The Fresh Loaf

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Durum Tangzhong Bread Act II

Isand66's picture
Isand66

Durum Tangzhong Bread Act II

I really loved the way the first version of this bread came out but I wanted to change it slightly and see if I could make it even better.

The only changes I made was to build the levain using Durum flour in a 2 step build.  I also used garlic infused olive oil instead of plain olive oil.  I also used a new proofing basket I just purchased which fit the amount of dough produced perfectly.

The results were excellent.  I like the flavor and creamy texture the increased durum starter imparted on the final bread.

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Durum Tangzhong Sourdough Act II (%)

Durum Tangzhong Sourdough Act II (weights)

Here are the Zip files for the above BreadStorm files.

Closeup2

Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux).  At this temperature the flour undergoes a change and gelatinizes.  By adding this roux to your final dough it will help create a soft, fluffy, moist open crumb.  It is also supposed to help prevent the bread from going stale.

It is not very difficult to do a Tangzhong.  Use a  5 to 1 liquid to solid ratio (so 250g liquid to 50g flour) and mix it together in a pan.  Heat the pan while stirring constantly.  Initially it will remain a liquid, but as you approach 65C it will undergo a change and thicken to an almost pudding like consistency.  Take it off the heat and let it cool before using it in your recipe.  Some people will refrigerate it for a while but you can use it right away as soon as it cools.

Levain Directions Build 1 (Using AP Starter at 66% Hydration for Seed)

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my Proofer set at 81 degrees and it took about 4 hours.

Levain Directions Build 2

Add the ingredients to the Build 1 levain and mix thoroughly and cover.  Let it sit at room temperature until the starter has doubled.

Main Dough Directions
Prepare the Tangzhong per directions above and allow to cool to room temperature.

Mix the flours, Tangzhong and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, oil and starter (cut into about 7-8 pieces), and  mix on low for a minute.   Mix for a total of 6 minutes in your mixer starting on low-speed and switching to speed #2 for the last 2 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 78 degrees and only leave the dough out for 1 hour to 1.5 hours before placing in the refrigerator).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desire and cover with a moist lint free towel or sprayed plastic wrap.

The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.  Note: I used my proofer set to 80 degrees and it took a little over an hour to be ready.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for 35 minutes until the crust is nice and brown.

Let them cool on a bakers rack before for at least 2 hours before eating.

Crumb

CrumbCloseup

 

Comments

Kiseger's picture
Kiseger

love the crumb and the mellow yellow colour.  You're inspiring me to try durum and tangzhong, this recipe has got to be good!  Do I spot sesame seeds on top?  This is calling out for some cheese, am off to my kitchen as you're making me hungry!!

Isand66's picture
Isand66

Thank you.  Yes you do spot some sesame seeds.  I used extra rice flour in the banneton since it was new so you don't see as many as you should.

I hope you try this one when you get a chance.  It's the kind of bread you can eat in one sitting with some butter and/or cheese :).

dabrownman's picture
dabrownman

is really perfect.  You love your durum semolina and I like it for the sweetness and that pale yellow color only semolina can  put in the crust and crumb.  This one has to taste great with more sour and some garlic too.  Like the scoring on this one too.  You are going to like that new basket going forward I'm sure.

Lucy says Hi her buddies and is all worked up over her fruitcake bake today.  Its been in the mini oven for an hour now and have to check the temperature - only 150 F so a ways to go.

This one would make some great sandwiches Ian!

Well done and happy baking.

Isand66's picture
Isand66

Thanks DA.  Glad you like it.  I've already eaten more than half of this loaf by myself...some grilled bread with Asiago cheese last night to go with the steaks was real nice.  You would like this one and I'm sure Lucy would too :).

I can't believe you are starting the fruitcakes so soon.....maybe it's a Halloween fruitcake and not a Christmas one :>

Look forward to hearing about it tomorrow.

Happy Baking to you and Lucy.

 

nmygarden's picture
nmygarden

Ian, the crust looks so light and crisp and the crumb so pillowy soft... If I were a fairy, I would run, flip and dive into the middle of a slice! Then, probably try to eat my way out! It looks terrific and I hope you'll enjoy it.

