09/02/2026
Sourdough Sandwich Bread with Tangzhong 🤎
Soft, fluffy and slightly sweet — the kind of sandwich bread you just want to keep squeezing. ☁️✨
The secret? Tangzhong!
This simple technique helps the bread retain more moisture, giving it that soft, tender texture that stays fresh longer.
✨ RECIPE — 1 LOAF
Tangzhong
🥛 125 g milk
🌾 26 g bread flour
Cook over medium-low heat, stirring constantly until it thickens into a smooth paste. Remove from heat and let it cool completely.
Dough
🌾 475 g bread flour
🥛 180 g milk
🤎 150 g active sourdough starter
🍯 60 g sugar
🥚 1 large egg
🧈 50 g unsalted butter, softened
🧂 9 g salt
✨ All of the cooled Tangzhong
METHOD
1️⃣ Mix the milk, sourdough starter, sugar, egg and cooled Tangzhong.
2️⃣ Add the flour and mix until a shaggy dough forms. Let rest for about 20–30 minutes.
3️⃣ Add the salt, then gradually knead in the softened butter.
4️⃣ Knead until the dough becomes smooth, elastic and passes the windowpane test.
5️⃣ Cover and let bulk ferment until noticeably risen, light and airy. Depending on your dough and room temperature, this can take several hours.
6️⃣ Gently shape into a sandwich loaf and place in a greased 9×5 loaf pan.
7️⃣ Cover and proof until the dough is beautifully puffy and has risen close to or slightly above the rim of the pan.
8️⃣ Brush the top with milk or egg wash.
🔥 Bake at 350°F (175°C) for approximately 30–35 minutes, or until the center reaches about 190–195°F. ( USE DOUBLE PAN METHOD )
🧈 Optional but highly recommended: brush the top with melted butter as soon as it comes out of the oven for an extra-soft crust.
Let it cool before slicing… even though that might be the hardest part. 😂🤎
The result: a soft, fluffy sourdough sandwich bread with a delicate sweetness and an incredibly tender crumb.
