I Typically bake using whole wheat flour(specifically GM Stone Ground Whole Wheat Flour, I believe the protein content is around 13-14%), And I've been working on converting my grandmothers bread recipe from white flour to whole wheat flour. The recipe is an enriched dough, but their are no exact measurements, we've always made the dough by feel, and whenever I need to make adjustments I do the math myself. I've had success using an autolyze to help the gluten develop, but it isn't quite as soft as my grand mothers bread, so I would like to use the tang Zhong method. So my questions are the following:
1. Can I use the tangzhong method for whole wheat breads?
2.Can I combine a tangzhong with an autolyze dough or would that have poor results?
3.Can I combine the tangzhong with a dough that uses a sponge(my grandmother also had a separate bread recipe that called for this)
4.If I combine all of these methods would I yield a poor end product?

As far as the number and measurements go i wont have any problem figuring them out, but if a sponge will make the bread crusty and the tangzhong will work counter to it or something to that effect I would like to know before I begin.

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