I've made the Japanese milk rolls from the King Arthur recipe several times, so this time I decided to use my own test case to try out the tangzhong method: Walter Sands' Basic White Bread. It worked well except that I had to adjust the quantity of flour in the slurry by quite a bit. Here's my math:
[Ingredients were weighed on a digital kitchen scale]
723g flour as called for by the recipe
75% hydration: 723g x 0.75 = 542g liquid (I used warm milk)
10% flour for the slurry = 72g
723g - 72g = 651 g dry flour
Your blog calls for 5 parts liquid to 1 part flour, so 72g x 5 = 360g liquid
542g - 360g = 182g additional liquid

The problem I had was that 72g flour plus 360g liquid never formed a thickenedl slurry. To get the mixture to "gel" I had to add around another cup of flour (from the
premeasured amount).

The bread came out quite well but I'm wondering whether I misread something in this blog or made some other mistake.

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