Hi, Frank! The flour and water in your tangzhong are both counted in your 75% calculation. After calculating hydration, you'll take 5% to 10% of the total flour and separate it to make the roux. Based on the weight of the flour you've pulled out, you'll then use five times that weight in liquid (again, pulled from the liquid in your 75% hydration bread recipe) to make the roux. Hope that helps clarify!

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