While trawling the net for more new (to me) bread baking technique, I came across old posts about this book by Yvonne C from Taiwan 65°C湯種麵包 (Tāngzhǒng miànbāo). Literally it means 65 degree Celsius "soup type" bread. I was intrigued.
Tangzhong or rather a 65 deg Celcius tangzhong is the secret ingredient to achieve soft, moist and fluffy bread. As I did not have the book, I had to rely on recipes provided by bloggers.
So the trick is to create the gelatinised dough at 65 deg C as something magical happens at that temperature. I guess something to do with capturing moisture, leavening. I don't really know the science. Anyway, the smell of 65 deg C tangzhong isn't very good especially after you take it out of the fridge and leave it on the table for a while.
This blogger had a tangzhong recipe for wholemeal bread and I decided to try it out.
Anyway, I definitely won't make this bread again and thus must continue my search for better wholemeal bread.
Actually I had another thought and decided I would seek out the tangzhong book and try out the recipes in the book.