Fluffy Sourdough Sandwich Bread (made with a tangzhong)
If you’ve ever loved the flavor of sourdough but wished for a softer, fluffier loaf that works for everyday sandwiches, toast, and little hands — this recipe is for you.
This sourdough sandwich bread has become a true staple in my home, especially in seasons of motherhood where convenience and nourishment matter just as much as flavor. It’s light, tender, and sliceable, yet still made with wild yeast and simple ingredients.
The secret? A Japanese baking technique called tangzhong, and once you try it, you’ll never want to make sandwich bread any other way.
Why This Sourdough Sandwich Bread Is Different
Traditional sourdough loaves are known for their chewy crumb and crisp crust — which is wonderful, but not always practical for daily use. This recipe was designed to solve a very real problem:
How do you make a soft sourdough sandwich loaf that stays fresh for days without relying on butter, eggs, or commercial yeast?
The answer is the tangzhong method.
What Is the Tangzhong Method?
Tangzhong is a technique commonly used in Japanese milk bread. It involves gently cooking a small portion of flour with milk until it forms a thick paste, which is then added to the dough.
This simple step has a powerful effect:
- Creates an ultra-soft, fluffy crumb
- Improves moisture retention
- Extends shelf life naturally
- Makes bread easier to slice
- Reduces the need for heavy enrichments
In this sourdough version, tangzhong allows the loaf to stay tender for up to 5 days, making it ideal for families, meal prep, and busy weeks.
A Beginner-Friendly Sourdough Recipe
Even though this loaf uses a technique that sounds fancy, it’s actually very approachable, especially if you’re newer to sourdough baking.
This recipe:
- Uses one dough
- Requires no laminations or coil folds
- Is baked in a loaf pan (not free-form)
- Has a flexible fermentation window
- Produces consistent results
If you’re intimidated by rustic boules or struggling with gummy crumbs, this is an excellent confidence-building loaf.
Perfect for Families & Everyday Use
This bread was created with real life in mind — especially homes with young children.
It’s ideal for:
- Peanut butter & jelly
- Grilled cheese
- Morning toast
- French toast
- Lunchbox sandwiches
The mild flavor and soft texture make it approachable for kids while still delivering the benefits of long fermentation and natural leavening.
Why This Bread Stays Fresh Longer
Many sourdough loaves dry out quickly once sliced. Thanks to tangzhong, this bread retains moisture without feeling dense or heavy.
A few reasons it holds up so well:
- Gelatinized starches trap water
- Lower hydration loss during baking
- Balanced fermentation
- No over-enrichment
Stored properly, this loaf stays soft and fluffy for around five days, which is rare for homemade bread.
Timing & Fermentation Notes
This recipe is designed to fit into a realistic schedule. With roughly 12 hours of fermentation, it works well as:
- An overnight dough
- A same-day bake with warm temperatures
- A cold-proofed loaf for flexible baking
Rather than chasing the clock, you’ll want to watch the dough. A properly fermented loaf should rise about 50%, feel light and airy, and respond gently when pressed.
Tips for the Best Results
A few simple practices will help ensure success:
- Let the tangzhong cool slightly before mixing
- Fully develop the dough during mixing
- Don’t rush bulk fermentation
- Allow a complete second rise
- Remove the loaf from the pan immediately after baking
These small details make a big difference in crumb structure and final texture.
Fluffy Sourdough Sandwich Bread
Equipment
- Baking Scale
- Stand Mixer
- 9"x5" Loaf Pan
- Bench Scraper
Ingredients
Tangzhong
- 40 g All Purpose Flour
- 150 g Milk or milk substitute
Main Dough
- 100 g Active Sourdough Starter
- 480 g All Purpose Flour or bread flour
- 225 g Water
- 30g g Olive Oil
- 20 g Honey
- 8 g Salt
Instructions
The Tangzhong:
- Add the milk and flour to a small saucepan. Begin cooking the flour in the milk over low heat. Whisk frequently to avoid burning. The mixture is done when it has become a thick paste. Again, be careful not to burn this mixture! Set aside and allow to cool slightly.
The Main Dough:
- Add all the flour, active starter, water, olive oil, honey, and salt to the bowl of a stand mixer. Add your tangzhong last so that it has enough time to cool. Mix on low with the dough hook attachment until all ingredients are combined.
- Once your ingredients are incorporated, increase the speed to medium. Mix at this speed for 10-15 minutes.
- Use a bowl scraper to scrape down the sides and create a slightly uniform ball of dough. Allow to rest for 30 minutes.
- After the 30 minute rest, perform 3-4 sets of stretch-and-folds, each 30 minutes apart.
Bulk Ferment:
- Allow the dough to bulk ferment. The rise time will vary, depending on the temperature of your dough and your home. You are looking for the dough to rise around 50%. In a 72°F home, that will take roughly 7-8 hours, starting from the moment you begin mixing your dough. The dough should have gained some volume, but it will not dramatically double in size.
Shape:
- After the bulk ferment is done, use a bowl scraper to gently scrape your dough onto the counter/shaping surface. Remove the dough from the bowl as one large piece.
- Using a bench scraper, place the scraper underneath the dough at a 45° angle. With circular motions, scrape the dough under itself and toward you to create a round, tight ball of dough. The goal is to create a uniform ball of dough with smooth, tight surface tension. Sprinkle the pre-shaped dough with a light dusting of flour, and allow it to rest for 15 minutes.
- Dust the shaping surface with flour. Using a bench scraper, flip the dough upside down so that the smooth side is touching the shaping surface.
- Stretch the dough out to create a square shape. This does not need to be perfect. Fold the left side of the dough over into the center of the square. Then, fold the right side of the square all the way to the left. You should have created a long hot dog shaped loaf. Next, roll the dough over itself (like rolling a burrito) from top to bottom to create a tight oval shape.
- Seal the sides of the dough and place into your baking tin.
Optional Cold Proof:
- After shaping the dough, cover it with a plastic cover and place it in the refrigerator to bake the following day. If you choose to cold proof, your second rise (seen in the next step may take longer).
Second Rise:
- With the loaf pan covered using plastic or a damp tea towel, allow your dough to continue rising at room temperature for roughly 3 hours. This can be done immediately after shaping or after a cold proof overnight. The dough should gain volume and be light and airy to the touch.
Bake:
- Preheat your oven to 400°F while the dough is completing its second rise. Once your dough is ready to bake, score the loaf straight down the center.
- Optional: Using a spray bottle, spray the surface of the loaf with water. This will result in a more polished final loaf because the moisture gives the loaf extra time to expand while baking.
- Bake for 40 minutes. The internal temperature should read 205°F when fully baked.
- Remove the loaf from the baking tin immediately to avoid a soggy crust. Allow the loaf to cool completely on a wired rack, and enjoy! This loaf will stay fresh and fluffy for around 5 days.
such a good weekly staple for my family!
Love how easy this one is. The kids love it too
Best sandwich experience ever.
This bread is such a healthier alternative to store bought bread, and tastes WAY better! Great recipe!!
I love how clear the instructions are for a beginner. This website is so helpful.
I love how you incorporated the tangzhong technique, so cool to learn about! This recipe is perfect for my weekly grilled cheese!