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Sourdough Sandwich Bread with Fresh-Milled Soft Wheat Flour

Make a luxurious, enriched loaf of European-style sourdough sandwich bread with fresh-milled soft wheat flour, tangzhong. milk, cream, egg & butter. It's soft and sweet as is, but turns truly exceptional when toasted to crispy, shattering perfection.
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Top-down view of a whole brioche-style sourdough sandwich bread loaf made with fresh milled whole wheat flour, sliced and fanned on a cutting board, with tea towel and butter dish nearby.
5 from 1 vote
Prep Time:15 minutes
Cook Time:55 minutes
Rest & Fermentation Time:12 hours 30 minutes
Total Time:13 hours 40 minutes
Servings:18 slices
Calories:155kcal
Equipment
  • digital kitchen scales
  • stand mixer (optional)
  • Standard Bread Loaf Pan - (9x5-inch, 1.25lbs)
  • or Pullman Bread Pan - (9x5-inch, 1.25lbs)
Ingredients

Tangzhong Ingredients

Dough Ingredients

  • 435 g fresh-milled soft wheat flour - or chose a store-bought alternative
  • 145 g tangzhong roux - cooked and cooled
  • 135 g whole milk
  • 75 g cream
  • 60 g softened butter - at room temperature
  • 25 g honey - or white or brown sugar
  • 1 large egg
  • 100 g sourdough starter - active and bubbly
Instructions
  • Measure whole soft wheat berries and mill on the finest setting of your grain mill. Set out milk, cream, eggs and butter, to bring to room temperature.

Cook Tangzhong

  • In a small pot, combine 25g of fresh-milled flour, salt, and water. Warm over medium low heat until the mix thickens into a thick pudding. Cover and cool to room temperature.

Make the Dough

  • In a stand mixer bowl, combine 145g of the tangzhong roux with the rest of the ingredients. Use your hands, a dough whisk, or the paddle attachment to bring the ingredients together into a shaggy dough. Cover and rest for 30 minutes.
  • Switch to the dough hook and knead the dough for no more than 8 minutes on the lowest setting of your stand mixer (or by hand).
  • If a windowpane doesn’t form after kneading, cover the bowl and rest the dough for 20 minutes. Perform 1-3 rounds of stretch and folds spaced 20 minutes apart, until you see a windowpane forming.
  • Cover the bowl and bulk ferment for 6-8 hours, until puffy and nearly doubled in size.

Bake

  • Grease a bread loaf pan with butter and line with a sling of parchment paper for easy removal (optional).
  • Turn the dough out onto a floured work surface, and divide into four equal pieces. Roll each piece up into a ball. Use a bench scraper and gently drag the dough across the work top to create surface tension. Place the shaped pieces in the loaf pan, side by side. Cover and proof until the dough has roughly doubled in size again (another 3-6 hours).
  • Preheat the oven to 230°C (445°F). Place in the oven and immediately drop the temperature to 200°C (390°F). Bake for 50-55 minutes.
  • Let the bread cool in the pan for 5 minutes before turning out to a wire rack to cool completely.
Notes
  1. Tangzhong can be prepared several days in advance and kept in the fridge, well covered.
  2. After cooking, you should have almost exactly 145g of tangzhong roux. If you end up with less, add water until you have enough.
  3. Fermentation times vary based on room temperature and the strength of your starter.
  4. You can pause this loaf in the fridge for a few hours or overnight. Bring back to room temperature and continue proofing as needed.
  5. For a crispier crust on the bottom and sides, remove the bread from the loaf pan, lay it flat on its side and bake for another 5-10 minutes.
  6. Sandwich bread is done when it reaches an internal temperature of 91°C (195°F).
  7. Slice plain and turn into sandwiches, toast, butter, and serve as a side, or turn into decadent french toast or grilled cheese.
  8. Store bread at room temperature for up to 3-4 days, well wrapped.
  9. Freeze sourdough sandwich bread for up to 2 months for maximum freshness. Set out overnight to thaw, or toast individual slices directly from frozen.
 
 
Author: Sarah | Grains & Greens Kitchen
Serving: 1slice | Calories: 155kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g
Tried this recipe?Let me know how it turned out!