I have talked about water roux and how it can add extra water to a bread dough without deforming the shape. This post is to show you how I make a standard white loaf using water roux. Normally for a white bread loaf the normal water content (hydration) is around 60 - 65%max. With water roux added, the dough water content can raise to 70 -80%. Eventhough there is so much water in the dough, it
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Senin, 12 April 2010
Jumat, 02 April 2010
Super hydration soft bread using water roux aka tangzhong ??
If you like soft bread and have thought of using bread improver but hate using chemicals here is a great recommendation.There is a craze coming from the Far East to use something called 60deg C water roux aka tangzhong ?? to make all sorts of soft breads. I think this water roux method originated from Japan.What is a 60deg C water roux? It�s basically a cooked water and flour paste. Why 60deg C?
