Uploaded January 2023 | Updated September 2026, 3 weeks ago
Today, we're going to clear up a question that we've been asked by a lot of people, do we need to add water to a tangzhong recipe or adjust the hydration to a higher percentage after we convert it from a recipe without tangzhong? A lot of people believe the hydration should be raised to 75%, is it a fact or is it a myth?
In this video, we're going to go through the science behind it and explain why it's not necessary. Watch the video for more!
References:
1. Why the 1:5 Flour-Water Ratio of Tangzhong for Bread Baking is a Bad Idea youtu.be/_mFYeiLzLpo
2. The Staling and Texture of Bread Made Using the Yudane Dough Method
Hiroaki Yamauchi et. al.
Food Science and Technology Research. doi.org/10.3136/fstr.20.1071
#tangzhong #yudane #bread
Today, we're going to clear up a question that we've been asked by a lot of people, do we need to add water to a tangzhong recipe or adjust the hydration to a higher percentage after we convert it from a recipe without tangzhong? A lot of people believe the hydration should be raised to 75%, is it a fact or is it a myth?
In this video, we're going to go through the science behind it and explain why it's not necessary. Watch the video for more!
References:
1. Why the 1:5 Flour-Water Ratio of Tangzhong for Bread Baking is a Bad Idea youtu.be/_mFYeiLzLpo
2. The Staling and Texture of Bread Made Using the Yudane Dough Method
Hiroaki Yamauchi et. al.
Food Science and Technology Research. doi.org/10.3136/fstr.20.1071
#tangzhong #yudane #bread
