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Anna Olson's sourdough bread recipe delivers restaurant-quality crust with that signature tangy depth—all in just 24 hours. The key lies in her precise starter maintenance and controlled fermentation process, which transforms simple flour and water into bread with an irresistible aroma and complex flavor.
What sets this apart is the balance between traditional techniques and modern shortcuts, making it accessible without sacrificing authenticity.
Unlike quick bread recipes, this method builds flavor through time—starting with a lively starter that feeds on flour and water, then developing depth during the bulk fermentation. The dough rests overnight in the fridge, allowing gluten to relax and flavors to meld naturally.
When baked, the crust achieves that coveted crackly texture while maintaining a soft, airy interior.
Perfect for home bakers ready to elevate their skills, this recipe produces loaves with a crisp exterior and tender crumb. The scoring technique ensures an even rise and dramatic presentation, while the cold proofing stage simplifies timing without compromising results.
Whether you're feeding a family or prepping for meal prep, each batch delivers consistent, professional-quality bread.
With clear instructions for starter care, shaping, and baking, even beginners can achieve impressive results. The recipe's flexibility also allows for variations like adding seeds or herbs, making it adaptable to personal preferences. Let's get started on your first loaf—this is where the magic begins.
Ingredients for anna olson sourdough bread
Four key ingredients transform simple flour into restaurant-quality sourdough with signature tangy depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Active Sourdough Starter 🍞 | ½ cup | 100% hydration, bubbly and active |
| All-Purpose Flour 🌾 | 3 cups | King Arthur or similar high-gluten |
| Bread Flour 🌾 | 1 cup | For enhanced gluten development |
| Granulated Sugar 🍚 | ¼ cup | Feeds fermentation process |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for flavor and crust |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Lukewarm Water 💧 | 1 ½ cups | 105-110°F for optimal fermentation |
| Cornmeal 🌽 | ¼ cup | For dusting and scoring |
| Sesame Seeds 🌻 | 1 tbsp | Optional for decorative finish |
| Ice Water ❄️ | ½ cup | For final dough shaping |
The sourdough starter is the foundation—your wild yeast and bacteria culture. King Arthur's sourdough starter or a well-maintained homemade version works best, with visible bubbles and a tangy aroma. For bulk purchases, Whole Foods Market carries high-quality starter cultures, or use a trusted online source like Breadtopia. The flour blend matters too: bread flour's higher protein content develops stronger gluten, while all-purpose adds flexibility. Store-bought flours like King Arthur or Cape Fear mill freshness are ideal. If using only all-purpose, add 1 tsp vital wheat gluten per cup to compensate. The butter should be cold—Plugrá or Land O'Lakes work well, but avoid salted varieties which can disrupt fermentation.
No sourdough starter? Begin with a 5-day starter using equal parts flour and water, discarding half daily. Substituting yeast won't replicate the tangy depth, but if necessary, use 2 tsp active dry yeast with 1 tbsp sugar. For the flour blend, whole wheat flour at 10% replacement adds nutty flavor without compromising structure. The sugar can be swapped for honey (reduce by 1 tbsp) or maple syrup, though granulated sugar's consistent dissolving makes it ideal. Butter alternatives include vegan butter or coconut oil, though texture may vary slightly. The ice water is critical for final shaping—it prevents overproofing during the cold ferment. For scoring, a razor blade or lame creates clean cuts, while a sharp knife works in a pinch.
Store active starter in an airtight container at room temperature, feeding daily with equal parts flour and water. Discard unused portions weekly to maintain vitality. The dough's final cold proof lasts 12-18 hours in the fridge, with optimal flavor development at 12 hours. For longer storage, freeze shaped loaves (unbaked) for up to 3 months, thawing overnight before baking. Pre-sliced bread keeps 5-7 days wrapped at room temperature. The scoring technique should be done immediately before baking—waiting even 10 minutes risks a closed crust. For meal prep, bake an extra loaf and freeze slices individually to prevent staling.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this method—just mix, rest, and bake. The bread flour and butter create a light crumb that’s almost too good to slice, but honestly? I can’t resist.
- Sweet Butter Crust: That little touch of granulated sugar in the dough caramelizes into a golden, buttery crust that’s crisp on the outside but still soft inside. It’s the kind of bread that makes toast taste like a treat.
- Weeknight Hero: Between us, this is my go-to when I forget to meal prep. A loaf keeps for days—perfect for sandwiches, toast, or even French toast—without turning stale. My kids fight over the leftovers.
