Tangzhong Sourdough Sandwich Bread
This soft and fluffy tangzhong sourdough sandwich bread is a staple in my household! Using the Japanese tangzhong method, it stays fresh for up to five days-perfect for busy families or anyone who loves homemade bread but doesn't have enough people to eat it in one day.
The tangzhong technique gives this loaf a pillowy texture without requiring butter or eggs. Whether you're making sandwiches, toast, or simply snacking on a slice, this bread is as versatile as it is delicious. And the best part? It's beginner-friendly, and if you have kids who aren't fans of artisan loaves...they'll like this one for sure!
If you're in the mood for a special version of sourdough sandwich bread, head over to my Honey Oat Sourdough Sandwich Loaf! Or make something really fun, like my giraffe sourdough sandwich bread.
Tangzhong Sourdough Sandwich Bread
Jump to VideoIngredients
Tangzhong:
- 40 grams bread flour
- 150 grams milk
Main Dough:
- 480 grams all purpose flour
- 230 grams water
- 100 grams sourdough starter active and bubbly
- 30 grams olive oil
- 20 grams sugar
- 8 grams salt
Instructions
- Prepare the Tangzhong: Combine flour and milk in a small saucepan. Cook over low heat, whisking constantly, until it thickens into a paste. Let it cool.
- Mix the Main Dough: Add all dough ingredients to a stand mixer, adding the cooled tangzhong last, about 5 minutes in. Mix on low until combined, then on medium for 10-15 minutes. Let rest for 30 minutes.
- Stretch and Fold: Perform 3-4 sets of stretch and folds, resting for 30 minutes between each set. This strengthens the gluten.
- Bulk Fermentation: Let the dough rise at room temperature until it increases by about 50% (6-8 hours). It should look puffy and airy.
- Pre-Shape: Turn the dough out onto a floured surface. Shape into a ball and let rest for 15 minutes.
- Final Shape: Shape into an oval, place into a loaf pan, and cover. I suggest greasing the loaf pan or lining it with parchment paper.
- Second Rise: Let rise at room temperature for 3 hours OR do a cold proof - refrigerate overnight for added flavor and fermentation benefits.
- Bake: Preheat oven to 400°F (205°C). Score right down the middle and optionally mist the dough. Bake for 40 minutes. Cool completely before slicing.
Video
Notes
- if you prefer a softer crust, I suggest baking the loaf covered for 30 minutes and uncovered for 10 minutes, to prevent the top crust from browning and hardening too much.
- Make sure that the tangzhong is not too hot when you're adding it to the dough to avoid killing the starter. I usually make the tangzhong, wait a couple of minutes and then start gathering my ingredients for the dough. That gives it enough time to cool down before adding it it.
- And also make sure the dough doesn't overproof during the bulk or second rise-it should rise about 50%, not double.
Nutrition
Ingredients
Tangzhong:
- bread flour: Helps create the tangzhong paste, which makes the bread soft and fluffy.
- milk: Provides hydration and contributes to the loaf's creamy texture.
Main Dough:
- all-purpose flour: Gives enough structure to the bread, while keeping it soft.
- water: Hydrates the dough for a light, but closed crumb.
- active sourdough starter: Adds flavor and acts as the natural leavening agent.
- olive oil: Keeps the loaf moist and adds a subtle richness. Also makes it last a bit longer!
- sugar: Adds a touch of sweetness and helps with browning.
- salt: Balances the flavors and strengthens the gluten structure
See recipe card for quantities.
How to Make Tangzhong Sourdough Sandwich Bread
Prepare the Tangzhong: Combine flour and milk in a small saucepan. Cook over low heat, whisking constantly, until it thickens into a paste. Let it cool.
Mix the Main Dough: Add all dough ingredients to a stand mixer, adding the cooled tangzhong last, about 5 minutes in. Mix on low until combined, then on medium for 10-15 minutes. Let rest for 30 minutes.
