Sourdough Bread Tangzong Method

Baked a loaf of Sourdough soft bread using active starter & tangzhong method yesterday. I like the texture. Will experiment again to see if I can make a loaf that will still be super soft after 5-7 days. So far, it tasted soft & a little sour (not the bad taste) this morning. 

For Tangzhong:

 25 g bread flour

115g milk

10g  water

55g unsalted butter

1. Cook using med low heat until thick and creamy for about 4 min

2. melt butter in the warm roux

3. Let it cool down before using tangzhong dough (best to keep it overnight & use it the next day; used within 48h)

For dough:

450g bread flour (can replace 50g with wholegrain flour)

200g milk 

10g water

100g starter (active & mature)

12g salt 

20g sugar

1 egg (leave some for egg wash) 

1. Mix bread flour, milk, water, starter, & egg

2. autolyse 20 min, add the tangzhong, and knead for almost 20 minutes on med-low. It will seem sticky, but let it go. (Managed to knead in mixer for 30mins till window pane) 

3. Put in a covered container for at least 3 hours and fold over and refrigerate overnight. ( I didn’t put in fridge but waited till it doubled in size coz I wanted to eat bread within same day)

4. Take out the next morning, divide into 3 parts and form into balls, cover and rest for an hour. 

5. Roll each ball into oval shape and coil, then roll again on the seam side up and coil. 

6. Place in greased pullman tin (can also use 2 medium size loaf pan)

7. Cover and let rise until puffy and slightly over the rim. (Mine took abt 3h)

8. Egg wash (I forgot this round; can use milk too)

9. Preheat at 200 deg Celsius & put bread in. 

10. Bake dough for 20 mins before lowering to 180 deg & bake for another 20mins (depending on your oven); tent bread in between to avoid burning the top. 

11. Let bread cool down for at least 2h before cutting.