I am baking the White Sandwich Sourdough Bread tomorrow again, should I tangzhong this recipe? Like Mini said "Using 5% of the flour is a starting point ( with 5x water)". So 5% should include the total flour used for the dough?
Normally a tangzhong is 5% from total flour but you're doing a sourdough so the question is 5% of total flour or 5% of remaining flour after prefermenting the starter?
Personally I would calculate the tangzhong without including the flour within the starter. It's high percentage starter and you don't want to further compromise the gluten.
:) I think I figured that right. 5% of 828g. Give or take a gram or two.
40g flour with 200 g water. Weigh the dish and goop and nuke it a couple of times for 30 to 45 sec on high stirring between. When it is gel, stop, weigh and add back the missing water. Adding Tangzhong may speed up the fermentation so watch the dough.
This is a good recipe and you might want to first try it without the Tangzhong.
Already baked it in my earlier post "MC Bake - a White Sourdough Sandwich Loaf" remember? Will try again today as I wasn't really happy with the crumb. One of the side and bottom of both loaves did not get enough heat, as I believe. If you look closely at the photo, it bit dense around those edges.
Anyway, I have already prepared the tangzhong last night, cool and left it in the fridge. I make the paste based on 5% of the remaining flour after prefermenting the starter. However, as usual, I make 50 of flour with 250g of water, just in case.
putting the pans in the oven at an angle? That exposes 3 1/2 sides to direct Oven het with only 1/2 a side next to the second pan. Keep track of that 1/2 side (on each loaf) when rotating the pans and place to the outside back corner of the oven when rotating.
The roux looks good. So smoooth! ...me thinks about "white gravy" w'out black pepper and meat bits. Speaking of which, its about time I made Dan Lenard's Pepper Rye again, it involves a roux that makes the rye quite manageable.
You take 5% from the total flour
and 5x it's weight in water from the total water
For example:
5% of 500g = 25g flour
5x 25g = 125g water
Now the recipe re-arranged:
Tangzhong:
sorry, but this is a sourdough white sandwich loaf, and it call for a 412g of sourdough start at 100% hydration. So how much flour for the tangzhong?
tks......Jon
Normally a tangzhong is 5% from total flour but you're doing a sourdough so the question is 5% of total flour or 5% of remaining flour after prefermenting the starter?
Exactly what I was wondering and hope someone could shed some light!
Here is the recipe: http://www.wildyeastblog.com/soft-sandwich-sourdough/
Cheers .... Jon
Personally I would calculate the tangzhong without including the flour within the starter. It's high percentage starter and you don't want to further compromise the gluten.
Yes, I share the same thought!
tks Jon
:) I think I figured that right. 5% of 828g. Give or take a gram or two.
40g flour with 200 g water. Weigh the dish and goop and nuke it a couple of times for 30 to 45 sec on high stirring between. When it is gel, stop, weigh and add back the missing water. Adding Tangzhong may speed up the fermentation so watch the dough.
This is a good recipe and you might want to first try it without the Tangzhong.
Hi, Mini
Already baked it in my earlier post "MC Bake - a White Sourdough Sandwich Loaf" remember? Will try again today as I wasn't really happy with the crumb. One of the side and bottom of both loaves did not get enough heat, as I believe. If you look closely at the photo, it bit dense around those edges.
Anyway, I have already prepared the tangzhong last night, cool and left it in the fridge. I make the paste based on 5% of the remaining flour after prefermenting the starter. However, as usual, I make 50 of flour with 250g of water, just in case.
Now I shall start the bake....Cheers Jon
putting the pans in the oven at an angle? That exposes 3 1/2 sides to direct Oven het with only 1/2 a side next to the second pan. Keep track of that 1/2 side (on each loaf) when rotating the pans and place to the outside back corner of the oven when rotating.
The roux looks good. So smoooth! ...me thinks about "white gravy" w'out black pepper and meat bits. Speaking of which, its about time I made Dan Lenard's Pepper Rye again, it involves a roux that makes the rye quite manageable.
Good fun with the loaves!
Bread and Crumbs...still at least one the side of one loaf did not get enough heat. The bottom on one loaf also quite dense as seen in the pics.......
Pack and ready for my sister and my aunt tomorrow...
I did enjoyed the bake very much.
Cheers Jon