Sourdough bread with TangZhong technique
With this technique, you can achieve a softer, more tender loaf that stays soft and fresher for several days. With these quantities, I baked 2 loaves of bread weighing between 800-900 grams.
Ingredients
TangZhong
- 35 g Bread flour
- 175 g Water
Bread
- all TangZhong
- 575 g Water lukewarm
- 765 g Bread flour
- 200 g wholemeal flour
- 200 g sourdough Active
- 22 g salt
- 1 tablespoon homemade lard room temperature
Instructions
- Prepare the TangZhong: Start heating 175 g of water to 65 degrees. When it reaches this temperature, add the 35 g of flour and stir continuously until you get a thick gelatinous consistency. (This takes a few minutes.) Let it cool.
- Mix 575 g of lukewarm water, then sift 765 g of white bread flour and add 200 g of wholemeal flour at the end. Mix in the mixing bowl for a few minutes and leave to rest for 30 minutes, covered.
- When the time is up, add the whole TangZhong mixture and 200 g of active leaven and start kneading the dough. After a couple of minutes of kneading, add 1 tablespoon of house fat and 22 g of salt. Knead the dough completely and leave it to rest for 1 hour in a greased rising tray.
- Start folding the dough in any way you like. Let rest for 45 minutes.
- Fold the dough a second time and let it rest again for 45 minutes.
- Make the last fold and leave to rest for 2 hours.
- Pre-form the dough. I usually divide it in two, so that I have 2 loaves of 800/900 grams. Pre-shaping is not necessary, but I do it, then I let it rest for 10 minutes and do the final shaping.I put the doughs in a greased sliding tray, cover them with a kitchen towel and put them in the fridge to rise for 10/12 hours.
- When the refrigerated rising time has elapsed. I take the dough out of the fridge and let it temper on the kitchen counter for 1 hour.
- I preheat the oven with the pizza stone to 250 degrees C on the bottom-up baking program.
- Once the oven is hot, I roll out the bread on a baking sheet, pattern and score the main notch, then place it on the pizza stone in the oven. I steam it in the oven.
- I let it bake at 250 degrees for 15 minutes, then I lower it to 200 degrees for 25 minutes and at the end I lower it to 180 degrees for 20 minutes.
Video
