How about this? An accidental Tangzhong? I was adding the water to my sourdough ferment this week, as usual I use my tea kettle to carry it to the bowl for mixing. I’d forgotten I’d just heated the water, so the water was still quite hot, fortunately I hadn’t added the starter to the mix yet so I simply set it aside to cool, then added the starter as it reached room temperature. Later when the stater had fermented overnight I made my bread as usual. After baking four separate loaves in the next 24 hours each loaf was larger by far then my usual loaves, cutting into one I found the texture of the bread to be fine and extremely tender. I’m a believer! I will be repeating this going forward, my customers will be very happy.

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