Sourdough Loaf~ Eggless (Tangzhong Method)

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I modified my previous recipe and I used this recipe for 500g loaf pan. It turned out that the bread didn't fill the pan completely. So, I think it's suitable for 450g loaf pan. I will try this recipe with my 450g loaf pan next time. 😉

After cutting the bread, I just realized I forgot to take a picture of the loaf. 😅 The bread is soft and fluffy. 😘




Sourdough Loaf~ Eggless (Tangzhong Method)


Ingredient：

Levain: 

50g starter + 50g flour + 50g water


Tangzhong/water roux ：

20g  Bread Flour  

100g  Water  


Bread Dough：(500g Loaf Pan)


240g   Bread Flour 

40g     All Purpose Flour

20g     Sugar 

15g     Milk Powder  

70g     Milk or Water

120g   Levain 

60g    Tangzhong 

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 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. Add in butter, and continue to knead till you achieve a smooth dough.
  5. Divide the dough into 2 portions.
  6. Round it and cover it and rest for 15 mins. 
  7. Shaping~~ roll each dough into a rectangle. Make three folds, roll with a rolling pin and swiss roll up. Put into a loaf pan.
  8. Cover the dough and ferment for 2 - 2.5 hours. (It depends on the room temperature).
  9. Preheat the oven at 190°C.
  10. Bake for 35 - 45 minutes. Every oven or loaf pan are different, please adjust the baking time accordingly.


Happy Baking!

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