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
