Hello everyone,
I have been in search for a good bread recipe and came across the water roux/ tangzhong method. I used it and it was wonderful! Now I really want to try and incorporate this method for other bread recipes that do not orignally call for the water roux/ tangzhong method. How can I do that?
And btw, I am a beginner.... dough hydration charts still look daunting and scary.... all I've figured out so far is that you put the amount of flour as 100%.... (Please do correct me or direct me to an appropriate post if I am wrong. Yikes!) And all the short forms (such as KA and RB etc.) confuse me too.
And as if this is not enough of a challenge, now I have to go gluten-free.... and maybe vegetarian/vegan...
So please help! Any comment/ instruction/ discipline is more than welcome :D
is take 25 g of the dough flour and add 125 g of water to it to make the roux. I don't change the total amount of flour in the mix and I add the 125 g of water - not reducing the dough flour amount, Most recipes are not very high in hydration 70% or less so this just makes the dough a little more wet and the crumb ends up being more open, moist and soft.
If you don't like wet doughs you could reduce the dough water by 100 g no problems and be closer to the original hydration.
Thank you for your input! Now, would your method work for gluten-free bread baking as well?
gluten free breads since all the grains I use have gluten.
Thank you anyways for your help!
Cheers,
Adia
Please read my conversion reply on this other post.
http://www.thefreshloaf.com/node/33246/converting-recipe-fit-smaller-pan
I bookmarked your post. Very helpful! Thank you.
Cheers,
Adia