Basic loaf - tang zhong method: Difference between revisions
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This is a recipe for a [[Basic white loaf|basic white loaf]] using the [[Tang zhong|tangzhong]] method. If you are making in a [[Bread machine|bread machine]], just use the [[French bread]] setting or the longest setting your machine has. | |||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 40 minutes + cooling and resting time | |CookTime = 40 minutes + cooling and resting time | ||
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<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
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{{RecipeIngredients | |||
|'''For the [[Tang zhong|tang zhong]]''' | |||
{{ | |||
'''For the [[Tang zhong|tang zhong]]''' | |||
| 30g [[Strong white bread flour|strong white bread flour]] | | 30g [[Strong white bread flour|strong white bread flour]] | ||
| 150g [[Sparkling mineral water|sparkling mineral water]] | | 150g [[Sparkling mineral water|sparkling mineral water]] | ||
|'''For the [[Dough|dough]]''' | |||
'''For the [[Dough|dough]]''' | |||
| 7g fast action [[Dried yeast|dried yeast]] | | 7g fast action [[Dried yeast|dried yeast]] | ||
| 480g [[Strong white bread flour|strong white bread flour]] (I used [[Shipton Mill]] Canadian [[Flour|flour]]) | | 480g [[Strong white bread flour|strong white bread flour]] (I used [[Shipton Mill]] Canadian [[Flour|flour]]) | ||
Revision as of 15:12, 8 December 2023
This recipe needs advance preparation!
This is a recipe for a basic white loaf using the tangzhong method. If you are making in a bread machine, just use the French bread setting or the longest setting your machine has.
| Basic loaf - tang zhong method | |
|---|---|
 |
| Servings: | Servings: 10 - makes 1 large loaf |
| Calories per serving: | 135 |
| Ready in: | 55 minutes + cooling and resting time |
| Prep. time: | 15 minutes |
| Cook time: | 40 minutes + cooling and resting time |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 16th April 2013 |
|
Best recipe reviewBest with Shipton Mill flour 5/5 I had the best results with Shipton Mill flour when I tried this. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- For the tang zhong
- 30g strong white bread flour
- 150g sparkling mineral water
- For the dough
- 7g fast action dried yeast
- 480g strong white bread flour (I used Shipton Mill Canadian flour)
- 200g water
- 1 quantity tang zhong as above (make up to 170g with water if it has evaporated too much)
- 1¼ teaspoons salt
Mise en place
- Make the tang zhong by mixing together the flour and water to make a smooth paste. Heat in a saucepan until it reaches exactly 65°C (149°F), and remove from the hob, cover and leave to cool until it is down to room temperature.
Method
- Mix and knead the ingredients according to your usual method.
- Shape into a ball and leave in an oiled bowl, covered, until doubled in size (you can leave in the fridge overnight if you wish, but bring up to room temperature before proceeding to the next stage).
- Gently deflate the dough and repeat the previous step.
- Deflate once more and shape as desired or place in a banneton or loaf tin.
- Cover and leave to prove until almost doubled.
- Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour].
- Bake for 40 minutes adding a tray of boiling water to the bottom of the oven to create steam.
- If baking in a tin, remove the bread after 30 minutes and bake on a shallow tray, upside down for 10 minutes.
- Remove from the oven and allow to cool on a wire rack before slicing.
Recipe source
- Idea taken from various recipes by La Cocina de los Elfos
Chef's notes
If mixing in a Thermomix, mix ingredients 30 seconds / Speed 4, then 2 minutes 30 seconds / Knead. Prove, shape and bake as above.
Use menu 21 French dough (3 hours 35 minutes) on Panasonic SD-ZB2502 automatic breadmaker
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