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 1||YW Levain||Build 2||Roux||Soaker||Final Dough||Total|
|White Starter (100%)||20||20|
|Yeast Water Levain (100%)||0|
|Extra-High Protein Flour (>14%)||0|
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