- Slicing the bread while it’s still warm seems like a good idea, but the interior crumb needs time to set; slicing warm bread creates a gummy, damp texture that improves dramatically after complete cooling.
- Using all-purpose flour instead of bread flour produces a softer, less chewy crumb with less open structure, though it still tastes good if you enjoy a more tender loaf.
Serving Suggestions
This bread is incredibly versatile and works beautifully in countless ways, from simple toast with butter to hearty sandwiches filled with your favorite fillings. The open crumb structure holds toppings and spreads beautifully while the crispy crust provides textural contrast.
- Toast thick slices and serve with salted butter, jam, or honey for a simple breakfast that tastes bakery-quality
- Use for gourmet sandwiches with quality deli meats, aged cheese, and fresh vegetables
- Slice and serve alongside soups and stews to soak up flavorful broths
- Cube leftover bread for homemade croutons or breadcrumbs for cooking projects
- Enjoy with good olive oil and salt as a side to Italian meals
Variations to Try
- Whole Wheat King Arthur Bread: Substitute 25 percent of the bread flour with whole wheat flour for a nuttier flavor and denser crumb; whole wheat absorbs more water, so reduce water by about 25 grams if using this substitution.
- Herb and Olive Oil Version: Add 15 grams of dried herbs (rosemary, thyme, or Italian seasoning) and 30 grams of good olive oil to the dough for herbaceous flavor and richer texture.
- Seeded Crust: Brush the shaped dough with water after scoring and roll it in a mixture of sesame seeds, poppy seeds, or flax seeds for added crunch and visual appeal.
- Faster Room Temperature Version: Skip the overnight refrigeration and allow the shaped dough to proof at room temperature for 2 to 4 hours instead; flavor development won’t be quite as deep, but you’ll have bread in a single day.
- Sourdough Starter Option: Replace the yeast with 50 grams of active sourdough starter fed within the last few hours; this creates more complex flavor through wild fermentation.
Dietary Adaptations
- Gluten-Free: Use a high-quality gluten-free bread flour blend (ensure it contains xanthan gum or similar binder) at the same weight; the dough will feel different and may not develop an open crumb structure identically, but you’ll still get good results.
- Dairy-Free: This recipe is naturally dairy-free as written, so no adaptations needed.
- Vegan: This recipe is naturally vegan as written since it contains no animal products of any kind.
- Low-Carb or Keto: This bread is primarily carbohydrate-based flour, so it doesn’t fit well into strict low-carb diets; try using almond flour or cauliflower flour blends instead, though results will differ significantly from traditional bread.
Storage and Reheating
Refrigerator
Wrap completely cooled bread in plastic wrap or place it in a sealed plastic bag and store at room temperature (not refrigerated) for up to 4 days. Refrigeration actually speeds staling because cold temperatures accelerate moisture migration out of the crumb.
- Store in an airtight container or wrapped tightly to prevent crust from becoming soft
- Keep away from direct sunlight or heat sources
Freezer
Wrap completely cooled bread tightly in plastic wrap and then in aluminum foil to prevent freezer burn, then freeze for up to 3 months. Frozen bread thaws to nearly the same quality as fresh bread when handled properly.
- Slice the bread before freezing so you can thaw individual slices without thawing the entire loaf
- Thaw at room temperature for 2 to 3 hours or overnight in the refrigerator
Reheating
To restore crust crispness to slightly stale bread, wrap it loosely in aluminum foil and warm it in a 350-degree Fahrenheit oven for 10 to 15 minutes. For individual slices, toasting directly in a toaster oven restores crispness perfectly.
- Don’t use the microwave for reheating as it makes bread rubbery and soft
- Spritz the exterior with water before oven reheating to refresh the crust
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 160 |
| Total Fat | 0.5 grams |
| Saturated Fat | 0 grams |
| Carbohydrates | 34 grams |
| Fiber | 1.5 grams |
| Sugar | 0 grams |
| Protein | 5 grams |
| Sodium | 290 milligrams |
| Cholesterol | 0 milligrams |
Nutritional values are approximate and calculated based on standard ingredients; actual values vary depending on specific brands and preparation methods used.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour works perfectly fine, though it produces a slightly softer crumb with less chew compared to bread flour. The flavor remains excellent, so choose based on your texture preference.
What if my kitchen is cold and fermentation seems too slow?
Try placing the bowl in a warm spot like near (not on) a radiator, on top of a preheated and turned-off oven, or in a proofing box set to around 75 degrees. You can also extend the bulk fermentation time if needed; the dough will eventually reach proper readiness even if it takes longer.
How do I know if the dough has fermented long enough?
The dough should roughly double in volume and display visible bubbles on the surface when you gently press it. You can also perform the poke test: gently poke the dough with a floured finger, and it should spring back slowly but not completely disappear.
Can I skip the overnight cold fermentation and bake the same day?
Yes, you can proof the shaped dough at room temperature for 2 to 4 hours instead; however, you’ll sacrifice some of the complex flavor that develops during cold fermentation. The bread still turns out good, just slightly less flavorful.
My bread turned out dense and gummy. What went wrong?
This usually means either the dough was overproofed (allowed to rise too long), the interior wasn’t baked long enough, or you sliced it before it completely cooled. Try reducing fermentation time slightly and ensure the bread bakes until the crust turns deep golden brown for full interior set.
Do I really need a Dutch oven?
A Dutch oven creates steam that produces the crispy crust, so it’s highly recommended; however, you can place a baking stone on the lowest rack, place your shaped bread on it, and place a second baking sheet filled with water on the bottom rack to create steam instead.
Final Thoughts
Making King Arthur Bread is one of those kitchen projects that feels fancy and complicated but actually rewards curiosity and patience over technical skill. Once you nail your first loaf, you’ll realize how forgiving this dough really is and how addictive fresh homemade bread becomes.
Start baking this bread this weekend, and I’m confident you’ll find yourself making it regularly. The long fermentation creates flavors you simply cannot buy, and the satisfaction of pulling a perfect loaf from your home oven beats anything a bakery can offer. If you enjoy artisan bread techniques, try your hand at our Dollywood Cinnamon Bread Recipe for a sweet variation, or explore lighter options like our Keto Banana Bread Recipe for different dietary needs.
King Arthur Bread
Ingredients
Equipment
Method
- Combine 500 grams of bread flour, 350 grams of room temperature water, 0.25 teaspoon of yeast, and 10 grams of salt in a large bowl.
- Stir everything together until no dry flour remains and you have a shaggy, sticky dough.
- Cover the bowl and let the dough rest at room temperature for 30 minutes.
- Wet your hand slightly and grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl about 90 degrees and repeat three more times.
- Cover the bowl and let it rest for 4 to 6 hours, performing stretches and folds every 30 minutes for the first 2 hours.
- Turn the dough out onto a lightly floured surface and shape it into a round ball.
- Place the shaped dough seam-side up in a floured banneton basket or bowl and cover it with plastic wrap. Refrigerate overnight.
- Remove the dough from the refrigerator 30 to 60 minutes before baking and preheat your Dutch oven to 500 degrees Fahrenheit.
- Turn the cold dough out onto parchment paper seam-side down.
- Score the top of the dough with a bread lame or sharp knife and transfer it into the preheated Dutch oven.
- Cover and bake at 500 degrees for 20 minutes without peeking.
- Remove the lid and bake for another 25 to 30 minutes until the crust turns deep golden brown.
- Remove the bread from the Dutch oven and cool on a wire rack for at least 1 hour before slicing.
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