Tangzhong Method – Fresh Milled Flour Bread- Super Soft!
Have you ever heard of the Tangzhong Method for making Fresh Milled Flour Bread super soft and fluffy, and lasts longer? I almost couldn’t believe this one simple step could make such a difference, but it is unbelievable! Let me show you how you can level up your bread even more!
You do not HAVE to use the Tangzhong method to get wonderful fluffy results with fresh milled flour, HERE is my video on how to make super soft FMF sandwich bread without the Tangzhong method.
FMF=Fresh Milled Flour
What Is The Tangzhong Method?
The Tangzhong Method is a Chinese method of making bread softer, fluffier, and that will last longer. The method involves cooking a small amount of the fresh milled flour in a bread recipe with some milk or water into a paste, then allowing it to cool a bit. After it has cooled, you put that paste into your dough, and wow what a difference!
How Does The Tangzhong Method Work?
Cooking the small amount of flour before hand, allows the starch in the freshly milled wheat flour to gelatinize. This allows the flour to be able to absorb more liquid than normal, which results in the softer fluffier bread. Also, this tangzhong method allows the bread to last longer after baking. So, it is a method of preservation without adding artificial preservatives.
When To Use The Tangzhong Method With Fresh Milled Flour?
I have been experimenting with this method for a while, and I recommend using the Tangzhong method for your fresh milled flour breads, rolls, and buns. But, I do think just about any FMF recipe could benefit from this “paste.” So, basically, any dough you want to be softer and fluffier.
Ingredients To Make Soft Fresh Milled Flour Sandwich Bread With The Tangzhong Method
- 6&1/8 cup fresh milled flour, divided 735g (Hard wheat for this. I use 615g hard white wheat and 120g of Kamut.) *See notes for alternatives
- 1 cup milk 250g (can sub for water if needed)
- 1 cup water 240g
- 4 TBSP softened butter, unsalted 57g (can sub for oil)
- 4 TBSP Honey 84g (can sub for sugar)
- 2&1/2 tsp sea salt (If using salted butter, decrease to 2&1/4 tsp salt)
- 2 eggs 100g
- 1 TBSP lemon juice 15g
- 4 tsp instant yeast (Use 4&1/2 tsp if using active dry yeast)
Instructions To Make Soft Fresh Milled Flour Sandwich Bread With The Tangzhong Method
Make The Tangzhong Paste
- Firstly, mill the flour. I mill 735g total of wheat berries to get my fresh milled flour. But, this flour will be used in two different places in the recipe.
- So, let’s use part of the flour to make the paste.
- Put 1/2 cup of fresh milled flour (60g) and 1 cup milk (250g) into a sauce pan, stir to combine.
- Heat this mixture on medium-high heat until it forms a paste. This should only take about 3-5 minutes. Once it forms a paste, remove from the heat, and allow it to cool at room temperature.
Make The Dough
- While that mixture is cooling, put the water, softened butter, honey, salt, eggs, and lemon juice into your mixer.
- Mix these ingredients to incorporate. Then add in the paste mixture.
- Then, add the remaining flour into the mixing bowl, and mix to combine until no flour is left. Cover, and let this mixture sit for about 15 minutes. This is the autolyse period and it allows the fresh milled flour to absorb the liquid and the bran to soften. Because the yeast is not in the mixture yet, you can do this autolyse period for longer if you prefer.
- After the autloyse period, then put in the yeast, and mix to incorporate.
- Once the yeast is added, Start the kneading process. Make sure not to knead the dough with the cover on your mixer, this will overheat your dough, and cause it to break down.
- Knead until the dough is nice and stretchy. Typically, 6-8 minutes in a Bosch style mixer, 16-20 minutes in an Ankarsrum style mixer, or 25-30 minutes in a Kitchen aid mixer (allow extra time for a Kitchen Aid style mixer to have breaks in between kneading to prevent overheating of the mixer.) These kneading times will vary for everyone, this is just the most common times for these style of mixers.
- Once the dough is nice and stretchy, and doesn’t easily tear. Then, cover and allow it to rise until double. This can take somewhere between 1-2 hours. (Instant yeast or warmer rooms will be closer to 1 hour. Active dry yeast or cooler rooms will be closer to 2 hours.)
- While the dough is rising, prepare your bread pans with parchment paper, or softened butter.
Shape & Bake The Loaves
- Once the dough has doubled in size, place some olive oil on your counter, and hands. Then, divide the dough in half.
- Shape the dough into 2 bread loaves with some surface tension. I like to flatten each piece of dough, then fold two corners into make a triangle tip. Then, lightly pull (not so tight that it rips the dough) to create tension, and roll the triangle into the dough all the way up until it forms a loaf. You can pinch the ends together. After shaping, the top should have a tight tension on the top of the loaf, this helps with the rise also. *see video
- Put each shaped loaf into each prepared bread pan, cover, and then allow to rise a second time. 40-50 minutes. (*Tip- usually the second rise time is close to half the the first rise time.)
- During the end of the second rise, preheat the oven to 350*F.
- Once the loaves have risen, they should appear nice and puffy, then bake for 38-43 minutes. Check the center of the loaf to make sure they are done. The internal center of the loaf should be at 190*F for yeast breads.
- Once they have finished baking, remove from the oven, and carefully dump them out of the bread pans onto a cooling rack. I like to place mine on their sides as the cool.
- Once the loaves have cooled, you can slice and enjoy. If you slice into them while they are still hot, this can cause them to be crumbly the next day or gummy. So, try to resist cutting them while hot.
How To Store Fresh Milled Flour Bread Made With The Tangzhong Method
To store fresh milled flour bread made with the Tangzhong method, it will last a little longer on your counter than bread without using this method. However, we still love to allow the loaf to cool completely, then slice it and place it in a freezer safe container or bag. Freeze for up to 4 months. To thaw, just place however many slices you want on the counter to come to room temperature, usually about an hour or so.
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Checkout Some Of My Other FMF Recipes
FMF Soft Sandwich Bread (Non- Tangzhong Method)
Pumpkin Roll With Cream Cheese Filling
Fresh Milled Flour Recipe Index
Fresh Milled Flour Bread Tangzhong Method Video Tutorial
Tangzhong Method With Fresh Milled Flour Bread Printable Recipe
Tangzhong Method with Fresh Milled Flour Bread
Ingredients
- 6&1/8 cup fresh milled flour, divided 735g (Hard wheat for this.) I use 615g hard white wheat and 120g of Kamut. *See Notes for alternatives
- 1 cup milk 250g can sub for water if needed
- 1 cup water 240g
- 4 TBSP softened butter unsalted 57g (can sub for oil)
- 4 TBSP Honey 84g can sub for sugar
- 2&1/2 tsp sea salt If using salted butter, decrease to 2&1/4 tsp salt
- 2 eggs 100g
- 1 TBSP lemon juice 15g
- 4 tsp instant yeast Use 4&1/2 tsp if using active dry yeast
Instructions
- Firstly, mill the flour. I mill 735g total of wheat berries to get my fresh milled flour. But, this flour will be used in two different places in the recipe.
- So, let's use part of the flour to make the paste.
- Put 1/2 cup of fresh milled flour (60g) and 1 cup milk (250g) into a sauce pan, stir to combine.
- Heat this mixture on medium-high heat until it forms a paste. This should only take about 3-5 minutes. Once it forms a paste, remove from the heat, and allow it to cool at room temperature.
- While that mixture is cooling, put the water, softened butter, honey, salt, eggs, and lemon juice into your mixer.
- Mix these ingredients to incorporate. Then add in the paste mixture.
- Then, add the remaining flour into the mixing bowl, and mix to combine until no flour is left. Cover, and let this mixture sit for about 15 minutes. This is the autolyse period and it allows the fresh milled flour to absorb the liquid and the bran to soften. Because the yeast is not in the mixture yet, you can do this autolyse period for longer if you prefer.
- After the autloyse period, then put in the yeast, and mix to incorporate.
- Once the yeast is added, Start the kneading process. Make sure not to knead the dough with the cover on your mixer, this will overheat your dough, and cause it to break down.
