We're sorry to hear that you're having a bit of trouble here, Kate! When you're calculating the hydration of the original recipe, are you including the yolks? It sounds like maybe the amount and ratio of the tangzhong starter is off a bit, making for a dough that is too soft. Also, if the dough is being mixed in a stand mixer for an hour at speed 4, it's likely that the gluten is getting very overworked and is starting to break down which will make for a sticky dough. We hope this helps! 

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