The Fresh Loaf

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Pan de Mie Tangzhong

pul's picture
pul

Pan de Mie Tangzhong

Pan de Mie using tangzhong. Very soft texture and flavor.

 

 

 

bread1965's picture
bread1965

What recipe did you use? Any whole wheat in there? If not, could you?

pul's picture
pul

I used a 9 x 4 x 4" loaf pan, which can take 900 to 950 g dough (flour + liquid). The recipe that I followed is shown below, while the method is on this link http://www.thefreshloaf.com/node/64313/hokkaidostyle-sourdough-tangzhong-pan-loaf-and-buns

The recipe in the link varies a little, since I haven't used any eggs or malt, and this time I built the levain in one stage.

I haven't mixed any whole wheat, so I cannot answer your question. Wanna try and let us know the result?

 

Levain   
Starter12g100% hydration
Flour52g 
Water26g 
    
Dough   
AP flour281g 
Bread flour140g 
Milk204g 
Salt8g 
Sugar40g 
Butter35g 
    
Tangzhong   
Flour35g 
Water150g 
    
Total hydration75%  
Total dough900gflour + liquid
Total flour514g 
Total liquid386g 
    
Total recipe weight983g 

 

 

Benito's picture
Benito

I agree that is a good looking pan de Mie.

Benny