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Four Seasons Loaf ❤️ Master Wu Keji's Tangzhong Formula
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爱做面包的太阳花
爱做面包的太阳花
May 19, 2021
中文
ToastTangzhong

Four Seasons Loaf ❤️ Master Wu Keji's Tangzhong Formula

四季吐司❤️吴克己老师的配方

Oven Temp
180°C / 356°F
Bake Time
30 min
Batch Yield
1 450g loaves

🍞 Formula & Measurements

  • •Tangzhong (water roux): Bread flour 90g
  • •Tangzhong (water roux): Sugar 5g
  • •Tangzhong (water roux): Salt 5g
  • •Tangzhong (water roux): Boiling water 108g
  • •Main dough: Bread flour 202g
  • •Main dough: Sugar 14g
  • •Main dough: Sweetened condensed milk 14g
  • •Main dough: Honey 6g
  • •Main dough: Water 98g
  • •Main dough: Heavy whipping cream 14g
  • •Main dough: Instant dry yeast 3g
  • •Main dough: Butter 17g

🍞Ingredients: (Makes one 450g Pullman loaf pan)

🎈Tangzhong (water roux): Bread flour 90g, sugar 5g, salt 5g, boiling water (100°C) 108g.

🎈Main dough: Bread flour 202g, sugar 14g, sweetened condensed milk 14g, honey 6g, water 98g, heavy whipping cream 14g, instant dry yeast 3g, butter 17g.

🍞Instructions:

1️⃣Combine the bread flour, sugar, and salt for the Tangzhong (water roux). Pour in the 100°C boiling water and stir until well combined. Cover tightly and refrigerate overnight.

2️⃣Place the chilled Tangzhong and all main dough ingredients except the butter into the mixer bowl. Mix on low speed until combined, then alternate between medium and low speed. The dough is very high-hydration and will stick to the mixer bowl. Stop occasionally to scrape down the sides of the bowl, and keep mixing on medium-low speed until it reaches the thick membrane stage (medium gluten development). Add the butter and repeat the process, scraping down the bowl whenever it sticks, until the dough reaches the full windowpane stage (thin, translucent membrane). See Photo 2.

3️⃣Place in a warm, humid spot for the first proof (bulk fermentation) for about 1 hour. Divide into three equal pieces, shape, and place into the pan. Because this dough has high hydration, lightly dust your work surface with flour. Gently pat the dough to degas during shaping; do not press too hard.

4️⃣Place in a warm, humid spot for the second proof (final proof) until 80% full in the pan. Bake at 180°C for about 30 minutes, tenting with aluminum foil once the top browns.

❤️This formula has very high hydration, so handling the dough takes a bit more care than lower-hydration recipes. Every oven runs differently, so adjust the baking temperature and time accordingly.

💡 Baker's Q&A & Troubleshooting (25)

