Hi there! I've converted my bread recipe to tanzhong. The result was incredibly soft bread that stayed soft even after a few days. The problem is, it's so hard to manage. The dough was so sticky to the point that it would take an hour or so for my Kitchenaid to knead it, at speed 4. At this point, my mixer's already warm to touch. And I would need generous amounts of flour or oil to handle and shape it. I love the result but it's so frustrating to deal with. I wonder what adjustments I can do to make it more manageable. I've tried alot of other recipes with tangzhong before but it was never this sticky. Here's my adjusted recipe with tangzhong:

Roux:
25g bread flour
125g water

Dough:
475g bread flour
100g sugar
7g yeast
12g salt

250g water
2 egg yolks

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