Baking Great Bread at HomeBakery-soft sourdough sandwich bread made with tangzhong for incredible tenderness that lasts for days
IntermediateTangzhong Sourdough SandwichBread
by Henry Hunter
Fermentation
10-12 hours
Bake Time
35-40 minutes
Yield
One 9×5 inch loaf (12-16 slices)
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Bread Flavor
Bakery-soft sourdough sandwich bread using the Japanese tangzhong technique for pillowy texture that stays fresh for days.
Equipment Needed
Ingredients
Tangzhong
Main Dough
Tangzhong
Make the Tangzhong
The secret to pillowy soft bread
The method pre-cooks flour with milk to gelatinize starches, locking in moisture for incredibly soft bread that stays fresh for days.
Watch the Technique
Cook until lines form in the paste
Click each step to mark complete
Combine Ingredients
In a small saucepan, whisk together 43g bread flour and 215g milk until smooth with no lumps.
Cook the Paste
Place over medium heat and whisk constantly. The mixture will start thin, then gradually thicken into a paste.
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.
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).
Pro Tip
Make tangzhong up to 2 days ahead and refrigerate. Bring to room temperature before using.
Precise Timers
Use these interactive timers to track your stages.
Cook Tangzhong
Cool to Room Temp
Mix
Mix the Dough
Combining wet and dry ingredients
Build the dough by dissolving the in milk, then adding the cooled tangzhong and remaining ingredients.
Click each step to mark complete
Dissolve Starter
In the bowl of a stand mixer, combine 100g active and 240g milk. Whisk until the starter is fully dissolved and the mixture looks milky.
Add Dry Ingredients
Add the cooled tangzhong, 500g bread flour, 10g salt, and 30g honey to the bowl.
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.
Add Butter
Add 40g softened butter to the dough. Continue mixing on low speed until the butter is fully incorporated, about 2 minutes.
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 .
Pro Tip
The windowpane test: stretch a small piece of dough thin enough to see light through without tearing.
Precise Timers
Use these interactive timers to track your stages.
Initial Mix
Incorporate Butter
Knead Dough
Bulk Ferment
Bulk Fermentation (First Rise)
Long, slow overnight rise
The long develops complex flavor and begins breaking down the gluten, making the bread more digestible.
Click each step to mark complete
Transfer to Bowl
Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a damp towel.
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.
Check Readiness
The dough is ready when it passes the : gently press your finger ½ inch into the dough—if the indent slowly springs back halfway, it's ready.
PT11H
Let dough ferment overnight (10-12 hours)
Pro Tip
Find a warm spot (75°F is ideal) if your kitchen runs cool. A turned-off oven with the light on works great.
Proof
Second Rise (Final Proof)
The final rise before baking
Proper makes all the difference. Don't rush this step—the dough needs to crown above the pan rim.
Click each step to mark complete
Cover the Pan
Cover the pan loosely with plastic wrap or a reusable cover.
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.
Check Readiness
When you gently press the surface, it should feel light and airy and spring back slowly.
PT3H
Proof until dough crowns 1 inch above pan (2-4 hours)
Pro Tip
Overnight option: After shaping, cover and refrigerate for 8-12 hours. Let sit at room temp for 30-60 minutes before baking.
The Final Step
Bake to Golden Perfection
A moderate oven temperature ensures the bread bakes through without over-browning.
Baking Methods
Bake on lower-third rack for even browning
Equipment: 9×5 inch loaf pan
Preheat Oven
Preheat your oven to 375°F (190°C) with the rack in the lower third position.
Optional Egg Wash
For a shinier top, brush the dough gently with milk or a beaten egg.
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.
Check Internal Temp
The bread is done when it reaches an internal temperature of 190-195°F (88-91°C) in the center.
Butter Finish
Remove from the oven and immediately brush the top with melted butter for an extra-soft crust (optional but highly recommended).
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.
"Don't skip the cooling time! Cutting into hot bread traps steam and creates a gummy crumb."
Nutrition Facts
Per 1 slice (based on 14 slices) • 14 servings per recipe
* Values are estimates based on standard ingredients
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
Temperature is the invisible ingredient. I use the Goldie and DoughBed from SourHouse to keep my starter and dough at the perfect temperature, every time.
SourHouse Temperature Control Products
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