Recipe · Sandwich Loaf · Overnight
82% 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
82%
Difficulty
⌬○○
At 82% hydration, the dough barely holds its own shape. The reward is dramatic: large irregular holes, a crisp blistered crust, and the flavor that comes from very wet doughs that have spent a long time fermenting. The cost is technique.
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 | 458 g | 100% |
| Water | 261 g | 57% |
| Milk | 115 g | 25% |
| Salt | 9.2 g | 2% |
| Instant yeast | 1.4 g | 0.3% |
| Butter (softened) | 55 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
An almost custardy interior, very open and tender. Brioche at this hydration leans toward bread pudding territory; sandwich loaves get a slightly delicate slice.
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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