Tangzhong Sourdough Sandwich Bread

Ingredients

Tangzhong

• 43g (3 tbsp + 1 tsp) bread flour — For the water roux paste
• 215g (⅞ cup) whole milk — Will thicken when cooked

Main Dough

• 100g (½ cup) active sourdough starter — 100% hydration, at peak activity
• 240g (1 cup) whole milk — Room temperature
• 500g (4 cups + 2 tbsp) bread flour 100% — 12-13% protein preferred
• 10g (1¾ tsp) fine sea salt 1.8%
• 30g (2 tbsp) honey — Or maple syrup
• 40g (3 tbsp) unsalted butter — Softened to room temperature
• all (all) prepared tangzhong — Cooled to room temperature

Equipment

• Stand Mixer with Dough Hook
• 9×5 inch Loaf Pan
• Instant-Read Thermometer
• Kitchen Scale
• Bench Scraper (optional)
• Wire Cooling Rack

Method

Make the Tangzhong (The secret to pillowy soft bread)

The tangzhong method pre-cooks flour with milk to gelatinize starches, locking in moisture for incredibly soft bread that stays fresh for days.

1. Combine Ingredients. In a small saucepan, whisk together 43g bread flour and 215g milk until smooth with no lumps.
2. Cook the Paste. Place over medium heat and whisk constantly. The mixture will start thin, then gradually thicken into a paste.
3. Check Temperature. Continue cooking and whisking until the mixture reaches 150°F (65°C) on an instant-read thermometer, about 3-4 minutes. You'll see lines forming in the paste as you whisk.
4. Cool the Tangzhong. Remove from heat and transfer to a small bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature (30-45 minutes).

Tip: Make tangzhong up to 2 days ahead and refrigerate. Bring to room temperature before using.

Mix the Dough (Combining wet and dry ingredients)

Build the dough by dissolving the starter in milk, then adding the cooled tangzhong and remaining ingredients.

1. Dissolve Starter. In the bowl of a stand mixer, combine 100g active sourdough starter and 240g milk. Whisk until the starter is fully dissolved and the mixture looks milky.
2. Add Dry Ingredients. Add the cooled tangzhong, 500g bread flour, 10g salt, and 30g honey to the bowl.
3. Initial Mix. Using the dough hook attachment, mix on low speed (setting 2) for 2-3 minutes until a shaggy dough forms and no dry flour remains.
4. Add Butter. Add 40g softened butter to the dough. Continue mixing on low speed until the butter is fully incorporated, about 2 minutes.
5. Knead to Windowpane. Increase speed to medium-low (setting 4) and knead for 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. It will still be slightly sticky at the bottom but should pass the windowpane test.

Tip: The windowpane test: stretch a small piece of dough thin enough to see light through without tearing.

Bulk Fermentation (First Rise) (Long, slow overnight rise)

The long bulk fermentation develops complex flavor and begins breaking down the gluten, making the bread more digestible.

1. Transfer to Bowl. Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a damp towel.
2. Ferment Overnight. Let the dough rise at room temperature (68-72°F) for 10-12 hours, or until doubled in size. In warmer kitchens (75-78°F), this may take 8-10 hours.
3. Check Readiness. The dough is ready when it passes the poke test: gently press your finger ½ inch into the dough—if the indent slowly springs back halfway, it's ready.

Wait: PT11H

Tip: Find a warm spot (75°F is ideal) if your kitchen runs cool. A turned-off oven with the light on works great.

Shape the Dough (Creating an even crumb structure)

Unlike artisan sourdough where you preserve big bubbles, sandwich bread needs an even, tight crumb so fillings don't fall through holes.

1. Prepare Pan. Grease your 9×5 inch loaf pan with butter or cooking spray.
2. Turn Out Dough. Turn the dough out onto a lightly floured work surface. Gently press it into a rectangle roughly 8 inches wide and 12 inches long.
3. Degas Gently. You want to degas the dough gently to create an even crumb structure (this is different from artisan loaves where you preserve big bubbles).
4. Roll into Log. Starting from the short end, roll the dough tightly into a log, pinching the seam closed as you go.
5. Place in Pan. Place the shaped dough seam-side down in the prepared loaf pan. Gently press down to fill the corners of the pan.

