Hello, I just discovered this tangzhong thru a bread group. Mixed up a 6# hi gluten flour normally 67% hydro. Increased to 75% as per, it is now on the bench and seems like mud even after a longer mix than normal. Is this what I am to work with or did I error in the calculations. Expertise would be appreciated using 6# flour in terms of bakers % of all suggested ingredients for a great hoagie roll

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