The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tangzhong method, 50% white whole wheat, 50% whole rye

will slick's picture
will slick

Tangzhong method, 50% white whole wheat, 50% whole rye

I needed to bake something today. I wanted to try a Whole wheat loaf bread, using the Tangzhong method. But of course without even testing the original recipe, I turned it into 50% / 50%, white whole wheat/whole Rye. Details to follow. The bun is in the oven! Please don't hate me, I don't have my starter yet, this is yeast bread.

will slick's picture
will slick

I did not get any oven spring at all. I think, I may have made a brick! I'll write it up anyway. Maybe I will be surprised?

 

will slick's picture
will slick

So good! The last two photos refuse to send. The thin crust has a little crunch. The crumb is tender, even warm was not gummy at all! I will blog this tonight!

will slick's picture
will slick

Mini Oven's picture
Mini Oven

Nice tight crumb is normal for a 50% rye.  Great for open face type sandwiches.   Tangzhong is one of the best things that has ever happened to rye dough, cuts down on much of the stickiness rye can bring.  (It will still dry as hard as cement on dishes though.)  

An addition of vinegar, pickle juice, lemon juice or some kind of acid helps the rye proteins bond for more stretch during an oven spring.  Not a lot, just a tablespoon or two included in the liquids.  Later, the sourdough fills in this slot with its acid.  

Good Job!   In German, The loaf is referred to as "Mischbrot"  

will slick's picture
will slick

Yes, I need to get another starter going. The last one was doing so nice. I forgot it was in the oven keeping warm. I started pre heating. I was so disappointed, I stopped baking again! What does Mishbrot mean? whole grains? 

 

Mini Oven's picture
Mini Oven

 Mixed grain bread.  Most commonly a mixture of wheat and rye.  

IceDemeter's picture
IceDemeter

and I bet it is delicious!

I have done a similar idea, but I used the rye flour in the water roux, did a long autolyse with all of the flour and remaining water (I use much higher hydration on this type of loaf - between 81 and 85% - but no oil or molasses), and used my rye starter.

For future bakes, you might want to try higher hydration (always easier when using a tin), the vinegar / lemon juice that Mini Oven suggested, an autolyse, and maybe try a trick I've seen in some of Mini Oven's old posts of adding the yeast to the still warm tangzhong to make it really bubbly and active when adding,  You might be able to get an even more light and airy crumb to go with that delicious flavour.

Nice job!

 

Mini Oven's picture
Mini Oven

right now slice off a piece or two to include into the next loaf.  Bag and freeze, then when making up the bread, toast and soak in the liquids (or better yet the levain)  to break up big clumps.  

Use as a flavouring in the dough.  It is also pre-geletanised starch like the tangzhong or porridge.  If dry from the toasting, add a tbs or two of water to the liquids.   :)

will slick's picture
will slick

Thanks, I am going to incorporate all of these tips. Thanks to you both!