August 31, 2017 - 12:30pm
Tangzhong method, 50% white whole wheat, 50% whole rye
I needed to bake something today. I wanted to try a Whole wheat loaf bread, using the Tangzhong method. But of course without even testing the original recipe, I turned it into 50% / 50%, white whole wheat/whole Rye. Details to follow. The bun is in the oven! Please don't hate me, I don't have my starter yet, this is yeast bread.
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I did not get any oven spring at all. I think, I may have made a brick! I'll write it up anyway. Maybe I will be surprised?
So good! The last two photos refuse to send. The thin crust has a little crunch. The crumb is tender, even warm was not gummy at all! I will blog this tonight!
Nice tight crumb is normal for a 50% rye. Great for open face type sandwiches. Tangzhong is one of the best things that has ever happened to rye dough, cuts down on much of the stickiness rye can bring. (It will still dry as hard as cement on dishes though.)
An addition of vinegar, pickle juice, lemon juice or some kind of acid helps the rye proteins bond for more stretch during an oven spring. Not a lot, just a tablespoon or two included in the liquids. Later, the sourdough fills in this slot with its acid.
Good Job! In German, The loaf is referred to as "Mischbrot"
Yes, I need to get another starter going. The last one was doing so nice. I forgot it was in the oven keeping warm. I started pre heating. I was so disappointed, I stopped baking again! What does Mishbrot mean? whole grains?
Mixed grain bread. Most commonly a mixture of wheat and rye.
and I bet it is delicious!
I have done a similar idea, but I used the rye flour in the water roux, did a long autolyse with all of the flour and remaining water (I use much higher hydration on this type of loaf - between 81 and 85% - but no oil or molasses), and used my rye starter.
For future bakes, you might want to try higher hydration (always easier when using a tin), the vinegar / lemon juice that Mini Oven suggested, an autolyse, and maybe try a trick I've seen in some of Mini Oven's old posts of adding the yeast to the still warm tangzhong to make it really bubbly and active when adding, You might be able to get an even more light and airy crumb to go with that delicious flavour.
Nice job!
right now slice off a piece or two to include into the next loaf. Bag and freeze, then when making up the bread, toast and soak in the liquids (or better yet the levain) to break up big clumps.
Use as a flavouring in the dough. It is also pre-geletanised starch like the tangzhong or porridge. If dry from the toasting, add a tbs or two of water to the liquids. :)
Thanks, I am going to incorporate all of these tips. Thanks to you both!
I have been using the tangzhong method with asian buns but haven’t tried it with crusty bread. Can you please give me your proportion? If you have mor experiment data, can you please share? Thanks.
The customary percentage of Tangzhong is 3% of the total flour. That 50% rye is an old bake. I was more of a noob then than I am now! That being said it turn out very nice.
Here is a more recent experiment into the realm of Tangzhung. Another Roadside Pie King, homerun!
Enjoy!
Thanks for the video. Is the tangzhong your preferred method for baking rye bread?
Truth be told. I have not used the Tangzhong method in quite some time.