I have been baking bread for decades, all types and shapes, milk bread, egg enriched, spartan artisan, french bread... and on And while I love the complex flavors of a sourdough boule baked in my heavy pre-preheated cast iron pot, I was drawn to trying tangzhong method. I bought two King Arthur size Pullman pans. Andthe fun began i've been weighing my ingredients, experimenting with hydration, flours, milk/butter, and shaping. I have successfully scored designs on the tops, timing when to remove the lid. This informative and comprehensive blog is the best one I have seen on tangzhong! Thanks

• Reply