Yesterday I made some smoked Baby Back ribs to bring to our friends Memorial Day party and I wanted to bring some nice rolls to go with them. I have not made a Tangzhong style dough in a while and really wanted to make a dough that was nice and soft without adding butter or cheese.
I decided I also wanted the nice nutty flavor of Buckwheat which I thought would go well with Durum flour and some nice mashed red skinned potatoes.
The end result was a nice flavorful roll that had a soft crumb.
I’ve added some photos from the garden for your viewing pleasure if interested.
Here are the Zip files for the above BreadStorm files.
Note: Water amount is representative of water content in the mashed potatoes of 121 grams. Actual water added to final dough was only 11o grams to get a more accurate dough hydration calculation.
Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux). At this temperature the flour undergoes a change and gelatinizes. By adding this roux to your final dough it will help create a soft, fluffy, moist open crumb. It is also supposed to help prevent the bread from going stale.
It is not very difficult to do a Tangzhong. Use a 5 to 1 liquid to solid ratio (so 250g liquid to 50g flour) and mix it together in a pan. Heat the pan while stirring constantly. Initially it will remain a liquid, but as you approach 65C it will undergo a change and thicken to an almost pudding like consistency. Take it off the heat and let it cool before using it in your recipe. Some people will refrigerate it for a while but you can use it right away as soon as it cools.
Levain Directions (Using AP Starter at 66% Hydration for Seed)
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 7-8 hours or until the starter has doubled. I used my Proofer set at 81 degrees and it took about 4 hours.
Main Dough Directions
Prepare the Tangzhong per directions above and allow to cool to room temperature.
Mix the flours, Tangzhong, potatoes and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 20-30 minutes. Next add the salt, oil, and starter (cut into about 7-8 pieces), and mix on low for a minute. Mix for a total of 6 minutes in your mixer on low. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours. Remove the dough and cut into equal size pieces and shape into rolls. Place on a baking sheet lined with parchment paper and cover with moist tea towels or plastic wrap sprayed with cooking spray.
The dough will take 1.5 to 2 hours to rise, depending on your room temperature. Let the dough dictate when it is read to bake not the clock.
Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
Right before you are ready to put them in the oven add 1 cup of boiling water to your steam pan or follow your own steam procedure.
After 1 minute lower the temperature to 425 degrees. Bake for 25 minutes until the crust is nice and brown.
Take the rolls out of the oven when done and let them cool on a bakers rack before for at least 2 hours before eating.