Exploring Japanese Tangzhong Bread

[Karyl Lee]

Adding as a separate post: I went for a walk after a 45 minute rest and shaping of the loaf, and when I came back in about 45 additional minutes, the loaf was very high and full in the pan. I stuck it right into the oven, turned the gas on to 400F and it's baking now. I am eagerly awaiting the final result.

[Red Apple Guy]

Great. the suspense is killing me.

[Karyl Lee]

I've updated the previous album with new pics, so it should be there. I think it's GREAT!!!!!
also, I worked this exclusively with extra oil on my hands, and no flour added whatsoever. It was tender the whole time, but resilient. Now it's down to how well it keeps.

[duonyte]

I've never baked with spelt - is the color in the photos true to life?

[Karyl Lee]

Whole spelt is pretty brown, not white or golden, so yes--that's pretty realistic. It is possible to get white spelt but it's more expensive so i don't normally bother.

[Karyl Lee]

Loaf four has been the best! I cut a final slice today, still have the heel left. It's still tender, holding structure well, and is very tasty. I think I am really onto something special. I added a picture to the album I created as well.

[Red Apple Guy]

Made the recipe again for hamburger buns. I was out of eggs so I added flax seed. Some say flax is a substitute for eggs, but it adds color and fiber to breads so I use flax a good deal. For any soft bread, this tangzhong is my go-to method.

[Karyl Lee]

I haven't tried rolls yet in my hybrid method as I am still perfecting the dough. However, that might be next! Those are inspiring, Red!