Tang Zhong bread recipe experiences, anyone?

I have been reading about a technique that adds thin watery/milky cooked roux to regular bread dough recipes that extends shelf life and adds much moisture to our baking. Has anyone in the Food 52 family of bread bakers tried adding a Tang Zhong to a recipe , and if so, to what success? Some tang zhong rouxs calle for half water and half milk , some all water . Any benefit to one over the other ?

CHeeb
  • Posted by: CHeeb
  • November 19, 2012
  • 2870 views
  • 2 Comments

2 Comments

CHeeb
CHeeb November 20, 2012
The Cardamom Orange rolls are my experimental recipe this year for Thanksgiving. Thank you,Brette .
 
Brette W.
Brette W. November 20, 2012
I've had no personal experiences, but here's a helpful blog post: http://bakerstreet.tv/2012/07/bread-101-brioche-tang-zhong-method-??/
 
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