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Thursday, August 31, 2017

100% Whole grain Rye Tang zhong method bread

Hello friends,

 I experimented with a new formula and technique today. The formula is my own. 50% white whole wheat, 50% whole rye. In an attempt to keep this whole grain bread from being dense, I wanted to try the *Tang zhong method. 
I am not sure if my proportions of Tang zhong to total flour is exactly correct, however, the bread turned out great! the loaf has a thin crust with a nice crunch and a light and tender crumb. Success! Stick around and I will take you though the process. 

From Cookipedia:
*Tang zhong (also known as a 'water roux') is a method used in bread making to create soft and fluffy bread which was originated by the Japanese. However, it was popularized throughout south-east Asia in the 1990s by a Chinese woman called Yvonne Chen who wrote a book called The 65° Bread Doctor. Using this method also allows bread to stay fresh for longer without needing to use artificial preservatives.
To make the tang zhong, you mix together one part flour with five parts liquid (by weight) to make a smooth paste. This is usually water, but can be milk or a mixture of both. The mixture is then heated in a saucepan until it reaches exactly 65°C (149°F), removed from the hob, covered and left to cool until it is down to room temperature, when it will be ready to use. It would be useful have a digital thermometer with a probe when making this as other types of thermometer tend to be too large. If you are not making your bread immediately, the tang zhong will keep in the fridge for a couple of days, but will need to be brought up to room temperature before use. The tang zhong is added to the main flour with the liquid and mixed in and kneaded as normal.
The amount of tang zhong used should be about 35% of the weight of the main flour. It is best to make a little extra, because the liquid will evaporate slightly during heating. To make a loaf weighing about 1kg, I would suggest using 480g flour, 200g liquid and 170g tang zhong (made with 30g flour and 150g liquid), which will give a hydration of about 68%. You can of course adjust the amount of liquid either side of the 200g, but the tang zhong proportions should not be adjusted.
The water roux is cooling, while the whole grains absorb as much liquid as possible. I let both rest for about 20 min.
After mixing the roux with the flour, I had a very shaggy dough. Less than 1/4 cup of extra dusting flour and close to 15 min. of kneading, resulted in a very nice, non sticky dough ball.
                                          It took some work, but the dough is looking good.
                                    Quick check of the temperature, before the bulk ferment.

                               After 1-1/2 hours, the dough has doubled; holds a dimple. 


 Pre-shaping: I spread the dough out into a rectangle, dimpled the surface. 
Folded into thirds, and put to rest, covered with plastic wrap, for 20 min.
After the rest, starting from the short side, I begin to roll and seal.
Rolled tight, like a jellyroll


 
Ends tucked under

                                                           Into the greased loaf pan. Set aside to rise
After 30 min. the dough looks about doubled. Into the oven for 35 min.
I did not get any oven spring at all. I was a bit concerned. I feared I has created a brick!

To my delight, that was not the case! This bread is a peach! I will make this bread, again and again!
If you like my blog, please share, like and leave a comment.  Please feel free to copy and paste the formula and try it for yourself. Thanks for reading!


50%Whole Wheat 50% Rye Bread: By Tang zhong Method

Author: Will Falzon 

Ingredients:

For Tang zhong

35 gm Wheat Flour
175 ml Water

For the Dough

200 gm White Whole Wheat Flour
200 gm Whole Rye Flour
170 ml Water
1 Envelope Instant Yeast
2 tbsp Molasses
3 tbsp olive oil
1 tsp Salt
1 tsp caraway seed
All of the Tang zhong

Instructions:.

Prepare the Tang zhong, Combine the flour and water in a small sauce pan. Heat over a medium flame, stir continuously, to 150 deg. F. Set aside to cool.

In a small bowl add the water. Dissolve molasses and yeast in it. Set it aside and let the yeast activate. (Optional with instant yeast)

In another bowl, add wheat flour, rye flour, salt, caraway seed, oil and yeast mixture. Stir it well to make a shaggy dough. Set aside to let the whole grains absorb the water, about 20min. While the tang zhong cools.

Add the cooled Tang zhong to the shaggy dough. Stir it in thoroughly.


Take the dough out on to a dusted surface. keep kneading, till you get a soft, smooth and non-sticky dough. Approximately 15 min.

Place the dough in a greased bowl and cover it. Let it rise until it is doubled in volume. Approximately 1 Hour and a half

Take the dough out, on to a dusted surface, punch it down gently, to release the air.

To shape the loaf, spread it into a rectangle, rest for 20 min. shape and roll up tightly, into a log.

Place the shaped log into a greased loaf tin.

Cover it with a greased cling wrap, let it rise until it doubles in volume.

Preheat the oven to 400 degree F. Apply water on the loaf with a brush. Bake it in the lower half of the oven, for 35 minutes.

If the top of your bread is browning faster then cover it with aluminum foil and continue to bake.

Once done, take out the bread from the oven, place it on a wire rack to cool completely. Brush the top with some olive oil, cover it with a moist cloth or towel. It will help to cool the bread faster, without losing its moisture.

Now cut the slices and enjoy it.

Recipe Notes









6 comments:

Anonymous said...

Nice Loaf,
Tang zhong is such a nice tool for fluffing up a whole grain bread. I do have a few ideas for your consideration.
The 20 min sitting time you allow is great but I would consider it a minimum time for WW to absorb the water. I often throw this kind of dough together in the late evening and immediately put it in an oiled, covered container and into the refrigerator for a cold retard. It does rise some by morning-sometimes doubles depending on dough temp. Next am, let it sit on counter to rise to completion, pan, proof, bake. The whole grain loaf often springs and is a fluffy,great sandwich loaf with no crumbling.
2 caveats- One is that I used WW and very low percentage of rye (if any). I don't know how rye behaves with a cold retard. The second caveat is that the dough really needs to be kneaded to windowpane before retarding.
If you use a long, overnight soak, you may need to increase the hydration as the fibers absorb a lot more in that time. I find that if I put the dough into the soak as a slightly sticky dough (a fingertouch transfers some dough to your finger), it should come out of the retard as tacky (finger comes away with no dough-but ,wait, will the rye stickiness be in play here?).
I like the simplicity of your loaf. It makes no big deal out of a wonderful whole grain loaf.
Thanks for sharing!

Theroadsidepieking said...

Thank you, for you kind words. Another feather in the cap for Tang Zung method, tightly wrapped in saran, this loaf
(what's left) is still soft. I made a deli rye soon after this W.W. bread. Lots of bread, both are just about gone. Time to bake!

mswee said...

This looks lovely, I will try it soon. As an FYI, I do overnight ferments w rye all the time, and with excellent results. Love the WW and Tazhong method. Nice bake!

Theroadsidepieking said...

Thank you, Michelle,
please share your results here. I would love to hear about your bake!

Anonymous said...

Good looking loaf Will!
-sodface

Emma said...

Amazing recipe. Perfect healthy salad. Thanks for sharing nutritious recipes.