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Tried that tangzhong trick for sandwich bread and got a gummy mess
Been seeing folks rave about the tangzhong method for fluffy sandwich loaves. Figured I'd give it a shot last Sunday. Made the paste with flour and water like the recipe said, added it to my dough, let it rise double. Baked it at 350 for 35 minutes. Crust looked fine but when I sliced it the inside was this weird gummy sticky texture. Almost like undercooked but it wasn't. Did I use too much water in the starter? Used 3 tablespoons of flour to 6 of water. Anybody else had this turn out weird instead of soft?
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the_mary4d ago
Echoing @jenny580 here cause she nailed it. That ratio is way off for a tangzhong. You basically made a thin paste instead of a thick roux, which means you dumped way too much water into the dough. The whole point is to gelatinize the starch with a stiff mix so it holds onto water differently. Try 1 part flour to 5 parts water next time, like a tablespoon of flour to 5 of water. Cook it until it looks like thick pudding, not soup. Also check your oven temp with a separate thermometer, cause 350 for 35 minutes can leave a loaf gummy if the actual temp is lower than that.
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