Sol

May 1, 2020 at 10:29am

As it happens, I actually *am* trying to convert a brioche recipe to use tangzhong! Is this necessary/a good idea? The recipes I'm looking at seem to have lower hydration than listed here - the KAF recipe is about 58% and a recipe from another site I'm looking at is about 50%, if all my calculations are right. is 75% still a good target hydration for the recipe, or should it be lower since the original hydration is lower?

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.