Soft Fresh-Milled Sandwich Bread

This is the soft, flexible loaf to bake when sandwiches and toast matter more than a rustic crust. Milk, honey, and butter tenderize the crumb while an 80/20 flour blend keeps the flavor firmly in fresh-milled territory.

Ingredients

• 400 g fresh-milled hard white wheat flour, finely milled
• 100 g organic bread flour
• 325 g whole milk, divided (start with 305 g)
• 40 g honey
• 40 g unsalted butter, very soft
• 10 g fine salt
• 7 g instant yeast
• Butter or neutral oil for the pan

Baker’s percentages

Method

1. Combine both flours with 305 g milk. Cover and rest 20–30 minutes so the bran can soften.
2. Add honey, yeast, salt, and soft butter. Mix 7–9 minutes on low to medium-low, adding the reserved milk only if the dough feels firm. It should be smooth, elastic, and tacky.
3. Cover and bulk ferment until 60–75% larger, about 60–90 minutes near 75°F.
4. Grease a 9×5-inch pan. Press the dough into a rectangle, roll tightly into a log, pinch the seam, and place seam-side down.
5. Proof until the center crowns about 1 inch above the rim and a light press springs back slowly, 45–75 minutes.
6. Bake at 375°F on a rack slightly below center for 35–40 minutes, to 195–200°F internally. Tent if needed.
7. Cool 10 minutes in the pan, then at least 90 minutes on a rack before slicing.

Make it well

Milk temperature: If the flour comes from the mill warm, use cool milk; aim for finished dough around 76°F.

Do not chase a white-flour windowpane. Moderate strength and a smooth, cohesive dough are enough.

For a softer crust, brush the hot loaf lightly with butter and cool beneath a clean towel.

Guides for better bread

Start with the Fresh-Milled Flour Guide, use the Fresh-Milled Flour Hydration Chart, and troubleshoot with Why Is My Fresh-Milled Bread Dense? and Why Is My Fresh-Milled Dough So Sticky?.