The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Should I? Tangzhang...

jonhong's picture
jonhong

Should I? Tangzhang...

I am baking the White Sandwich Sourdough Bread tomorrow again, should I tangzhong this recipe? Like Mini said  "Using 5% of the flour is a starting point ( with 5x water)".  So 5% should include the total flour used for the dough? 

Cheers, Jon

Lechem's picture
Lechem (not verified)

You take 5% from the total flour

and 5x it's weight in water from the total water

For example:

  • 500g bread flour
  • 350g water
  • 9g salt
  • 3.5g dried yeast

5% of 500g = 25g flour

5x 25g = 125g water

Now the recipe re-arranged:

  • 475g bread flour [500g - 25g for the tangzhong]
  • 225g water [350g - 125g for the tangzhong]
  • 9g salt
  • 3.5g dried yeast
  • All of tangzhong (see below)

Tangzhong:

  • 25g bread flour
  • 125g water
jonhong's picture
jonhong

sorry, but this is a sourdough white sandwich loaf, and it call for a 412g of sourdough start at 100% hydration. So how much flour for the tangzhong?

tks......Jon

Lechem's picture
Lechem (not verified)

Normally a tangzhong is 5% from total flour but you're doing a sourdough so the question is 5% of total flour or 5% of remaining flour after prefermenting the starter?

jonhong's picture
jonhong

Exactly what I was wondering and hope someone could shed some light!

Here is the recipe:  http://www.wildyeastblog.com/soft-sandwich-sourdough/

Cheers .... Jon

Lechem's picture
Lechem (not verified)

Personally I would calculate the tangzhong without including the flour within the starter. It's high percentage starter and you don't want to further compromise the gluten.

jonhong's picture
jonhong

Yes, I share the same thought!

tks   Jon

Mini Oven's picture
Mini Oven

:)  I think I figured that right. 5% of 828g. Give or take a gram or two.  

40g flour with 200 g water. Weigh the dish and goop and nuke it a couple of times for  30 to 45 sec on high stirring between. When it is gel, stop, weigh and add back the missing water.  Adding Tangzhong may speed up the fermentation so watch the dough.  

This is a good recipe and you might want to first try it without the Tangzhong.  

jonhong's picture
jonhong

Hi, Mini

Already baked it in my earlier post "MC Bake - a White Sourdough Sandwich Loaf" remember? Will try again today as I wasn't really happy with the crumb.  One of the side and bottom of both loaves did not get enough heat, as I believe.  If you look closely at the photo, it bit dense around those edges.

Anyway, I have already prepared the tangzhong last night, cool and left it in the fridge. I make the paste based on 5% of the remaining flour after prefermenting the starter.  However, as usual, I make 50 of flour with 250g of water, just in case.

Now I shall start the bake....Cheers Jon

Mini Oven's picture
Mini Oven

putting the pans in the oven at an angle?  That exposes 3 1/2 sides to direct Oven het with only 1/2 a side next to the second pan.  Keep track of that 1/2 side (on each loaf) when rotating the pans and place to the outside back corner of the oven when rotating.  

The roux looks good.  So smoooth!   ...me thinks about "white gravy" w'out black pepper and meat bits.  Speaking of which, its about time I made Dan Lenard's Pepper Rye again, it involves a roux that makes the rye quite manageable.  

Good fun with the loaves!

jonhong's picture
jonhong

Bread and Crumbs...still at least one the side of one loaf did not get enough heat.  The bottom on one loaf also quite dense as seen in the pics.......

Pack and ready for my sister and my aunt tomorrow...

I did enjoyed the bake very much.  

Cheers Jon