I am proofing some of my sourdough dinner rolls now and used tangzhong in that dough. This is my second attempt because the first was too dense because I didn’t increase the hydration. This time I did. The dough was too sticky to knead (73% hydration) but I did some slap and folds to build some strength. It was absolutely gorgeous dough to shape and I’m eager to see if upping the hydration significantly impacts the rise and crumb. Fingers crossed!

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