Stretch and Fold: Perform 3-4 sets of stretch and folds, resting for 30 minutes between each set. This strengthens the gluten.
Bulk Fermentation: Let the dough rise at room temperature until it increases by about 50% (6-8 hours). It should look puffy and airy.
Pre-Shape: Turn the dough out onto a floured surface. Shape into a ball and let rest for 15 minutes.
Final Shape: Shape into an oval, place into a loaf pan, and cover. I suggest greasing the loaf pan or lining it with parchment paper.
Second Rise: Let rise at room temperature for 3 hours OR do a cold proof - refrigerate overnight for added flavor and fermentation benefits.
Bake: Preheat oven to 400°F (205°C). Score right down the middle and optionally mist the dough. Bake for 40 minutes. Cool completely before slicing.
Hint: if you prefer a softer crust, I suggest baking the loaf covered for 30 minutes and uncovered for 10 minutes, to prevent the top crust from browning and hardening too much.
Baking Schedule
Same-Day Option
- 7:00 AM: Mix the tangzhong and let it cool. Prepare the main dough and knead.
- 7:30 AM - 1:30 PM: Bulk ferment with stretch and folds.
- 1:30 PM: Shape the dough and let it rise for 3 hours.
- 4:30 PM: Bake the loaf. Let it cool and enjoy by early evening!
Overnight Option
- 1:00 PM (Day Before): Prepare tangzhong and dough. Let rest and perform stretch and folds.
- 6:00 PM: Shape and refrigerate overnight (cold proof)
- 7:00 AM (Next Day): Remove from the fridge and let rise for 2-3 hours.
- 10:00 AM: Bake and cool. Enjoy fresh bread for breakfast or brunch!
Substitutions & Variations
- Flour Substitutions: Use a mix of bread flour and all-purpose flour for a slightly less soft texture, but better structure.
- Sweetener Options: Swap sugar for honey, maple syrup, or agave nectar. Be careful though, some don't like the taste of those sweeteners in bread, that's why I go with sugar most of the time.
- Oil Variations: Substitute olive oil with melted butter or neutral oil. If using oils like coconut oil, be prepared to taste it too.
💭Crucial Success Tips
Make sure that the tangzhong is not too hot when you're adding it to the dough to avoid killing the starter. I usually make the tangzhong, wait a couple of minutes and then start gathering my ingredients for the dough. That gives it enough time to cool down before adding it it. And also make sure the dough doesn't overproof during the bulk or second rise-it should rise about 50%, not double.
FAQ
Yes, but it will require extra hand kneading for 20-25 minutes to develop the gluten.
It's ready when it forms a thick, pudding-like paste that doesn't drip off the whisk.
Absolutely! The same-day option works perfectly, but the cold proof enhances flavor.
How To Store Tangzhong Sourdough Sandwich Bread
Store the cooled loaf in an airtight container or bread bag at room temperature for up to 5 days.
To freeze, wrap slices in plastic wrap and place in a freezer bag. Thaw at room temperature or toast directly from frozen.
Hello Tina,
Could you clarify whether I need to let the dough rise 2-3 hours after cold proofing? Or I can bake it cold from the fridge?
The recipe and video didn’t really mentioned this, but I noticed it under ‘overnight baking schedule’.
Also, how do you usually store your fresh baked bread?
I made your other sourdough bread with 2 pans method and it turned out great! And I’d love to try this soft sandwich bread as it can stay fresh longer. Thank you for sharing your amazing recipes!
Hi Mallon,
I’m really glad to hear the two-pan sourdough bread worked well for you! And also sorry for not being clear enough in the recipe. I'll need to adjust it, because I can see why you're asking this!
