Bread Baking is really not an easy task. The tougher part is how you can bake out a consistent texture of bread on every attempt.
Just like human being it does have it own character and temper. If you put in the right amount of ingredients, getting the right temperature, follow strictly to the steps, it will prove and stay to the way that you want it to be.
The best resource and knowledge place is no other than the Library. Like a treasure chest, waiting for one to discover.
Yah, 65°C Tang Zhong Bread (Bread Doctor). I'm so backwards; it has been there for a few years already. A valuable bakery book to own.
What's Tang Zhong Pre-ferment dough?
Florence has a very good write-up on this.
Read here Posted by Florence for detail on 65°C Tang Zhong (汤种) Pre-Ferment Dough.
Here are the illustration on the making of 65°C Tang Zhong (汤种) Pre-Ferment Dough.
Taken from "Bread Doctor" recipe book.
(1 - 2)
1) Pour 500gm of water to 100gm of bread flour in a saucepan.
2) Mix well the flour and water.
(3 - 4)
3) Cook over low heat and stir continually with a hand whisk
to prevent burning.
4) Cook until it reach 65°C (you will see lots of small bubbles
forming on top. Keep stirring until the bubbles disappear
and streaks appear in the mixture for every stir you make
with the whisk. Stop at this stage).
5)
Pour the hot Tang Zhong on to a bowl and cover it with cling wrap.
The cling wrap must touch the surface of the mixture (to avoid
forming of thin film on the Tang Zhong and water preservation).
Leave to cool down at room temperature before use.
Tips :
- Leftover Tang Zhong can be store in container or plastic bag, kept refrigerated for 1-2 days.
- All chilled Tang Zhong must return to room temperature before use.
- If chilled Tang Zhong has turned grayish in colour, discard it.
- Weight will varies after cook due to water evaporate during the heating process.
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