I want bread that stays soft for longer
Make a scald without throwing your recipe off balance.
Tangzhong and yudane bind part of the recipe liquid in advance. This tool correctly removes that flour and liquid from the final dough.
Total flour and hydration stay the same; only the method changes.Divide your formula
What does your dough look like?
Choose a method. The common values are filled in for you, but you can adapt them to your recipe.
At 1:5, use five parts liquid per part flour by weight. Milk counts as recipe liquid just like water.
Your split
Make the tangzhong first
Total scald150 g
- Flour in scald
- 25 g
- Liquid in scald
- 125 g
Make the tangzhong first
- Whisk the flour and cold liquid smooth in a small pan.
- Heat gently while stirring until it visibly thickens, at about 65°C / 149°F.
- Cover and cool before mixing it into the dough.
Add later to the final dough
- Add flour
- 475 g
- Add liquid
- 225 g
This tool only divides flour and liquid. Evaporation and absorption vary slightly between flour types in practice.
Use the scald in your complete recipe
Use the advanced calculator for salt, yeast or starter and all other ingredients.