The Best Same Day Japanese Sourdough Sandwich bread | Tangzhong | Soft as Cloud 🍞☁️

Baking Same-day sourdough Sandwich bread is a quicker and easier way to enjoy homemade, delicious, and warm bread.

This Japanese sourdough sandwich bread is made with tangzhong and is just as delicious and nutritious as breads that go through cold fermentation.
This bread is super soft and fluffy like a cloud, with a delightful sweet aroma!🥰
If you, just like me, sometimes forget to make bread the night before or have a free day to bake, this same-day bread is perfect for you.

It’s simple to make—just follow these key tips, which I’ll share here.

1.A stronger levain = better bread.
The best time to start making the bread is when the levain triples in 4 to 6 hours.

2. Pro tip: When using a mixer, you can use both the paddle and dough hook or just dough hook. If you want to use both, follow the video exactly. This is a pro tip to help the dough come together faster and reach a smooth texture more quickly.
I'll make a video soon that doesn't require a stand mixer.

3.Third coil fold is optional. Check the dough,If the surface isn’t smooth enough, do one more coil fold. otherwise, let it rest for 1 to 1.5 hours until it gains more volume.
the dough should have risen with small bubbles on the surface, the fold lines should still be visible, and it should hold its shape without spreading—now it’s ready for shaping.

4.If you have a thermometer, check that the tangzhong temperature does not go above 65°C (149°F).

5.For the oven temperature: Preheat your Dutch oven in the oven for 30 minutes at 210°C (410°F).
Then Bake for 12 minutes at 210°C (410°F).
Lower the temperature to 170°C (338°F) and bake for another 15 minutes.

6. It's better to Use flour with at least 12% protein—you can check the protein content on the package. Sifting the flour makes the bread softer.

7. You may need ±10g water (±2 tsp, ±0.35 oz) depending on your flour.


8.Make sure your levain has reached its peak before using it.
f your bread tastes too sour, feed your levain with only strong bread flour for a while until it regains its strength.
If you haven’t made levain yet, here’s my go-to recipe:
   • step-by-step guide to maintaining SOURDOUG...  

If you have any other questions about this bread, feel free to ask in the comments.
Thank you for watching!
Nasi Rose
If you enjoyed this video, please give it a like and share it with your friends and family.♥️

More Sourdough Recipes:
Same-Day Sourdough Sandwich Bread
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Sourdough Focaccia
   • step by step guide for baking a sourdough ...  

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   • Cocoa Sourdough bread Full process | Bubbl...  


Ingredients:

Tangzhong:
11g flour
66g milk
33g water

Main Dough:
390g (3 ⅛ cups, 13.8 oz) bread flour
30g (2 ½ tbsp, 1 oz) sugar
75g (⅓ cup, 2.6 oz) milk
65g (¼ cup, 2.3 oz) water
(You may need ±10g (±2 tsp, ±0.35 oz) depending on your flour.)
1 egg
8g (1 ⅜ tsp, 0.28 oz) salt
150g (¾ cup, 5.3 oz) peaked levain
Optional: 1g (¼ tsp, 0.035 oz) instant yeast
(For extra assurance, you can add 1g of dry instant yeast, but it’s optional.)
60g (4 ¼ tbsp, 2.1 oz) room-temperature butter
Egg Wash:
1 egg
2 tbsp milk
A little powdered sugar
A little vanilla


Timestamps:
0:00 Intro
0:12 Tangzhong
0:57 Main Dough
1:52 Levain
2:33 Kneading
3:56 Windowpane Test
4:46 First Rest
5:19 First Coil Fold
5:58 Second Coil Fold
6:22 Shaping
8:40 Baking

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