Recipe · Sandwich Loaf · Same-Day
75% Hydration Same-Day 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
5 hours
Active
60 minutes
Hydration
75%
Difficulty
⌬○○
At 75%, you get real artisan crumb without fighting the dough. It's wet enough for visible holes in the cut loaf, dry enough that you can shape it on a lightly floured counter without the dough sticking to everything.
Same-day means start to finish in roughly four to six hours. The recipe leans on commercial yeast at a higher percentage and a warm bulk fermentation. You won't get cold-ferment depth, but the loaf is on the table the day you decide to bake.
Ingredients
900g total dough. Yields 1 sandwich loaf, ~810g baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 474 g | 100% |
| Water | 237 g | 50% |
| Milk | 119 g | 25% |
| Salt | 9.5 g | 2% |
| Instant yeast | 3.8 g | 0.8% |
| Butter (softened) | 57 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 softer crumb than the low-hydration version, with slightly more open texture but the same tender pull. Good for both sandwiches and the toaster.
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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