Wholemeal Sourdough Loaf~ Eggless (Tangzhong Method)

Baked loaf again.😊

I forgot to take photo.😅 The pictures below were taken after slicing and my son has eaten a few slices... 😂

Wholemeal Sourdough Loaf~ Eggless (Tangzhong Method)

Ingredient：

Levain: 

50g starter + 50g flour + 50g water

Tangzhong/water roux ：

20g  Bread Flour  

100g  Water  

Bread Dough：

200g  Bread Flour 

40g  All Purpose Flour

40g Whole wheat Flour

20g  Sugar 

15g  Milk Powder  

70- 80g  Water 

120g   Levain 

One quantity of above Tangzhong (100-105g)

1g  Instant Dry Yeast  (Optional)

3g  Salt

30g  Butter

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. Divide the dough into 2 equal portions.
6. Round it and cover it and rest for 15 mins. 
7. Shaping~~ roll the dough into a rectangle, make three folds, roll with a rolling pin and swiss roll up. Put into a loaf pan.
8. Final fermentation~~Cover the dough and ferment for 2 hours. (It depends on the room temperature)
9. Preheat the oven at 190°C.
10. Brush some milk on the surface ( Optional)       . 
11. Bake for 35-45 minutes.

Happy Baking!