I replaced near half the water from a standard overnight foccacia recipe with pasta water a couple times for a laziest ever tangzhong bread ever. I did a water rue on the stove stop as well this week and results were comparable – moist bouncy crumb with a toasted crunch I can’t get enough of- and third time now of adding gelatinized flour one way or another and it’s all quite wonderful! Super encourage you to save some pasta water and try it yourself for bread you will be toasting:)
by Ibenu
3 Comments
Looks so good!
Dude this is genius, I never thought about using pasta water for bread but it makes total sense with all that starchy goodness. Definitely saving some next time I make spaghetti instead of just dumping it down the drain like a fool
How do you compensate for the salt in the pasta water?