100% Whole Wheat loaves with Tangzhong method
Long time lurker...first time poster here. After reading about the Tanzghong method here on Fresh Loaf I decided to try it with the whole wheat bread that I have been making for 18 years. I mill Prairie Gold and use a Bosch Universal to knead the bread, and the results were incredible! The tangzhong produces the softest crumb ever, and the bread remains moist for at least 3 days. Great oven spring as well.