Recipe · Sandwich Loaf · Overnight
65% Hydration Overnight Sandwich Loaf
Built for the toaster and the lunchbox. Milk and butter soften the crumb, a longer proof in the loaf pan keeps the structure even, and the finished loaf slices to whatever thickness you need.
Total time
14 hours
Active
75 minutes
Hydration
65%
Difficulty
⌬○○
A 65% dough is what a new baker should start on. The flour-to-water ratio is generous to flour, so the dough behaves predictably, takes shape readily, and bakes into a structured loaf without surprises.
Overnight fermentation is where flavor lives. The dough goes in the refrigerator after a brief room-temperature ferment, the cold slows the yeast and lets enzymes do their work, and the loaf you bake the next day tastes like it cost more than it did.
Ingredients
900g total dough. Yields 1 sandwich loaf, ~810g baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 502 g | 100% |
| Water | 201 g | 40% |
| Milk | 126 g | 25% |
| Salt | 10 g | 2% |
| Instant yeast | 1.5 g | 0.3% |
| Butter (softened) | 60 g | 12% |
Schedule
- Day 1, 6:00 PMMix flour and water. Autolyse 30 minutes.
- Day 1, 6:30 PMAdd yeast and salt. Mix until smooth.
- Day 1, 7:00 PMStretch and fold every 30 minutes for 2 hours.
- Day 1, 9:00 PMBulk ferment 1-2 more hours at room temperature.
- Day 1, 10:30 PMRoll the dough into a tight log, tucking the seam under, and place seam-side down in a buttered loaf pan. Cover and refrigerate overnight.
- Day 2, 7:00 AMPull from the refrigerator. Let the loaf warm 30-45 minutes while you preheat the oven.
- Day 2, 8:00 AMBake at 375°F for 35 minutes until the top is deep golden and the internal temperature reads 195°F.
Method tips for this style
Roll the bulk-fermented dough into a tight log, tucking the seam under, and place seam-side down in a buttered loaf pan. Proof until the dough crests just above the rim, then bake.
What to expect
A close, even crumb that slices to whatever thickness you need. Soft and pull-apart, with a thin tender crust browned by the enrichment.
What you'll need for this bake
Escali Primo Scale
NY Times recommended. 11 lb capacity, 1g accuracy, simple two-button operation.
OXO Bench Scraper
Stainless steel blade with measurement markings. Comfortable non-slip grip.
ThermoWorks Thermapen
Pro-grade accuracy in 1 second. Check water temp and bread doneness (190-210°F).
USA Pan 9x5 Loaf Pan
Commercial-grade aluminized steel in the standard 9x5 size. Straight walls and a corrugated base produce a tall, evenly browned sandwich or brioche loaf.
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