As promised, I tried another experiment with the tangzhong starter–this time with my no-knead bread. As I’ve mentioned a number of times, I always keep a jug of basic no-knead bread in the fridge so we can tear off a boule whenever we need a fresh baguette for dinner. The problem with the no-knead bread is that it’s very specifically a baguette-type dough, and the crust is SUPER crusty, so it’s great to accompany soup or stew, but a bit hard for sandwiches.
So I decided to give the softer crusted no-knead bread a try! It worked out brilliantly–super soft and crisp!
So here is the method!
Super Soft No-Knead Bread
First, make the tangzhong starter:
Add to a saucepan:
- 4 TBS (40g) flour
- 4 TBS (52g) water
- 8 TBS (120g) almond milk
Whisk constantly at medium heat until a roux forms; remove from heat and set aside.
Next, whisk your tangzhong starter with….
- 3 cups water
Next, add to the bowl….
- 1 TBS yeast
- 1 TBS salt
- 7 cups flour
Mix together so the flour is completely incorporated into the water. The dough will be quite shaggy at this point. Place the bowl in a covered container–I use a cereal jug–with the top slightly ajar. Allow to sit on the counter for about twelve hours after which, you can secure the lid and place the jug in the fridge.
The recipe makes about four pounds of dough, so that translates to about four loaves of bread (or the equivalent in buns, pitas, etc.).
Again, once the dough has reached the top of the jug, you can put it into the fridge and use it as you need it.
Today, I decided to make a sandwich loaf, so once the dough had reached the top of the jug, I pulled out a two-pound hunk, placed it in an oiled loaf pan, covered it with tented wrap (I used two zip-loc bags), and let it rise. When it rose to the top of the loaf pan, I baked it at 450 for about 30 minutes–until an internal temperature of 207 degrees was achieved. I let the loaf rest for thirty minutes, after which it was delightfully soft–perfect for sandwiches!!
I also pulled off 600 grams to make six buns, which also turned out very well–super soft and crispy:
The crumb is perfect for sandwiches–not many big holes–and the crust is perfect: crisp, yet soft!
I also made a delicious cream of tomato soup to have with the grilled bread this evening!
Vegan Cream of Tomato Soup
2 lbs grape tomatoes
1 white onion, quartered
1 tsp dried thyme
1 tsp dried basil
2 Tbsp lemon juice
¼ c olive oil
1 Tbsp agave
¼ tsp cayenne
pinch salt and pepper
6 tsp chopped garlic
Toss all of the above together, roast it in a shallow pan at 400 for thirty minutes.
Next, blend the roasted vegetables until smooth.
1 TBS Better Than Bouillon Vegetable base
1/2 cashew cream
…and blend again until smooth.
Such a sumptuous and delicious dinner!!
Serve with a drizzle of cashew cream and a sprinkling of chilli peppers!
And the song of the day is Roo Panes’ “Lullaby Love”: