Lazy Sourdough Tangzhong Sandwich Bread
This Lazy Sourdough Tangzhong Sandwich Bread is soft, fluffy, and perfect for everyday use. It’s made with a simple tangzhong method and sourdough starter, without complicated steps or intense kneading. If you want homemade sandwich bread that stays moist for days, this one is worth baking.
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Ingredients
Tangzhong
- 200 g all-purpose flour
- 300 g milk boiling
Dough
- 300 g all-purpose flour
- 150 g milk cold or room temperature
- 260 g active sourdough starter
- 60 g heavy cream
- 15 g salt
- 8 g sugar
- 1 tablespoon heavy cream
Instructions
- Add 200 g flour to a bowl and pour over 300 g boiling milk. Stir well until smooth and thick. Let the lazy “tangzhong” cool to room temperature.
- Once cooled, add the sourdough starter, sugar, remaining milk (150 g), and remaining flour (300 g).
- Mix until a rough dough forms, about 3 minutes. Making a smooth dough isn’t the goal here; it’s just to mix all the ingredients together.
- Transfer the dough to a bowl where you plan to keep it while it ferments (this can also be the bowl of a stand mixer, if you wish). Cover and let the dough rest for about 30 minutes. Add the salt and heavy cream. Knead and squeeze slowly until the dough becomes smooth and soft. This dough will be quite sloppy, but manageable.
- Over the next 2 hours, perform 3 sets of stretch and folds, spaced about 30 minutes apart.
- After the final fold, let the dough rest and ferment in the bowl. This should take about 4–6 hours, depending on your kitchen temperature and starter strength. Start counting the bulk fermentation from the moment you add the starter to the dough.
- Turn the dough out onto the counter and gently stretch it into a rectangle roughly the length of your loaf pan.
- Roll it up tightly.
- Place the dough seam-side down into a greased sandwich loaf pan.
- Cover and let rise for another 3–4 hours, until the dough rises just above the rim of the pan.
- Preheat the oven to 180°C (355°F). If using, brush the loaf with heavy cream for a softer, shinier crust. Bake for 30 minutes at 180°C (355°F), then lower the temperature to 150°C (300°F) and bake for another 20 minutes.
- Remove from the pan and let cool completely before slicing.
Notes
- No need to stress too much about the timing of stretch and folds. You can do all 3 sets anytime during the first 2 hours of the first rise, as long as they’re at least 15 minutes apart so the dough has time to relax.
- Be gentle during stretch and folds. Try not to tear the dough, even if that means you don’t stretch it very far.
- This makes a very soft, light sandwich bread that’s perfect for toast.
- Especially good with cheese and/or salami, toasted until crisp on the outside and soft inside.
- The tangzhong helps keep this loaf tender for days without making it dense.
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Nutrition
Serving: 1g | Calories: 2612kcal | Carbohydrates: 462g | Protein: 75g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 139mg | Sodium: 6019mg | Potassium: 1283mg | Fiber: 15g | Sugar: 33g | Vitamin A: 1832IU | Vitamin C: 0.4mg | Calcium: 682mg | Iron: 23mg
