For the first bake of 2025, I figured I would try something new. I’ve never combined a Tangzhong with a Scald. I used fresh milled green corn flour for the scald, which had boiling water poured over it and stirred until combined.
The final mix was done in my Ankarsum and open-baked with steam.
This was a very high-hydration dough, and with all the fresh milled flour, it ended up over proofing. I should have baked it the next morning, but I had to go to work, so 18 hours ended up being too long. The dough didn’t hold its shape and had very little rise.
The crumb was very moist and custard-like and open. It tastes great. Next attempt I will cut the hydration back and either decrease the starter amount or at a minimum bake after 10-12 hours
The dough was mixed using my trusty Ankrusrum and open-baked with steam.
Formula
Levain Directions
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.
Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled. I used my proofer set at 76 degrees so it took around 5 hours for me. Either use in the main dough immediately or refrigerate for up to 1 day before using.
Tangzhong Directions
Add the flour into a small saucepan and heat to low. Combine with the water and stir constantly until the mixture starts to resemble a thick sauce. Let it cool to room temperature before using. I usually put it in the refrigerator to quicken things up or I make it the night before.
Scald Directions
Pour boiling water over the flour and mix until incorporated. Cover and let cool to room temperature.
Main Dough Procedure
Note: I use an Ankarsrum Mixer so my order of mixing is slightly different than if using a Kitchenaid or other mixer. Add all your liquid to your mixing bowl including the cooled Tangzhong and scald and reserve except 50-80 grams of water. Add all your flour to the bowl and mix on low for a minute until it forms a shaggy mass. Cover the mixing bowl and let it rest for 20 – 30 minutes. Next add the levain, salt, and remaining water as needed and mix on medium-low (about speed 3) for 12- 24 minutes until you have a nice developed dough.
Remove the dough from your bowl and place it in a lightly oiled bowl and do several stretch and folds. Make sure the dough is as flat as possible in your bowl/container and measure the dough in millimeters and take the temperature of the dough as well. Based on the chart from www.thesourdoughjourney.com, determine what % rise you need and make a note. If you have a proofer decide what temperature you want to set it at and what rise you are aiming for. If the dough is fully developed you don’t need to do any stretch and folds, but if it’s not, do several sets 15-20 minutes apart.
Once the dough reaches the desired bulk rise, pre-shape and let rest for 15-20 minutes. Finish shaping place in your banneton, bowl, or on your sheet pan and cover it so it is pretty airtight. You will then place it in your refrigerator so you don’t want the dough to get a crust on it. I usually don’t leave the dough in the refrigerator for more than 12 hours because of all the fresh milled flour but it is possible to go longer. I let this one go 15 hours total and the dough was nicely fermented.
When you are ready to bake, an hour beforehand pre-heat your oven to 540 F and prepare for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone above the pan and one on the top shelf. I pour 1 cup of boiling water into the pan right after I place the dough in the oven. Remove your dough from the refrigerator and score immediately.
Take the bread(s) out of the oven when done and let them cool on a baker’s rack for as long as you can resist.
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