Mediterranean bread with Tang Zhong

Ingredients for 1 servings:

• 400 g wheat flour
• 100 g rye flour
• 300 g water, possibly more or less, depending on the quality of the flour
• 21 g yeast, fresh
• 1 tbsp olive oil
• Olive oil for brushing
• 1 tsp vinegar
• 1 tsp honey
• 1 ½ tsp salt
• Flour for the work surface

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 25 minutes

Take 30 g of the wheat flour and 150 g of the water. Combine the flour and water (lump-free) and place on the stove, stirring continuously until it reaches about 65°C. The liquid will thicken considerably; remove from the heat immediately. Cover with plastic wrap and let cool completely = Tang Zhong or Water Roux or Flour Soup. Mix 370 g of wheat flour and 100 g of rye flour well, then add the remaining ingredients, including only 150 g of the water, including the Tang Zhong, and stir for at least 10 minutes (I use a food processor). Then transfer to an oiled bowl with a lid and let rise for at least an hour. During this time, I did two “stretch & fold” steps: stretch the dough out, fold one side over the middle, fold the other side over, then do the same on the long side, and you’ll have a nice little parcel. Turn the risen dough onto a floured work surface and shape it as desired. I used the “Pane Rustico” technique (the ingredients are quite similar). Place it on a baking sheet lined with parchment paper and brush with olive oil, then let it rest for another hour. Preheat the oven to 220°C. I brushed the bread with olive oil again shortly before baking. Place the baking sheet in the oven and steam it. After 10 minutes, release the steam and reduce the temperature to 200°C. Bake for another 30 minutes. Cover and cool on a wire rack with a clean tea towel. You can also omit the rye flour and use 500g of plain flour; then you can also skip the vinegar.