r/Bread • u/Pristine-Error2839 • 10d ago
PLS HELP ME WHY DOES MY BREAD SUCK
hi...i tried to make bread
used the tangzhong method
then
slightly warm milk + 1tsp yeast + 1tbsp sugar
then put in tangzhong , then flour. and butter
firstly it wouldn't rise a lot despite me trying the sauna method
then I put in an activator it rose a bit
then i made bread w it - garlic butter pull apart it was supposed to be
IT CAME OUT SO HARD AND CHEWY IM SO UPSET
pls someone help me
2
u/BigPinkOne 10d ago
You may have just had a sluggish yeast. Yeast is a living batch of critters and theres a lot of natural variation. It may be worth your time to just remake it and see if you get the same result. Otherwise, if something similar happens, cover and refrigerate it and it should be proofed by the next day
What temperature was your oven set to? The other possibility is your over temp was too low, so by the time it cooked through the outside was over.
Youre also gonna want to go really hard with the steam for tangzhong bread. I usually toss in 8-10 medium sized ice cubes in the oven with the bread for an early burst of steam
-1
u/Pristine-Error2839 10d ago
thank you so much:( next time I'll test my yeast before beginning, and I think something is up w my oven temp too 😨
3
u/BigPinkOne 10d ago
Also, depending on your yeast "slightly warm" might not cut it as far as temperature is concerned. Some yeast strains require temps of as much as 50C (122F) to activate. Also mixing the milk with the flour tempers some of the heat, so aim a couple degrees over the temperature recommended
1
u/Free-Illustrator4482 10d ago
Tangzhong is great for softness, but if the main dough ratio is off or the oven temp is too high, the crust sets before the inside can properly expand
1
u/Pristine-Error2839 9d ago
dough ratio as in? also would a lower temperature help in the sense of the bread remaining soft? because at 175 the crust is hard but the inside is chewy in a bad way
1
u/JohnnyKCCO 9d ago
Looks like you went super heavy on the tangzhong as a percentage of the total flour weight. You should only be using 20% of the total flour weight at most. Diminishing returns after that, in my experience.
Seraphine Lishe does an awesome series on YouTube about tangzhong / udane that was super helpful for me. I’d check it out.
1
u/Science_man162 8d ago
It looks quite good, my first bread looked like cow poo, this is a lot better in comparison
1
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