Distilled from Author's Notes
Q:Can I autolyse the main dough first and then add the Tangzhong (water roux)? Would that help the dough come together faster?
A:I don't recommend autolysing first before adding the Tangzhong for this recipe. Mixing the two together after an autolyse actually makes them resist combining smoothly.
Q:Does this dough need to be mixed to 100% gluten development?
A:Yes, it needs full gluten development, meaning the full windowpane stage (thin, translucent membrane). Before reaching that stage, the dough will feel quite sticky, but once the windowpane forms, it becomes very well-behaved.
Q:When I tented the loaf with foil after browning, I noticed the dough started sinking even though it had been rising steadily. Could the temperature be too low? My oven thermometer read 200°C when set to 180°C, which is what I usually bake at. Could you explain why? Thanks!
A:Did it sink immediately right when you put the foil on? Was it with this exact recipe? Because this formula has very high hydration, some slight shrinkage and wrinkling on the crust after baking is completely normal.
Q:Reporting back after baking and tasting: it has an incredible feathery shred and is super soft! High hydration and delicious! I used Camellia bread flour, and it really did stick to the mixer bowl like crazy. But hang in there! You'll be rewarded with a delicious, shreddy loaf. It took me 30 minutes to reach the thick membrane stage, and another 20 minutes after adding the butter and fresh yeast to hit the full windowpane stage (I added the fresh yeast with the butter to keep dough temperature down). The high hydration makes you doubt yourself, but just keep mixing! I baked at 220°C for 40 minutes open-top, and the top browned nicely while the sides stayed pale like in your photo. I think I accidentally added salt twice so it's super salty, haha, but I can't bear to toss it since it's my first truly successful loaf! Thank you!
A:Awesome job! I completely agree that patience pays off with high-hydration dough. That exact moment when the dough suddenly develops strength, clears the bowl, and pulls into a smooth ball is magical.
Q:What brand of bread flour did you use for this recipe?
A:For this loaf I used King Arthur Bread Flour, which has 12.7% protein.
Q:I followed your recipe to the letter today. After unmolding, the loaf had severe sidewall cave-in (keyholing) and could barely stand upright. What might have caused this? I baked it at 180°C for 30 minutes. Thank you.
A:Because this loaf has very high hydration, mine sometimes comes out slightly wrinkled too. If the interior crumb is fully baked through, it's fine to eat, but if it collapses and can't stand upright, it needs a bit more baking time to set the structure.
Q:After adding the butter I mixed for ages and felt like the gluten wasn't developing at all. I thought it failed and almost gave up halfway, but thankfully I kept going and got a perfect full windowpane! Haha!
A:That is wonderful! The moment that windowpane finally comes together is such a happy surprise.
Q:If I use a low-sugar Pullman pan, what temperature and baking time should I use?
A:You will need to test and adjust based on how your own oven runs, but generally low-sugar pans take around 20-something minutes and a slightly lower temperature by a few degrees. Keep a close eye on it the first time. Wishing you success on your first try!
Q:After adding butter, I kneaded for a long time and always felt like I couldn't develop the gluten properly, thinking it was a failure and almost gave up halfway through. Fortunately, I didn't stop, and ended up achieving the perfect glove-like membrane, haha
A:So great! The moment it's peeled off must be especially surprising and joyful
Q:Dear, may I ask what temperature and time should be used for low-sugar toast boxes?
A:This still needs to be adjusted and explored gradually based on your own oven. Generally speaking, twenty to thirty minutes is enough, and the temperature also needs to be lowered by a few degrees. Pay more attention during the first attempt, and wish all sisters success on the first try.
Q:Should the amount of flour be reduced for the bread maker?
A:It depends on the capacity of your bread maker. My old bread maker could make two loaves of toast.
Q:Can it be fermented in one go? If you want to make pumpkin, how do you replace the moisture
A:There is a recipe for pumpkin toast
Q:After adding butter, I kneaded for a long time and always felt like I couldn't develop the gluten properly, thinking it was a failure and almost gave up halfway through. Fortunately, I didn't stop, and ended up achieving the perfect glove-like membrane, haha
A:So great! The moment it's peeled off must be especially surprising and joyful
Q:Can the water in the main dough be replaced with milk?
A:Mmm, theoretically it's possible, but the only thing is that the taste will be slightly different from the original recipe.
Q:I have a question: will adding salt first affect the kneading of the dough? Also, for an ordinary 450-gram loaf of bread, only 3.5 grams of salt is used, but this recipe uses 6 grams of salt. Will it be too salty?
A:Six grams of salt will be a little bit salty, and there is also less sugar, so the overall taste is relatively light. If you're not used to it, you can reduce the salt slightly. Kneading the dough is not affected.
Q:Without a stand mixer, can I knead by hand and get strands with Baiyan bread flour?
A:This recipe is particularly difficult to knead by hand, as the water content is very high.
Q:Today I followed your recipe without any changes. After removing it from the mold, I noticed severe shrinkage and the bread was difficult to stand upright . What could be the reason? The baking time was 180 degrees for 30 minutes. Thank you.
A:This toast has a high water content, and sometimes it comes out wrinkled. If the inside is cooked, it's fine, but if it's not cooked, bake it for a bit longer.
Q:How much scalded dough is suitable for this toast
A:Just put all the scalded flour amount into the recipe. The water content in this recipe is a bit high, making the dough mixing a bit easier than others, and the shaping is also easier.
Q:Teacher, this only needs one rolling and folding, right? What's the difference from those that require two rolling and folding?
A:Actually, there is not much difference between the finished products of one rolling and folding and two rolling and folding. Personally, I usually prefer one rolling and folding.
Q:Too sticky.
A:This prescription has a lot of water, making it more difficult to handle than those with less water.
Q:How long at most should the main dough be taken out to make after being refrigerated overnight?
A:Chill overnight, do not exceed three days, take out and mix with the main dough directly for preparation.
Q:Is it using top heat or bottom heat at 180℃ for 30 minutes?
A:My oven doesn't have top and bottom heat. Sisters should bake according to their own oven's temperament.
Q:Will it still be soft the next day?
A:Soft Sisters, try the Polish dough or Tangzhong method, it's really soft. Come on ☺️☺️☺️It's all like this You can definitely do it, keep it up Thank you for the feedback , happy Low-temperature slow fermentation has more flavor.
Q:Dear, I bought a book by Teacher Wu Kegi, and the recipe quantities are quite large. Usually, I only make two 450g loaves of toast. How do I convert the measurements? Could you please explain? Thank you so much
A:If the recipe specifies the amount for four strips, divide it by two. Alternatively, use the general conversion that a 450-gram loaf of toast uses 250 grams of flour.
Q:Do I need to knead this dough until it reaches full gluten development?
A:Need ten parts gluten, that is, until you can pull out a film. Before this, the dough will be quite sticky, but after the film forms, the dough becomes very manageable. Can make sourdough starter There are too many , how about toasting a piece of bread

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