I regularly bake a challah for which I'd calculated ~58% hydration. But I found when adding the tangzhong, I don't really need to add any additional liquid (in fact, when I first did add more water, the dough was way too sticky). The most noticeable result for me is that my challah stays soft /much/ longer than it would otherwise - I can keep loaves for a couple weeks and the texture is still fresh!

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