For the primary bake of 2025, I figured I might attempt one thing new. I’ve by no means mixed a Tangzhong with a Scald. I used recent milled inexperienced corn flour for the scald, which had boiling water poured over it and stirred till mixed.
The ultimate combine was completed in my Ankarsum and open-baked with steam.
This was a really high-hydration dough, and with all of the recent milled flour, it ended up over proofing. I ought to have baked it the following morning, however I needed to go to work, so 18 hours ended up being too lengthy. The dough didn’t maintain its form and had little or no rise.
The crumb was very moist and custard-like and open. It tastes nice. Subsequent try I’ll lower the hydration again and both lower the starter quantity or at a minimal bake after 10-12 hours
The dough was blended utilizing my trusty Ankrusrum and open-baked with steam.
Method
Levain Instructions
Combine all of the levain components collectively for about 1 minute and canopy with plastic wrap.
Let it sit at room temperature for round 6-7 hours or till the starter has nearly doubled. I used my proofer set at 76 levels so it took round 5 hours for me. Both use in the principle dough instantly or refrigerate for as much as 1 day earlier than utilizing.
Tangzhong Instructions
Add the flour right into a small saucepan and warmth to low. Mix with the water and stir continuously till the combination begins to resemble a thick sauce. Let it cool to room temperature earlier than utilizing. I normally put it within the fridge to quicken issues up or I make it the night time earlier than.
Scald Instructions
Pour boiling water over the flour and blend till included. Cowl and let cool to room temperature.
Principal Dough Process
Be aware: I exploit an Ankarsrum Mixer so my order of blending is barely totally different than if utilizing a Kitchenaid or different mixer. Add all of your liquid to your mixing bowl together with the cooled Tangzhong and scald and reserve besides 50-80 grams of water. Add all of your flour to the bowl and blend on low for a minute till it types a shaggy mass. Cowl the blending bowl and let it relaxation for 20 – half-hour. Subsequent add the levain, salt, and remaining water as wanted and blend on medium-low (about pace 3) for 12- 24 minutes till you have got a pleasant developed dough.
Take away the dough out of your bowl and place it in a calmly oiled bowl and do a number of stretch and folds. Be sure the dough is as flat as potential in your bowl/container and measure the dough in millimeters and take the temperature of the dough as nicely. Based mostly on the chart from www.thesourdoughjourney.com, decide what % rise you want and make a remark. If in case you have a proofer determine what temperature you need to set it at and what rise you might be aiming for. If the dough is absolutely developed you don’t have to do any stretch and folds, but when it’s not, do a number of units 15-20 minutes aside.
As soon as the dough reaches the specified bulk rise, pre-shape and let relaxation for 15-20 minutes. End shaping place in your banneton, bowl, or in your sheet pan and canopy it so it’s fairly hermetic. You’ll then place it in your fridge so that you don’t need the dough to get a crust on it. I normally don’t depart the dough within the fridge for greater than 12 hours due to all of the recent milled flour however it’s potential to go longer. I let this one go 15 hours whole and the dough was properly fermented.
When you find yourself able to bake, an hour beforehand pre-heat your oven to 540 F and put together for steam. I’ve a heavy-duty baking pan on the underside rack of my oven with 1 baking stone above the pan and one on the highest shelf. I pour 1 cup of boiling water into the pan proper after I place the dough within the oven. Take away your dough from the fridge and rating instantly.
Take the bread(s) out of the oven when completed and allow them to cool on a baker’s rack for so long as you may resist.