Tip: Pan size matters: 9×5 inch gives classic sandwich slices; 8.5×4.5 inch makes taller, narrower slices perfect for kids' sandwiches.

Second Rise (Final Proof) (The final rise before baking)

Proper proofing makes all the difference. Don't rush this step—the dough needs to crown above the pan rim.

1. Cover the Pan. Cover the pan loosely with plastic wrap or a reusable cover.
2. Proof at Room Temp. Let the dough proof at room temperature for 2-4 hours, or until it crowns about 1 inch above the rim of the pan.
3. Check Readiness. When you gently press the surface, it should feel light and airy and spring back slowly.

Wait: PT3H

Tip: Overnight option: After shaping, cover and refrigerate for 8-12 hours. Let sit at room temp for 30-60 minutes before baking.

Bake to Golden Perfection

A moderate oven temperature ensures the bread bakes through without over-browning.

Oven: 190°C / 375°F. Internal temperature when done: 88-91°C / 190-195°F.

Standard Oven (recommended)

Bake on lower-third rack for even browning

Equipment: 9×5 inch loaf pan

1. Preheat Oven. Preheat your oven to 375°F (190°C) with the rack in the lower third position.
2. Optional Egg Wash. For a shinier top, brush the dough gently with milk or a beaten egg.
3. Bake. Bake for 35-40 minutes, until the top is deep golden brown. If the top browns too quickly, tent with aluminum foil after 25 minutes.
4. Check Internal Temp. The bread is done when it reaches an internal temperature of 190-195°F (88-91°C) in the center.
5. Butter Finish. Remove from the oven and immediately brush the top with melted butter for an extra-soft crust (optional but highly recommended).
6. Cool Completely. Let cool in the pan for 5 minutes, then turn out onto a wire rack. Cool completely before slicing (at least 1 hour). Cutting into hot bread will give you a gummy texture.

Note: Don't skip the cooling time! Cutting into hot bread traps steam and creates a gummy crumb.

Storage

• Room temperature: Store at room temperature in a plastic bag or bread box for up to 5 days. The tangzhong keeps this bread softer longer than traditional sourdough.
• Frozen: Slice the cooled loaf completely, then freeze in a freezer bag with parchment between slices. Pull out individual slices and toast from frozen, or thaw at room temperature for 10 minutes.

For best results, store in an airtight container or bag to preserve softness.

Frequently Asked Questions

Can I make this by hand without a stand mixer?

Yes. After mixing all ingredients together, knead on a lightly floured surface for 12-15 minutes. The dough will be sticky at first but will become smooth and elastic. You'll know it's ready when it passes the windowpane test.

My dough didn't rise much during bulk fermentation. What happened?

Most likely your starter wasn't active enough, or your kitchen was too cold. Make sure your starter doubles within 4-6 hours of feeding. Find a warmer spot (75°F is ideal) or use a proofing box.

Can I use active dry yeast instead of sourdough starter?

You can, but it won't be sourdough anymore. Replace the starter with 7g (2¼ teaspoons) instant yeast mixed into the dry ingredients, and reduce the milk by 50g. Bulk fermentation will only take 1-2 hours.

The top of my bread is browning too fast. What should I do?

Tent the loaf loosely with aluminum foil after 25 minutes of baking. Every oven is different, so keep an eye on it.

How do I know when the dough is properly proofed?

For bulk fermentation, the dough should double in size and pass the poke test. For final proof in the pan, the dough should crown 1 inch above the rim and feel light and pillowy when gently pressed.

Can I add mix-ins like herbs, cheese, or dried fruit?

Absolutely. Add up to 1 cup of mix-ins during the last 2 minutes of kneading. Great options include shredded cheddar, rosemary and olive oil, sun-dried tomatoes, or raisins and cinnamon.

What is tangzhong and why does it work?

Cooking the flour and milk to 150°F causes the starches to absorb more liquid than they normally would. This trapped moisture keeps the bread soft and extends shelf life. It's the secret behind Japanese milk bread.

Can I make this dairy-free?

Yes! Use your favorite non-dairy milk (oat, almond, or soy work well) in both the tangzhong and the dough. Replace butter with coconut oil or a neutral oil.

Nutrition

Per serving (1 slice (based on 14 slices)): 185 calories, 33g carbohydrates, 6g protein, 3g fat, 1g fiber, 280mg sodium. Makes 14 servings.