The Daily Telegraph - Saturday
THE MODERN BAKER
This week, Ravneet Gill bakes a gorgeously soft bread that makes the most of vibrant wild garlic
We are using a technique called tangzhong to make the dough for this cheese and pesto bread. This technique originates from Japan, and was popularised by Taiwanese chef Yvonne Chen, whose book, 65C Tangzhong Bread, started a trend for it in the Asian community a decade ago.
This technique has become quite popular among UK bakers, with many bakers crediting their gorgeously soft cinnamon buns to it. It involves precooking a portion of the flour in water or milk before cooking and adding it to the dough. The flour absorbs the liquid, creating a stable structure for the starch in the flour to hold on to that liquid. Because it’s wild garlic season, we are going to incorporate that into our bread by making a pesto, and upping the cheese flavour by melting it through our tangzhong paste at the start. It’s a fun way to make soft pillowy bread!