Updated: Jan 25
Nothing compares to having homemade bread every day at home. I insist on doing it as much as possible. It is a fact that parents with allergic children always try to find commercial foods, they often complain that there is little variety and that what they find is expensive. What I always try to explain is that one of the great advantages, yes, there would have to be some, of allergies is the possibility of eating more homemade and less industrial food.
Yes, they also tell me about the lack of time to cook... to which I usually answer: who wants to find a way who does not want an excuse. It is really worth it, you can coordinate with other tasks in the house and when check they are read, besides being a great family activity.
Having products ready for emergencies and punctual moments is very useful, but for a long time I would rather waste my time cooking than shopping around supermarkets looking for things I can do at home with half a dozen ingredients and much less processed.
I've been practising an Asian technique for a few days, used to increase the hydration capacity of the dough. This technique is called Tangzhong or water roux and has an Asian origin; developed around the year 2000. The technique was first mentioned by Yvonne Chen in his book “Bread Doctor”, published in Taiwan around 2003. Tangzhong means “soup” in Chinese.
With this technique the flour is cooked with a little water or vegetable stock and is added to the dough with the remaining ingredients. When pre-cooking the flour a little, the gluten stretches and develops making the dough more elastic. This increases the water capacity that the dough is able to absorb, resulting in a softer bread.
I already used this recipe to make Hot Dog bread and it was the best I ever made!
When I make individual bread, I usually weigh the final dough and divide it by 12. Since we are six here at home, I have bread for two days. As a general rule I make breads with 80/90 grams.
TANGZHONG / WATER ROUX
25 g of Wheat Flour
100 g of Water
475 g Wheat Flour
1 tbsp of Salt
2 tbsps of Sugar
180ml of Vegetable stock
1 Vegan Flaxseed Egg
3 tbsps of Vegan Butter at room temperature
1 sachet of Yeast
Prepare the tangzhong. Mix the flour with the water and place in a pan.
On low heat let the mixture thicken until it detaches from the bottom.
Remove from heat and allow to cool completely.
To make the bread: put all the ingredients in a processor (I used a mixer with a hook), except the butter.
Program the processor / mixer 5 minutes.
Add the softened butter, mix another 5 minutes.
Cover the dough and let it rise for 1 hour (or until it doubles in volume), inside the oven, turned off, and covered with a cloth or with cling film,
After leavening cut the dough into equal portions (weighing the dough helps in this part).
Form balls and let the dough rest for 10 minutes.
Place in a tray covered with parchment paper and let rise for another 30 minutes. Meanwhile preheat the oven to 200 degrees. If you want it to look more beautiful you can make 2 cuts with a sharp blade.
Place a tray with boiling water at the bottom of the oven to create steam.
Bake 10 minutes at 200 degrees and another 15 minutes at 180 degrees.
You really need to try this one. Hope you like it! Here is a link to the original recipe