Hello everyone! Today I will share with you a 60% whole wheat Yudane/Tangzhong whole wheat bread
Drawing effect like Japanese White Bread
The bread texture is delicate, dense and elastic
It's easy to pull a large piece of thin slices
The taste is soft and moist, with strong wheat aroma, without a hint of roughness
Note that in the video I use amount of ingredients to make two breads
Prepare the Yudane/Tangzhong the night before making the bread. Yudane/Tangzhong can make the bread soft and moist, while delaying aging
The boiling water needed is 135 grams, and you can add a little more when boiling the water (it will evaporate when boiling)
Bring the water to a boil and quickly pour it onto 108 grams of bread flour
Mix well to no dry flour
The gelatinized dough is light yellow and very sticky
Wrapped and seal, cool in room temperature, then put Yudane/Tangzhong in the refrigerator until the next day.
This bread contains 60% whole wheat flour
The bran flakes in whole wheat will destroy gluten like small blades
For better taste and better gluten
We need to prepare the whole wheat dough the night before so that the whole wheat flour is fully softened
Mix 400g fine grain whole wheat flour with 420g cold water
You can see that the whole wheat dough at this time has no gluten
Put it in the refrigerator for 4-12 hours to soften the wheat bran
After soaking whole wheat flour for a long time, the bran becomes soft and at the same time it can produce some gluten
Pour 260g bread flour, 10g salt, and 7g instant yeast in the mixing bowl
Pour in 80g honey, 110g Yudane/Tangzhong
Pour in the prepared whole wheat dough
Turn on the lowest speed mixing gear
Add 20 grams of cold water (if your flour does not absorb water well, you can reduce the amount of water here)
Whole wheat flour is very absorbent and requires a higher amount of water to make moist and soft bread
The water content of this bread is about 73%, you will feel the dough is relatively wet and sticky
When there is no dry flour, turn on the 2nd gear and stir evenly (I used it for about 3 minutes)
Cover and put it in the refrigerator for 20 minutes
Let the flour absorb water and produce some gluten, which can reduce the kneading time a little
You can see that the dough temperature is relatively low at this time
Beat the dough on medium speed 4th gear
After about a few minutes the dough started to not stick to the bottom of the bowl (It took about 5 minutes)
When the dough surface is smooth and not sticky, you can do windowpane test to check the state
Dip a little water on your hands when pulling the membrane to prevent sticking
When the stretched membrane is elastic, a little transparent, and the opening is not smooth and jagged, you can add butter
Add 70g of softened unsalted butter
Cut the dough into small pieces for butter mixing
Continue mixing at low speed 2nd gear (I took about 2 minutes)
When you can't see the butter, turn to the middle speed 4th gear
At this time, be careful not to over-kneading. After soaking whole wheat flour with water overnight, it is easy to develop gluten when kneading
I only kneaded for about 2 minutes
At this time, the dough is very smooth and elastic
When the membrane is stretched, it feels very firm and elastic, not easy to break
The membrane is smooth and transparent, and the opening is smooth and without jagged
Then you can end the kneading
To make whole wheat bread, you only need to knead to 90% of gluten.
Brush oil in the basin to prevent sticking
Dip your hands with water to prevent sticking, fold the dough several times until the surface is smooth
Although the dough has been refrigerated before, the temperature of the dough has also increased by 7-8C
The temperature of the dough should not exceed 28C, otherwise the texture of the baked bread will be rough
If the room temperature is relatively low in winter and there is no fermentation tank, you can use a larger pot to fill it with 28-30C° warm water
Put the bowl with the dough on it, without changing the water in the middle
If the room temperature is right, you don’t need to use this method
Ferment the dough to double size. I took for about 1 hour and 10 minutes, depending on the state of the dough
The surface of the fermented dough is smooth and full without big bubbles
Dip your finger in the flour, the dough will not rebound or rebound a little, and will not collapse
Minimize the use of dry flour in the process of dividing the dough and use a plastic scraper to shape it
Divide the dough into 6 equal parts
If the dough is too sticky, you can sprinkle a little dry flour to prevent sticking
Press exhaust large bubbles
Gently round until the surface is smooth
Rest for 30 minutes
Sprinkle a little dry flours to prevent sticking
Gently roll out the dough into a rectangle about 15x20cm
Don’t pull hard when the dough sticks to the panel, it will destroy the gluten
Shovel gently with the aid of a scraper
Turn the smooth side down
Organize into a rectangle about 20cm long and 15cm wide
Lightly roll 1.5 turns from top to bottom (four layers)
Rest for 5 minutes
Take out the first rolled dough
Roll into a long strip
Turn it over and arrange it into a 30cm long strip, slightly narrower than the width of the baking pan
The width of my bakeware is 10cm, here I will arrange the width to be 7cm wide, which is a bit narrower than the bakeware for easy loading
Tap around to expel large bubbles
Roll gently from top to bottom about 2.5-3 turns
Put the three doughs into the greased 9x4x4" baking pan in the same spiral direction
Cover and proof until it is 8-8.5 full. When my dough is ready, it is about 1.5cm from the top edge of the baking pan
Proof time is about 45 minutes-60 minutes at temperature of 28-30C
Whole wheat flour contains more active enzymes, and the fermentation speed will be slightly faster than ordinary flour. Pay attention to the state of dough when proofing
Preheat the oven to 350F°/180C° 30 minutes in advance
Bake at the middle low layer for 38-40 minutes. After 20 minutes, the bread can be covered with tin foil when it is colored
Due to the addition of honey, the baked bread has an attractive golden color
Beautiful even mountain shape with about 1 inch expansion crack
60% whole wheat bread also has a beautiful drawing effect
The bread tissue is delicate and moist, soft and elastic
Easily pull out large thin slices
The strong whole-wheat aroma is mixed with a light honey aroma, and it tastes without a hint of roughness, which makes people unable to stop the mouth...