- Knead until the dough is nice and stretchy. Typically, 6-8 minutes in a Bosch style mixer, 16-20 minutes in an Ankarsrum style mixer, or 25-30 minutes in a Kitchen aid mixer (allow extra time for a Kitchen Aid style mixer to have breaks in between kneading to prevent overheating of the mixer.) These kneading times will vary for everyone, this is just the most common times for these style of mixers.
- Once the dough is nice and stretchy, and doesn’t easily tear. Then, cover and allow it to rise until double. This can take somewhere between 1-2 hours. (Instant yeast or warmer rooms will be closer to 1 hour. Active dry yeast or cooler rooms will be closer to 2 hours.)
- While the dough is rising, prepare your bread pans with parchment paper, or softened butter.
- Once the dough has doubled in size, place some olive oil on your counter, and hands. Then, divide the dough in half.
- Shape the dough into 2 bread loaves with some surface tension. I like to flatten each piece of dough, then fold two corners into make a triangle tip. Then, lightly pull (not so tight that it rips the dough) to create tension, and roll the triangle into the dough all the way up until it forms a loaf. You can pinch the ends together. After shaping, the top should have a tight tension on the top of the loaf, this helps with the rise also. *see video
- Put each shaped loaf into each prepared bread pan, cover, and then allow to rise a second time. 40-50 minutes. (*Tip- usually the second rise time is close to half the the first rise time.)
- During the end of the second rise, preheat the oven to 350*F.
- Once the loaves have risen, they should appear nice and puffy, then bake for 38-43 minutes. Check the center of the loaf to make sure they are done. The internal center of the loaf should be at 190*F for yeast breads.
- Once they have finished baking, remove from the oven, and carefully dump them out of the bread pans onto a cooling rack. I like to place mine on their sides as the cool.
- Once the loaves have cooled, you can slice and enjoy. If you slice into them while they are still hot, this can cause them to be crumbly the next day or gummy. So, try to resist cutting them while hot.
Video
Notes
*This post contains affiliate links, which means I make a small commission at no extra cost to you! Also, as an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Recommend!
Hello 🙂 I have made many loaves of bread and even have a business. However these unfortunately turned out pretty small and dense. This recipe sounds amazing and I really want it to work! Did I not let it rise enough the second time? The first rise was probably an inch below the rim of my kitchen aid bowl. Thank you!
It sounds like an issue with your yeast OR too much flour added. Also, make sure you are using a hard wheat. Those are the 3 most common reasons for dense bread. Either the yeast is no longer strong and viable, OR it could have died if put in when the paste was still too hot. The dough should be nice and stretchy after kneading that is what makes the bread nice and fluffy. Fresh milled flour should be much wetter than white flour, so the dough will be wetter and stickier than with white flour. I hope that helps.
Used this the tangzhong method for the bread and it turned out GREAT. Now my next question. Have you tried it with making cinnamon rolls? Hubby has been asking for them, but they always turn out a bit tough. Thanks for your help
Yes! This method works amazing for all the doughs you want to be soft and fluffy. You can add some of this paste to any of those recipe! 🙂
Hi Kara! Love your recipes! Quick question, is there a way to do the Tangzhong method without using eggs? I usually make your vegan sandwich bread (my son is allergic to eggs 😭) , but wanted to try out this method! Thanks for all you do!
Yes! You can do the Tangzhong method with any doughs you want to be softer and fluffier. For my vegan bread recipe, I would use half the liquid and about 8% of the flour and cook into the paste. Then let that cool just a bit, then add the paste to the dough. Let me know how it goes! 🙂
Can you use spelt instead of the kamut?
Yes, but you may need to increase the spelt just a bit, because Kamut is a pretty dry and thirsty grain.
This recipe is wonderful! I’m wondering if I can safely double it with the same results?
Yes, you can double it! If you go with triple or more, I would not fully triple or more the yeast. But, double it works great doubling everything as written. 🙂
What size pan are you using to bake in? Do we have to change the recipe to fit 9×5 pans? Sorry I can’t see if you’ve mentioned this in the post anywhere.
I use a 4.5×8.5 loaf pan for this recipe, and get 2 loaves. You can use the recipe with a 5×9 loaf and have nice size loaves still. Here is the link to the pans I have https://amzn.to/43wcaHl #ad
This is our new favorite sandwich bread!!! I made it with sourdough and it is absolutely delicious!!! Thank you for sharing this recipe!!
