Fluffy Sourdough Sandwich Bread
Servings: 1 Loaf
This recipe is a staple in my home! Especially with young children, it’s helpful to have a fluffy, soft loaf of bread on hand. This recipe utilizes a Japanese baking technique called a tangzhong. The tangzhong method involves cooking a portion of flour in milk before adding it to the main dough mixture. This creates a soft, fluffy crumb without enriching the dough with butter or eggs. The tangzhong method also extends the loaf’s shelf life! This loaf of bread will stay fresh for around 5 days.
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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.