Diner Toast Sourdough
If you know, you know.
Why I Like This Recipe
A nostalgic recipe inspired by late-night diner sourdough toast. Milk, honey, and olive oil create a crust that's crispy but soft — like a perfect pie crust. It stays tender and never cuts up the top of your mouth. Perfect for toasting, sandwiches, or just slathered with butter.
Ingredients
Dough
Instructions
- Keep dough at 80°F and ferment for 4 hours.
- Lightly oil two 5"x9" loaf pans.
- Divide dough into two 853g pieces.
- Shape tightly: heavily degas, roll firmly, and make sure no air pockets remain.
- Cover and return to proofer for another 4 hours.
This recipe brings back deep nostalgia for me. I grew up doing musical theater, and we would celebrate opening night by going to a diner late at night. I would always get breakfast and order sourdough toast. You’d get two slices, buttered and sliced diagonally. I loved dipping it into my egg yolks.
To capture that flaky, crispy crust — unlike the steam-created crust formed in a Dutch oven with a lean dough — I used milk, a bit of honey, and olive oil. You can’t really taste any of these individually, but together they make a beautiful bite. The oil and milk give the crust an almost indescribable texture: crispy but soft at the same time, kind of like a perfect pie crust. It stays tender, and never cuts up the top of your mouth.
Mixing
Put all of the ingredients in at once. The key here: mix long enough that a smooth dough ball forms and enough friction builds to bring the dough temperature up to 80°F.
In the Ooni Mixer: 35% for 5 minutes, scrape the bowl at 2 minutes, then after a 10 minute rest mix at 50% for 5 minutes. In the KitchenAid: stir for 10 minutes, scraping the bowl 5 minutes in, then increase to speed 2 for 6–8 minutes.
This makes a huge difference for fermentation. The dough is pretty stiff, plus it has fat and sugar, so it needs to be warm when mixing is done to really get the yeast moving.
If you don’t have a mixer, gently heat the milk so it isn’t fridge-cold — aim for around 80°F. Don’t let it get hot! Make sure to mix it past “shaggy” — it needs upfront development. Give it slap and folds or kneading for 5–8 minutes. You’re looking for a smooth dough ball. If you’re worried the gluten isn’t developed enough, give it 2 folds 30 minutes apart.
Fermentation and Shaping
No proofer? Check the pictures and this video for visual cues. With a stiff dough, you want significant growth before baking.
Bake
- Score however you like (4–5 diagonal slashes work well).
- Bake at 400°F for 40–45 minutes.
- Check that the internal temperature reaches 200°F.
- Immediately after taking it from the oven, brush it with oil and remove it from the pan. Place it on a cooling rack and wait as long as you can to eat it!
Serving Suggestions
This bread is perfect for:
- Toasted alongside bacon and eggs
- BLTs or club sandwiches
- Grilled cheese
- Egg salad or tuna sandwiches
- Simply toasted with butter and jam
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