Tried a tangzhong method on sandwich bread and got a soft loaf that fell apart

I attempted the japanese milk bread technique using tangzhong for the first time last saturday. The crumb was incredibly soft, almost like storebought, but when I sliced it after cooling for 2 hours, the whole thing just collapsed into shreds. I think my flour to water ratio was off because I used 50g of bread flour in the roux instead of the recipe's 40g. Has anyone else had their loaf turn out too airy to hold together?

2 comments

2 Comments

stone.troy1mo ago

Man that's rough. Hate when a loaf comes out that tender and just doesn't hold.

cameron_palmer1mo ago

Nah soft loaves are underrated. Way better for tearing and dipping in soup.