- Starter Simplified: I’ve tried fussy sourdough recipes where the starter needs constant babying. This one? Just feed your active starter, toss in the flours, and let it do the work. No stress, all flavor—my lazy Sundays approve.
Step-by-step instructions for Anna Olson's artisan sourdough bread
This method delivers Anna Olson's signature crust with a tangy, open crumb—perfect for home bakers.
Mix the Dough with Precision
In a large mixing bowl, combine the 0.5 cup active sourdough starter, 3 cups all-purpose flour, 1 cup bread flour, 0.25 cup granulated sugar, and 1.5 tsp diamond crystal kosher salt. The sugar here isn't just for sweetness—it helps feed the fermentation process, creating that signature tang. Mix these dry ingredients until fully incorporated, breaking up any flour lumps.
Gradually add the 1.5 cups lukewarm water while mixing with a wooden spoon or dough whisk. The dough should come together into a shaggy mass that's still slightly sticky but manageable. If it feels too dry, add 1 tablespoon of water at a time until it reaches a soft, pliable consistency. Avoid overmixing—just combine until no dry flour remains. The dough should be cohesive enough to pull away from the sides of the bowl but still slightly tacky to the touch.
Incorporate Butter and Develop Gluten
Cut the 0.5 cup unsalted butter into small cubes and add them to the dough. Using your hands or a dough scraper, work the butter into the dough until fully distributed. The butter should be cold enough to maintain its shape initially but will soften as it incorporates. This step is crucial for creating that signature tender crumb and rich flavor.
Transfer the dough to a lightly floured surface and knead gently for 5-7 minutes. You're not looking to develop extensive gluten here—just enough to create a smooth, elastic texture. The dough should be soft and slightly sticky but not wet. If it feels too dry, dampen your hands slightly and continue kneading. The goal is a dough that springs back slowly when poked, indicating proper gluten development without overworking the mixture.
Bulk Fermentation for Flavor Development
Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise at room temperature (70-75°F) for 4-6 hours. This bulk fermentation stage is where the magic happens—the yeast and bacteria in your sourdough starter work their magic, developing complex flavors and creating that signature tang. You'll know it's ready when the dough has nearly doubled in size and has a few small bubbles on the surface.
During this time, I recommend performing a simple test to check readiness. Gently press your finger into the dough—if it springs back slowly (not immediately) and leaves a slight indentation, it's ready. If it springs back too quickly, let it ferment a bit longer. The dough should be jiggly and slightly sticky, with a pleasant yeasty aroma. This stage is where patience pays off—don't rush it, as proper fermentation is key to that authentic sourdough flavor.
Shape and Final Proof
Turn the dough out onto a lightly floured surface and gently shape it into a round loaf. To do this, use the "stretch and fold" method: grab one side of the dough, stretch it upward, and fold it over itself. Rotate the dough a quarter turn and repeat this process four times. This helps develop gluten and creates that beautiful open crumb structure Anna Olson is known for.
Place the shaped dough in a bowl lined with a clean kitchen towel. Cover loosely and let it rise at room temperature for 1-2 hours, or until it has puffed up noticeably and feels light when pressed gently. The dough should spring back slowly when poked, indicating it's ready for the oven. This final proof is crucial for achieving that airy, open crumb structure that makes this bread so special.
Bake with Steam for Crispy Crust
Preheat your oven to 425°F with a Dutch oven inside for at least 45 minutes. This step is essential for creating that signature crispy crust. Once preheated, carefully transfer the dough (still in its bowl) to the hot Dutch oven. If you don't have a Dutch oven, you can create steam by placing a baking sheet on the lower rack and pouring 1 cup of boiling water into it before baking.
Bake the bread covered for 30 minutes, then remove the lid and bake for an additional 15-20 minutes until the crust is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190-200°F. Immediately after removing from the oven, brush the crust with 0.5 cup ice water (this creates that beautiful sheen) and sprinkle with 1 tbsp sesame seeds for a decorative finish. 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.
Pro Tips For Making Anna Olson Sourdough Bread
- STRETCH AND FOLD: The recipe’s bulk ferment needs muscle—don’t skimp on the 30-minute stretch-and-folds. After your first fold, wait exactly 30 minutes before the second, even if the dough feels sluggish. I learned this the hard way when my dough collapsed like a sad soufflé because I rushed the timing.
- WEIGH YOUR FLOUR: Skip the scooping—use a kitchen scale for both the all-purpose and bread flour. The recipe’s hydration balance depends on precise measurements, and volume scooping adds hidden moisture. My first loaf had a gummy crumb because I eyeballed it, and I’ve never gone back.
