Thank you a million for being the go to site for all things bread. For multiple heath reasons I have been baking with more rye and WW and now see this method can be applied to a "Deli rye". I have done the "Tangzhong Milk" bread using this method and it came out exactly as claimed. Soft, moist, and a much longer shelf life than consumption life. Would I be correct in thinking this method is somewhere between normal recipes and scalding the rye/WW flour?

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