Tangzhong Sourdough Sandwich Bread
Tina BevkThis 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!
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.
Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
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!