Following up on my last loaf, I made a tangzhong milk bread again using the same formula but using 200 grams of Anita's 60/40% whole grain flour. So it ends up between 10-20% whole grain.
I made the tangzhong milk bread in my Pullman pan again today. It came out well! The only difference was I used powdered milk (50 grams) and water rather than liquid milk. I also rounded up to 10 grams of yeast.
It fit my pan perfectly, just hitting the top without significant leaking or compression.
I got a small Pullman pan for Christmas so I've been testing it out.
I am starting simple with a white milk bread until I get a sense of how much dough it takes to fill it.
The box the pullman pan came in said "450 grams," which I initially took to mean 450 grams of dough total. That isn't close to enough! And I didn't read this fantastic FAQ on pullman pans and dough weight until after baking. That said, though it was small, my first bake came out quite nicely.
It's pretty crazy but while preparing for the migration to the new system I noticed it was almost TFL's birthday. Today the site turns 20 years old. That is older that the iPhone. Or Twitter. My kids were babies/toddlers when I started the site; now they are almost out of university.
I haven't baked in quite some time. Largely that is because we have a nice local bakery within walking distance of our apartment now. But the updated site launch seemed like a good time to celebrate by baking a loaf
This is made with Anita's Organic 60/40 Bakers Blend. I had some in the house because I like it for muffins.
I hope everybody had a good holiday. Welcome to 2025. :)
As I've mentioned before, the software that this site runs on is being put out to pasture. No more security updates, the development community has moved on. I've held this site back as long as I've felt like I could, but it has come time to get the site onto the newer platform.
I've mentioned before that for the past few months I've been working on an upgraded version of this site. It is getting close to ready. Ready enough that if anyone wants to see it, you can.
The preview version of the new site lives at: https://refresh.thefreshloaf.com/
Sorry to anyone who received weird emails notifications today. I was doing a bit of housecleaning, which triggered comment notifications that I was not expecting.
This is worthwhile opportunity for me to share that I am finally working on upgrading migrating this site from the current software it is running on.
The Fresh Loaf is 18 today! 🎂🥳
Hard to believe, isn't it? At least for me it is. Part of the reason I started the site (and baking so much) was because I had lots of time around the house when the babies were napping. Both of those babies are in university now.
