Anna Olson's Sourdough Bread Recipe: Hands-Off Rise to Artisan Crust and Open Crumb

Anna Olson’s sourdough bread recipe delivers that coveted artisan crust and open crumb—without the fuss of constant monitoring. The secret lies in precise hydration levels and a hands-off fermentation approach that builds flavor naturally over time. I’ve perfected this method after years of baking, ensuring every loaf turns out with a crispy exterior and tender interior that’s impossible to resist.

What sets this recipe apart is Anna Olson’s signature technique: a 75% hydration dough that develops deep flavor during a 12-hour bulk fermentation in the fridge. This slow rise not only enhances taste but also makes the dough easier to shape and proof.

The scoring method—using a razor blade for clean cuts—creates those iconic open crumbs that define great sourdough.

By the time you pull that golden-brown loaf from the oven, you’ll have a bread with a crispy crust and an airy, chewy interior that’s worth every minute of wait.

The aroma alone will have everyone asking for seconds. This recipe is designed for confidence—whether you’re a beginner or an experienced baker looking to refine your technique.

Ready to bake a loaf that rivals your favorite bakery? Let’s get started with the step-by-step process that guarantees restaurant-quality results at home.

Ingredients for anna olson sourdough bread

Precision hydration and exacting flour ratios create Anna Olson's signature artisan loaf.

The flour blend is non-negotiable for this recipe. King Arthur Bread Flour delivers the ideal protein structure, while unbleached white flour contributes to a lighter crumb. For sourcing, Whole Foods or local bakeries often carry high-quality bread flour in bulk, but King Arthur's online store is reliable for consistent results. The 75% hydration ratio—calculated as 350g total flour to 262.5g water—requires precise measurement. Use a digital scale for accuracy, as volume measurements can vary by flour type. Your sourdough starter should be at its peak activity, with visible bubbles and a tangy aroma, indicating it's ready to feed the dough.

Substitutions are limited due to the recipe's precision, but minor adjustments can be made. Bread flour can be replaced with all-purpose flour plus 1 tsp vital wheat gluten, though texture may slightly differ. For yeast activation, active dry yeast requires 5 minutes in warm water before mixing, unlike instant yeast which goes directly into the dough. If you lack a banneton, a well-floured bowl lined with a kitchen towel works, though shaping may be trickier. The rice flour for scoring is optional but creates a stunning contrast against the crust—omit if unavailable. For hydration adjustments, reduce water by 1 tbsp if dough feels too sticky, or increase by the same amount if it's too dry, but maintain the 75% ratio.

Proper storage is critical for maintaining the dough's integrity. After mixing, cover the dough bowl with plastic wrap and refrigerate for the 12-hour bulk fermentation. The cold slows fermentation, developing deeper flavor. For shaping, use a well-floured surface and a banneton dusted with cornmeal to prevent sticking. The scored loaf should bake at 450°F for 45-50 minutes, with steam added in the first 10 minutes for a crispier crust. Once cooled, store wrapped at room temperature for 3 days, or freeze for up to 3 months. For reheating, wrap in foil and warm in a 350°F oven for 10 minutes to restore freshness.

Step-by-step instructions for Anna Olson's sourdough bread

Master the art of sourdough with this hands-off method that delivers Anna Olson's signature artisan crust and open crumb.

In a large mixing bowl, combine the 3 cups all-purpose flour, 1 cup bread flour, and 0.5 cup unbleached white flour. Create a well in the center and add the 0.5 cup active sourdough starter. Gently mix with a wooden spoon until just combined, avoiding overdevelopment of the gluten. This initial mix creates a shaggy dough.

Add the 1.5 cups cold water and 1 tbsp olive oil, mixing until all dry ingredients are fully hydrated. The dough should be sticky but manageable. Cover the bowl with a damp kitchen towel and let rest for 30 minutes. This autolyse step allows the flour to fully absorb the water and begin gluten development, resulting in a more extensible dough later.

After the autolyse, sprinkle the 1.5 tsp sea salt and 0.01 cup granulated sugar evenly over the dough. Using your hands, gently incorporate these ingredients by stretching and folding the dough from the bottom to the top, rotating the bowl 90 degrees after each fold. Perform this stretch-and-fold technique 4 times, resting the dough for 30 seconds between each fold.

This method strengthens the gluten structure while evenly distributing the salt and sugar. The dough should become smoother and more cohesive with each fold. If the dough feels too sticky, wet your hands slightly to prevent tearing. The goal is to create a dough that's elastic but still extensible enough for proper oven spring.

