@seismic007
Okay is this still Tangzhong method, and if so is this how you apply it? As you can see, this guy is not impressed
https://www.kingarthurbaking.com/blog/2019/01/08/using-tangzhong-in-sourdough-bread
@Hedgewizard all of these loaves were made with a tangzhong. My limited experience so far is that the sourdough crumb is more tender, and (subjectively) the dough is easier to work with. I’ll go back and see what King Arthur has to say when I get a moment.
@seismic007
My current method is low-effort because I'm still full-time. Great, great flavor with a starter grown in atta (chapatti) flour, but I'm interested to see if i can get improved texture or longer shelf life which some of the tangzhong proponents claim. And your oven spring is *awesome*
https://www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners
Edited 21d ago