- STEAM THE OVEN: Place a metal bowl filled with boiling water on the lower rack before baking. The recipe’s butter and sugar make the crust prone to cracking, and steam guarantees a crisp, golden top without drying out the crumb. I used to skip this, and my bread always looked like it had a bad hair day.
- COOL IT PROPERLY: Resist the urge to slice warm bread—let it cool on a wire rack for at least 2 hours. The butter in this recipe stays dangerously soft until fully cooled, turning your beautiful loaf into a greasy mess if you cut too soon. Yes, even if you’re starving. (I know, I know.)
Perfect pairings for this recipe
Butter Spreads
Whipped brown butter with a pinch of flaky sea salt and a drizzle of honey creates a luxurious pairing. I love using Land O'Lakes unsalted butter for its rich flavor, melting it with 1 tbsp honey and ½ tsp salt until nutty brown.
Spread generously on warm slices—this combo enhances the sourdough's tang with sweet, caramelized depth. 🧈
Olive Oil Drizzle
A simple drizzle of extra-virgin olive oil (I prefer California Gold) adds Mediterranean flair while keeping it light. Warm the oil slightly and drizzle 1 tbsp per slice, finishing with a sprinkle of flaky salt.
The oil's fruity notes complement the bread's crust without overpowering its natural flavor. For extra elegance, add a few drops of lemon zest.
Herb Compounds
Fresh herbs elevate this bread's rustic charm. Try a compound of chopped parsley, thyme leaves, and garlic cloves blended with 2 tbsp olive oil. Spread on toasted slices and top with shaved Parmesan.
The herby brightness cuts through the bread's richness, while the garlic adds warmth. Store the compound in an airtight container for up to 5 days.
Sweet Pairings
For breakfast or dessert, try almond butter with sliced bananas or cream cheese with jam. The bread's tang balances sweet spreads beautifully. I recommend Kirkland Signature almond butter for its smooth texture and Strawberry Preserves from Bon Appétit for a fruity contrast.
Warm the bread slightly to enhance flavor absorption.
Cheese Boards
This bread shines on cheese boards with aged cheddar, brie, and blue cheese. Pair with cured meats, fig jam, and walnuts for a sophisticated spread. The bread's crust handles cheese's richness while its open crumb soaks up flavors.
For a quick setup, arrange 4 oz cheddar, 3 oz brie, and 2 oz blue cheese with ½ cup jam and ¼ cup nuts.
Soup Pairings
Warm soups like tomato basil or lentil make perfect companions. The bread's crust soaks up broth beautifully. For a hearty meal, serve with roasted vegetable soup and top slices with olive oil and herbs.
The bread's structure holds up to soups' moisture while adding texture. I often make a double batch for meal prep—soup freezes well for 3 months.
Nutrition facts
Frequently asked questions
How do I know if my sourdough starter is ready for this recipe?
Your starter should be bubbly, domed, and have a tangy aroma. It should float in water when dropped—this means it's active enough for Anna Olson's recipe. If it's sluggish, feed it with equal parts flour and water 12-24 hours before using. A well-maintained starter at 100% hydration works best for consistent results.
Can I make this sourdough without a Dutch oven?
Yes! Create steam by placing a baking sheet on the lower oven rack and pouring 1 cup boiling water into it before baking. This mimics the steam environment of a Dutch oven. For scoring, use a sharp knife or razor blade—just be careful to cut through the crust cleanly for that professional look. The bread may have a slightly different texture but will still be delicious.
Why does the dough need cold proofing in the fridge?
Cold proofing slows fermentation, allowing gluten to relax and flavors to develop more deeply. The 12-18 hour cold ferment creates that signature open crumb and tangy depth. It also gives you flexibility in timing—just shape the dough in the evening and bake in the morning. For best results, keep the dough at 38-40°F for consistent development.
What if my dough doesn't rise enough during bulk fermentation?
This could mean your starter isn't active enough or the environment isn't warm enough (70-75°F). Try increasing the starter to 0.75 cup next time or extend fermentation by 1-2 hours. If your kitchen is cold, place the dough near a warm spot (like the oven with the light on). Overproofing is less common but can happen if left too long—look for a collapsed dough with large bubbles.
How can I store leftover sourdough bread?
Wrap cooled loaves tightly in plastic wrap or an airtight container to preserve freshness. At room temperature, it stays good for 3-4 days. For longer storage, freeze sliced bread (unwrapped) for up to 3 months. To revive, toast frozen slices directly from the freezer. Avoid refrigerating—this accelerates staling by drying out the crumb.