Hi Arielli, yes, you read the article correctly and you can use the tangzhong method with almost any soft yeast bread recipe by using part of the flour and water called for in the recipe to make a roux, and increasing overall dough hydration to 75%. Bread flour is ideal for tangzhong recipes because the higher protein content of this flour helps hold more moisture. While you could try supplementing the protein content of our unbleached all-purpose flour by adding vital wheat gluten, it won't completely replicate the protein profile of bread flour. To increase the protein of the AP flour you can add 2% vital wheat gluten (based on the weight of the flour in the recipe). While we haven't experimented with no-knead recipes using the tangzhong method, I think you'll get better results if the dough is developed through kneading. 

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