Fluffy Sourdough Sandwich Bread (Tangzhong Method)
Incredibly soft, cloud-like sandwich bread made with a traditional Asian water roux (tangzhong) method and wild sourdough starter. The tangzhong locks in moisture, giving you a tender crumb that stays fresh for days.
Prep Time: 45 mins | Bulk Ferment: 3-5 hrs |Final Proof: 4-5 hrs | Bake Time: 40 mins | Yield: 1 loaf
Quick Baking Tips & Fun Fact
Fun Fact
The tangzhong method originated in Japan and involves cooking a small portion of flour and liquid together beforehand. This gelatinizes the starches, allowing the dough to hold onto significantly more moisture during baking and resulting in naturally soft, pillowy bread without chemical softeners.
Key Baking Tips
Make the Tangzhong First: Cook your 40g AP flour and 150g milk over medium heat while whisking constantly until it thickens into a paste. Let it cool completely before adding it to your main dough.
Check Your Bulk Ferment via Temp: Keep track of your dough temperature right after mixing alongside your room temperature to gauge your 50% rise accurately during bulk fermentation.
Cold Proof Convenience: Letting the shaped loaf cold proof overnight in the fridge develops exceptional flavor, followed by a room-temperature final proof (about 4 to 5 hours) before scoring and baking.
Ingredients
Sourdough Starter
50g Water
5g Whole Wheat Flour
45g Bread Flour
For the Tangzhong
40g All-Purpose Flour
150g Milk
For the Main Dough
100g Active Sourdough Starter
480g All-Purpose Flour
225g Water
30g Olive Oil
20g Honey
8g Salt
Equipment & Supplies Used
Step-by-Step Instructions
Make the Tangzhong & Mix Dough
Cook Tangzhong: In a small saucepan, whisk together the 40g AP flour and 150g milk over medium heat, whisking constantly until a thick paste forms. Remove from heat and allow to cool.
Mix Ingredients: Add the cooled tangzhong paste and all remaining dough ingredients to your mixing bowl. Mix on low until combined, then increase to medium speed for 8 to 12 minutes.
Stretch & Fold & Bulk Ferment
Stretch & Folds: Set the dough aside and perform 4 sets of stretch and folds, spacing them 30 minutes apart.
Bulk Fermentation: Let the dough bulk ferment until it reaches a 50% rise in volume (use your dough and room temperatures as a guide).
Shape & Cold Proof
Pre-Shape & Rest: Pre-shape the dough into a smooth round, then let it bench rest for 15 to 20 minutes.
Final Shape & Proof: Final shape the dough into a tight log, place it in a parchment-lined bread tin, and cover the surface directly with plastic wrap. Allow a cold proof overnight in the refrigerator (or complete your final proof at room temperature now).
Score & Bake
Room-Temp Final Proof: If cold-proofed overnight, bring the loaf out to room temperature to finish its final proof for about 4 to 5 hours, depending on your room's temperature.
Score & Bake: Score the top as desired (three diagonal slashes work wonderfully). Bake uncovered at 400°F (200°C) for 40 minutes.
Cool: De-pan immediately out of the oven and allow to cool completely on a wire rack. Store in your pantry for 5 to 6 days.
If you make these, don't forget to snap a photo and tag @SnazySweets so I can see your beautiful baking creations.
Happy baking!
Frequently Asked Questions & Storage
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The tangzhong method cooks a small portion of flour and liquid beforehand to gelatinize the starches. This allows the dough to hold onto significantly more moisture, creating an exceptionally soft, pillowy crumb that stays fresh for days longer than standard bread.
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You can proceed straight to a room-temperature final proof if you're short on time, but letting the loaf cold-proof overnight in the fridge develops a much deeper, richer sourdough flavor.
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Wild yeast is sensitive to temperature. Tracking your dough temperature right after mixing alongside your room temperature is the best way to gauge your 50% volume rise accurately.
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Store your baked sandwich bread in an airtight container or pantry bag at room temperature. Thanks to the tangzhong, it will stay wonderfully soft for 5 to 6 days.
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Yes! Once the loaf has cooled completely, slice it into individual portions and store it in a freezer-safe bag. You can pull out individual slices and drop them straight into the toaster whenever you need them.
