The best textured bread I have ever made, and I have made a lot of bread.
After the post from
@Janne_Torssonen_205273 I got the bug to bake some bread. The addition of the Tangzhong roux gives the bread a very light and airy texture. Here is my first attempt, I did follow the recipe (below) except that I added 1 teaspoon of liquid soy lecithin and replaced 1/4 cup of the flour (I used bread flour) with diastatic barley malt flour. And as you can see I topped one with bi-color sesame seeds and the other with poppy seeds. This is a great technique and I think I will try it with my dinner rolls next.
It has a wonderful flavor and texture,
almost fluffy with a tight grain, more like challah bread.
