March 1, 2018 - 3:36pm
tangzhong hokkaido bread v. 1
http://joepastry.com/2015/on-bread-aesthetics/
This article definitely resonates with me.
I love my mixed flour and grain artisan SD breads, baked at impossibly high temperatures. Mood dependent, I score a design or sift flour over a stencil. large holes and carmelized crusts.
Recently, I am falling in love with the flowing lines of hokkaido bread made with tangzhong. Soft tight crumb and smooth crusts.
After reading everyone's "expert" advice of what it should be, i'm going to tackle this myself, take notes, taste and compare.
Ultimately and hopefully, a perfect thank you loaf.
bread therapy 101.
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This is a delectable bread and not technically difficult if you follow the "expert" advice on the posts you read. The real key is kneading/mixing to windowpane. That is where all the shreddable, feathery softness comes from and the tang zhong helps develop that.
I know the recipes usually call for bread flour but I find the crumb of breads (evn a feathery crumb) made with bread flour too chewy for my taste. I have always used unbleached AP flour like Gold Medal, Pillsbury, Dakota Maid-in other words a brand name rather than a generic store flour. I'm sure others may have differing opinions. I have made excellent Hokkaido milk bread with regular unbleached flour and not bread flour. To me, it seems more melt-in-the-mouth texture.
Enjoy and post pics-even of attempts!
I have read scores of recipes on the Internet. There seems to be dissension as to whether not to mix to window pane.
With time on my hands, staying home to care for my husband, I will try both ways! staying home to care for my husband, I will try both ways!
thanks for your suggestions.
In the case of this type bread IMO, you should completely develop the gluten in the mixer.
Where breads are bulk fermented with stretch and folds the gluten is not developed in a mixer, but not so with this recipe.
Since you are a fan of milk bread, I’m wondering if you and your husband would like Hawaiian bread. It is great for hamburgers. It is also made with a Tangzhong.
Danny
Diane, I baked this recipe and it came out great the first time. http://www.thefreshloaf.com/node/51372/hokkaido-milk-bread-unreal
If you are interested I have the spreadsheet and instructions. Let me know if you want to take a look. I can place a d/l link in a reply.
Dan
yes, thanks!
You can download the spreadsheet and instructions here. https://www.dropbox.com/sh/hc06rj2c9esand0/AADnMm-RVYWfAuye9hcwbfJwa?dl=0
Make sure you save all 3 files in the same folder so the links will work. If you need help, let me know.
Dan