Wow 86%. Seems like that would be a sticky mess. Looks wonderful. If you get a chance I would love your recipe Ray.
Hey, Brian. No problem. It will read like an advanced recipe, but it is pretty easy. I've adjusted the recipe a slight amount so the hydration is 85%. It is still moist two days later.
Ray's Tangzhong Bread
Makes a single 85% hydration 2 lb loaf
Dry: 580g
Wet: 490g
Salt: 10-11g
Yeast: 10-11g
Bulk Fermentation
Dry Ingredients
150g KA whole wheat flour
150g KA bread flour
100g KA AP Flour
100g Steel-cut oats, fine coffee grind or blender
30g flax seeds
20g Vital Wheat Gluten (Add 20g of bread flour if skipping the VWG)
10g fine sea salt
10g nonfat dry milk powder
1g instant yeast (¼ tsp)
Wet Ingredients
350g room temp water
10g lemon juice (fresh or bottled)
Final Ingredients after Bulk Ferment
Tangzhong:
100g water
20g AP flour
Yeast mixture
30g room temp water
9-10g (2 ½ tsp) Active Dry or Instant/Quick-Rise, dissolved
Directions
Weigh water and lemon juice. Stir together. Set aside.
Also measure dry ingredients into a mixing bowl that is large enough for the dough to double.
Day to evening before baking. Pour water/lemon juice into the dry ingredients and stir mixture with a large tablespoon. Stir until a shaggy ball forms and no dry ingredients remain. Cover bowl with plastic wrap and allow to rise and ferment for 12-24 hours on the counter at room temperature. THIS COUNTS AS THE FIRST RISE!
Heat 20g AP flour and 100g water in a small bowl in the microwave for 1 min. Add additional time in 30 sec increments, stirring until a paste forms. Cover with cling wrap and refrigerate overnight.
Baking day:
Wet hands and dough scraper. Scrape the fermented dough into a KitchenAid mixer's bowl. Poke with wet fingers to deflate and make holes. Add the tangzhong and dissolved yeast.
Add the dough hook to the mixer. Turn it to low for a minute. Then turn it to #4, or medium low, and knead until it cleans the sides and bottom of the bowl and forms a ball around the dough hook and pulls away from the bottom of the bowl, 8-10 minutes. It will look pasty and gluey in the beginning, but will develop as the gluten forms.
Scrape the dough hook clean, cover bowl, and rest 10 minutes.
Spray a loaf 9x5 loaf pan with oil.
Liberally dust a working surface with AP flour. Scrape the kneaded dough onto the surface. Lightly dust the top of the dough. Wet fingers. Press dough flat. Tri fold, then roll and pull into loaf shape to build surface tension. Sprinkle with flour if too sticky.
Place dough into the greased loaf pan. Lightly dust with AP flour. Cover with plastic wrap and allow to rise about an inch above the rim of the pan, about 45-120 minutes, depending on room temperature.
Preheat the oven to 375°F (385°F my oven) when dough first touches the plastic wrap. If the plastic wrap sticks to the dough as the dough rises, lightly dust the top of the dough with AP flour and cover again with the wrap.
Once risen about an inch above the rim of the pan, place the dough in the oven front to back, not side to side.
Bake uncovered for 45-50 minutes. Check internal temp of the bread is 200°F-205°F.
Remove from oven and loaf pan, then allow bread to cool on a cooling rack. Once completely cooled, bread stores well in an open paper bag on the counter. A plastic bag works but the crust will soften. Store wrapped in the refrigerator for up to ten days.
