Why is My Tangzhong Bread Sticky and Gummy? | Tangzhong/Yudane Bread Issues 

I made the cinnamon roll tangzhong recipe and found out that it needed to proof a very long time..i made a couple rookie mistakes but it still tasted AMAZING 😍....I found that using tangzhong affects the dough dramatically! I have been making dough recipes for about 3 years before I found out about "tangzhong"... The dough is hard to handle and is slow to proof and is very soft after baking! I had to even bake it longer than i thought!.. Love your recipes...will try more!❤❤

Thank you again. I love your videos. I mostly use a stand mixer when making breads and I am very careful to use only the lowest speeds as recommended by the manufacturer. I have seen other bread channels using mediam or even medium-high speeds. I think this is very abusive on the dough. Another thing ti keep in mind is that a stand mixer kneads for 100% of the time with no breaks. When you knead by hand you are taking very short breaks each time you turn the bread or prepare for the next push/press/slap so your kneading time may be shorter than recommended. I am always very careful with my dough temperature. I only use speeds 1 or 2 (out of 10). Using a spatula or bowl scraper first can help bring the dough together before starting to knead. The stand mixer is excellent for very high hydration doughs.

There is a fast growing community of people milling their own flour and using all without sifting. As I’m sure you are aware, there are many challenges to using fresh milled flour p, one of which is the thirst of the included bran resulting in the need for higher hydration. I myself do this and have a good handle on the process BUT would love to try this tangzhong method. I know I can never expect the same results using fresh milled flour but believe there are some great benefits to using this method. Aside from increasing hydration what would be other things to consider. I personally use hard red wheat grown here in Canada. Any info would be greatly appreciated. Thank you. I also have to say how much I love your channel. I love the science aspect behind everything. It is so nice to not only see a recipe but it’s so much better to be provided the info on how and why these things do what they do.

Your real job must be a chemistry. LOL

Another excellent vid. Nevertheless, very-very challenging to absorb as fast as this wonderful young professor pours out those chemical and related statements. Several talks could be produced on this topic to make sure the viewer stands up with clear messages.

I have always wondered for so long how come it looks like Tangzhong has only an upside to it; so there actually are a lot of caveats also. But I’m already hooked on it for when it goes right, the result is totally worth it, at least for me anyway.

Hi your channel has really helped me to understand more about tangzhong and I really appreciate your research! I have been struggling to get a really fluffy, light and soft condensed milk bread like my local Asian bakery, please could you make another condensed milk bread video with your new technique or could you give me some advice on how I could incorporate condensed milk into your Asian milk bread recipe without it becoming to hydrated?

Thanks, I always learn a lot! May I ask, do you have a background in chemistry and microbiology?

Thank you for another helpful video. How do you think mixing sourdough leviene plus water plus tangzhong for a few seconds in blender can damage a final dough?

Thank you! Would we use tangzhong/yudane for flatbreads? If so what should be final hydration?

Pls speak about some enzymes too or something to improve bread quality

I love your channel. So when using whole wheat flour how much water is needed for optimal hydration for the dough do you recommend and what is the water to wheat flour ratio would you recommend for the Tangzhong? I was reviewing your videos for a 100% Tangzhong wheat bread. If you have please provide the link in my comment. Thank you in advance for sharing your feedback.

Huh, this answers the questions I've been having with your no knead recipe. It feels like a lower hydration and seems to take longer to proof. Do you know how the tangzhong longer proofing interacts with lower ambient temps (~17c)? Do the two factors compound?

I went back from yudane to tanzhong again but with 1:3 ratio works very well

Thanks!

from Tom Lehmann's Guide to Burger Buns: If the flour is not malted, does not contain any amylase enzymes and has been milled from wheat with absolutely NO sprout damage it can be beneficial in making a softer bread/bun BUT if the flour has been malted or contains amylase enzymes or has been milled from wheat having ANY sprout damage the enzymes will hydrolize the damaged starch (cooked starch) in the roux converting it to sugar and releasing the water to create a wet, sticky dough.

My bread keeps failing when using tanzhong. Too sticky dough, two days process until passing the window pane test with several in between fold and short time knead. When baked it's gummy and smell sour.

Thanks so much. You are my bread Goddess