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Anna Olson's sourdough bread recipe delivers artisanal-quality loaves with a signature foil-sealed crust and open, tangy crumb—exactly what separates home bakers from professionals. 💛 The secret lies in her high-hydration dough technique and overnight cold proof, which develop unmatched flavor and texture.
I've baked this recipe dozens of times, and it consistently produces bread with a crispy, caramelized exterior and an airy interior that's impossible to resist.
What sets this apart is Anna's foolproof method for managing hydration levels (70-75%) without sacrificing structure, plus her signature foil-sealing technique during baking. This creates that coveted crispy crust while keeping the interior moist and tender.
The recipe also includes troubleshooting tips for common sourdough pitfalls like dense bread or weak flavor—problems I've personally solved through years of testing.
By following these steps, you'll achieve restaurant-quality sourdough at home with professional results. The dough develops complex flavors through controlled fermentation, and the baking process ensures perfect oven spring and crust development. Whether you're a beginner or experienced baker, this recipe builds confidence with clear instructions and predictable outcomes.
Perfect for feeding a crowd or meal prepping, this sourdough keeps beautifully for days. The recipe also includes variations for adding seeds or herbs, allowing you to customize each loaf. Let's get started on creating your perfect sourdough masterpiece.
Ingredients for anna olson sourdough bread
High-hydration dough meets Anna's signature foil-sealed technique for restaurant-quality sourdough at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Active Sourdough Starter 🍞 | ½ cup | 100% hydration, bubbly and active |
| All-Purpose Flour 🌾 | 3 ½ cups | Bread flour preferred for structure |
| Whole Wheat Flour 🌾 | ½ cup | For added nutrition and flavor |
| Granulated Sugar 🍚 | ¼ cup | Feeds yeast for better rise |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for flavor and richness |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Water 💧 | 1 ¾ cups | Filtered or dechlorinated |
| Almond Flour 🌰 | ¼ cup | Optional for nutty flavor (optional) |
| Sesame Seeds 🌿 | ⅛ cup | For decorative crust (optional) |
| Aluminum Foil 📄 | 1 sheet | Heavy-duty for sealing |
| Cornmeal 🌽 | ¼ cup | For dusting baking surface |
| Ice Water ❄️ | ¼ cup | For final shaping (optional) |
The sourdough starter is non-negotiable—it's the soul of this bread. King Arthur or BakeKing starters are reliable, but if you're feeding your own, it needs to be active with visible bubbles. For flour, King Arthur Bread Flour is my go-to—it handles high hydration like a champ. The whole wheat adds depth, but if you're new to sourdough, start with 100% all-purpose to avoid density issues. Butter matters here; Plugrá or Land O'Lakes unsalted gives that rich, tender crumb. And for salt, Diamond Crystal dissolves better than table salt—trust me on this.
No bread flour? Add 1 tbsp vital wheat gluten per cup of all-purpose for structure. Running low on butter? Coconut oil or vegetable shortening works in a pinch (though texture will differ slightly). The sesame seeds are optional but add that artisanal bakery touch—substitute poppy seeds or omit entirely. Water quality affects fermentation; if yours tastes funny, boil and cool it first. And that ice water for final shaping? Don't skip it—it tightens the gluten and helps with oven spring. Pro tip: Save your starter scraps in the fridge for up to a week—just feed it before using.
This dough is a 24-hour project, but it's worth every minute. Store your starter in a glass jar with a loose lid at room temp—it should smell tangy and sweet, not rotten. The final loaf keeps 3-4 days at room temp wrapped in a towel, or 1 week in the fridge. For longer storage, freeze slices wrapped in parchment—3 months with zero quality loss. And that foil-sealed crust? It reheats beautifully—just 10 seconds in the microwave with a damp paper towel. Leftovers? Toast them—they taste even better the next day.
Why You'll Love This Recipe
- Here’s what sold me: the way the sugar caramelizes just enough to balance the tangy starter, while the butter melts into those air pockets for a crumb that’s ridiculously satisfying. It’s not sweet, not plain—it’s the kind of bread that makes toast taste like a treat, even at 9 AM.
- No-Knead Magic: I swear by this recipe because it’s the only sourdough I’ll bake when I’m exhausted. Just toss in your starter, mix the flours, and let time do the work—no punishing kneading or waiting for hours. That whole wheat kick gives it structure without the fuss, and the butter keeps it tender even when I forget to proof it perfectly.
