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!
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.
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!
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!