Hello. Wow. Wow. I have a sweet brioche recipe that I make in a Bundt. It looks like a regular Bundt cake but when you slice it, it is a really light and airy sweet brioche. Although I already knew of the Tangzhong method (in fact, I had already tried it in other recipes), I never thought to use it with this recipe until I read your instructions and new idea (at least to me) of adjusting the hydration to 75%. After adjusting the hydration level (flour was 250 grams so the original 100 grams of milk was adjusted to 187.5), I took 7% (between the 5%-10% recommended) of the flour (and 5 times the amount in milk) to make the slurry.The end product was a revelation! It was way more soft and moist. It almost had the same texture as the Italian Pandoro; actually mine might have been even more moist and soft. I wish I could upload some pictures. Thank you! Regine

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