The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Barley-Whole Wheat-Potato Yogurt Tangzhong Sourdough Rolls

Isand66's picture
Isand66

Barley-Whole Wheat-Potato Yogurt Tangzhong Sourdough Rolls

  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.

I really liked the way the fresh milled barley flour tasted in the last Guinness bread I baked and wanted to use a higher percentage in this bake.  I added some left-over mashed potatoes skin on along with some freshly made Greek yogurt along with the Tangzhong really made a tasty and moist crumb.  These rolls taste terrific with just some simple cheese or butter but will make a great burger bun as well.  Now if we can only get some nice weather for a cook-out!

Formula

Download BreadStorm file here.

Levain Directions

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 usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

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

Mix the flours, yogurt, potatoes, 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, starter (cut into about 7-8 pieces), and Tangzhong and mix on low for a total of 4 minutes in your mixer.  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 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1 to 1.5 hours.  Remove the dough and cut into equal size pieces and shape into rolls.  Place on a baking sheet lined with parchment paper and cover with moist tea towels or plastic wrap sprayed with cooking spray.

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.

Around 45 minutes before ready to bake, pre-heat your oven to 500 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.

Right before you are ready to put them in the oven, using a simple egg wash brush each roll and sprinkle on your topping of choice.   Next add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 435 degrees.  Bake for 35 minutes or until the crust is nice and brown.

Take the rolls out of the oven when done and let them cool on a bakers rack before eating if you can wait.

 

Comments

Elsie_iu's picture
Elsie_iu

I'm really motivated to try using barley flour again by your beautiful bakes. I would probably bake it in the form of batard though since I prefer the soft but slightly chewy and 'shreddable' kind of bread when it comes to dinner roll, which is really weird when I almost always prefer crusty sourdough.

Happy Baking!

Isand66's picture
Isand66

Glad you like the bake and I hope you give some barley flour another go.  A batard will work just as well as rolls.

Regards,
Ian

Truth Serum's picture
Truth Serum

as always wonderful.A great way to warm up after this cold gray storm!

 

 

 

 

Isand66's picture
Isand66

It's finally starting to get nicer here in NY, but tomorrow more rain :( but hopefully some sunny weather for the weekend.

Happy Baking!

Ian

Danni3ll3's picture
Danni3ll3

I found barley flakes at one of the bulk stores. Saving those for a future bake. Love everything you put into these rolls!

Isand66's picture
Isand66

I hope you give these a try.  I think you would really enjoy them.

Happy Baking!

Ian

Lechem's picture
Lechem (not verified)

Tangzhong and a porridge is. Most people think of porridge as oats but we made porridge with semolina flour in very much the same way as a tangzhong albeit with milk.

Lovely as always and great write up. Thank you for the recipe Ian.

Isand66's picture
Isand66

I suppose you certainly could use some milk in the Tangzhong instead of water and get the same effect.  Glad you like the bake.

Happy Baking!

Ian

trailrunner's picture
trailrunner

again !  You always come up with the most interesting combos. Glad to see these . I need to make some rolls for sandwiches so if I can find barley may give this a try. c

Isand66's picture
Isand66

I hope you give these a try and let me know what you think.  I really like the flavor profile on these and I'm loving the freshly ground barley.

Happy Baking!

Ian

dabrownman's picture
dabrownman

of beer.  Still, the King of Rolls can do what he ever he wants:-)  These look especially nice.  Love the whole grains in there and the TZ with the yogurt and potato.  These rolls have it all and thy have to taste great!  Very nice indeed.

We went from 100 F to 75 F in less than 3 days so we got do a patio table 12 hour bulk ferment with 6 hour proof on the counter.  It is like living in London around here.... Lucy sends he best to the Black Pack and 5 furry ones. 

Happy baking Ian

Isand66's picture
Isand66

these would make a perfect Sammie for some of your pulled smoked chicken!  Glad you and Lucy approve ?.   You can keep your 100 degree day but I'd be very happy with 70!

Cant wait to see how yiur next bake turns out.

Happy Baking and Give Lucy a belly rub from her NY admirers!