The Sandwich Loaf

Sourdough doesn't have to be a boule. A soft sandwich loaf is more useful, more forgiving, and honestly more satisfying to make.

The boule is the iconic sourdough shape — round, scored, baked in a Dutch oven. It photographs well. It has a crackling crust and an open crumb. It's what you see on every bread Instagram account.

But I eat sandwiches every day. I make toast every morning. A boule isn't built for that. A sandwich loaf is.

The differences are real. Lower hydration (65–70% instead of 75–80%) makes the dough easier to handle and produces a tighter, more even crumb — exactly what you want for sandwiches. A loaf pan replaces the Dutch oven, which means no shaping anxiety. The crust is soft because the pan traps steam naturally.

The fermentation principles are identical. The process is the same. But the result is something you actually use every day instead of something you admire and then eat awkwardly.

This is the bread I sell. $12 a loaf, pickup at the office. Soft crust, tender crumb, built for sandwiches and toast. If you want one, order here.