Hi,
My apologies if these question have already been asked (its 12a and too lazy to read through 8pages of comments!). 1) Maybe I didn't see it explicitly called out in the article, so are you saying any soft yeast bread recipe can be 'converted' to tangzhong? (you can add the tangzhong roux to any soft bread you want to make softer?) As long as you make a roux using part of the flour called for in the recipe, and increasing dough hydration to 75%?
2) I've made a few tangzhong recipes before and I love them, but i've always used bread flour. Is there a pronounced difference with using APF vs. Bread flour with tangzhong? If bread flour does infact yield a softer loaf, can I potentially added vital wheat gluten to apf to get the same results as with using bread flour? I ask because bread flour is more costly for me than apf.
3) Lastly, is kneading necessary when using the tangzhong method? I'm curious how/if it would work with no-knead sandwich bread recipes (not no-knead crusty artisan bread). All the tangzhong recipes I've made have called for about 10min of kneading but sometimes I'm just too inpatient to knead.
Thank you!

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