When I make my Sourdough Sandwich Loaf I am incorporating a Japanese bread making technique, Tangzhong, and, my bread has a milder sour flavor, has a longer shelf-life, has a better rise, the bread is more moist and softer. Much better for making sandwich bread or sweet breads. (See below) Tangzhong (also known as a water roux or yu-dane) is a baking technique that involves cooking a small portion of flour with liquid (usually water or milk) to a certain temperature (typically around 150°F) before adding it to the rest of the dough ingredients (Tangzhong must be at room temperature, if it is too hot the heat will kill the natural yeast in your starter). This process pre-gelatinizes the starches in the flour, allowing them to absorb and retain more liquid.  Benefits of using Tangzhong:  Increased moisture retention: The gel-like texture of the tangzhong locks in moisture, resulting in incredibly moist bread. Extended shelf life: Because of the enhanced moisture retention, tangzhong breads stay fresh and soft for a longer period compared to breads made without this technique. Fluffier texture: The extra moisture in the dough creates more steam during baking, leading to a higher rise and a softer, fluffier crumb. Less sticky dough: The pre-gelatinized starches absorb more water, making the dough easier to handle and knead. Higher rise: The stable structure created by the gelatinized starch allows the bread to rise higher during baking due to increased internal steam.  How to make Tangzhong:  Combine 1 part flour with 5 parts liquid (water or milk) by weight in a saucepan or microwave. Heat the mixture over medium heat, stirring constantly to prevent scorching, until it thickens into a paste and reaches a temperature of around (150°F); or, in a microwave-safe bowl whisk together the flour and liquid, then microwave in 30-second intervals, whisking between each, until thickened and reaches 150°. Let the roux cool completely before adding it to the rest of your bread dough ingredients. (Tangzhong can be made ahead, once cooled refrigerate; prior to using let it come to room temperature, add at the same time you mix your flour and liquid) In summary, tangzhong is a valuable technique for creating breads that are exceptionally soft, moist, and have an extended shelf life. It is commonly used in many Asian bread recipes, such as Japanese Milk Bread (Shokupan).  NOTE: I use Tangzhong when making the following: Sandwich Bread Sweet Breads (Cinnamon Raisin, Orange Cranberry, etc) Rolls (Dinner Rolls, Hawaiian Rolls, Cinnamon Rolls, etc) Bread Sticks

Posted by Addie Hollingsworth Lee at 2025-07-06 03:34:06 UTC