April 20, 2013
Last weekend I took a part in a very interesting project. A group of people were baking bread at home and meanwhile we were contacting each other via internet. I’ve met a very nice fellows bloggers and ended up with tree breads. I also got to know a thang zhong method, that is easy and tasty.
You will need (for two about 550 g breads or four 280g each):
- 480g bread flour
- 30g milk powder
- 40g suger
- 8g salt
- 8g instant yeast
- 200ml milk
- 170g thang zhong
- 40g butter
- 180 g brown rice, cooked, unsalted
For thang zhong:
- 30g bread flour
- 150ml milk
Let’s start with preparing thang zhong. Sounds complicated but could not be easier. In a small pot mix milk and bread flour, put on a small heat and cook, while mixing, until it will become thick. Then remove from a heat, cover with a foil and put on a side to cool down.
Remember that you’ll need a cooked brown rice, that is cooled down as well.
In a big bowl mix all the ingredients for bread except for butter and rice. Knead it for about 5 minutes, then add butter, knead a bit more, add rice, knead until it will be equally distributed in a dough. Form a ball, place it in a bowl brushed with an oil, cover with a tea towel and put aside for about an hour to grow.
When your dough grown, place it on a tabletop, divide into 2 or 4 pieces, cover and leave for another 15 minutes. After this time place the dough in 2 or 4 forms brushed with an oil and leave it in a warm place for about 45-60 minutes. During this time the dough should cover 80-90% of a form. Bake in 190*C for about 35 minutes. Baked bread cool down on a grid.
Original recipe comes from here.