- Buttery Tang Alert: Here’s what sold me: the way the sugar caramelizes just enough to balance the tangy starter, while the butter melts into those air pockets for a crumb that’s ridiculously satisfying. It’s not sweet, not plain—it’s the kind of bread that makes toast taste like a treat, even at 9 AM.
- Weeknight Superstar: Between us, this is my go-to for sandwiches, charcuterie boards, or even a quick French toast hack. The whole wheat adds fiber, so I don’t feel guilty when I make a loaf on Sunday and stretch it through Friday. (Yes, even on a Tuesday night.)
Step-by-step instructions for Anna Olson's sourdough bread
Here's how to craft Anna Olson's signature sourdough—where crisp foil-sealed crust meets a tangy, open crumb.
👨🍳 Step 1: Mix Dough with Wet and Dry Ingredients
In a stand mixer fitted with the dough hook, combine the 0.5 cup active sourdough starter, 1.75 cups water, and 0.25 cup granulated sugar. Mix on low speed until the sugar dissolves completely—this helps activate the starter and creates a smoother dough. I like to wait until the mixture looks like a thin batter before adding anything else.
Gradually add the 3.5 cups all-purpose flour and 0.5 cup whole wheat flour while mixing on low speed. Once incorporated, add the 1.5 tsp kosher salt and mix for another 30 seconds to distribute evenly. This is where the magic begins—the gluten starts forming, and you'll see the dough come together into a shaggy mass.
Add the 0.5 cup cold cubed unsalted butter and mix on low speed until fully incorporated. The butter should break down into small, pea-sized pieces—this creates pockets of flavor and tenderness in the final bread. If using the 0.25 cup almond flour, add it now and mix until just combined. The dough will be sticky but manageable at this stage.
🥘 Step 2: Knead and Develop Gluten
Increase the mixer speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic. You'll know it's ready when it forms a windowpane—press your fingers into the dough and gently pull; if it stretches thin without tearing, you've hit the sweet spot.
If the dough feels too sticky, wet your hands slightly and continue kneading. The goal is to develop enough gluten for structure without overworking the dough, which can make it tough. I press down gently on the dough during the first minute—this prevents it from curling and ensures even contact with the hook.
Once the dough passes the windowpane test, transfer it to a lightly oiled bowl, cover with a damp towel, and let it rise at room temperature for 1-2 hours or until it has nearly doubled in size. You'll see bubbles forming on the surface and along the sides of the bowl—this is your signal that fermentation is active.
🔥 Step 3: Shape and Seal with Foil
Turn the risen dough onto a surface dusted with 0.25 cup cornmeal—this prevents sticking and adds a subtle crunch to the crust. Gently deflate the dough and shape it into a round loaf, tucking the edges underneath as you go. For extra flavor, sprinkle 0.125 cup sesame seeds evenly over the top.
Place the shaped dough on a parchment-lined baking sheet and cover loosely with the aluminum foil. This step is crucial—it traps steam during baking, creating that signature crisp crust while keeping the crumb tender. Preheat your oven to 375°F while the dough rests for 30 minutes under the foil.
After the rest, remove the foil and bake for 25-30 minutes until the crust is deep golden brown and the internal temperature reaches 190°F. The bread should sound hollow when tapped on the bottom—this confirms it's fully baked. If the top browns too quickly, tent with foil to prevent burning.
⏰ Step 4: Cool and Slice for Maximum Flavor
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. This resting period allows the crumb to set and the flavors to develop fully. The crust will be crisp and shatterable, while the interior should have an open, airy texture with a subtle tang from the sourdough starter.
For the best experience, slice the bread while still slightly warm. The crumb will be soft and moist, with a delicate balance of sweetness from the sugar and nutty notes from the whole wheat flour. Store any leftovers wrapped in a bread bag at room temperature for up to 3 days, or freeze slices for longer storage.
Pro Tips For Making Anna Olson Sourdough Bread
- Weigh Your Flours: Anna Olson’s recipe calls for a mix of all-purpose and whole wheat flour, and the ratio matters more than you’d think. Grab a kitchen scale—measuring by volume with whole wheat leads to dense, heavy bread. I learned this the hard way when my first batch turned out like a brick.
- Let the Dough Rest: Skip the urge to rush the final proofing stage. This dough needs time—at least 4-6 hours at room temp (or overnight in the fridge) for the flavors to meld. I used to cut corners here, and the bread always tasted flat. Trust the process.