Awesome! I am glad to hear this worked out great with sourdough for you too! Thanks! 🙂
Finally tried this method, turned out great! Might be the loaves I’ve ever made! Thank You! I was afraid the dough was too dry but baked up really nice.
Yay! I am glad it was a hit! Nice job! Thanks! 🙂
I just made a batch of your vegan bread using this method and it turned out beautifully! I like that recipe as it has fewer ingredients. I just took out a half cup of flour and a cup of water from the recipe to make the “paste” and then continued from there. I also subbed around 130 g of sourdough starter for the yeast and added 1 T of distilled vinegar. I think this will be my new go-to sandwich bread recipe! Thank you!!
Awesome! I am so glad to hear it was a hit!Great substitutions, and thanks for sharing! 🙂
Has anyone tried cinnamon rolls with this dough?
Yes! I love using my bread dough, rolls, and bun dough recipes interchangeably! This dough works great for cinnamon rolls.
SO GOOD!! Thank you SO much for the simple and clear instructions. New to FMF and have made too many fails. But THIS. My bread was tall, fluffy, fit my loaf pans… I’m just so happy it turned out. Thank you for the video.
Yay! I am so happy to hear it was a hit! Thanks for sharing! 🙂
Can I half this recipe for 1 loaf? Also, if I am going to use sourdough starter, should I use a quarter cup?
Yes, you can do just one loaf with half. 1/4 cup sourdough starter 60g for a half the recipe for one loaf would be what I would try, yes.
GISP does it again! Wow, this was incredible. The best toast I’ve ever had! I modify all of GISP’s recipes slightly and did similar with this one with excellent results.
I use coconut oil vs. butter, organic cane sugar vs. honey. On this recipe I used all water (no milk). I also put the paste in the back of the fridge to cool while I got everything else ready, and it wasn’t quite room temp but didn’t affect the recipe at all. I like to autolyze a while, so it was probably over an hour. Thanks Kara, well done!
I have the large lodge loaf pan, I only have the one, would I need to scale this recipe down?
You can either cut this recipe in half, OR make one loaf, and some rolls with the rest of the dough.
Awesome thank you! Hopefully I can get some free time in the kitchen excited to try it!
Yay! 🙂
Hey Kara! I tried this for the first time today and used all hard red wheat. I divided the dough in half and made one loaf and 12 dinner rolls. They both turned out fantastic! I will be using this recipe often! Thank you and I love the video and picture instructions!
Awesome! I am so happy to hear it was a hit! I LOVE using my bread, roll, and bun recipes interchangeably too! Thanks for sharing! 🙂
I wanted to find out if you think I could cut this recipe in half to make one loaf of bread. I am new to making bread and using freshly milled flour. I made your dinner roll recipe yesterday and they turned out fabulous! But, it is just my husband and I, and I have a 4.5 quart KitchenAid stand up mixer, so larger loaves don’t work well for me. I know sometimes when halving recipes, it may not work, but hoping this recipe would. Thanks for any advice.
Yes, you can half this recipe, I would use a little more than half the yeast and half everything else. 🙂
Can I just tell you that I love you?! 😂 I LOVE you! Thank you for all these amazing recipes! I’ve just started my milling journey the past few months and every single time I google something, looking for a new recipe I’m wanting to try with FMF, YOU’RE the one who pops up with exactly the recipe I wanted!! Every recipe of yours I try comes out perfect!! And I’ve tried a few others that haven’t worked for me, so I truly appreciate it!!! Thank you thank you thank you!!!!!
Yay! I am so glad to hear that! Thank you so much. Happy Baking! 🙂
When do you add the paste? Step 5? Step 6?
step 6 is where it says to add the paste.
I make this recipe weekly and it’s always perfect! I’m about to get my Bosch mixer and wonder about doubling or tripling this recipe…..any tips?
Awesome! We have been loving this recipe as well! You can double it without changes, if you triple or more, I would just go with slightly more than double the yeast rather than triple the yeast fully, otherwise it tends to double very quickly.
If I sub yogurt whey for some or all of the liquid would you eliminate the lemon juice since it would already be acidic?
Yes, I would probably just use the whey. 🙂