Added tangzhong to a wholemeal loaf and the bread is exceptionally soft. Pulled a lovely window pane too. However, the dough is pretty soft and sticky too, so need to be patient when kneading.
- 160g tangzhong or water roux (using 30g bread flour and 160g water)
- 400g bread flour
- 100g wholemeal flour
- 130g water
- 40g milk
- 1.5 tsp yeast
- 60g sugar
- 60g salted butter
- 1 egg
1. For tangzhong, mix 30g flour and 160g water in a pot and heat gently. Stir with hand whisk constantly until a thickened paste forms and you can see swirls.
2. Measure out 80g and set aside to cool.
3. Mix all ingredients (including cooled water roux) except butter in a stand mixer, and knead till a rough dough.
4. Add butter and knead till window pane. Cover and proof for 1 hour.
5. Turn out dough onto counter and flatten gently to remove bubbles. Divide dough into 5 parts (about 198g). Form round doughs and rest for 10 min.
6. Roll out each round dough, gently pat away bubbles at edges, then fold 1/3 up and down as shown. Repeat for other 4.
7. Roll out each dough lengthwise and Swiss roll up.
8. Place in loaf tin and proof for 1 hour till close to the brim of tin.
9. Bake at 190 deg C for 50 min. (Tent the top with aluminum foil if it gets too brown.) Actual duration and temperature depends on your tin and oven. Invert immediately onto cooling rack, cool for at least 1 hour before slicing.