Skeptical about the tangzhong trick, now I'm a believer

I kept seeing people rave about using a flour-water roux for bread, but it sounded like too much fuss for a Tuesday night loaf. Tried it last week with my usual white bread recipe and the crumb stayed soft for 3 days, which has literally never happened at my house. Has anyone else converted after being stubborn about this, or am I just late to the party lol?

2 comments

2 Comments

kai77913d agoMost Upvoted

Wait till you forget it one week and see if you really care.

jamesblack13d ago

Skip the tangzhong and just toast your bread, problem solved. @kai779 is right, once you forget it, you'll realize you were just chasing a trend and your toast tastes the same. Soft crumb is nice but three days later you're eating a sandwich, not admiring the science experiment.