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π Tangzhong secrets explained
Published 7 months agoΒ β’Β 3 min read
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The secrets to tangzhong and (amazing) bread
This email is a love letter to tangzhong, an Asian technique for bringing incredibly softness and shelf life to any bread.
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I've been using the tangzhong technique in my bread recipe for years. Once I discovered it, it's been my go-to method for imparting serious softness into my breadβand it's such a simple technique.
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In my refreshed tangzhong guide, I talk about correctly making the tangzhong mixture, the ideal flour-to-liquid ratios, storing it overnight, and much more.
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Plus, there's a new and handy printable recipe for a standard tangzhong you can add to any recipe.
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Let's dive in!
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In this week's newsletter:
Guide: The secrets to the tangzhong technique
Recipe: Shokupan
Recipe: Honey whole wheat pan loaf
Recipe: Super soft rolls
Recipe: High-fiber pan loaf
Recipe: Hayden Flour Mills sourdough
Baking Question: My starter seems dead?
π‘ How to Make and Use Tangzhong
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I recently refreshed, updated, and expanded my guide to using the tangzhong technique for the softest sourdough bread.
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This easy technique makes your bread softer and helps it stay softer for longer. And you'll love the soft rolls shown there, too!
Perhaps the ultimate expression of using the tangzhong technique, shokupan (Japanese milk bread) is arguably the best bread for toast. Each slice becomes crispy, light, and the perfect canvas for your fav jam.
This loaf uses a technique similar to tangzhong but is a little easier to perform. Instead of cooking some of the flour in the recipe, it's covered with boiling water and left to cool.
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Even though it's easier, you get the same result: soft bread with a fantastic shelf life.
Don't let the light and delicate interior fool youβthis bread packs a serious nutritional punch.
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It contains a soaker with oats, sesame, pumpkin, sunflower, flax, and chia, and it also calls for wheat bran to up the fiber even more.
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But the surprising thing isβand maybe not so surprising since we know the tangzhong technique by now!βthe bread is open and airy. It eats like white bread.
This Sunday, I'll be at the Tucson Festival of Books doing a little demo using my custom flour blend with Hayden Flour Mills.
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I recently tested a new box of this flour, and I'm reminded of how aromatic and flavorful this flour is. If you haven't tried a bag, you'll immediately fall in love after you do.
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And if you'll be in Tucson this weekend, please say hi! If not, this bread will be a great substitute π
I'm new to sourdough and love your book's content and layout. I've been following your rye and white flour starter recipe. All was well until day 7; the first feeding went smoothly, but the second resulted in a dry mixture, prompting me to add extra water for stirring. Since then, I've been adhering to your twice-daily feeding ratio, now on day 10, using 80-degree water and keeping the starter in a warm spot. It shows some bubbles but hasn't risen and feels gummy. Any advice on how to revive my starter would be greatly appreciated!
When creating your sourdough starter, itβs normal to see lots of activity initially, only to see a decline the days after. Stick with the starter creation process of feeding and discarding, and it will eventually take hold. I'd recommend you drop back to 1x feeding daily, keep the mixture warm, and stick with it. Also, if you're not using whole-grain rye flour, this will help immensely!
π 2 Ways I Can Help You Today
See my ultimate guide to shaping bread dough with techniques for shaping all the breads in this newsletter, including baguettes and pan loaves, plus much more.
Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.
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