Thank you for the info. I just want let you know that this is for me the best place to learn tips about baking. I understand this after reading several times but for people new in this method and in the magic world of baking will be hard. You should detail more the calculations step by step because there's some numbers and percentages that you dont know how to obtain until trial and error and found that result or number showed in the article. And more hard if you are not good in maths. But that's just a friendly suggestion, some update in the steps will be fine and will have very happy bakers :)

Now I have a question that I will be very thankfully if you could answer it:
Do I have to increase baking time and/or temperature if adding to my own bread dough Tangzhong???

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