I have been using this method in your Molly’s challah recipe for a while now. I find I have to increase the water in the recipe because dough seems too stiff (which is fine). Texture is definitely improved and stays softer for days. But! I really feel like the bread flavor is bland. I make my dough on Thursday night and refrigerate it until Friday noontime, let it warm down before forming loaves and proceeding with recipe as this slow rise is supposed to improve the flavor. But when I use tangzhong I love texture, but like I said the bread tastes bland. Is it because I have to add additional water? Maybe I should up the salt a little bit or use a different liquid - perhaps an additional egg and/ or honey? has anyone else experienced loss of favor when adding tangzhong? I made the pillowy Cinnamon rolls and they were divine, but there’s so much flavor in the cinnamon filling and Cream cheese icing I didn’t notice a difference in flavor. And of course that Tangzhong is made with milk. What are your thoughts or suggestions ?

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