The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SD, YW, ADY Tangzhong 100% WW sesame Loaf

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CeciC's picture
CeciC

SD, YW, ADY Tangzhong 100% WW sesame Loaf

Lately I have been seeing many post on Tangzhong in softening the crumb n giving it a better spring. I decided to have a go my self. I have slightly modified the formulae from our TFLer Janet. 

 Build 1YW LevainBuild 2RouxSoakerFinal DoughTotal
Levain       
White Starter (100%)20     20
Wholewheat Starter      0
Rye Starter      0
Yeast Water Levain (100%)      0
       20
Flour      0
Extra-High Protein Flour (>14%)      0
Bread Flour      0
AP Flour      0
  000000
Wholemeal Flour      0
Wholewheat Flour  5015030770 1000
       0
       0
 0501503077001000
Liquid       
Water      0
Milk   150425 575
Dark Ale      0
Yeast Water 50100   150
       0
       0
       0
 0501001504250725
Others      0
Yeast     22
Salt    81523
Honey     100100
olive oil     4040
Malt     1010
Egg     100100
 00008267275
ADD-IN      0
Sesame     135135
sesame oil     1414
       0
       0
 00000149149

First I refreshed my starter and built the YW levain the night before I planned to bake. I then combine the starter, YW levain and Built 3 into a levain for this dough.

In the morning I pre-soaked the wholewheat flour with a pinch of salt n sit for 12 hours while im at work.

Mixed the levain, soaker, and all of the add-ins to form a dough. Let it rest for 30 mins.

During the 5 hours fermentation I did 6 S&F, as the gluten in WW flour isnt very strong.

A Pic when its shaped n ready for basket n loaf pan

8 Hours Retardation and 2.5 hours warming up on the bench. 

Looks like its ready for the oven. When I put it in the dutch oven i dropped it so part of the loaf is squashed. 

I baked it at 240 covered for 25min uncovered for 25min.

Crumb shot from the boule and loaf

Crumb is soft with strong taste of Sesame n a hint of sweetness from honey. this makes a really good healthy sandwich bread. Next time Im gonna cut down on water and do more intensive kneading to see if the crumb can be shredibly soft 

Comments

dabrownman's picture
dabrownman

There is no water (except Yeast Water)  to cut back on - but you could cut back on the milk but I don't know if I would when the bread is this good.  Just perfect - has to be great for sandwiches.  Well done!

Happy baking

CeciC's picture
CeciC

Thank you so much for the encouragement! I'm gonna have a go at it this weekend

Foodzeit's picture
Foodzeit

awesome again. Being a fan of your scoring I saw your nice fermentation baskets and decided that on my next trip to Europe I must buy myself some of those...

CeciC's picture
CeciC

thank you so much, your comment makes me blush as im so ashamed of my poor scoring.

I actually got them in Hong Kong, they are pretty cheap here.

Foodzeit's picture
Foodzeit

in HK did you get them if I might ask? I never found any over there, maybe I looked in the wrong places? Is it in Yau Ma Tei on the kitchen equipment market?

CeciC's picture
CeciC

Hi foodzeit

U can find them in one of those shops, but I can't recall the name at the moment. I will write down the name n address for u next time.

If u looking for those basket a got two to giveaway. Let me know if u will be interested.

Ceci

Foodzeit's picture
Foodzeit

I just try and venture out to Shanghai street and see if I can find them there. if not, I will get back to you for the extra basket :) Thanks a lot for your help

Mebake's picture
Mebake

Good job on the sesami wholewheat, Ceci, it looks fabulous!

Yes, i'd use slighly more water and knead more, as you said.

 

isand66's picture
isand66

Beautiful looking loaves Ceci.

Regards,
ian

CeciC's picture
CeciC

Thanks Ian and Khalid 

my second attempt is coming out in a min can't wait to cut it up.