Whole Wheat Flour Bread (Tangzhong)

Its not everyday that you are satisfied with the height of your 100% whole wheat flour bread. I was quite happy when I tried making 100% wwf bread using the autolyse method. But then, how do you grow if you don’t try out other methods, right?  The thirst to learn more and quest for new ideas and methods should be there in you. So, a part of me was never too satisfied with the breads that I was baking… This made me research deeper into bread baking techniques. I conducted many trials in my kitchen, with some positive and some not so satisfying results.

In an attempt to master whole wheat breads, I came across the Tangzhong method or the water roux method. A Tangzhong Roux (also called a Tangzhong Water Roux or Water Roux) is a flour and water roux that is added to yeast bread recipes. This is done in order to make a loaf of bread that is lighter, that has a more tender crumb and a longer shelf life.

Using this method, the loaf had a very good height with an awesome and soft crumb texture. Only drawback was that the crust got a bit overbrowned. But honestly speaking I love breads with a dark crust. Time to get my eyes checked I guess. Instead of preheating my oven at 180 degree celsius, I set my oven at 130, mistaking 3 for 8. I realised it halfway and I increased the temperature and all the temperature settings went for a toss. But the loaf was quite soft and tasty.

Ingredients:

• Whole wheat flour 400 gm
• Sugar 1 tsp
• Salt as reqd
• Amul fresh cream 3tbsp
• Olive oil 1-2 tbsp
• Instant yeast 3/4 tsp
• Luke warm water 1 1/4 cup plus/minus 1 tbsp

For the tangzhong or water roux:

• Whole wheat flour 1 tbsp
• Water 1/4 cup plus 1 tbsp

Method:

• First prepare the water roux by mixing the flour and water and cook it on a low flame on sauce pan.
• Stir it continuously so that no lumps are formed and you get a smooth homogeneous custard like thick sauce. Allow it to cool.
• In case you are not going to use it immediately, cover it with a cling film so that the cling film touches the surface of the roux.
• Mix Instant yeast and sugar in the lukewarm water and and stir well. Keep it aside for 10-15 minutes till its frothy.
• Mix flour, salt, roux and the cream well. Add the yeast solution and knead well using the standard stretch and fold method. This might take around 10-15 minutes. Need lot of patience n perseverance here. No short cuts please…
• When you poke your finger in the dough, it should bounce back. This indicates that your dough is ready to be proofed.
• Keep the dough in a well oiled bowl and cover the bowl with a cling wrap and allow it to double in size.
• Gently punch the risen dough and remove the air bubbles. Knead for 2-3 minutes.
• Roll it into a rectangle and roll it tightly like a log and pinch the edges completely.
• Keep it in an oiled bread tin ( mine is 9 x 3.5 x 3.25 inches in dimension) and cover the tin with a big dome like lid so that the dough doesn’t touch the top of the loaf when it rises. Smear little oil or milk on top of the bread while its proofing.
• When the dough rises and reaches almost the rim of the bread tin, bake it in a preheated oven at 180 degree celsius for 40-45 minutes.
• Apply butter or milk on the top of the loaf towards the last 5 minutes of baking and bake at 190-200 degree celsius for 5 minutes or so.
• Remove from oven and cool it on a wire rack till its completely cool. ( 2-3 hrs minimum ). You can cover the top of the bread with a soft moist towel while its cooling.
• Slice and serve it with butter, jam or omelette or make sandwiches.