Overnight Sourdough Sandwich Loaf

This is the recipe I keep coming back to, simply because it’s so easy to bake. You mix all your ingredients the night before, then shape and bake it in the morning. The hands-on time is minimal: if you have a stand mixer, you can get your dough started while you’re prepping or cleaning up after dinner. The next day, just before your morning coffee, you roll out the dough, drop it into the pan, cover it, and let it rest for an hour or two before baking.

And if you happen to be working that day, you can also place the shaped, uncooked loaf in the fridge, take it out when you get home, let it rest on the counter, then bake it. It’s an easy recipe you’ll want to make again and again. The bread is super, super moist, perfect for sandwiches, toast, or a lovely slice of morning toast. It’s truly a recipe that fits into your day rather than the other way around.

What makes this sandwich loaf so irresistible?

This bread owes everything to its long overnight ferment. While you sleep, the sourdough works slowly, developing a tender, soft crumb and a gentle depth of flavour that commercial yeast simply can’t replicate. Melted butter and honey enrich the dough, giving it that signature moistness and a golden, soft crust. The result is a versatile sandwich loaf that slices beautifully, holds up in a sandwich, and stays tender far longer than an instant-yeast bread.

What does each ingredient do?

– Active sourdough starter (80 g, 100% hydration): provides natural rise, nuanced flavour, and better keeping quality.
– Unbleached all-purpose flour (455 g): the structural base of the loaf. The unbleached version offers a richer flavour and better fermentation tolerance.
– Lukewarm water (250 g): hydrates the flour and activates the starter.
– Melted butter (40 g): enriches the crumb and gives it that soft, tender texture.
– Honey (25 g): feeds fermentation, softens the crumb, and encourages beautiful golden colour.
– Salt (8 g): controls fermentation, strengthens the gluten, and brings out all the flavours.
– Melted butter for brushing (20 g): applied straight out of the oven for a soft, tender crust.

Can you make this loaf when you work all day?

Absolutely, and that’s the real beauty of this recipe! Once the dough is shaped and in the pan, you can cover it and place it in the fridge instead of letting it rise on the counter. The cold slows fermentation without stopping it. When you get home from work, simply take out the pan, let it come back to room temperature and finish rising on the counter (about 2 to 3 hours depending on your kitchen), then bake. You get fresh-baked bread without having to stay home to watch over it.

How do you nail this loaf every time?

– Use a well-active starter: with my technique, feed your starter then place it in the fridge right away, so you always have active starter on hand whenever the urge to bake strikes.
– Respect the overnight ferment: the dough should have doubled in size before shaping.
– Roll the dough out to the width of your pan: an even rectangle gives a tidy roll and a nice shape.
– Roll it up tightly, like a cinnamon bun, for a crumb without large gaps.
– Watch the internal temperature: around 92°C (198°F), the loaf is perfectly baked.
– Brush with melted butter out of the oven for a soft, silky crust.

How do you store this bread to keep it moist?

At room temperature, keep the sliced loaf in a reusable bag or wrapped in a clean towel: it stays moist for 2 to 3 days. Avoid the fridge, which dries out the crumb faster. For longer storage, slice the bread and freeze it in an airtight bag for up to 3 months, then pull out slices as needed. To reheat, pop a slice straight into the toaster (even frozen), or warm the whole loaf for a few minutes in a 150°C (300°F) oven to bring back its softness.