Water roux also known as tang zhong is a method used in bread-making to keeps bread soft, fluffy and tender with a longer periods of time. It's not use artificial preservatives and additives. There's nothing better than freshly baked bread.
• 280g, 11/4 cup water / milk
• 56g, 4 tbsp bread flour
1) In a saucepan, heat water, until the water is warm to hot 65°C , then add bread flour. quickly whisk and cook until thickened and smooth paste forms. (using a whisker, will be much easier than a wooden spoon or spatula to avoid lumps.
2) You'll make two batches of 2lb loaves of bread. The roux can also be cooled to room temperature first, and stored in the fridge up to a few days.
Recipe Source: Josephine's Recipes