I finally tried the tangzhong method on a simple white bread loaf

I kept seeing people rave about it online but figured it was just extra work. Last Sunday I had some leftover milk so I gave it a shot. That loaf stayed soft for 4 days on my counter. Normally my bread gets stale after day 2. Is this just one of those tricks that actually works or did I get lucky with my kitchen conditions?

2 comments

2 Comments

wesley_hart6d ago

Nah, it's definitely not luck. That tangzhong method is like cheat mode for bread lol. I did it with a batch of dinner rolls a few weeks ago and they were still soft on day 5, which is insane for my kitchen because it's usually dry as a bone. The whole "making a paste with flour and milk" thing felt dumb at first but now I'm a total convert. Your bread being soft for 4 days is proof that it works, not that your counter has some magical humidity powers or whatever.

stella_lee6d ago

And yeah @wesley_hart is right, it's basically magic in a bowl lol