Recipe · Sandwich Loaf · Overnight
75% Hydration Overnight 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
14 hours
Active
75 minutes
Hydration
75%
Difficulty
⌬○○
75% hydration sits in the middle for a reason. The dough is soft enough for an open crumb, firm enough to handle, and hits the sweet spot for most artisan styles. Most home bakers spend most of their time here.
The overnight schedule is the home baker's standard. Mix in the evening, cold-ferment in the refrigerator overnight, shape and bake the next morning. Flavor improves dramatically with time, and the schedule fits a normal life.
Ingredients
900g total dough. Yields 1 sandwich loaf, ~810g baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 475 g | 100% |
| Water | 238 g | 50% |
| Milk | 119 g | 25% |
| Salt | 9.5 g | 2% |
| Instant yeast | 1.4 g | 0.3% |
| Butter (softened) | 57 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 softer crumb than the low-hydration version, with slightly more open texture but the same tender pull. Good for both sandwiches and the toaster.
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