Ciao everybody
Hello! My name is Papa, former lurker and recipe ogler, just had to join formally because I suspect this bread kick I've been on may be more than a fleeting hobby. I've been baking bread for a couple of months now, I am somewhat more experienced in pastry but still pretty amateur.
The discussion and amount of knowledge here is astounding, so I hope I can add to it somehow and not just take. Glad to be here!
Pictured is a Hokkaido milk bread with some whole wheat thrown in (50g), and a tablespoon of my starter (for no reason other than just to see what would happen). My Tangzhong was milk+bread flour+honey. Great smelling loaf and lovely flavor from the whole wheat and even the wee bit of starter since it bulk fermented in the fridge.
Crumb shot
Up next is a bread the recipe for which I couldn't find (in french or english), a traditional rich brioche with tangzhong, maybe there's a good reason people don't do it, but my dough is mixed and rising in the fridge so we'll see I guess. I replaced all of the milk and some of the eggs in order to accommodate the extra hydration.
would be very soft, moist and shteddable as it is so a tang hong might be overkill but....... I would do it anyway just to see what happens:-)
Your Milk bread looks great. Well done, welcome and and
Happy baking
Thanks dabrownman!
I had doubts the whole time mixing this dough because I was adapting a brioche recipe in french and had some tangzhong left from this Hokkaido loaf that I was curious to use. It kicked the crap out of my KA artisan mixer, and it seemed really dry so I added back enough milk to smooth it out.
In the end it seemed very similar to the tartine brioche in consistency right after kneading.
Hope to report good things after baking later, if not at least the failure will be pretty tasty :-)
in pretty much any yeast bread. I've used it in all kinds of yeast breads. It's easy to adapt most existing recipes to use it.
Beautiful loaf of bread.
Encouraging words Antilope! It's such a fascinating technique I'll try it in any bread I can from now on
That I put together:
My Tangzhong FAQ
http://www.thefreshloaf.com/node/39723/my-tangzhong-roux-faq
Welcome to TFL! I agree with the others. You can use a tangzhong in any bread. Since learning about the magic of tangzhong, I've done it with both enriched and lean doughs. With commercial baker's yeast or levains. Recently I used a TZ in a levain bread made with 25% rye + 25% whole wheat + 50% bread flour and it really helped with the keeping qualities.
Thanks emkay! I succeeded with my brioche, here it is
http://www.thefreshloaf.com/node/39794/brioche-tangzhong
Can't wait to try it with my levain in a bread.