Recipe · Sandwich Loaf · Same-Day
82% 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
82%
Difficulty
⌬○○
A high-hydration dough wants to flatten on the counter. You manage it with folds instead of kneading, with a banneton instead of free-standing proof, and with a hot Dutch oven or stone that can hold the shape until the spring sets.
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 | 457 g | 100% |
| Water | 260 g | 57% |
| Milk | 114 g | 25% |
| Salt | 9.1 g | 2% |
| Instant yeast | 3.7 g | 0.8% |
| Butter (softened) | 55 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
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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