Tang Zhong bread in the Thermomix

Bread is a staple in our household. We usually try to make most of the bread we eat, however, we sometimes succumb to buying supermarket bread. 
Recently, I stumbled across this thread regarding bread improver. It was disturbing to read how many additives and preservatives go into such a simple everyday product. I was especially disgusted when I realised that most bread improver contained pancreatic acid of a pig and/or horse/human hair... gross!

So I went about trying to find natural alternatives to bread improver and came across the Tang Zhong method. I first read about it on Christine's Recipes (she has awesome stuff on her blog) and couldn't wait to try this simple method in making softer, fluffier bread which will still remain soft (and without that yeasty smell) after 3 days.

The Tang Zhong starter can be used to replace bread improver in your normal breadmaking recipes. This is one I use for our everyday staple.

TangZhong breads are quite sticky to work with. I wouldn't attempt it myself if not for a Thermomix or bread machine. Let me know if you've successfully hand kneaded TZ breads...

Tang Zhong Starter
250ml water (or milk, or a mix of both)
50g bakers flour

Place ingredients in the TM bowl and cook for 5min30sec/60deg/sp4.
Pour the starter into a bowl and cover it with clingwrap so it doesn't dry out. Allow it cool to room temperature (if you make this the day before, refrigerate and allow it to return to room temperature before using)

Bread Dough
500g bakers flour
160g tang zhong starter
200g water
1 tsp salt
30g sugar
2 tsp yeast
45g olive oil
(optional: 90g mixed seeds/grains)

1. Place all the Bread dough ingredients in the TM bowl and knead for 10-15minutes (don't leave the TM unattended).
2. You can leave it in the TM to prove until dough doubles in size
3. Knead again in the TM for 2 minutes 
4. Roll out and shape dough into bread tin for second proving (it is ready to bake after passing the poke test)
5. Bake at 220deg for 25minutes. Remove from tin and bake for a further 5-10 minutes (depending on your oven). Cool on a rack thoroughly before slicing (if you can wait).