Blueberry lemon. My white whale. My most difficult flavor. Still not perfect but this is pretty damn good. #sourdoughsunday This is the loaf everybody begs for the most, and the one I’m most reticent about sharing because my technique isn’t good enough.
@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.
@Hedgewizard I will say this: whatever bread-making method works for you and produces a bread that YOU enjoy is the best method to use. I’m not chasing waterfalls. Once I find a river or lake that I like, I stick to it.
@Hedgewizard I make a 1:5 flour:water roux, heated to 150-160° F, and then cool. I use 5% of the total flour (4-8% range) in the roux. [Subtract that amount of flour and water in the roux from the recipe], and add the roux to the remainder of the water, then starter, then flour then salt, and work the recipe as normal.
@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