The Ultimate Basic Asian Bread 2.0 with Tangzhong and Poolish

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness, while brown sugar is often less expensive.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough starter offers probiotic benefits, while instant yeast is more accessible.

Prepare tangzhong by mixing 85 grams of bread flour with 135 grams of boiling water in a small bowl.

Stir the tangzhong mixture with a wooden rolling pin until combined and smooth, then cover and let it cool to room temperature or refrigerate overnight.

Prepare poolish by mixing 100 grams of water with 1/4 tsp of yeast, then add 100 grams of bread flour, mixing until well combined.

Let the poolish sit for 2 hours at around 28°C until it becomes smooth and bubbly.

In a stand mixer bowl, add the tangzhong and poolish.

Pour in 76 grams of milk, then add 25 grams of sugar, 7.5 grams of salt, 1/4 tsp of yeast, and 240 grams of bread flour.

Mix on low speed for about 1 minute, then increase to medium high for 4-5 minutes until the dough is roughly combined.

Add 30 grams of softened butter and mix on low to combine, then increase to medium high for another 5-6 minutes until the dough is smooth and well developed.

Perform a windowpane test to check the dough's elasticity.

Shape the dough into a ball and place it in a lightly oiled bowl, cover with a glass lid, and let it rise until doubled in size.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens