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The Ultimate Basic Asian Bread 2.0 with Tangzhong and Poolish

This video is, by popular demand, an updated version of our ultimate basic Asian bread recipe. Like the previous recipe, this one uses both poolish and Tangzhong or Yudane, but this time, we're making it with more Tangzhong using our new and improved way of making the gelatinized starch. We've also updated the percentage of ingredients to suit the science. The result is a perfectly soft and fluffy bread that is easy to shape and easier to finish off. Watch the video for more! #bread #tangzhong #milkbread #poolish Baking Pan 21x34x5 cm3 Ingredients Weight (g) % Total Flour 425.0 100.0% Hydration 306.5 72.1% Derivative Tangzhong Bread Flour 85.0 20.0% Boiling Water 135.0 31.8% Poolish Bread Flour 100.0 23.5% Water 100.0 23.5% Instant Yeast (1/4 tsp). 1.2 0.3% Final Dough Bread Flour 240.0 56.5% Sugar 25.0 5.9% Milk 76.0 17.9% Butter 30.0 7.1% Salt 7.5. 1.8% Instant Yeast (1/4 tsp) 1.2 0.3% Total Fat 27.3 6.4% Milk Water Replacement 24.8% Total Dough ≈800.9 Chapters: 0:00 Intro 0:30 Opening 2:20 Tangzhong 3:49 Poolish 5:38 Final Dough 9:43 Bulk Fermentation 10:34 Dividing 12:44 Pre-shaping I 13:51 Bench Rest 14:13 Pre-shaping II 16:53 Dish Lining 17:22 Shaping 20:25 Glazing 21:50 Baking