Recipes

Artisan Bread Using the Tangzhong Method

The Tangzhong method is a popular technique in bread-making where water and flour are cooked together to create a paste, which helps to produce a loaf that’s soft, fluffy, and moist. The following is an articulated recipe that utilizes this method to create a delicious, artisan bread.

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Ingredients

For Tangzhong:

  • 40g bread flour
  • 200g water

For Bread Dough:

  • 580g bread flour
  • 60g sugar
  • 12g salt
  • 10g dry yeast
  • 10g dry milk
  • 260g milk
  • 50g egg (approx. 1 whole egg)
  • Tangzhong (prepared earlier)
  • 50g unsalted butter, at room temperature

For Glaze:

  • Egg yolk mixed with a little milk

Instructions

Preparing the Tangzhong:

  1. Create a Roux: Mix 40g of bread flour and 200g of water in a pan.
  2. Cook: Heat the mixture over medium heat, constantly stirring until it becomes a thick paste.
  3. Cool: Allow the Tangzhong to cool. Refrigerate it for 6 hours and ensure it is brought to room temperature 1 hour before use.

Preparing the Bread Dough:

  1. Mix Dry Ingredients: In a large bowl, combine 580g of bread flour, 60g of sugar, 12g of salt, 10g of dry yeast, and 10g of dry milk.
  2. Add Wet Ingredients: Add 260g of milk, 50g of egg, and the prepared Tangzhong. Mix at low speed until combined.
  3. Incorporate Butter: Add 50g of unsalted butter and continue to mix. Once combined, increase to high speed and mix until the dough is smooth and elastic.
  4. Proof the Dough: Allow the dough to rise in a warm, draft-free area for approximately 40 minutes to 1 hour, or until it has doubled in size.
  5. Portion the Dough: Divide the dough into 6 equal parts and let them rest for 15 minutes.
  6. Shape: Form each portion into a desired shape and allow them to undergo a second proofing for 30 minutes.

Baking:

  1. Preheat Oven: Ensure the oven is preheated to 355°F (180°C).
  2. Apply Glaze: Brush the top of each dough portion with a mixture of egg yolk and milk for a shiny, golden finish.
  3. Bake: Place the dough in the preheated oven and bake for 25 minutes, or until the tops are golden brown.
  4. Cool: Allow the bread to cool on a wire rack to preserve its crust.
  5. Serve and Enjoy: The bread is best enjoyed while fresh, but can also be stored in an airtight container once completely cooled to maintain its softness.

Note: Baking times may vary slightly based on oven differences, so keeping an eye on the bread during the last few minutes of baking is advisable. Enjoy crafting this soft and delightful bread using the celebrated Tangzhong method!

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