oy yoy yoy! LOL! I thank you for the intro, and helpful explainations. I'm so glad to know you are incorporating this technique as an option into current, as-is recipes. Seeing the actual math calculation for a given KAB recipe, will help me understand and apply to other recipes, so I do hope you will do this, instead of just republishing each as a new recipe?
My question today, which is why I logged on, is to learn how my Poolish would factor into ALSO wishing to use the tangzhong method in the same recipe. Specifically, your Sandwich Bread Fit for a King recipe. I have enjoyed applying the Bakers Percentage math and making a Poolish for that recipe, which is now my favorite. I am wondering if I can do both. (I'm thinking the answer may have something to do with the 'nature' of the Poolish: is the water trapped in the flour as you explain happens when the paste is heated, or is it simply a pre-moistened portion of the flour? (to that point, I have wondered why I could not get even more flavor from making a Poolish from a greater portion of the ingredients?) Also, with that and other recipes, I have tended to use the max amount of water in the range called for recipes. Lots of questions there too. Yes, generally I'm one to think if a little is good, then more might be better, up to a certain point, and so don't mind asking how far I can push the envelope. I would appreciate your input! Thank you!
(not to confuse the issue, but I also have increased the amount of Honey in that recipe up to 60-80 grams, which is no more than 20 grams per cup of flour, which keeps it in the non-sweet bread category.

• Reply