Comments on: Whole wheat bread – How to make it soft, fluffy (Asian method)

By: Array Dee

Array Dee — Wed, 23 Aug 2023 10:19:05 +0000

In reply to Toby. @Toby, very interesting. How did your second experiment turn out? I've been using tangzhong for well over a decade now using a bread machine. While it's been a staple for our sandwhich bread, I'm frankly getting bored of it. So I'm very interested in your experiment and would be happy to know how to use it in my own recipes.

By: KP Kwan

KP Kwan — Wed, 19 Apr 2023 20:33:17 +0000

In reply to Toby. Great info. I hope all other readers will read your comment and benefit from it. Thanks for sharing.

By: Toby

Toby — Sun, 16 Apr 2023 21:19:00 +0000

Just for your info — I am combining methods of tangzhong and poolish and cold fermentation. I make the poolish with all purpose flour and leave it overnight [just 1/8 tsp yeast] in the fridge. In the morning I take it out of the fridge, make the tangzhong with all purpose flour and let it cool. I then mix the poolish, which is fairly wet, with the tangzhong and everything else except for the additional flour and 1/2 tsp yeast in the bread machine. I blend all but the extra flour and yeast, then add them in, and let the machine do the work. Then I remove the dough — and put it in an oiled bowl and refrigerate it. I did this yesterday with all all-purpose flour and used 1 tsp yeast — it was too much yeast and it doubled too quickly I think that the poolish supercharges the fermentation and rise. I made rolls which were the lightest and best I’ve ever made. Today I am doing the same thing except using all purpose for the poolish and tangzhong, and whole wheat plus 2 tsp vital gluten in the dough. Currently it is in the refrigerator – I hope it be doubled by tomorrow morning but not this evening. So, this bread has about 70% whole wheat and 30% all purpose. Since the bread machine mixes and kneads for me, I can watch it and add a little more flour or a little more liquid as needed. I never bake in it. A processor does everything too quickly … and I don’t have the right size stand mixer. The bread machine gives the best view of the progress of the dough, though. Until now I have not been using tangzhong although I tried it once long ago but at that time I did not know what the dough should be like when the machine was kneading it — if this works then I will be combining the three techniques [poolish, tangzhong, cold fermentation] for all sandwich breads and rolls. … I wrote all this just for your information.Most people will not be interested as it sounds complicated even though it isn’t. I will try to keep your website so that I can tell you how well it worked using so much whole grain flour. [Canadian flour is higher protein but even so I added some vital gluten].

By: Chua Sock Hwee

Chua Sock Hwee — Fri, 18 Mar 2022 14:07:34 +0000

My parents prefer white bread. Appreciate if you can share the recipe for making white bread.

By: KP Kwan

KP Kwan — Fri, 19 Feb 2021 01:09:27 +0000

In reply to Tara.

Hi Tara,
Thanks for highlighting the confusion and error. After I uploaded this recipe (and the video) some time ago, I found that the result is better if I only mix the water and flour gently to autolyze and leave out the sugar, salt, yeast, and butter.
After two hours, combine the water/flour with tangzhong, sugar, salt, yeast, and butter.

I have updated the instruction in the recipe. As for the video, I will leave it thee now until the next time I make this bread again and shoot a new video.

Thanks,
KP Kwan

By: Tara

Tara — Wed, 17 Feb 2021 17:56:20 +0000

I want to make this bread! Can you clarify: In your instructions, you don’t say to mix the flour with the water then autolyze. It just says to autolyze the water!
Scale the water required into the mixing bowl. Let it autolyze at room temperature for two hours. (optional).
Add the active dry yeast, brown sugar. Combine.
Add the high gluten flour and whole wheat flour and combine.
Add the tangzhong, salt, and butter. Use the food processor to blend it for one minute.

So my guess is this is what the instructions should say, can you confirm?
1. Mix water water, high gluten flour and whole wheat flour in a bowl. Autolyze 2 hours.
2. Then add the yeast, brown sugar, tangzhong, and salt.
3. Blend half the mixture in the food processor with half the butter and repeat for the other half.

If this isn’t correct can you please clarify and give me step by step? I read the post and watched the video but they are all slightly different and the autolyze intructions in the recipe don’t seem to be in the right place.
Thanks so much!

By: KP Kwan

KP Kwan — Tue, 09 Feb 2021 02:04:36 +0000

In reply to Christine Chong. Yeah, you can mix the instant yeast (active dry yeast) with the flour, no need to add to water to activate first. For the small bun, I suggest 180°C/355°F for 25 minutes, but the final duration depends on visual inspection.

By: Christine Chong

Christine Chong — Mon, 08 Feb 2021 01:18:32 +0000

In reply to KP Kwan. Hi KP, is it the same step if i use instant yeast? I read some article said can skip first rise step with instant yeast. Also what temperature & time should i bake if i make 60grams bun dough? Thanks

By: KP Kwan

KP Kwan — Tue, 02 Feb 2021 00:48:34 +0000

In reply to George Ting. You are welcome :)

By: George Ting

George Ting — Mon, 01 Feb 2021 13:21:24 +0000

Hi Kwan.

That’s making sense. Thanks for the sharing. Loved it.