In your discussion, you are dealing with recipes where the hydration level is below 75 percent. You add liquid to raise the hydration level to 75 percent. I am interested in working with the recipe for Peasant Bread (https://www.kingarthurflour.com/recipes/peasant-bread-recipe). Its ingredients list flour as 482 grams and its water at 454 grams. This produces a hydration level is 94 percent, way above the 75 percent you've discussed. So, here are my questions: 1. Is this recipe NOT a candidate for the tangzhong method? 2. If tangzhong might be tried, what should occur with the water that is used to make the slurry? If it is NOT replaced, the hydration level would decrease from 94 percent down to 44 percent (using 10 percent of the flour for the slurry - 48 gms, and five times that much water from the recipe - 240 gms). Again, should the 240 gms of water used for the slurry be replaced? I have made the Peasant Bread recipe about four times now and it seems always to come out dense. I'm minded to try tangzhong just to see how it affects the rising and also the resultant loaf after baking. But, before I do, I though I'd hazard a question about tangzhonging a recipe where the hydration level is far higher than 75 percent to begin with.

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