Baking Bread using Tangzhong and / or Yudane
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Tangzhong is also known as 'water-roux'.
It's a technique in bread making to increase the fluffliness and longevity of your bread. Although the technique originated in Japan, it was the Chinese cook, Yvonne Chen in her book, "65⁰C Bread Doctor" that popularised it and called it tangzhong. In Japanese, it's yudane.
- It gives you lightness and tenderness in the crumb without having to enrich the dough with milk or eggs or butter. (Of course, you can enrich your dough - Hokkaido bread is enriched with milk, butter and eggs - it's an even richer brioche-style loaf from Japan - similar to those airy buns that you find in Asian supermarkets or served to you in Asian restaurants).
- Even on a lower hydration (less water), the crumb stays light and fluffy.
- Even at a higher hydration (more water), the dough retains its integrity and is still fairly easy to handle.
- The bread lasts longer.
- It is easily adapted to suit a vegan diet.
- It's perfect for sandwiches.
- Put the 30 gms of flour and the 111 mls of water into a small saucepan.
- Heat through, stirring constantly with a wooden spoon.
- Using thermometer, take off the heat as soon as it reaches 65⁰C and using a flexible scraper, transfer to a bowl.
- Cover with cling film so the film touches the top of the roux - this will help it not to form a skin.
- Leave to cool
If you're mixing by hand or using a stand mixer, add the softened butter and the salt to the flour and mix thoroughly. Add the tangzhong. Mix thoroughly. Then add othe remainder of the dry ingredients (except the yeast). Slowly add the liquid and then the yeast until you have a sticky mix. Turn the mix out onto a floured board and knead until you have a silky and pliable dough. (There are 'Help' videos and articles in the 'Useful Web and YouTube links' on the lefthand side of this page). Place the dough in an oiled bowl and cover. Leave for an hour somewhere warm until the dough has doubled in size.
Weigh the dough. My mix came in at 923 gms. I divided it into two - each piece weighing 461 gms.
|The dough is lovely to handle, light and fluffy.|
Tip the dough out onto a lightly-floured board. Knock the air out of it, flatten it out and then pull the dough away from you, holding on to the dough nearest to you with one hand. Fold it back towards you about two thirds of the way. Turn the dough through 90 degrees. Pull away from you, stretch gently, fold in and turn. Repeat for about eight or so turns until you feel the dough stiffening up.
Form the dough into a boule and gently pull the dough ball towards you across the worktop. This will increase the surface tension of the dough.
|There's enough dough for two x 2lb tins. The walls of the tin will help the rising dough to 'behave'!|
Place the dough in a well-oiled loaf tin and leave to prove, somewhere warm (21⁰ C at most) for one hour or until it has doubled in size.
Preheat the oven to 190⁰C
Place on a low shelf and bake for 30 minutes until golden brown and hollow when tapped on the bottom.
Cool on a wire rack.
|Incredibly light and fluffy bread that is perfect for sandwiches.|