The Ultimate Basic Asian Bread 1.0 With Tangzhong and Poolish

This is the ultimate basic Asian bread, made with both tangzhong and poolish for texture and flavor. It's delicious and flexible, capable of being used as a base for many other Asian breads. In this video, we're going to make it into a loaf, burger buns, and hotdog buns. Watch the video for more!
#tangzhong #poolish #asianbread

feat. @SeraphineLisheChannel

Ingredients

Poolish
Bread flour 100 g
Water 100 g
Instant yeast 1/4 tsp

TangZhong
Bread Flour 25 g
Water 125 g

Main Dough
All of poolish
All of TangZhong
Bread Flour 375 g
Milk Powder 35 g
Sugar 60 g
Salt 1 tsp
Water 95 g
Butter 45 g

References:
1. The Guide to Tangzhong and Yudane | Bread Science with Seraphine Lishe
2. Preferment Basics: Poolish | Bread Science with Seraphine Lishe

Chapters:
0:31 The Ultimate Basic Asian Bread
1:23 Bread Flour
2:03 Poolish
2:41 Tangzhong
3:40 Main Dough
7:32 Bulk Fermentation
8:02 Preshaping
10:13 Bench Rest
10:49 Shaping
12:55 Proofing
16:28 Baking

[NovitaListyani]

Hi, this is an old video, in this video we're still using tangzhong 1:5, our latest videos do not use tangzhong 1:5 anymore, we recommend 1:2 or less. Thanks!

[ryanapratama]

I love this channel because fully educated. This is what i need. Thank u.

[New_Wrench]

I love that this channel does more than a simple recipe. The background information on the importance of the ingredients along with tips like milk powder vs liquid milk is very obvious now. Thank you! Subscribed

[Shelby-]

🤩🤩 Merci beaucoup pour toutes vos vidéos et toutes vos recettes 🙏🙏😢

[evelynrusaw]

This is the best recipe! I have been making bread for two years and this will forever be my go to. Now to find something to cook with all the bran I sift from grinding my flour.

[ferdashuang]

Im so excited !! Gonna try this recipe tomorrow TYSM ❤️. So far I stick with my biga recipe I use 70% preferment from total flour, 1,2% instant yeast and 62% total hydration ( biga + main dough)

[SD_honeybees]

Amazing instruction. I absolutely adore you. Just found your channel today. Keep it up!

[scottlouie]

This is the exact video I was looking for. Thank you!

[ankurbankoti]

Thank You for explaining the science behind Bread baking!! Being fully educated and then doing something is far more satisfying than just following a recipe😊 By the way I tried this bread with tanzhong 1:2 and result was the best bread I have ever made by far!! Thank you !! for such an amazing content😊

[lucdo]

Thanks for the knowledge/experience you've shared. Looking very nice🌷🌞🌺👍

[phyllisgordon]

Thanks. I thought you preferred a long ferment but I can see that breadmaking has varied flexibility especially. Breadmaking is complex yet forgiving.

[geniuspharmacist]

Excellent channel. Immediately subscribed. Please keep up the good work 😉

[ojbux]

Wow! I just found your channel and you are amazing. A star in the making. Great channel and instasubbed.

[pooch]

How do you calculate how much poolish to use in a Yudane 20 loaf recipe?

[AlexanderPoznanski]

Wow! Your explanation is amazing like a bread you mentioned! And you are so appetite and tender at the same time 😘

[jordanting]

hey, would love to see your version of tangzhong brioche dough :) east meets west, what's not to love? 😊

[maeyang]

Amazing instructions and bread looks delicious. Just found your channel. Is this recipes sweet enough for Asian sweet bread dinner roll?

[joekatkkjj]

Thank you for your videos! If you were to make this now would you bump up to a 20% yudane (1:2) and 20% poolish and basically adjust the water accordingly? Also have you experimented with using liquid milk instead/in addition to powdered milk? I know powdered usually gives a richer taste similar to evaporated milk, but was just wondering :)

I originally found your channel in 2020 with your bika ambom cake as I was trying to make something similar (huangjingao aka yellow/golden cake) that a friend recommended. There weren't that many videos on how to try to get successful honeycomb cake so I appreciated coming across your multiple videos on it!

[tbaker]

Didn’t you have a video for the soft fluffy bread with only the tangzhong? I made it and loved it and now can’t find it

[Felixiat]

I became intrigued with your channel after watching your latest video on the 1:2 Yudane method! Even more intrigued now seeing you use poolish AND yudane/TZ in bread. I can only imagine how flavorful the bread will be!! How would you adapt this recipe into the yudane 1:2 method instead of the current 1:5 TZ? Could I just use 2 parts water (50g) for the yudane and add the remaining 3 parts water (75g) back into the dough? Thank you!