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.

Tangzhong: – bread flour – milk

ingredients

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.

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