The Easiest Sourdough Bread with Tangzhong | Soft Sourdough Artisan Bread

Today, we're making a very simple and easy sourdough bread with tangzhong. This is an incredibly soft, fluffy, and flavorful loaf that is perfect for sandwiches and more. It's got the appearance of a rustic artisan bread and a tender crumb to match its crispy crust. We'll also be delving into the science of this bread, how sourdough and tangzhong affect the dough, as well as what issues they bring up. Watch the video for more!

#sourdough #tangzhong #artisanbread

References

Ingredients
Sourdough Tangzhong Bread Weight (g) %


Total Flour 400 100.00%
Hydration 320 80.00%


Levain 25%
Bread Flour 40 10.00%
Water 40 10.00%
Starter 20 5.00%

Tangzhong 20
Bread Flour 80 20.00%
Water 160 40.00%


Dough
All of the levain
All of the tangzhong
Bread Flour 270 67.50%
Water 110 27.50%
Salt 7 1.75%

Total Dough 727 g

Chapters
0:00 Intro
0:35 The Recipe
0:50 Tangzhong
2:11 Levain
4:20 Final Dough
15:30 Science Talk

[dani.rose_]

I am obsessed with your channel. It’s amazing and I love the scientific break down of all of this. It’s fascinating and very interesting. Binge watching everyone of your videos!! Wow. Please don’t stop posting.

[ismailkacar]

just discovered this channel, I like how you explain everything scientifically.

[iSunmonkey]

I've learned so much from you. Love your channel and please keep making more videos.

[ioadee]

New subscriber here. This channel rocks

[ramani]

I find myself coming back to your channel to learn more science of bread making. You are so clear and articulate in your presentations.
I was wondering if you have ever thought of using milk Kiefer in your bread making.

[bonsaibaby]

I’m new to sourdough. I just started my sourdough journey 2 months ago. My first loaf looked beautiful but was extremely pungent and sour. My second tasted ok but didn’t rise. My third came out tasty but the crust was extremely thick. Finally I tried you recipe yesterday and it came out amazing!! Even my 12 year old son loved it!! First time getting the “ear.” The crust was thin and crispy. The belly was light and airy and the crumb was soft, chewy, and moist! Slightly sour and sweet! Oh soooo good!
Thank you for this recipe! I’m so excited to use this recipe to make other forms of sourdough!❤

[damacurtright]

Great job! You are an amazing teacher, and I really enjoy learning from your videos.

[windmeza]

Just did the recipe and it’s DELICIOUS! I’ve done Tangzhong before but this technique gave me the softest, fluffiest and tastiest bread I’ve ever made! I used yogurt whey and I think it rounded out some of the tartness. Thank you!

[chopsddy]

Again! Your timing is perfect.

The last thing I remember thinking last night was “don’t forget to start a levain and take out the trash.”
I woke up a kinked up mess in a chair at 4:30 A.M. I put the levain together and took out the trash.
I planned on going back to sleep but one thing led to another. (I blame the internet).

I’m committed to making bread today, so I found my self, addle brained and sleep deprived, wondering if I could get away with slipping some tangzhong into this recipe. Struggling to figure out the timing in my diminished mental state, you posted this video. It’s uncanny! This is the second time I found myself puzzling over a baking issue where you popped into my feed and more than solved the puzzle .👍

I’m sure I’ve eaten soft artisan sourdough before. It’s the reason I started trying to make it.
There’s no way I can orchestrate today’s levain with an adequately matured bit of tangzhong today.
The weekend looks about right.

Thanks so much. Do you ever think of writing a book? Your the Internet Queen of Tangzhong! I would love to buy a book of pertinent information from you. There are others expert in this, but I have found no one that can express they’re knowledge as thoroughly, precisely and clearly understandable as you. Your presentations are exemplary.

A book of reference would be valuable to me. Something for the kitchen library of essentials. I hope that’s something you’re considering. A little something to sell on Amazon or wherever couldn’t hurt.

[sagearbor]

Wow I’ve never seen this technique tangzhong before so you have me hooked with the in depth explanation. I gotta try this but every time I get a sourdough starter going, I cant eat all the loaves I start amassing by myself lol 😅

[johnp]

Thank you Seraphine. I’m grateful for another twist on bread!! I’ve been wondering if Udane/Artisan free-standing loaf might be a possibility?

[ioadee]

So I just made it and it's crusty. Delicious 😋 everyone needs to stop debating and just make this. 😋

[tobyfouks]

Thanks! I am learning so much from your presentations. Please consider experimenting with adding okara to some breads.

[susandelhaise]

I made your recipe and felt that it needed stretch and folds so I did about 3. I could see that it had risen enough and then I plopped it in the banneton for overnight additional rising. I just baked it now and it looks good. It's a lot softer than other sourdough breads I've made. I'm waiting now for it to cool down before I taste it.

[douglasortiz]

Excelente todo ❤❤❤❤❤❤❤ Saludos cordiales desde Venezuela ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤😅😅😅

[luke]

More questions:
You mention it's best to let your prepared dough (after the stretch and fold) to ferment overnight in the fridge. If you do this, do you first do a shorter bulk ferment on the counter, shape the dough, and place in a banneton basket or bowl with a tea towel before placing it in the fridge? Or, do you place the dough in the fridge immediately and then shape it cold the next day? It seems it would be hard to shape it the next day unless you bring it out of the fridge early enough to rise and come to room temp before shaping.

[PoojaShetty-xrjw]

Thank you for all the knowledge you part with. Fabulous job done.
I was wondering if you have written version of this recipe? Tkx

[luke]

Great video and recipe. If I might make a suggestion to make it even more beneficial to your viewers: write out the full recipe somewhere (a recipe blog?). The quantities are nice to have, but a full recipe with times and temperatures would make it even easy to replicate. Obviously, time will vary based on temp, but that can be mentioned.

[acpliego]

Awesome channel, I've been baking sourdough bread twice a week for more than a year and I'm still learning, this is perfect to go to the next level of understanding bread... the only thing I didn't like and I don't get is the background, why do you have rags hanging from the wall? 😮😂 . Anyhow it's an amazing video and I'll watch everything from you.
And a serious question, why should we use bread flour in the tangzhong if the temperature is denaturalizing(denaturing?) the proteins anyway? What would be the difference with an all-purpose flour?

[edilblepilch]

I've been making vegan brioche and using a tangzhong. The recipe I am using often feels a little too wet and when kneading, has taken much longer than usual. When I look at my recipe it wants 140g of tangzhong, but its in a 5 to 1 water to flour ratio. Seeing you use more flour in your tangzhong is quite likely why I feel mine is too wet. Going to try that and see what results I get. I only just discovered tangzhong a couple of weeks ago and now I have stumbled on your channel, I am sure I will be binge watching and learning as I love that you don't just show, but you explain why things work. Look forward to watching more of your content. Thanks