Tag Archives: sourdough

Tangzhong Buttermilk Sourdough Bread

2017-04-24 22.11.07

Hi, I am rescuing this recipe from the depths of a comment section: (beware, there may be audio ads)

Tanzhong roux
1/2 cup (120g) water (for Tanzhong roux)
3 Tbsp (25g) Bread Flour (for Tanzhong roux)
Bread Dough
All of the Tanzhong roux (from above)
1/2 cup (125g) Buttermilk
1 cup (250g) Active Sourdough Starter (100% hydration)
3 1/4 cups (450g) Bread Flour
1 Tablespoon (15g) White granulated sugar
1 1/2 teaspoons (10g) Table salt
2 Tablespoons (30g) Olive Oil

I also used this part:

I make the TangZhong roux in an 1100-watt microwave. Use a pyrex cup. 120-gm (about 1/2 cup) room temperature water, 25-gm (about 3 Tbsp) Bread Flour. Mix well with whisk.
-Microwave 22-seconds. Stir, take temperature. Will be about 125-F.
-Microwave 11-seconds. Stir, take? temperature. Will be about 145-F.
-Microwave 11-more seconds. Stir, take temperature. Will be about 155-F.
The roux will be thick and creamy and a translucent-white color.
Cool to below 130-F.

My microwave is a mere 900-watts so I did an extra 11 seconds and then a final 9 seconds. It had that weird cooked smell and a pleasing consistency.

I threw it all in the kitchenaid to knead for 10 minutes, putting the oil in after a few minutes. Didn’t need to adjust any of the proportions (I measured by weight, and I had a smidge more starter than I “should”.)

Overnight rise, morning shape into loaf, rise another 4-5 hours, til over the pan.

10 minutes at 425 degrees, then 350 until interior temperature of 200, which was about 40 minutes. Great browning and look, maybe a little dry, could have maybe done a little less time. Total of 50 min in the oven seems like a lot, even for a bread with a lot going on.

I had to feed the starter. The leftover buttermilk from last week’s pie is gonna go bad. Neven has been talking about Tangzhong. So it just all came together. (but seriously also the only buttermild + sourdough recipe I found.)

It’s fine. It has some tang. But it seems kind of boring? I mean I clearly ate 1/3 of the loaf myself this morning, so it’s not BAD.

I hope someone else finds this useful – I’m just glad I don’t have to go three pages deep in google and then down in some comments to find the recipe again!