I am really interested in this technique, it seems serendipitous as I have been working on my sweet scrolls recently and can't stand them stale after 24hrs. My query though is: Does the tanzhong volume represent a ratio or is it arbitrary, and Does the hydration increase represent a ratio, related to flour protein, or a flat 75%? My standard loaves are 70% hydration and I am not sure ifI should increase to 75% only or if I should be increasing further. Thankyou

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