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    You are in: Home / Community Forums / Breads & Baking / Exploring Japanese Tangzhong Bread
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    Exploring Japanese Tangzhong Bread

    Go to page << Previous Page  1, 2, 3, 4, 5  Next Page >>
    Karyl Lee
    Wed Feb 13, 2013 8:23 pm
    Forum Host
    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. icon_biggrin.gif
    Red Apple Guy
    Wed Feb 13, 2013 8:26 pm
    Forum Host
    Great. the suspense is killing me.
    Karyl Lee
    Wed Feb 13, 2013 9:43 pm
    Forum Host
    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
    Wed Feb 13, 2013 10:12 pm
    Forum Host
    I've never baked with spelt - is the color in the photos true to life?
    Karyl Lee
    Wed Feb 13, 2013 10:49 pm
    Forum Host
    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
    Mon Feb 18, 2013 8:47 am
    Forum Host
    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
    Sat Mar 02, 2013 7:00 pm
    Forum Host
    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
    Sun Mar 03, 2013 9:16 am
    Forum Host
    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!
    Karyl Lee
    Tue Sep 03, 2013 11:10 am
    Forum Host
    Just a quick update to general process on Tang-zhong hybrid bread;
    I have found that incorporating the water roux into the remaining water, oil, and honey that goes in the whole dough works very well, as long as the water roux is "dissolved" into the remaining liquids. Once whisked in the gluten strands are still there and quite strong, and the dough will handle very well. My last loaf was 4 hours from start to finish and had a wonderful taste and texture.
    Red Apple Guy
    Thu Sep 05, 2013 6:35 am
    Forum Host
    Karyl
    Thanks for these updates. I really like this method and love to experiment with breads.
    Karyl Lee
    Wed Sep 18, 2013 11:14 am
    Forum Host
    Hi Red-
    The latest breads have been slower to rise as the temp drops outside and I haven't turned on the heat. I finally resorted yesterday to putting my bowl in the oven which has a pilot light. It was slower, took 6 hours from start to out, but the grain is VERY fine--I made cinnamon toast with it today and the butter didn't even go through the bread onto the pan, all that did was steam. icon_smile.gif
    duonyte
    Sun Sep 22, 2013 5:44 pm
    Forum Host
    I just ran across a rye/multigrain version of this bread, http://www.zestysouthindiankitchen.com/2013/03/rye-bread-with-tangzhong-method-for.html

    [img][/img]
    Donna M.
    Sun Sep 22, 2013 6:47 pm
    Forum Host
    That looks and sounds really good! You can actually adapt any recipe to tangzhong. All you need to do is subtract the water and flour used in the tangzhong from the recipe. I'm sure not every type of bread would lend itself to the tangzhong method, but many will.
    Karyl Lee
    Tue Sep 24, 2013 11:23 pm
    Forum Host
    I'll have to give this a go-I do love a GOOD rye, and one that is hybrid might suit me perfectly. icon_biggrin.gif I've been really happy with my tangzhong and no-knead crosses, so far.
    Karyl Lee
    Wed Oct 30, 2013 9:20 pm
    Forum Host
    Well, the last shot at it I did a cinnamon swirl bread, with 3/4 white bread flour, 1/4 whole wheat. I made the water roux and as it was firming, whisked in additional water from the total volume to make it much more fluid, more like a cornstarch slurry in appearance. I stirred that volume into the rest of the water, oil, and honey, then added it to the flour etc. It was harder to just stir it to mix without adding more fluid, but I did it and then oiled my hands just enough to get the dough cohered.
    After about 3 hours, it was risen enough to punch down the first time, and the second rise to shape it was pretty fast. I let it rest one hour, shaped it down three times(spreading my cinnamon mix between the folds) and panned it. When I checked the pan, resting in the oven covered (after about 40 minutes), it was over the top of the pan! I baked it at 400 for 15 minutes, and another 35 minutes at 350 and had to just take it out and leave it. I cut it about 2 hours later and it was very tender, fully cooked, and had a texture like angel food nearly. I ate the last piece of it today, and although it was starting to stale, it was still completely stable, not crumbling. I baked it last Friday and gave away about 4 slices, eating the rest of it myself. So, this method amendment will get some further testing!
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