65ºC Tang Zhong Wholemeal Bread 汤种全麦吐司 2nd attempt

1st attempt here.

In my first attempt, the yeast was depleted due to over proofing, resulting in a flat dough. That was with Option 5 (whole meal bread).

This time, using the same set of ingredients:

全麦吐司 Wholemeal Bread Loaf from <<65摄氏度汤种面包>> by 陈郁芬

140g       bread flour
100g       wholemeal flour
25g         caster sugar
3.5g        salt
5g           instant yeast
60g         tang zhong (14g flour to 60g water should give you more than enough)
30g         egg
70g         milk
25g         butter

Some modifications:

The milk was infused with one Earl Grey teabag, sugar reduced to 20g, and butter substituted with oil.


The dough felt alright, soft and not sticky but it wasn’t quite smooth, as you can see in the picture above.

Initially I used the stuffed bread option (no. 8) but had to dig it out to bake in the oven because this option simply did not allow enough time for proving.

There was a lot of tearing during reshaping, resulting in a surface resembling the moon’s. :/


Very unappealing!!


Texture: Very dense and close-textured, but still soft. A bit like oil-less cake.

Flavour: Too sweet, not a hint of Earl Grey, strong nutty whole wheat flavour.

Verdict: Sadly this recipe will be forgotten from now on. It just won’t work for me! I will stick to my super soft 100% whole wheat bread recipe here.


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