Following up on my last loaf, I made a tangzhong milk bread again using the same formula but using 200 grams of Anita's 60/40% whole grain flour. So it ends up between 10-20% whole grain.
It still came out quite nice and light, about like your cheapo grocery store "wheat" loaf. Not quite as light as last time with all AP flour.
On the right, the all AP flour version. On the left, the one with some whole grain flour.
These aren't the most complex loaves I've ever made but it has been fun to reset and start simple. Also, they still taste great and I have no guilt about slicing into them while they are still warm. 🙂
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That cross-section looks just about perfect.
TomP
It sure does. Couldn't ask for a finer crumb.
Beautiful colour, looks tender. Must be a delight to eat slightly warm!
These beautiful loaves really do inspire!
-Jon
Light and fluffy with a touch of wholegrain, I bet it was delicious! Complex it might not be, but sometimes these types of bread are familiar and comforting and go down a treat! :)
Michael