Tangzhong White Bread

Ingredients

For the Tangzhong:

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50g strong white bread flour

200ml water

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For the Main Dough:

400g strong white bread flour

(7g salt (1 tsp)

7g sugar or honey (optional)

7g instant yeast (or 15g fresh yeast)

150ml water (adjust as needed)

25g butter or 15ml olive oil (optional)

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Instructions

Prepare the Tangzhong

1. In a saucepan, whisk 50g flour and 250ml water until smooth.

2. Cook over medium heat, stirring constantly, until it thickens into a smooth paste (about 65°C/150°F).

3. Remove from heat and let it cool to room temperature.

   Mix the Dough

4. In a large bowl, combine 400g strong white flour & salt

5. In a cup mix the yeast, honey/sugar and 50ml of warm water and allow the yeast to bloom

6. Add the cooled tangzhong, butter/oil (if using), the bloomed yeast and the remaining water as needed.

7. Mix until a shaggy dough forms. Adjust water as needed.

   Knead the Dough

8. Knead for 8–10 minutes until smooth and elastic.

   First Rise

9. Place the dough in a lightly oiled bowl, cover, and let it rise for 1–1.5 hours until doubled.

   Shape and Proof

10. Lightly punch down the dough and shape it into a loaf.

11. Place in a floured proofing basket.

12. Cover and let it proof for 30–45 minutes until puffy.

    Bake

13. Preheat the oven to 220°C (430°F).

14. Slash the top if desired, then bake for 25–30 minutes.

15. Lower the temperature to 200°C (390°F) after 10 minutes for even baking.

16. Bread is done when it sounds hollow when tapped on the bottom.

Let the loaf cool completely before slicing for the best texture.