- Butter Matters: That unsalted butter isn’t just for flavor—it’s what gives this bread its rich, tender crumb. Use cold, high-quality butter (like European-style) and cut it into small cubes before mixing. I was skeptical until I tried it; the texture improved instantly.
- Steam the Loaf: The recipe might not say it, but Anna’s bread gets its signature crackly crust from steam. Place a metal bowl of boiling water in the oven when you bake, or spray the loaf with water right before going in. No steam? The crust will be tough instead of crisp.
Best sauces and condiments for this recipe
Butter Compounds
Anna's recipe calls for 0.5 cup cold cubed unsalted butter mixed directly into the dough, creating tiny pockets of flavor that melt during baking. For extra richness, I like to use European-style butter like Plugrá, which has a higher fat content (82% butterfat vs. 80% in American butter).
If you're feeling adventurous, try brown butter—cool it completely before mixing it in to avoid cooking the dough. 🧈
Olive Oil Finishes
Drizzle 2 tablespoons extra-virgin olive oil over the shaped loaf before baking for a crispier, more aromatic crust. I recommend California-grown olive oil like Corto for its fruity notes.
Brush the oil on lightly—too much will make the crust soggy. For a Mediterranean twist, add 1 teaspoon dried rosemary to the oil before brushing.
Honey Glazes
After removing the foil during baking, brush the loaf with a mix of 1 tablespoon honey and 1 teaspoon water for a glossy, slightly sweet finish. Local raw honey works best—its floral notes complement the sourdough's tang.
For a spiced variation, add ¼ teaspoon cinnamon to the glaze. Apply when the crust starts turning golden to avoid burning.
Garlic-Herb Infusions
Mix 2 minced garlic cloves and 1 tablespoon chopped fresh herbs (thyme or parsley work well) into 2 tablespoons olive oil. Brush this mixture over the loaf after removing the foil.
The garlic adds depth, while the herbs provide freshness. For extra flavor, let the mixture infuse for 10 minutes before brushing.
Cheese Spreads
Once cooled, slice the sourdough and spread with whipped goat cheese or herb-infused ricotta. I love Montrachet goat cheese for its tangy sweetness. For a savory option, mix ¼ cup cream cheese with 1 tablespoon lemon zest and 2 tablespoons chopped dill.
These spreads pair perfectly with the bread's crisp crust and open crumb. ✨
Nutrition facts
Frequently asked questions
How do I know my sourdough starter is ready for Anna Olson's recipe?
Your starter should be 100% hydration, bubbly, and have doubled in size within 4-6 hours after feeding. It should smell tangy and slightly sweet—not rotten or alcoholic. For best results, use a starter that's 24-48 hours old and at its peak activity. If it's sluggish, feed it with equal parts flour and water and wait another 2-4 hours before using.
Why does Anna's recipe use both all-purpose and whole wheat flour?
The 3.5 cups all-purpose flour provides structure, while the 0.5 cup whole wheat flour adds nutrition and a subtle nutty depth. Whole wheat absorbs more water, so it helps balance the high hydration (70-75%) without making the dough too sticky. If you're new to sourdough, start with 100% all-purpose to avoid density issues.
Can I make this sourdough without a stand mixer?
Mix the dough by hand in a large bowl, then knead for 10-12 minutes on a floured surface until smooth and elastic. Use the windowpane test to check gluten development. The dough will be stickier without a mixer, so wet your hands frequently. A dough scraper helps with handling—it’s your new best friend for high-hydration dough!
What if my bread turns out dense instead of airy?
Dense bread usually means underdeveloped gluten or overproofing. First, ensure you kneaded until the dough passed the windowpane test. If the dough didn't rise enough, try extending the bulk fermentation by 1-2 hours at room temperature. For high-altitude baking, reduce sugar to 0.125 cup and increase flour by 0.25 cup to compensate for lower gluten strength.
How can I add seeds or herbs to this recipe?
Mix in 0.25 cup seeds (sunflower, pumpkin, or flax) or 2 tbsp chopped herbs (rosemary, thyme) during the final 30 seconds of mixing before kneading. For even distribution, fold them into the dough by hand after kneading. Avoid adding too much—excessive seeds can make the bread gummy. Sprinkle extra seeds on top before baking for decoration and crunch!