#45 Healthy Low-Calorie 70% Whole Wheat Tangzhong Pullman Loaf with Feathery Shred

🍞Ingredients:

🎈Tangzhong (water roux): Bread flour 20g, water 100g.

🎈Main dough: Whole wheat flour 190g, bread flour 80g, milk powder 15g, heavy whipping cream 69g, egg 25g, thick Greek yogurt 34g, sugar 22g, sweetened condensed milk 20g, salt 3g, fresh compressed yeast 9g (or instant dry yeast 3g), butter 25g.

🍞Method:

1️⃣ Mix the Tangzhong ingredients well and microwave for 30 seconds. Take it out and stir well with chopsticks, then microwave for another 10 seconds and stir until swirl lines appear. Cover tightly with plastic wrap and chill in the fridge. (See my earlier Tangzhong post for detailed instructions).

2️⃣ I chilled my Tangzhong overnight. The next day, combine the Tangzhong with all main dough ingredients except the butter. Once evenly mixed, place in the fridge to autolyse for about 30 minutes.

3️⃣ Take the dough out of the fridge and knead in the stand mixer until it stretches into a thick membrane. Add the softened butter and mix until it reaches the full windowpane stage.

4️⃣ Cover the dough with plastic wrap and let it rise until doubled in size.

5️⃣ Perform a double roll-and-coil shaping and place into the Pullman pan. Proof in a warm, humid spot until 80% to 90% full in the pan.

6️⃣ Bake at 180°C on the lower-middle rack for about 36 minutes, tenting with foil at around the 10-minute mark.

7️⃣ Tap the pan to release steam, unmold immediately, and cool on a wire rack.

🔅Baker's Notes:

1. This was my first time seeing fresh compressed yeast at the store and my first time trying it. Honestly, I didn't notice any difference: the second proof still took 100 minutes, just like usual. A 17g block cost $2.15 and only makes two loaves, which is poor value compared to a 1-pound bag of instant dry yeast for $6.

2. The higher the whole wheat percentage, the harder it is to make a tall, soft Pullman loaf. To improve the crumb structure and mouthfeel, I used Tangzhong along with yogurt, sweetened condensed milk, heavy whipping cream, and milk powder for aroma. Although the ingredient list has lots of small items, the result is wonderful: soft, feathery-shredding bread that smells and tastes great.

3. Flour water absorption and how your oven runs vary, so adjust as needed. Hold back 10g of liquid and add it gradually.