I tried this method on this bread recipe (https://www.kingarthurbaking.com/recipes/honey-oat-pain-de-mie-recipe). I've made that bread before and had beautiful results but this time it looked like bread B in the article above and I'm trying to figure out where I went wrong. Do I need to include the oats with the flour when calculating the hydration of the bread before trying to convert it for a tangzhong?

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