SD, YW, ADY Tangzhong 100% WW sesame Loaf
Lately I have been seeing many post on Tangzhong in softening the crumb n giving it a better spring. I decided to have a go my self. I have slightly modified the formulae from our TFLer Janet.
Build 1 | YW Levain | Build 2 | Roux | Soaker | Final Dough | Total | |
Levain | |||||||
White Starter (100%) | 20 | 20 | |||||
Wholewheat Starter | 0 | ||||||
Rye Starter | 0 | ||||||
Yeast Water Levain (100%) | 0 | ||||||
20 | |||||||
Flour | 0 | ||||||
Extra-High Protein Flour (>14%) | 0 | ||||||
Bread Flour | 0 | ||||||
AP Flour | 0 | ||||||
0 | 0 | 0 | 0 | 0 | 0 | ||
Wholemeal Flour | 0 | ||||||
Wholewheat Flour | 50 | 150 | 30 | 770 | 1000 | ||
0 | |||||||
0 | |||||||
0 | 50 | 150 | 30 | 770 | 0 | 1000 | |
Liquid | |||||||
Water | 0 | ||||||
Milk | 150 | 425 | 575 | ||||
Dark Ale | 0 | ||||||
Yeast Water | 50 | 100 | 150 | ||||
0 | |||||||
0 | |||||||
0 | |||||||
0 | 50 | 100 | 150 | 425 | 0 | 725 | |
Others | 0 | ||||||
Yeast | 2 | 2 | |||||
Salt | 8 | 15 | 23 | ||||
Honey | 100 | 100 | |||||
olive oil | 40 | 40 | |||||
Malt | 10 | 10 | |||||
Egg | 100 | 100 | |||||
0 | 0 | 0 | 0 | 8 | 267 | 275 | |
ADD-IN | 0 | ||||||
Sesame | 135 | 135 | |||||
sesame oil | 14 | 14 | |||||
0 | |||||||
0 | |||||||
0 | 0 | 0 | 0 | 0 | 149 | 149 |
First I refreshed my starter and built the YW levain the night before I planned to bake. I then combine the starter, YW levain and Built 3 into a levain for this dough.
In the morning I pre-soaked the wholewheat flour with a pinch of salt n sit for 12 hours while im at work.
Mixed the levain, soaker, and all of the add-ins to form a dough. Let it rest for 30 mins.
During the 5 hours fermentation I did 6 S&F, as the gluten in WW flour isnt very strong.
A Pic when its shaped n ready for basket n loaf pan
8 Hours Retardation and 2.5 hours warming up on the bench.
Looks like its ready for the oven. When I put it in the dutch oven i dropped it so part of the loaf is squashed.
I baked it at 240 covered for 25min uncovered for 25min.
Crumb shot from the boule and loaf
Crumb is soft with strong taste of Sesame n a hint of sweetness from honey. this makes a really good healthy sandwich bread. Next time Im gonna cut down on water and do more intensive kneading to see if the crumb can be shredibly soft