MILK BREAD DOUGH
[TANGZHONG METHOD]
Instructor: Richard Feroze
416.710.8126
[email protected]
Ratio Formula
{Tangzhong / White Roux}  1/2 Part Flour : 2 Parts Water
7 Parts Flour : 2.5 Parts Liquid : 1 Part Egg : 1 Part Fat : 3% Fresh Yeast : 2% Salt :
[2% Milk Powder - Optional] : [1/2 Part Sugar - Optional]
Yield: Approximately 700 gram Boule
Tangzhong / White Roux
  • Flour           [ 20 grams ]
  • Liquid          [ 100 grams ]

Optional
  • Sugar          [ 25 grams ]
  • Milk Powder [ 7 grams ]
Bread Base
  • Flour           [ 350 grams ]
  • Liquid          [ 125 grams ]
  • Eggs           [ 1 whole ]
  • Fat              [ 50 grams ]
  • Yeast           [@ 3% of flour weight]
  • Salt              [ 7 grams ]

tECHNIQUE

Comments
  • Mixing Method: White Roux, then apply bread dough technique by mixing dry ingredients into wet ingredients.  Then Eggs. Then Butter.
  • Do not allow direct exposure of salt to yeast. 
  • Apply Autolysis technique to ensure proper starch degradation into sufficient sugar levels for yeast feeding.
  1. For Tangzhong, mix flour in water in a pot until uniformly incorporated, apply heat and constantly stir until to make a white roux.  Chill, set aside.
  2. Bloom yeast in at least double its volume in liquid.  Fermentation takes long enough for yeast to dissolve and becomes liquid-soluble.
  3. In a large bowl, large enough to allow for ingredient mixing, add yeast mixture and remaining liquid not used in fermenting yeast. 
  4. Stir (slowly) until yeast ingredients are incorporated.
  5. Stir (slowly) white roux into liquid ingredients until small lumps are left; do not mix uniformly.  This technique allows for the "tearing" consistency.
  6. Mix all dry ingredients together; exclude fat and eggs.
  7. Add dry ingredients to wet and mix until mixture is a soluble mass; not smooth and still quite wet. 
  8. Add fat, in pieces, one at a time ensuring each piece is evenly incorporated into mixture before adding next piece.
  9. Once all fat has been incorporated, use similar technique in adding eggs.  [Note that eggs can be added 1 or several at a time depending on batch size.]
  10. At this point, mass is ready for kneading. Scrape bowl mixture onto a floured surface and start kneading using a fold-over & palm-push method. 
  11. Knead dough long enough for window pane test characteristics.
  12. Once ready to rest, roll into uniform boule(s) and set aside in oiled bowl large enough for dough to expand by twice its volume. 
  13. Cover, and set aside at room temperature until double in size.
  14. Once double in size, punch down dough and scrap onto floured surface.
  15. Measure out required portion sizes, shape using technique applied in step 7, and store for future use.
Comments
  • Window Pane Test: No webbing.No tearing with sufficient stretching.
  • Flour:  11-13% Protein content. AP flour is cost-effective. Durum Wheat Flour for best results.
  • Liquid: Milk is best for flavour & colour. Water is cost-effective.
  • Fat: Butter (room temp.) for best results.
  • Yeast: Fresh @ 3%
  • Yeast: Instant/ActiveDry @ 35% of Fresh.
Storage
  • Dough can be coated with oil or flour for storage.
  • Fat Content: Dough cannot be frozen for future use.
Variations
  • Sweet Dough: White Granulated @ 10% of flour weight [Max]
  • Sugar > 10% requires osmotolerant yeast.  If not available, expect longer rising times during fermentation.
Notes
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