So: if you choose the cold proof option, you can bake the dough directly from the fridge the next day. There’s no need to let it sit at room temperature for 2–3 hours first. I usually take the loaf out while the oven is preheating, score it, and bake it straight away. The think is, the bread will ferment after you put in into the fridge too, and it takes a while for the dough to come fully on fridge temp. That's why putting the dough into the fridge right after bulk fermentation and shaping still counts as the second rise being done. Fermentation-wise, that bread is fermented to about the same degree that the dough that you proof on room temperature for 2-3 hours after shaping. Does this makes sense?
For storing fresh bread, this is what I usually do at home:
• Once the loaf is completely cool, I keep it in a bread bag or bread box at room temp. I have a very simple old bread box, and it works really well!
• If we won’t eat it within 2–3 days, I slice the whole loaf and freeze it, then just toast slices as needed.
I hope this answers your questions!
And thank you for the kind words about the recipes, it really means a lot to hear they’re working well in your kitchen!
Can't wait to try this. Can it be left in the refrigerator longer than listed, perhaps as long as 24 hours?
Hi Kim, yes, absolutely! I do keep it in the fridge for up to 24 most times. You can even do it longer, but I know that every time I go past 24 hours, the bread starts to get increasingly sour, and my family doesn't like that. The oven spring gets a bit worse after the 24 hour mark too. But up to 24 hours, you're completely fine!
Can I use yeast? I'd love to make this. Haven't got S.D.
God bless.
Joe
Hi Joe!
I thing you can! Although I never did that with this recipe, so I'm not sure about the timing, but it should rise like a pretty standard yeasted sandwich loaf: the first rise lasting for about 2 hours and the second one roughly an hour?
Let me know if you do try it, so I can include the timings in the notes if anyone else attempts to use yeast 🙂
I’m excited to try some of your recipes! I have a question about this sandwich bread. Why does this only get a50% rise for the bulk rise? Doesn’t it depend on the temperature of your kitchen for how far you let it rise? (I’m fairly new to sour dough baking.)
Hi Tanya!
You're absolutely right, it does depend a lot on your kitchen temperature. That's why I'm giving only rough instructions about how long that should be (6-8 hours), and then noting that the rise should be about 50%. What I wanted to say with that that may not have been clear enough is that you shouldn't let this dough rise a lot more than 50%. It's an enriched dough, and it doesn't contain as much water as an artisan bread dough, so letting it double a lot past 50% could mean the dough is very close to over proofing. So that's why I'm instructing to let it rise to about 50%, even if that happens after let's say 6 hours, you should end the fermentation then and not wait for 8 hours to pass. Is that more clear? I'm sorry if I wasn't clear enough, my English does sometimes lack in clarity, so I'm very happy to get feedback like yours. This way, I can keep adapting my recipes for the better!
And welcome to the sourdough club! =D
If I double this would it fit into a 13 x 4 Pullman pan? Can this be doubled?
Hi Marie!
I used a 13 x 4 pan without a lit a couple of times for this bread, and I didn't adjust any measurements. 9 x 5 loaf (which this recipe is best suited for) is quite wide and I feel like the Pullman pan is longer, but also a lot narrower. So I'd just try to make it with the measurements listed, and if you feel like there isn't enough dough, you can multiply all the ingredients with x 1.2 next time.
If you ever need to double it, you can! I often bake this in bulk, so I make 2 or even 4 loaves at once!
This sounds like a great recipe. Can I omit the sugar completely? Will that change the outcome of the dough? Thank you, Sarah
delicious bread, first time making tanghzon. Only flaws were made by me, not the recipe. The family loves it, even the picky grandkids. Switching to this recipe as our household bread, thank you for sharing this.
Hi Vic, thank you so much for letting me know! I was so so glad to read this. I love when my recipes become staples in other kitchens =D
can this be made with all fresh milled flour?
Hi Leah!
Yes, you can make this bread with fresh milled flour, and I do it all the time lately.
I still make the tangzhong with bread flour, just like in the original recipe. I also keep using an all-purpose–fed starter, because I find that easier. Those two things also help a lot with softness and structure, even when the main dough uses fresh milled flour.