Can you tell me what size banneton you used? I'd like to get some, and/or baskets, but am having trouble judging the "right" sizes.

Cathy

Isand66's picture
Isand66

Appreciate your comments Cathy....this one is worth trying when you get a chance.

The basket I used was 12" x 6" x 4".  I also have one that is 10" long and the other new one I bought is oblong and is 13" x 5" x 2 3/4".  I bought the new ones from https://www.luckyclovertrading.com/

They are the cheapest even with the $8 surcharge for ordering only a few items.

The 8" diameter round one is a good size or 9" size.

Regards,
Ian

bakingbadly's picture
bakingbadly

That's a beauty! The crumb just looks so inviting... it wants to be slathered with butter or extra virgin olive oil!

Was there any garlic flavour imparted from the garlic infused olive oil? I suspect very faint, if any. And I wonder if it had any negative impact on the yeast. If I recall correctly, certain herbs and spices can impede biochemcial activities of microorganisms. Depends on various factors, though.

Cheers and jolly bakings,

Zita

Isand66's picture
Isand66

Thanks Zita....this one came out great and does go well with butter, cheese and olive oil.

You are correct in that the garlic olive oil had very little impact on the flavor.  I find that the flavored vinegars do add flavor but the oils not very much.  I have never heard of garlic impeding yeast activity and certainly not infused olive oil.  The starter was very lively and there was no issue with the dough rising.

Thanks for your comments as always.

Regards,
Ian

Mebake's picture
Mebake

Beautiful crumb and crust. Ian, those are fabulous ! no wonder they are excellent. 

Khalid

Isand66's picture
Isand66

Thank you Khalid.  Appreciate your kind words.

Do you have access to Durum flour or berries?  If you do, you should give this one a try.

Regards,

Ian

golgi70's picture
golgi70

Looks great Ian.  I need to get my hands on some durum flour.  Are you milling your own?  

Nice Baking

 

Josh

Isand66's picture
Isand66

Thanks Josh.

I'm using up my KAF supply of durum and then I will mill some of my own.  Just bought some berries from Breadtopia.com.

regards

Ian

CAphyl's picture
CAphyl

Ian:  This is fantastic bread.  Another one for the list.  I don't have any durum right now, however.   I love the shape of this bread as it reminds me of the Italian bread we bought from the neighborhood bakery as a kid. I will check out the link you have provided.  Another winner.  Congratulations.  Phyllis

Isand66's picture
Isand66

Thank you Phyllis.  I'm glad you like it and hope you get a chance to try it one day.  It is one of my favorites.  My wife challenged me to make one as good as the bakery bread and I think this is much better in my humble opinion :).

Look forward to your next bake.

Regards,
Ian

Cher504's picture
Cher504

Hi Isand -

I'm making your recipe today for the Durum Tangzhong loaf. I love durum flour and I've made your yeast water durum baguettes several times with great results. So thanks for that fantastic formula.

My question is: I'm mixing by hand, (don't have a mixer) so I've done extra stretch and folds and my dough doesnt really stretch (hardly at all) before I see the gluten begin to tear. Is that ok? I'm using extra fancy finely ground durum, KAAP, and Farmer Ground "half-white" bread flour for the French type flour. I'm about to put the dough into the fridge to rest til tmow's baking. Anything I can do to strengthen the gluten? Or should I not be worried? Thanks for any advice!

Cherie

Isand66's picture
Isand66

Hi Cherie,

Sorry for not getting back to you.  I was away for work and have not had a chance to check my comments..

Please let me know how it turned out.  I would think you should be okay.  If you did enough S&F's you should have been fine.

Regards,
Ian

Cher504's picture
Cher504

It was all gone in 2 days! Delicious, and thank you for the great recipe! I'm a big fan of Durum flour and now I found a great and inexpensive source for it locally, right near Port Authority. I've also had great results with your formula for rustic durum baguettes. Here's a bunch of pix. 

Durum Tangzhong

crumb shot

And the baguettes

Baguette crumb shot

Thanks again and cheers!

Cherie

 

Isand66's picture
Isand66

Those look great Cherie.  I'm so happy that you tried my recipes and had great results.  Your crumb on the baguettes look perfect too and remind me I need to make some as well.

Happy Baking!

Ian