Basic Sourdough with tangzhong
hey folks. Been away for a bit. Daughter left for college and less bread consumption in the house lately so less baking. But recently my neighbor has a nephew who was getting into sourdoughs and had some issues so she referred him to me. I was very happy to shared my starter, some gear, tips and recipes. Also brought me back to more baking.
since less bread consumption, I wanted to make something that keeps longer and it brought me back to Tangzhong (tz).
this one is about 10% tz by total flour weight. I assume that this rule of thumb percentage is referring to total tz and not the flour in the tz.
tangzhong
20g flour
100g water
Levain
40g rye starter
80g water
80g bread flour
Ripen and left in fridge overnight
final dough
980g bread flour
700g water
(autolyze above for 1 hr)
Then mix in
100g tangzong
200g levain
21g sea salt dissolved in 20g water
rested final dough for an hour at 78F
3 sets of coil folds 50mins apart
final bulk 1 hour
dough feels looser than usual
divide to about 2 x 950g loaves
preshape on wet bench
final shape on dry bench
1 hour rest in fridge (I’m finding overnight cold retard leads to a tougher crust than I like)
bake covered in DO 20 mins at 500F
uncovered for 30 mins at 450F
quite happy with the result. Crust is lighter and crunchy. Crumb is not as light as with enriched tz bread but very soft and moist.
at the same time I tried a batch of 20% einkorn flour I just got which I didn’t realized how expensive they were. Something like $9 for 2 lbs. haven’t cut those yet but they’re pictured in with two tz loaves in the photo. They look almost identical to the tz ones. I hope I can tell the difference from regular whole wheat. (Front left and back right are the tz ones)
cheers
James
Looks nice, I will have to put that on the list to try.
Nice I've only used tangbhong or yudane in sandwich loaves so far, never tried in a hearth loaf. Do you think that the thinner crust is related to your shorter final proof or the tangzhong?
I've recently preferred Yudane because there is one less pot to clean.
Benny
I’m pretty sure the shorter cold retard makes for a softer crust. My paper pulp bowls wick away moisture. It’s helps for better shape and easier scoring/better ear. But firms up the crust.
the non tz loaves also has softer crust.
i wonder if any texture difference between tz and yudane. And do I have the ratio correct?? Is the tz 10% of total flour weight or the flour in the tz is 10% of total flour weight??
What I've read is that between 5% and 10% of the total flour in the recipe is in the tangzhong and that the ratio is 1 part flour to 5 parts liquid.
I haven't tried a Yudane yet but plan to replacer the tangzhong with Yudane in the next sandwich bread I make to see if there are any discernible differences besides one less pot to clean.