Exploring Japanese Tangzhong Bread

[Donna M.]

Who wants to join me in learning how to make a new type of bread? Japanese Tangzhong (also known as 'water roux') has been around for a few years now, but a lot of people don't know about it yet. It was originally created and published by Yvonne Chen in her book, "The 65° Bread Doctor".

The recipe starts out with the making of a water roux that is one part bread flour to 5 parts water. You cook the mixture until it reaches the temperature of 65°C, cool it and then add it to your dough mix. This roux is what makes the bread super soft and fluffy, and it stays soft for days! You don't need a thermometer to test the temperature because as you stir the mixture in the pan and it reaches the correct point, it will leave stir marks, or trails after the spoon or whisk.

The dough starts out very soft and sticky until the gluten develops so it is best to make this bread dough in a bread machine or a mixer. Once the gluten develops the dough is still soft, but easy to handle.

I am going to be making a loaf within the next couple of days and will try to post some pictures. Who wants to join in and try out this new technique? I'd love to have several of you try it too and post your pictures!

Here is the recipe for Japanese Tangzhong Milk Bread (Water Roux)

[auzzi]

I have run across this method while researching the pre-soaking of GF grains/flours/starches in baking and bread making [I cook/bake GF]. These are two helpful sites:

http://munchministry.com/articles/the-joy-of-bread-baking-with-tang-zhong-method-%E6%B1%A4%E7%A7%8D%E6%B3%95/

http://simplyafoodblog.wordpress.com/2012/11/05/revealing-the-ultimate-secret-to-softer-fluffier-bread-that-stays-fresh-for-days-part-1-my-universal-tangzhong-converting-formula/

http://simplyafoodblog.wordpress.com/2012/11/08/revealing-the-ultimate-secret-to-softer-fluffier-bread-that-stays-fresh-for-days-part-2-examples-of-recipes-conversion-tangzhong-whole-wheat-pull-apart-bread-learn-to-bake-in-clay-pot/

[duonyte]

One type of Lithuanian bread is called "plikyta duona" or scalded bread. Boiling water is poured over the rye flour and allowed to stand overnight. The next day you add the rye starter and make the bread. It has better keeping qualities, I am told.

I will see if I can give this a try.

[Red Apple Guy]

I'm game but I don't understand the directions for shaping the 4 pieces. I'll work on what that looks like.

[Red Apple Guy]

oops

[Donna M.]

Red Apple Guy wrote:
I'm game but I don't understand the directions for shaping the 4 pieces. I'll work on what that looks like.

Here is a link to a web blog with pictures of the shaping process:

http://www.the350degreeoven.com/2011/09/japanese-hawaiian/japanese-milk-bread-tangzhong-or-water-roux-method/

When I make mine I hope to take pictures and post here.

I did a lot of research reading online blogs of this process over the past week and on one blog someone asked if they could just shape it like a regular loaf. The answer was yes, but the texture and rise won't be as nice.

[duonyte]

Red Apple Guy wrote:
I'm game but I don't understand the directions for shaping the 4 pieces. I'll work on what that looks like.

Red, you basically shape it into four buns and then drop all of them into the bread pan. I've done this, it makes a pretty loaf.

[Red Apple Guy]

Got it! The pictures help. I knew it wasn't critical, but I just can't follow the description.

[Bonnie G #2]

the blog with photos really helped to see how to do it, I can't wait to try this one out - I'll have to use a mixture as don't have a bread machine over here - but this really sounds different.

[Donna M.]

I used my new mixer to make the dough. In the beginning it seems more like thick batter but as the gluten develops it firms up a lot. It isn't until after it proofs that it actually feels like dough. I mixed it on speed 2 for almost 30 minutes until the mixture started to pull away from the sides of the bowl. I was so afraid that I was over mixing it. It really rises a lot, more than double. I baked mine when it was not quite an inch over the top of the pan and I think I could have let it go a little higher for more fluff.

[Bonnie G #2]

Thanks for these hints, I'm hoping to make mine on Monday when DH returns to work

[Karyl Lee]

I'm giving it a shot in no-knead bread--although I have tweaked it some already so it's probably not going to be the same next time---however, I'll let you know about this time around tomorrow.

[Donna M.]

That will be interesting to see if it works in a no-knead method, since the recipe requires a lengthy intensive machine-knead. I'll be curious to hear how it works for you.

[Bonnie G #2]

I've printed out the recipe to try today or tomorrow, I'll have to use my KA hand mixer as my big one is not here in Trini - hope the hand one will be up to the job, it does have a pretty strong motor so I'm hoping. Everyone I tell that I'm going to make a Japanese Bread keep telling me that they don't do bread in Japan - but I quickly inform them the name says they DO!! Can't wait to see how it turns out - specially now that I know how to shape it, or at least I "think" I do

[Red Apple Guy]

I failed to tell my beautiful wife that my water roux was in the fridge (image that, a husband who's a less-than-perfect communicator). And....she cleaned the fridge out today. So....I have no water roux. I don't know if I'll make some more tonight or no.

Red