Finally caved and tried the tangzhong method for bread, totally changed my mind about soft rolls

I always thought adding a flour paste to bread dough was just extra work for no reason. Then my sister sent me a video from a King Arthur Baking blog showing how the starch absorbs more water and stays soft for days. Made a batch of milk bread rolls last night and they were still pillowy this morning, not rock hard like my usual stuff. Has anyone else had a specific technique completely flip their opinion on something they thought was useless?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.