The thing that is sadly noticeable in all of this tangzhong discussion is the failure to account for the reduced moisture of milk vs. water. A given amount of milk has only 85% of the water shown by volume. 100g of milk provides only 85g worth of hydration. What is being called a 63% hydration bread in the above example is more like a 53% hydration bread.

Placing the information about milk and other material's hydration at the end of the piece doesn't help folks very much. It would be better if a real discussion of hydration was built and offered instead of jerking people around with bad examples and afterthought instructions. I wouldn't recommend a friend to this site to learn how to bake bread as the instruction is so uneven.

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