Super Soft Sourdough Sandwich Bread

This pre-cooking method is used for bread like Japanese Hokkaido milk bread.   It will bring more softness to a loaf without having to increase the fat or oil.

King Arthur refers to it as TANGZHONG flour technique.  It is an Asian yeast bread technique that’s gradually making its way into American kitchens.

This Asian technique cooks a small percentage of the flour and liquid (water or milk) in a yeast recipe very briefly before combining the resulting thick slurry (similar to a sour-dough sponge) with the remaining ingredients.

Tangzhong pre-gelatinizes the starches in the flour, meaning they can absorb more water.  The more rigid structure can hold onto that extra liquid throughout the kneading, baking, and cooling processes. Which in turn means the dough is less sticky, it rises higher, and will stay moist longer.

Stage One Ingredients:  TANGZHONG STARTER

• 1/4 C whole milk
• 1/4 C AP flour
• 2 TBL  water
• 2 TBL butter

Stage Two Ingredients:  DOUGH

• • DRY INGREDIENTS
    • 2 C bread flour
    • 1 tsp salt
    • ½ cup wheat flour
  • WET INGREDIENTS
    • 1 C sourdough starter sponge
    • 2 TBL nonfat dry milk powder
    • 2 TBL granulated sugar
    • 1 TBL instant yeast
    • ½ cup whole milk
    • 1 large egg, beaten
    • 4 tablespoons butter, melted + more for brushing on rolls
  • Maldon Salt FOR FINISHING AFTER BAKING – Alt:  sesame seeds or oats

Step by Step

Stage One:  Some time after 2:00 pm

1. Mix all of your Stage One ingredients in a small cooking pan, and cook over medium heat until a thick roux forms.
2. Pour the roux into a glass mixing bowl and let cool for 1 hour.
3. Combine your wet ingredients, and add 1/3 to the mixing bowl and stir until lumps are gone.
4. Add another 1/3 and stir till smooth
5. Add the remaining wet ingredients and stir to combine
6. Add half your AP flour and stir just until combined.
7. Let rise in the refrigerator overnight.
8. The next morning set it on the counter to warm up a bit – about 30 minutes
9. Put into your Kitchen Aid and add salt and wheat flour
10. Add AP flour until it develops a ball that has a “springy” feel – beat for about 8 minutes
11. Cover and let rise for 60 minutes
12. Fold over onto itself several times on a floured surface, forming it into end product, brush with butter, then cover and let rise for 2 hours
13. Brush with butter one last time and sprinkle with Maldon Salt, sesame seeds or oats.
14. Put a pan of hot water on the bottom rack of the oven – about 1/2 inch deep.
15. Bake at 400º for 20 minutes is about right. 
16. Remove the pan of water and continue to bake until internal temperature is 190º – any hotter than that and the water starts to vaporize, and your bread will become dry and crumbly.  You also need to make sure they bake long enough, or the interior will be gummy.
17. Remove the pans and gently remove the loaves.   Return the loaves to the oven to bake for an additional 5 minutes without their pans to add extra color to the bottom and sides.
18. Let the loaves cool for 2 hours before slicing to ensure the interior is fully set. Wrap in plastic and keep for up to a week on the counter.