November 12, 2013 - 7:56pm
White Breads: Var 1 The Bread Baker's Apprentice - Too Yeasty
I made White Breads: Variation 1 from The Bread Baker's Apprentice and I made knot rolls and they turned out very yeasty. I put in .22 ounce (1%) of Fleshman's IDY as was called for. I tried to follow the recipe as exact as I could and everything seemed to go well. Should i halve the yeast and go for a longer rise in the future? Is there something else that can contribute to it tasting too yeasty?
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Is White Bread: Variation 2 from The Bread Baker's Apprentice. I don't notice it being too yeasty. I use Fleischmann's instant yeast and follow the recipe as published. I've made it by hand, in a Kitchen aid and in a bread machine. One thing I do is add a Tangzhong water roux to the recipe to make a lighter, longer lasting loaf.
Thanks, I will have to try the Variation 2. I will have to try the Tangzhong water roux. I hadn't heard of that before, but I will try it out.
There are lots of posts on TFL with info on Tangzhong too, including this one with a video and the Hokkaido Milk Bread one with a bunch of links on the bottom.
To make an airy fluffy, light bread, try adding a flour and water roux to your recipe. The flour and water roux helps to trap and retain more moisture in the loaf of bread. You heat 1/2 cup (125 gm) of water and 3 Tbsp (25 gm) of bread flour to 150-F (65C) in your microwave (or in a saucepan on the stovetop) to make a pudding-like roux. This is cooled and added to the recipe.
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Take 1/2 cup of water from your recipe (if you are using milk, reduce the milk by 1/2 cup to substitute this amount of water). Mix the 1/2 cup of water with 3 Tablespoons of bread flour from your recipe. We are using ingredients from the original recipe, not adding additional amounts.
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Heat the well mixed water and bread flour in the microwave 25 seconds. Mix well with a fork or small whisk.
Microwave another 14 seconds. Mix well. We are heating the roux to 150-F (65C). The roux should now be thick and pudding-like. Allow the roux to cool to room temperature and mix the roux with the other wet ingredients in your recipe. Now proceed with your recipe as it is written.
You use 5% by weight of the recipe flour plus 5 x the water by weight. 500 grams of flour would use a water roux made from 25 gm (about 3 Tbsp) flour and 125 grams (about 1/2 cup) of water. These quantities come from the recipe ingredients, no additional amounts are added to the recipe.
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This is called a Tangzhong Roux and was developed in Asia about 5 years ago.
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For more info check out these links:
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Tangzhong Water Roux Pain au Lait: Soft, Springy Sandwich Bread
http://pastrychefonline.com/2013/08/28/tangzhong-water-roux-pain-au-lait/
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Tangzhong (bread starter / water roux).
http://www.youtube.com/watch?v=KNEYozbdP4Q
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Japanese Milk Bread... using the tangzhong method.
http://homecookinginmontana.blogspot.com/2013/03/japanese-milk-bread-using-tangzhong.html
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Water Roux - Tangzhong Starter
http://schneiderchen.de/Recipes/index.php?show=93&PHPSESSID=2knuatb8i67v886uivu80icpm4
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Japanese Milk Bread (Tangzhong or Water Roux method).
http://www.the350degreeoven.com/2011/09/japanese-hawaiian/japanese-milk-bread-tangzhong-or-water-roux-method/
Great. I am going to try the Tangzhong this weekend. I have been reading up on everyones great posts. Looks cool.
In general I find a lot of recipes require more yeast than necessary. My guess: this is to foolproof rising for even very inexperienced bakers.
If you retard your doughs in the refrigerator overnight, for a slow rise (I do that routinely for my home and commercial baking) you get by with even less yeast.
For example: Peter Reinhart's Whole Grain Pitas from "Whole Grain Breads": per recipe you need 1 gram instant yeast in the biga and 7 grams for the final dough. I cut the amount of yeast in the final down to 3 grams (with overnight bulk fermentation in the fridge). Down from 1.4% to 0.7%! Works just fine!
Karin