The Fresh Loaf

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Converting a regular bread recipe into a Tangzhong/ water roux recipe?

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cherryadia's picture
cherryadia

Converting a regular bread recipe into a Tangzhong/ water roux recipe?

Hello everyone,

I have been in search for a good bread recipe and came across the water roux/ tangzhong method. I used it and it was wonderful! Now I really want to try and incorporate this method for other bread recipes that do not orignally call for the water roux/ tangzhong method. How can I do that?

And btw, I am a beginner.... dough hydration charts still look daunting and scary.... all I've figured out so far is that you put the amount of flour as 100%.... (Please do correct me or direct me to an appropriate post if I am wrong. Yikes!) And all the short forms (such as KA and RB etc.) confuse me too.

And as if this is not enough of a challenge, now I have to go gluten-free.... and maybe vegetarian/vegan... 

So please help! Any comment/ instruction/ discipline is more than welcome :D

dabrownman's picture
dabrownman

is take 25 g of the dough flour and add 125 g of water to it to make the roux.  I don't change the total amount of flour in the mix and I add the 125 g of water - not reducing the dough flour amount,  Most recipes are not very high in hydration 70% or less so this just makes the dough a little more wet and the crumb ends up being more open, moist and soft.

If you don't like wet doughs you could reduce the dough water by 100 g no problems and be closer to the original hydration.

cherryadia's picture
cherryadia

Thank you for your input! Now, would your method work for gluten-free bread baking as well?

 

dabrownman's picture
dabrownman

gluten free breads since all the grains I use have gluten.

cherryadia's picture
cherryadia

Thank you anyways for your help!

Cheers,

Adia

MANNA's picture
MANNA

Please read my conversion reply on this other post.

http://www.thefreshloaf.com/node/33246/converting-recipe-fit-smaller-pan

 

cherryadia's picture
cherryadia

I bookmarked your post. Very helpful! Thank you.

Cheers,

Adia