Donna Martz

July 30, 2018 at 5:32pm

I would like to use some white whole wheat flour in a tangzhong recipe. I haven't made tangzhong as of yet, but want to make a healthier sandwich bread that is soft and shreddable. If I use 40% WWW flour, what should the hydration level be? Also, should the tangzhong be made with the percentage of WWW flour, or bread flour? Thanks
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