Sourdough Loaf 烫面吐司～Tangzhong Method

Soft and fluffy bread and still slightly chewy. It’s also really easy to make at home. Get the step by step recipe to make this flavorful sandwich bread right here.

柔软蓬松又有嚼劲的面包，在家中也很容易制作。 跟着食谱做，即可制作出美味的三明治面包啦。

Sourdough Loaf 烫面吐司～Tangzhong Method

Ingredient材料：

Levain 

50g starter + 50g flour + 50g water

Tangzhong/water roux 汤种：

20g  Bread Flour 高筋面粉 

100g  Water 水 

Bread Dough主面团：

260g  Bread flour 高筋面粉 

20g  Sugar 细砂糖 

20g  Milk Powder 奶粉 

65-70g  Water 水

150g Levain

One quantity of above Tangzhong 

1g  Instant Dry Yeast 酵母 (Optional)

3g  Salt盐 

1 Egg 鸡蛋

30g  Butter黄油

Method:

1. Built the levain and use at peak.

2. Make the TangZhong:  Mix the flour and water then cook over low medium low heat till form a paste and remove from heat, set aside and cool down.

3. Mix in all ingredients (except butter) and knead till all dried ingredients are incorporated. Rest the dough for 10 minutes. 

4. Continue to knead till you get a dough, about 4-5 minutes. Add in butter, and continue to knead till you achieve a smooth dough.

5.Turn the dough out onto a lightly flour surface, round it and put it back in the bowl and  cover the bowl with a plastic wrap. Let it rise for 2- 3 hrs in a warm place or til double in size.

6. Divide dough by 2, 3 or 4 portions (as your desire). Shape each piece into a ball and rest for 15 minutes.

7. Take a ball, flatten into a rectangle , roll the rectangle up, and place it seam side down onto a greased bread pan dish. Do this with the rest of the dough balls.

8. Cover the bowl with a plastic wrap. Let it rise for second proofing 1-1.5 hr in a warm place. 

9. Preheat oven at 180°C. Bake for 35 -40 minutes or until golden. 

10. Cool on a rack. 

Note：

For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. 

制作方法：

1.制作 levain，并在高峰期使用。

2.汤种：将20克面包粉和100克水放进锅里，用中小火不停搅拌煮到形成糊状并从火上移开，放在一旁冷却。

3.混合所有成分（黄油除外）并揉搓，直到加入所有干成分。将面团静置10分钟。

4.继续揉直到成团，大约5分钟。加入黄油，继续揉直到面团变得光滑为止。

5.将面团放到略带面粉的桌面上，将其滚圆，然后放回碗中，并用保鲜膜盖住碗。让它在温暖的地方静置2至3个小时，或至面团翻倍。

6.将面团分割 3－4 等份 (随您的喜欢）。将每份滚圆，静置15分钟。

7.取一个圆面团，压扁成一个矩形，将其向上滚动，然后将其接缝的一面朝下放置在已涂抹油的面包烤盘。其余面团也如此操作。

8.用保鲜膜盖住。让它在温暖的地方发酵第二次约1－1.5小时。

9.将烤箱预热至180°C。烘烤35 -40分钟或直到表面金黄。

10.让其在架上冷却。

笔记：

进行揉合面团时，以上提供的时间只是作为指示。它仅作为指导。时间可能会有所不同，具体取决于使用的面粉和电动搅拌机的品牌。

Happy Baking!