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Do you know how to get soft and tasty bread with one little trick?
You know that I am always ready to explore all possible techniques, and one of the most famous techniques that we can use to cheat the hydration of the dough is the one that uses Tangzhong or starter dough, which was originally developed in Japan and then spread all over the world.
Tangzhong allows us to add up to 5 times more water to a small amount of flour than is possible, so we get bread so soft that you can barely cut it.
If you want to make the finest bread for sandwiches, try this recipe.
Ingredients for starter dough or Tangzhong:
30g of flour
150 ml of water
Ingredients for the main dough:
400 g of plain flour (from type 400 to type 500)
1 spoon of sugar
10 g of salt
5 g dry yeast
1 egg yolk
40 g of butter
200 ml of milk
Tangzhong
Preparation
First, prepare the pre-dough or so-called Tangzhong.
Tangzhong is made by mixing 30 g of smooth flour and 150 ml of water and boiling it like a paste or like when you cook fillings for a cake.
Turn on the stove on high and when it starts to boil, cook for another 1 minute.
Put this mass in a closed container to stand overnight in the fridge.
For the basic dough, you need to mix 400 g of smooth flour, 1 spoon of sugar, 10 g of salt. 5 g of dry yeast, 1 egg yolk that you have to beat slightly, 40 g of butter at room temperature and 200 ml of warm milk.
Your milk doesn't need to be hot, but it shouldn't be cold either.
Also add the Tangzong you made the day before to the bread.
Mix this well until the flour and wet ingredients are combined.
Cover and let sit at room temperature for about 20 minutes to allow the gluten to develop.
After that, stir the dough, i.e. knead it for about 5 minutes.
The dough will be sticky, but that shouldn't scare you.
Do not add flour while mixing.
Only at the end add a little flour so that you can shape the dough into a ball.
Cover the dough and let it rise at room temperature for 45 minutes to 1 hour, depending on the heat in the kitchen.
When the dough has risen, lightly sprinkle the work surface with flour, transfer the dough over the flour and divide it into two equal parts.
Roll out one part of the dough into a rectangle, fold lengthwise into thirds and roll into a rolling pin.
Grease the bread mold with butter and transfer the rolled dough into the mold.
Do the same with the other part of the dough.
Leave the shaped dough to rise at room temperature for about 1 hour or longer, until you see that it has risen nicely and done its best.
When the dough has risen, coat it with melted butter and bake at 180°C for about 30 minutes, depending on the oven.
If you want, spread the baked bread again with butter and cover it with a napkin and let it cool a little.
You can make this bread in the same way if you knead it at night and bake it in the morning, only instead of 5 g of yeast, you put 4 g.
You can save the sliced bread in the freezer and use it for toast or toasted bread by placing it directly in the toaster when frozen.