In case it helps anyone: what's helped me when adapting a bread recipe for the tangzhong method is to account for any lost liquid from evaporation while cooking the tangzhong. I weigh the combined flour and liquid for the tangzhong before I heat it on the stove and then weigh it after I've cooked it. I add back an equal portion of liquid based on the difference. For some reason I need to do this whenever I'm making an adapted bread recipe using the tangzhong method but not when I'm using a recipe that is specifically designed with this method in mind. Hope this helps someone!

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