SRZ

May 24, 2020 at 9:57pm

My recipe called for 1 cup of milk, and 2 cups of WW flour (+ 1 tbsp wheat gluten).
The hydration is >75%.
Since it is already >75% hydrated, when converting to tangzhong method, shall I still add more liquid to it? If so, how much?
Or I should just take liquid out from the original recipe to make the roux?
Thanks.

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