![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
(no subject)
Mar. 8th, 2020 04:41 pmI've been making this bread recipe pretty regularly for about a year now. It's a Hokkaido milk bread and it's fantastic - it rises beautifully every time, it tastes great, it has a lovely texture (pillowy, but strong enough to stand up to having things spread on it), and it takes a good long time to go stale. There's no real reason to ever make a different bread.
But I read an article the other day that said you could impart the texture and staying power to any bread recipe by doing some math and using a tangzhong, so I decided to try it. I have an oatmeal bread recipe that I used to make a few years ago and I remembered it tasting good and having lots of bran and stuff so probably healthier than white bread? So I tried it.
Friends, I have just made the ugliest loaf of bread. It didn't rise in the oven at all and it's despressingly lumpy. I think it's still going to taste good, but the lack of height means it's not going to be any good for sandwiches, which is what I wanted it for.
So a) I am terribly disasppointed, and b) next time I will try adjusting my good bread recipe to contain more interesting ingredients, rather than adjusting other recipes to include a tangzhong.
But I read an article the other day that said you could impart the texture and staying power to any bread recipe by doing some math and using a tangzhong, so I decided to try it. I have an oatmeal bread recipe that I used to make a few years ago and I remembered it tasting good and having lots of bran and stuff so probably healthier than white bread? So I tried it.
Friends, I have just made the ugliest loaf of bread. It didn't rise in the oven at all and it's despressingly lumpy. I think it's still going to taste good, but the lack of height means it's not going to be any good for sandwiches, which is what I wanted it for.
So a) I am terribly disasppointed, and b) next time I will try adjusting my good bread recipe to contain more interesting ingredients, rather than adjusting other recipes to include a tangzhong.
