Fresh-Milled Sourdough Sandwich Bread
Prep
45 min
Bake
40 min
Total time
1 hr 25 min
Hydration
75%
A 100% fresh-milled hard white wheat sourdough loaf with a soft enriched crumb that holds up to sandwiches, with 8-hour bulk and overnight cold proof.
Key Takeaways
- Hard white wheat gives a milder flavor than red wheat for sandwich use
- Adding 30 g butter and 25 g honey softens the crumb without killing fermentation
- Overnight cold proof in the pan develops flavor and fits your schedule
- Bake in a Pullman or 9x5 loaf pan covered to keep the crust soft
- Cool fully before slicing — fresh-milled crumb sets as it cools
About this recipe
A soft, sliceable sourdough sandwich loaf made with 100% freshly milled hard white wheat — perfect for toast, lunchboxes, and grilled cheese.
Ingredients
- Freshly milled hard white wheat500 g
- Water375 g (75%)
- Active sourdough starter100 g
- Salt10 g
- Honey25 g
- Softened butter30 g
Instructions
- 1
Mix flour and water. Rest 30 min (autolyse).
- 2
Add starter, salt, honey, butter. Mix until smooth, 5 min.
- 3
Bulk ferment 6-8 hours at 75°F with 3 stretch-and-folds in the first 90 min.
- 4
Shape into a log, place in greased 9x5 pan, cover.
- 5
Cold proof in fridge 8-12 hours.
- 6
Bake at 400°F covered 25 min, uncovered 15 min until internal 200°F.
- 7
Cool 2 hours on rack before slicing.
how to start milling flour at home — hydration, gluten development, and grain choice tips that make this recipe work.
Learn about this grain: Hard White Wheat guide — flavor, milling notes, baking tips, and four in-depth guides on hydration, storage, and common mistakes. Or browse more Hard White Wheat recipes.
Learn a technique
All guides →- Cold Retard & Bulk for Fresh-Milled SourdoughHow to time and temperature-manage bulk fermentation and cold retard for fresh-milled sourdough to develop flavor without overproofing.
- Bulk Fermentation with Fresh-Milled FlourFresh-milled flour ferments faster than commercial flour. Watch the dough, not the clock, and end bulk fermentation when volume has grown 50–75%.
- Build & Maintain a Fresh-Milled Sourdough StarterA step-by-step guide to creating a robust whole-grain sourdough starter from scratch and maintaining it for weekly baking.
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Cold Retard & Bulk for Fresh-Milled Sourdough
How to time and temperature-manage bulk fermentation and cold retard for fresh-milled sourdough to develop flavor without overproofing.
Bulk Fermentation with Fresh-Milled Flour
Fresh-milled flour ferments faster than commercial flour. Watch the dough, not the clock, and end bulk fermentation when volume has grown 50–75%.
Build & Maintain a Fresh-Milled Sourdough Starter
A step-by-step guide to creating a robust whole-grain sourdough starter from scratch and maintaining it for weekly baking.