Can I do an overnight rise with recipes using tazhong?
I'm not new to bread making but new to tangzhong. I tried it on Mother's Day with my cinnamon rolls and I'm obsessed and tried it again with the recipe attached for cinnamon pull apart bread, but those were both same day bakes. I sell my breads and usually make and bake the same morning but won't have time for that tomorrow. So will an overnight rise hurt my dough in this case? And if I'm doing an overnight rise for pull apart bread, would I still do the first rise as normal and cut my bread like normal, get it in the loaf tins, then put in the fridge OR should the first rise be overnight in the fridge and then proceed as normal? Thank you!
Tangzhong: 120 whole milk + 15g bread flour
Dough: 240g warm milk + 25g sugar + 7g yeast
- 1 room temp egg
- 1 tbsp vanilla paste/extract
- 57g melted and cooled butter
- All the tangzhong
- 6g salt
- 440g bread flour (+10-20g if needed)
Filling:
- 57g browned butter
- 8-10g cinnamon
- 100g brown sugar
- 8-10g cinnamon
- pinch of nutmeg
- pinch of salt
- 2g vanilla extract
Maple Glaze:
- 100g powdered sugar
- 15g maple syrup
- 10-20g milk/cream
- 4g vanilla extract
- pinch of salt
*edited to try to fix funky mobile format