Tangzhong Sourdough Sandwich Bread
Jump to VideoThis 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.
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Ingredients
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
Serving: 1slice | Calories: 172kcal | Carbohydrates: 32g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 227mg | Potassium: 56mg | Fiber: 1g | Sugar: 2g | Vitamin A: 17IU | Calcium: 19mg | Iron: 2mg
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