Tangzhong Challah

I bake a lot of sourdough bread and grind my own flour with a Mockmill Professional 200 grain mill. I am a mad scientist experimenting with many different ancient grains and wheats. I am addicted to the smell of sourdough starter! Some fails, but also many successes. Follow me on Instagram: @pzpbakes.

subheading: Tangzhong:

40 grams bread flour (⅓ cup)

200 grams warm water (¾ cup plus 2 teaspoons)

subheading: Dough:

All the tangzhong (90°F-110°F)

113 grams water (½ cup)

72 grams neutral oil such as vegetable, canola, sunflower, safflower, or grapeseed (⅓ cup)

5 egg yolks at room temperature

590 grams bread flour (4¾ cups plus 2 Tablespoons plus 2 teaspoons)

7 grams instant yeast* (2¼ teaspoons)

50 grams sugar (¼ cup)

113 grams honey (⅓ cup)

12 grams salt (2 teaspoons)

Directions at cinnamonshtick.com

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