The Baker's Hotline

April 1, 2019 at 12:43pm

Zhanna, we're glad you're so excited about trying out the tangzhong technique in your bread! As mentioned, you'll want your dough to be around 75% hydration, which means your water weight should be 75% of your flour weight. Since your recipe calls for 270 grams of flour, you'll want around 203 grams of water (270 times 0.75). Hope that helps! Kat@KAF
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