This article helped me solve an issue with the Harvest Grains Bread recipe from this website. It's been my go-to sandwich bread for years, but the end of the loaf would frequently get pretty hard in about three days. I added the tangzhong roux to the dough, and four days later the last three or so inches of the loaf is still nice and tender. I didn't have to compensate too much for the fluid in the tangzhong because the recipe is nearly 80% hydration--unless I calculated that wrong...

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