Whole Grain 100
Email: wholegrain100@proton.me
  • Welcome
  • Price Sheet
  • Store & Classes
  • Baking Education
  • Recipes
  • Grain Education
  • Health & Nutrition

Compare Tangzhong vs Yudane Methods

5/20/2022

1 Comment

 
Both methods will give you lighter and fluffier breads. I have not found that much difference in the texture or rise. I think it depends what works best for your baking schedule.

The most apparent difference between the two methods is the time till ready to use. Tangzhong can be used as soon as it cools to room temperature while Yudane should be rested for about 8 hours. Yudane is simpler to make however, incorporating Yudane into the dough is more difficult since the mixture is stiffer.

The hardest part is the math involved to get your recipe to 75% hydration before using either method. 
Tangzhone
Recipe needs to be 75% hydration
% of total flour 5 to 10%
Flour to liquid 1:5
Ready to use once cooled
Mixture - like rough
​
​
Yudane
​
Recipe needs to be 75% hydration
% of total flour 20%
Flour to liquid 1:1
Ready to use 8 - overnight
​Mixture - thick paste
1 Comment

    Yeast Bread
    Education


    Archives

    December 2022
    May 2022
    April 2022
    July 2020
    April 2020
    March 2020
    February 2020
    July 2019
    March 2019
    August 2018
    June 2018
    January 2017
    April 2016
    October 2015
    July 2015
    February 2015
    January 2015

    Categories

    All
    English Muffins
    Flat Breads
    Hamburger Buns
    Making Yeast Bread
    Pizza Crust
    Rolls
    Understanding Ingredients
    Yeast

    RSS Feed

Powered by Create your own unique website with customizable templates.