50% Whole Wheat Sourdough with Tangzhong Pullapart Buns

This is the same recipe as the recently posted 50% whole wheat Hokkaido sourdough milk bread except that the total dough weight was reduced to make 8 buns in a 9” cake pan. These are going to my sister’s house for our Canadian Thanksgiving dinner tonight, the first time having a family dinner since the pandemic started.

 8 rolls in a 9” round pan or

9 rolls in a 8” square pan

Ingredients

Sweet Stiff Starter 

• 45g bread flour 
• 20g water
• 15g lbrown sugar 
• 15g sourdough starter ~100% hydration 

Tangzhong 

• 85g milk 
• 15g whole wheat (stoneground not sprouted)

Final Dough 

• 141g bread flour
• 164g whole wheat flour (same as above)
• 50g sugar (used 40 g)
• 6g salt 
• 124g milk 
• 1 eggs
• 57g unsalted butter 

Pre-bake Wash 

• 1 egg beaten
• 1 Tbsp milk

Post-bake Wash 

• 1/2 Tbsp butter
• Fleur de sel 

Instructions

Starter 

Mix the starter ingredients in a jar or pyrex container with space for at least 50% growth.

Press down with your knuckles to create a uniform surface and to push out air.

At room temperature, it typically takes 7-9 hours for this sweet stiff levain to be at peak.

Tangzhong 

In a sauce pan set on med-low heat, whisk the milk and flour until blended. Then cook for several minutes until thickened, stirring regularly with a spoon or heat-resistant spatula. Let cool in the pan or, for faster results, in a new bowl.

Dough

In the bowl of a stand mixer, briefly whisk the dry dough ingredients, and then add the sweet stiff starter, separating it into 5-6 portions as you add it to the bowl.

Now pour/scrape in all the wet ingredients (including the tangzhong), with the melted butter last. With the dough hook attachment, mix on low speed for a minute, scrape down the sides, and then mix on medium speed for 15-20 minutes. The dough will seem very soft, but as you approach the 15-20 minute mark, it should not stick to your hands and should pass the windowpane test.

Transfer the dough to a lightly oiled bowl, form it into a ball, flip it smooth side up, cover and let rise for 6-12 hours depending on room temperature. You can place the dough into the fridge to chill the dough for about 1.5 hours or retard overnight, this makes rolling the dough easier.

Prepare your pan by greasing them or line with parchment paper.

Scrape the dough out onto a clean counter top. Lightly flour the bench. Press the dough into a rectangle and divide it into 8 or 9 portions. Shape each tightly into a boule, place into a greased or parchment lined pan.

Cover and let proof for 2-4 hours (more if you put the dough in the refrigerator).  Mine took 5 hours to complete final proof at 82ºF.

Preheat the oven to 350F and brush the dough with the egg-milk wash.

Bake the rolls for 30-35 minutes or until the internal temperature is at least 190F. Shield your loaf if it gets brown early in the baking process. You can brush the top of the loaf with butter if you wish at this point while the bread is still hot and sprinkle with flaked salt.  I didn’t have fleur de sel so sprinkled a bit of pink salt on after brushing with butter.

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