Alex

March 25, 2021 at 3:55pm

Thanks for the guide! I've used the tangzhong method on several of your recipes with great success.

I've been trying out higher hydration recipes recently, and while the bread is tasty and springy with large bubbles for the first day or two, it gets stale pretty quick.

Do you have a method for adding tangzhong to bread that's already 75% hydration or higher?

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