Recipe · Sandwich Loaf · Same-Day
65% Hydration Same-Day Sandwich Loaf
A sandwich loaf is the daily driver. Soft, even crumb that slices clean, gentle flavor that does not fight the fillings, and a tight enough texture to hold up to butter, mustard, or anything else.
Total time
5 hours
Active
60 minutes
Hydration
65%
Difficulty
⌬○○
At 65% hydration, the dough is firm and forgiving. It shapes cleanly, holds its form during proof, and produces a tighter, more even crumb. Good for beginners, sandwich loaves, and anything you want to slice neatly.
A same-day schedule fits a Saturday afternoon. Mix in the morning, bake by dinner, and use commercial yeast at a percentage that matches the timeline. Flavor is honest but less developed; structure is reliable.
Ingredients
900g total dough. Yields 1 sandwich loaf, ~810g baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 501 g | 100% |
| Water | 200 g | 40% |
| Milk | 125 g | 25% |
| Salt | 10 g | 2% |
| Instant yeast | 4 g | 0.8% |
| Butter (softened) | 60 g | 12% |
Schedule
- Hour 0Mix flour, water, yeast. Autolyse 20 minutes.
- Hour 0:20Add salt, mix until smooth.
- Hour 0:30First fold.
- Hour 1:00Second fold.
- Hour 1:30Third fold.
- Hour 2:00Bulk ferment until visibly puffy.
- Hour 3:30Roll into a log, place seam-side down in a buttered loaf pan, proof 45-60 minutes until the dough crests above the rim.
- Hour 5:00Bake 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.
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