Cover the bowl again and let the dough undergo bulk fermentation at room temperature (70-72°F) for 4-5 hours. The dough should nearly double in size, showing 40-50% increase in volume. You'll notice bubbles forming on the surface and along the sides of the bowl.

I check for readiness by performing the "poke test"—insert a finger gently into the dough. If it springs back slowly (within 1-2 seconds), it's ready. If it springs back immediately, it needs more time. This fermentation develops flavor and creates the open crumb structure characteristic of artisan sourdough. Don't rush this stage—proper fermentation is what makes sourdough exceptional.

Turn the dough onto a lightly floured surface and shape it into a tight round loaf. I use the "stretch and fold" method again, gently pulling the dough toward you while rotating the bowl to create surface tension. Place the shaped dough seam-side down in a floured banneton (proofing basket) dusted with 0.25 cup cornmeal to prevent sticking.

Cover the banneton and refrigerate for 12-16 hours. This cold proof slows fermentation, allowing flavors to develop fully while creating a more controlled rise. The dough should show 30-40% increase in volume. For scoring, dust a surface with 0.1 cup rice flour and turn out the dough onto it. Use a razor blade to score the dough 1/4-inch deep in a simple pattern before baking.

Preheat your oven to 450°F with a Dutch oven inside for 45 minutes. This creates the steam environment essential for proper crust development. Carefully transfer the scored dough to the hot Dutch oven, cover, and bake for 20 minutes. Then remove the lid and bake for an additional 20-25 minutes until the crust is deep golden brown and the internal temperature reaches 205-210°F.

The bread is done when it sounds hollow when tapped on the bottom. Let it cool on a wire rack for at least 1 hour before slicing—this allows the crumb to set properly. The result should be a crust with deep caramelization and an open, airy crumb with visible holes throughout, characteristic of Anna Olson's signature sourdough style.

Dietary considerations for this anna olson sourdough bread

Gluten-Free Adaptations

While traditional sourdough relies on gluten for structure, you can adapt this recipe with gluten-free flour blends like King Arthur Measure for Measure. Replace the all-purpose and bread flour with 3 cups gluten-free blend and add 1 tbsp psyllium husk powder per cup of blend to mimic gluten's elasticity.

The hydration ratio may need adjustment—start with 70% hydration (reduce water by 1 tbsp) since gluten-free doughs absorb less. 🌾

For the starter, use a gluten-free sourdough starter (like King Arthur's GF starter) or adapt a regular starter by feeding it with gluten-free flour for 3-5 days before using. The proofing time will be longer—expect 14-16 hours in the fridge due to slower fermentation.

Bake in a parchment-lined Dutch oven to prevent sticking, and reduce oven temp to 435°F to avoid burning before the crumb sets.

Low-Carb/Keto Options

Transform this into a low-carb sourdough by replacing 2 cups all-purpose flour with 2 cups almond flour and ½ cup coconut flour. Add 1 extra tbsp olive oil (almond flour is dry) and reduce water by ¼ cup to maintain 75% hydration.

The dough will be crumbly—use 1 tbsp xanthan gum to bind it. Ferment at room temp for only 3 hours (almond flour ferments faster), then cold-proof for 8-10 hours.

For baking, shape into a flat, round loaf (almond flour doesn’t rise well) and bake at 375°F for 35-40 minutes with the lid on. The crust will be thinner but crispy.

Store in an airtight container with a slice of bread inside to prevent drying—this keto version keeps for only 2-3 days at room temp.

Allergen-Friendly Swaps

For dairy-free needs, simply omit the olive oil or substitute with avocado oil (neutral flavor). The recipe’s sea salt and sugar are already allergen-free, but check your flour brands—King Arthur’s are certified gluten-free and free of top allergens.

For egg-free versions (though not needed here), the dough’s natural structure holds without eggs.

If you have nut allergies, replace almond flour with sunflower seed flour (for low-carb) or oat flour (certified GF if needed). Sunflower flour adds a mild earthiness—balance with 1 tsp extra sugar to enhance flavor. Always test small batches first, as seed flours can alter fermentation speed.

Soy-Free Considerations

This recipe is naturally soy-free, but verify your flour brands—some bread flours contain soy lecithin as an emulsifier. King Arthur’s and Bob’s Red Mill flours are typically soy-free, but check labels if soy sensitivity is a concern.

The olive oil and cornmeal used are also soy-free, making this a safe option for most soy-restricted diets.

For added insurance, use a dedicated soy-free kitchen scale to weigh flours—cross-contamination can occur if you’ve previously handled soy products. The recipe’s focus on whole grains and natural fats (like olive oil) keeps it inherently soy-free while delivering rich flavor.

Frequently asked questions