Hello! I recently tried out your Japanese Milk Bread Buns, and they were so delicious I made them several times. However, I am attempting to convert another recipe and am using this guide and the KA Milk Bread recipe as a reference, but I found a discrepancy between the moisture levels from this guide (75%) and the KA Milk Bread recipe (63%). I combined the tangzhong ingredients and the dough ingredients to measure; I may have calculated wrongly (298 + 14 = 312g flour, 113 + 43 + 43 = 199g liquid, 199/312 = 63%), but I was wondering if this lower hydration percentage was intentional? I just want to be sure of which ingredients I should be calculating so I can do it correctly for my other recipe. Thank you so much in advance!

• Reply