The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Tangzhong replacement

GermanSilvaP's picture
GermanSilvaP

Tangzhong replacement

Hey there! Just to ask if there's a replacement for tanzghong to obtain similar or the same result of a softer bread and extended life. This is because I'm starting to make big batches and it's time consuming to make tangzhong in big quantities. I started using bread improver but I don't get the same result of freshness and the bread starts getting hard after hours of baking.

BaniJP's picture
BaniJP

The only thing I can think of is more fat in the form of milk or butter, to tenderize the dough and make it softer. I don't know if it helps with extending shelf life though.

Mini Oven's picture
Mini Oven

tends to soften crumb and also adds some color to it.  You'll have to site search it and replace some of the water in the recipe with yeast water.  It may also take longer to make than making a tangzhong.  

You might also try to make the tangzhong thicker for a smaller quantity then blend in ice water to dilute to desired % and cool quickly.  Try it first small scale.

 

ciabatta's picture
ciabatta

I’m curious about how big a batch you’re making. Tangzhong can be premade and kept in the fridge for a couple days. And I think a wider heavy cooking vessel can make a good amount of tangzhong at once. Only takes me maybe 10 min to make a small batch

 

Isand66's picture
Isand66

Potatoes and Greek yogurt will help soften the crumb and the potatoes will help with a longer shelf life.

Scootsmcgreggor's picture
Scootsmcgreggor

Oatmeal porridge works great for me. 10% bakers percentage hydrated 200% with boiling water and covered to retain all water. 

retired baker's picture
retired baker

Primex shortening and sugar in the dough, .

If you can't get primex just use crisco, I use oil.

Sugar will color the crust without drying the bread out.