Michele

December 9, 2021 at 7:28am

Hi William! I guess I will be "someone". I believe your math is right. For the final step, take the "additional" 150g water you calculated for the higher hydration and "borrow" 100g water from the orignal recipe to get your 250 g water for the tangzhong. So that will leave you with 500g water to add at the "normal" time with the
950 g flour. Hope that helps!

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