Carob Marble, Tangzhong (Disappointment)
Main ingredients: 100% Bread flour, tangzhong, oatmeal, carob, generic preferment.
The texture is soft like any bread with tangzhong. It's actually a little too soft like store bought white bread that gets stuck in your teeth. But I'm surprised at how bland it tastes. It's like the only ingredients were water and flour. I'm not expecting an answer here though, since I didn't measure many ingredients and just sort of added things as I went along. I did use 2% salt, so that shouldn't be the cause. I'll have to try again and see what happens.
I also think the flour I'm using is pretty bad. It's this enriched First Street bread flour, and it has a pretty distinctive taste to me, and it's really all I notice in the bread. It has a subtle sour and bitter taste, not the good kind of sour. I even threw the slice away that started eating. It could be that I've had the flour for almost 3 months too? I don't know...but I'm not looking forward to finishing this bread. :)
Comments
because it looks amazing! Bread flour and oatmeal can both be pretty bland. Maybe some tasty seeds or spices? Also, the carob might be adding to the bitterness. I often wonder what using hot chocolate mix (a good one) would do for bread - cocoa with a little milk powder and sugar shouldn't hurt anything and might be yummy!
In light of some of the other recent posts in the forum, maybe try a scald instead of the tangzhong. The brown (burnt) flour might provide more flavour too.