Kiss My Grits Tangzhong SD 2024

Dec

I made a pair completely different variations of this bread a number of years in the past and determined to alter it up a bit utilizing a Tangzhong. Making a Tangzhong is easy and it actually helps make a brilliant gentle crumb.

I used one among my new favourite complete wheat grains from Barton Mill Springs known as Stardust together with some contemporary milled spelt and a contact of KAF bread flour.

I used some left-over cheese grits from a latest brunch, however you possibly can simply put together some contemporary grits. Make sure that the grits are cooled to room temperature earlier than including to the dough.

The dough was blended utilizing my trusty Ankrusrum and open-baked with steam.

I used to be very pleased with how this got here out. The crumb was reasonably open and the style was glorious. This makes an amazing sandwich and/or grilled bread brushed with some olive oil.

System

Levain Instructions 

Combine all of the levain components collectively for about 1 minute and canopy with plastic wrap.

Let it sit at room temperature for round 6-7 hours or till the starter has nearly doubled. I used my proofer set at 76 levels so it took round 5 hours for me. Both use in the principle dough instantly or refrigerate for as much as 1 day earlier than utilizing.

Tangzhong Instructions

Add the flour right into a small saucepan and warmth to low. Mix with the water and stir continually till the combination begins to resemble a thick sauce. Let it cool to room temperature earlier than utilizing. I normally put it within the fridge to quicken issues up or I make it the night time earlier than.

 Important Dough Process

Observe: I take advantage of an Ankarsrum Mixer so my order of blending is barely completely different than if utilizing a Kitchenaid or different mixer. Add all of your liquid to your mixing bowl besides 50-80 grams. Add all of your flour to the bowl and blend on low for a minute till it kinds a shaggy mass. Cowl the blending bowl and let it relaxation for 20 – half-hour.   Subsequent add the levain, salt, honey, cheese grits, and remaining water as wanted and blend on medium-low (about pace 3) for 12- 24 minutes till you’ve a pleasant developed dough. 

Take away the dough out of your bowl and place it in a flippantly oiled bowl and do a number of stretch and folds.  Make sure that the dough is as flat as attainable in your bowl/container and measure the dough in millimeters and take the temperature of the dough as properly. Primarily based on the chart from www.thesourdoughjourney.com, decide what % rise you want and make an observation. If in case you have a proofer determine what temperature you wish to set it at and what rise you might be aiming for. If the dough is totally developed you don’t have to do any stretch and folds, but when it’s not, do a number of units 15-20 minutes aside.

As soon as the dough reaches the specified bulk rise, pre-shape and let relaxation for 15-20 minutes. End shaping place in your banneton, bowl, or in your sheet pan and canopy it so it’s fairly hermetic. You’ll then place it in your fridge so that you don’t need the dough to get a crust on it. I normally don’t go away the dough within the fridge for greater than 12 hours due to all of the contemporary milled flour however it’s attainable to go longer. I let this one go 15 hours complete and the dough was properly fermented.

If you find yourself able to bake, an hour beforehand pre-heat your oven to 540 F and put together for steam. I’ve a heavy-duty baking pan on the underside rack of my oven with 1 baking stone above the pan and one on the highest shelf.  I pour 1 cup of boiling water into the pan proper after I place the dough within the oven.  Take away your dough from the fridge and rating instantly. I used some cookie cutters to jazz it up a bit.

Take the bread(s) out of the oven when achieved and allow them to cool on a baker’s rack for so long as you possibly can resist.