Third try with tangzhong finally made a decent loaf

I've been chasing a fluffy sandwich bread for months and tried the tangzhong method at my place in Tacoma. First two batches came out dense and gummy, but yesterday I let the flour-water paste cool to 150 degrees instead of rushing it. The crumb was actually soft and held up for 3 days without going stale. Anyone else have to dial in the paste temperature before it worked for them?

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rosel8315d ago

Oh nice, I read somewhere that the paste needs to hit at least 149 degrees for the starches to fully gel up, so your 150 was right on point. Glad it finally paid off, three days of soft crumb is no joke.

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