Pan de Mie using tangzhong. Very soft texture and flavor. Image Log in or register to post comments What recipe did you use? Any whole wheat in there? If not, could you? Log in or register to post comments I used a 9 x 4 x 4" loaf pan, which can take 900 to 950 g dough (flour + liquid). The recipe that I followed is shown below, while the method is on this link http://www.thefreshloaf.com/node/64313/hokkaidostyle-sourdough-tangzhong-pan-loaf-and-bunsThe recipe in the link varies a little, since I haven't used any eggs or malt, and this time I built the levain in one stage.I haven't mixed any whole wheat, so I cannot answer your question. Wanna try and let us know the result? Levain Starter12g100% hydrationFlour52g Water26g Dough AP flour281g Bread flour140g Milk204g Salt8g Sugar40g Butter35g Tangzhong Flour35g Water150g Total hydration75% Total dough900gflour + liquidTotal flour514g Total liquid386g Total recipe weight983g Log in or register to post comments I agree that is a good looking pan de Mie.Benny Log in or register to post comments
What recipe did you use? Any whole wheat in there? If not, could you? Log in or register to post comments
I used a 9 x 4 x 4" loaf pan, which can take 900 to 950 g dough (flour + liquid). The recipe that I followed is shown below, while the method is on this link http://www.thefreshloaf.com/node/64313/hokkaidostyle-sourdough-tangzhong-pan-loaf-and-bunsThe recipe in the link varies a little, since I haven't used any eggs or malt, and this time I built the levain in one stage.I haven't mixed any whole wheat, so I cannot answer your question. Wanna try and let us know the result? Levain Starter12g100% hydrationFlour52g Water26g Dough AP flour281g Bread flour140g Milk204g Salt8g Sugar40g Butter35g Tangzhong Flour35g Water150g Total hydration75% Total dough900gflour + liquidTotal flour514g Total liquid386g Total recipe weight983g Log in or register to post comments
What recipe did you use? Any whole wheat in there? If not, could you?
I used a 9 x 4 x 4" loaf pan, which can take 900 to 950 g dough (flour + liquid). The recipe that I followed is shown below, while the method is on this link http://www.thefreshloaf.com/node/64313/hokkaidostyle-sourdough-tangzhong-pan-loaf-and-buns
The recipe in the link varies a little, since I haven't used any eggs or malt, and this time I built the levain in one stage.
I haven't mixed any whole wheat, so I cannot answer your question. Wanna try and let us know the result?
I agree that is a good looking pan de Mie.
Benny