Now, texture-wise: if you’re going for that cloud-like softness, that’s only really possible with all-purpose flour. Fresh milled flour will always be a bit more rustic. But it’s still very soft, flavorful, and makes excellent sandwich bread, just not quite as pillowy. BUT flavor is better with fresh milled + nutritional benefits too 🙂
As for adjustments, I keep it very simple, that's all I do differently:
- I add a bit more water — usually about 20–30 g total.
- Expect the bulk ferment to move a little faster; fresh milled flour almost always does
Other than that, I don’t change anything!
Let me know how it goes and if you happen to have more questions!
How do I tell that the bulk fermentation is finished?
Hi Hathaki, I have a whole video about this, because there's so many factors at play. I highly suggest you go watch it if you're interested!
Here's the link: https://youtu.be/tU6SZvq_EEw?si=_HRj5-po88BJG89Y
thank you!
this is my favorite, I've tried a few but this one is easy and tastes delicious.
This is definitely a keeper Tina! I looked in the description for the 5 x 9 pans you recommended in the video, but I don't see them there. Could you provide me that information please? My husband said, "This is the best bread I have ever tasted!" I told him your videos are the best I have seen to date! Very understandable and you show all the critical steps. Thank you.
Hi Christine,
thank you so much, that means a lot!! My husband is a great fan of this bread too!
In the description of the video, YouTube has it set in a way that you have to click on it to expand, and under it, I listed the pas under "🍞Loaf pans I love: https://amzn.to/4fAKaFX", I'm sorry if that's confusing! I'll need to remedy that so that it'll be clear they're the 5x9 pans I'm referring to in the video.
So those are the correct ones! https://amzn.to/4fAKaFX
This is the best sourdough loaf recipe ever. Thank you so much for working so hard to give us these great recipes. I just made a loaf and it is absolutely delicious, soft and tasty. Going to give this one away to my son and his family but I have another loaf waiting in the wings for tomorrow. This will be my go to recipe forevermore! Thank you, thank you, thank you!!!
Hi Ruth,
comments like this warm my heart! =D + they help the recipe to be discovered by more people so thank you so much for taking the time to write the comment!
Great recipe! Thank you Tina Bevk for all your great recipes and sourdough baking advice!
It's my pleasure Suzie, thank you!!
Hi Tina, your tangzhong bread recipe looks delicious. For the tangzhong what type of milk do you recommend, fat free or whole milk. I use mainly fat free milk but want to make sure if that would be ok to use. Thank you for your recipe and videos. Love yo see the babies helping out 💕
Hi Victoria!
Thanks so much! 😊 I haven’t tried it with fat-free milk, but I’m pretty sure it will still work just fine. The tangzhong is basically a paste you make with flour and liquid—so even water would technically work. Whole milk just adds a bit of richness, so using fat-free might make it slightly less rich, but I don’t think it will affect the final bread much, especially since it’s a small part of the recipe. Let me know how it goes if you try it!
I use 2% milk in the tanghzon and it comes out great.
How much does the dough weigh before bake?
Hi Rashmi,
roughly 1,030–1,050 grams of dough before baking!
Love this bread. Thinking of making hamburger buns. Any suggestions? Also subbing some fresh milled wheat.
Hi Robert!
I've done both burger buns and hot dog buns from this dough before, and they turn out great I tighten the dough a bit if I do that, by reducing the water by 10–20 g or I chill the mixed dough for 30 minutes so it’s easier to shape. I usually divide into 10 pieces at about 100 g each. For burger buns, I do the egg wash + sesame seeds.
I bake them at 375°F (190°C) for 15–18 minutes + brush with butter right out of the oven for super soft tops.
I hope this helps!
Love this recipe. Bread is super soft and lasted for 7 days.
Hi Kay, thank you so much for taking the time to leave a comment! I'm so glad the recipe worked for you!