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A close-up of a single slice of Honeycloud sourdough sandwich bread on a white background, highlighting its tender, cloud-like crumb and thin golden crust.
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The Official Honeycloud Sourdough Sandwich Bread

This Honeycloud sourdough sandwich bread is designed to stay soft for days, slice cleanly, and work perfectly for everyday sandwiches.
Prep Time45 minutes
Cook Time45 minutes
Fermentation & Proofing Time (Most of this time is hands-off fermentation. Active work is under one hour)18 hours
Total Time20 hours
Course: Bread, Breakfast, Lunch, Sourdough
Cuisine: American
Keyword: enriched sandwich bread, enriched sourdough bread, homemade bread, Honeycloud Sourdough Sandwich Bread, sandwich bread, Sourdough Bread, sourdough sandwich bread
Servings: 1 Loaf
Calories: 120kcal
Author: Serena Carcasole

Equipment

Ingredients

Build the Sweet Stiff Starter (see notes for overnight or same day)

  • 13 g active starter
  • 19 g water
  • 5 g honey
  • 38 g flour bread or all purpose flour

Tangzhong

  • 15 g flour Bread Flour or White Wheat Flour
  • 75 g whole milk

Main Dough (1 Standard 9×5 Sandwich Loaf)

  • 75 g Sweet Stiff Starter
  • 90 g Tangzhong
  • 260 g whole milk (warm 95–100°F) I prefer to use whole or homo milk but a lower fat milk is fine too. You may need additional milk while mixing if too dry.
  • 1 Large Whole Egg
  • 45 g honey
  • 475 g bread flour
  • 10 g dry whole milk powder (or skim) Optional but I always use it.
  • 8 g Sea Salt (or whatever salt you prefer)
  • 30 g unsalted butter softened not melted

Finish the Crust (brush immediately after baking)

  • brush with melted unsalted butter or mist lightly with water

Instructions

Build Your Sweet Stiff Starter - For One Loaf

  • Mix everything into a stiff dough ball. Knead briefly until smooth.
  • Place in a small jar or covered container, score the top with a cross if you like, and ferment:
    4–6 hours at around 78–80°F, until domed or 1-2 hours at room temperature, then overnight in the fridge
  • Use it cold directly in your dough.

Make the Tangzhong

  • In a small microwave-safe bowl, mug, or saucepan, whisk together:
    15g bread flour and 75g whole milk
  • You have two options to prepare the tangzhong:
    Microwave method (fast and easy): Heat flour + milk in 30-second bursts, whisking each time, until thick, glossy, and 150–158°F.
    Stovetop method: Add the flour and milk to a small saucepan, whisk until smooth, then cook over medium-low heat, whisking constantly, until thickened to a pudding-like paste (around 150–158°F).
  • Once thickened, cover the surface to prevent a skin, and let cool to room temperature before adding it to the dough.

Mix the Dough

  • In the bowl of your stand mixer, add:
    260 g milk
    50 g egg
    45 g honey
    Cooled tangzhong
    All of your sweet stiff starter (tear it into smaller pieces)
  • Mix gently to start breaking up the SSS.
  • Once mixed in add:
    475 g bread flour
    10 g milk powder
  • Mix on low speed just until there are no dry patches of flour. The dough will look rough and shaggy.
  • Cover the bowl and let it rest for 20–30 minutes (this is your fermentolyse).

Add Salt and Develop Gluten

  • Sprinkle 8 g salt over the dough and about 5 g of water or milk.
  • Mix on medium-low speed for about 6–8 minutes, until the dough begins to smooth out and cling to the hook. It should feel stronger and more elastic, but still soft.

Add the Butter

  • With the mixer on low, add 30 g very soft butter in 2–3 additions, allowing each portion to fully incorporate before adding more.
  • Once all the butter is in, increase to medium speed and knead another 3–5 minutes, or until:
    🌟 The dough feels silky and supple
    🌟 It pulls mostly cleanly from the sides of the bowl
    🌟 You can stretch a piece gently and it resists tearing (light windowpane)
  • Note on hydration: Honeycloud dough should feel soft and slightly tacky. This is normal and correct.

Bulk Fermentation (6+ hours)

  • Transfer the dough to a lightly oiled bowl or container.
  • Let it ferment at room temperature for about 6–8 hours, or until:
    👉 The dough has risen noticeably (around 60–80 percent)
    👉 The surface looks smoother and slightly domed
    👉 It feels airy and jiggly when you gently shake the bowl
    You don’t want it doubled or on the verge of collapsing, but it should feel light and well-fermented.
  • Note: BF may be shorter if your kitchen is warm (longer if your kitchen is cooler) or your starter is very active. Use visual cues, not just time.

Shape & Cold Proof (Overnight)

  • Lightly oil your counter or chop board and gently turn the dough out (you might not need to since the oil from the bowl should be enough on the dough).
  • Press it into a rough rectangle, pressing out any very large gas bubbles but not smashing it flat. I use a rolling pin.
  • Roll the dough up into a snug log, tucking the sides and ends in as you go to create a smooth surface and good surface tension.
  • Place seam-side down into pan. Cover the pan well and place it in the refrigerator overnight for a cold proof. This helps develop flavor and strength in the dough.

Final Rise (After Cold Proof)

  • The next day, take the pan out of the fridge and let the dough finish proofing at room temperature in the pan on the counter.
    Proof until:
    🌟 The dough has risen to just above the rim of the pan (1/2 to 1 inch above the pan from the center of the dome)
    🌟 The top is softly domed
    🌟 A gentle poke springs back slowly, leaving a light indentation
    This usually takes about 3–4 hours depending on your kitchen temperature and starter strength.

BAKE

  • Preheat your oven to 375°F (190°C) for at least 25–30 minutes.
  • Optional: Brush the top of the loaf with a little beaten egg or milk for shine.
  • Bake in two stages for the best rise, color, and softness:
    1. Bake at 375°F for 20 minutes
    This sets the structure and gives the loaf a strong, even rise.
    2. Reduce heat to 325°F and bake for another 15–20 minutes
    This prevents over-browning while allowing the inside to finish baking gently.
    If the top is browning too quickly at any point, tent loosely with foil.
  • Your loaf is done when:
    👉 The top is a deep golden brown
    👉 The internal temperature is 195–200°F (I prefer closer to 200°F for enriched dough)

Finish the Crust (Optional but Recommended)

  • For an extra-soft, tender sandwich loaf:
    ✨ Brush the hot loaf with melted butter, or
    ✨ Lightly mist the top with water, or
    ✨ Cover loosely with a clean kitchen towel or tent with foil for 5–10 minutes as it cools.
    This keeps the crust supple and enhances that signature Honeycloud softness.

Final Step

  • Remove from the pan and cool on a wire rack for 1–2 hours before slicing.
    I know it’s hard to wait, but slicing too early will compress that beautiful cloud crumb.

Notes

Approximate Nutrition (Per Slice)
Nutrition will vary based on ingredient brands and slice thickness. Based on a 16-slice loaf, each slice contains approximately 120 calories, with 4 g protein, 3–4 g fat, and 19–21 g carbohydrates.

Nutrition

Serving: 1Slice | Calories: 120kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 5g | Sodium: 160mg | Fiber: 1g | Sugar: 5g