I actually just like the impact that utilizing a Tangzhong has on the bread. It helps the bread keep brisker longer and I discover the crumb to be just a little extra moist.
I often use water to make the Tangzhong which is usually 5 components water to 1 half flour. I made a decision to attempt one thing new and used a pleasant Merlot wine rather than the water. It labored out nice and gave the ultimate dough a refined wine taste however not overpowering.
This was a really excessive hydration dough I in all probability might have minimize the water down 20% and nonetheless had a wonderful total bake.
I used recent milled Marquis flour milled with my Mockmill 200. The Marquis grains had been bought from Barton Springs Mill. It’s a cross between Crimson Fife and Crimson Calcutta and is a tough crimson winter wheat with 10.5% protein. It has a nutty, non-bitter, and gentle wheat taste. I blended this with some KAF bread flour.
I added some entire eggs and bitter cream as nicely.
The dough was blended utilizing my trusty Ankrusrum and open-baked with steam.
I used to be very proud of how this got here out. The crumb was reasonably open and the style was glorious.
System
Levain Instructions
Combine all of the levain substances collectively for about 1 minute and canopy with plastic wrap.
Let it sit at room temperature for round 6-7 hours or till the starter has nearly doubled. I used my proofer set at 76 levels so it took round 5 hours for me. Both use in the principle dough instantly or refrigerate for as much as 1 day earlier than utilizing.
Tangzhong Instructions
Add the flour right into a small saucepan and warmth to low. Mix with the wine and stir continually till the combination begins to resemble a thick sauce. Let it cool to room temperature earlier than utilizing. I often put it within the fridge to quicken issues up or I make it the night time earlier than.
Essential Dough Process
Notice: I exploit an Ankarsrum Mixer so my order of blending is barely totally different than if utilizing a Kitchenaid or different mixer. Add all of your liquid to your mixing bowl besides 50-80 grams and the eggs and bitter cream. Add all of your flour to the bowl and blend on low for a minute till it kinds a shaggy mass. Cowl the blending bowl and let it relaxation for 20 – half-hour. Subsequent add the levain, salt, Tangzhong, and remaining water as wanted and blend on medium-low (about velocity 3) for 12- 24 minutes till you might have a pleasant developed dough.
Take away the dough out of your bowl and place it in a flippantly oiled bowl and do a number of stretch and folds. Make sure that the dough is as flat as potential in your bowl/container and measure the dough in millimeters and take the temperature of the dough as nicely. Primarily based on the chart from www.thesourdoughjourney.com, decide what % rise you want and make an observation. In case you have a proofer determine what temperature you need to set it at and what rise you’re aiming for. If the dough is totally developed you don’t must do any stretch and folds, but when it’s not, do a number of units 15-20 minutes aside.
As soon as the dough reaches the specified bulk rise, pre-shape and let relaxation for 15-20 minutes. End shaping place in your banneton, bowl, or in your sheet pan and canopy it so it’s fairly hermetic. You’ll then place it in your fridge so that you don’t need the dough to get a crust on it. I often don’t depart the dough within the fridge for greater than 12 hours due to all of the recent milled flour however it’s potential to go longer. I let this one go 15 hours whole and the dough was properly fermented.
If you end up able to bake, an hour beforehand pre-heat your oven to 540 F and put together for steam. I’ve a heavy-duty baking pan on the underside rack of my oven with 1 baking stone above the pan and one on the highest shelf. I pour 1 cup of boiling water into the pan proper after I place the dough within the oven. Take away your dough from the fridge and rating instantly. I used some cookie cutters to jazz it up a bit.
Take the bread(s) out of the oven when carried out and allow them to cool on a baker’s rack for so long as you may resist.
