I did all the conversions as described, I use jarred active dry yeast that I had just used to make a loaf of bread and it was fine. I made the adjustments so that I had exactly 75% hydration. The yeast bloomed okay. The only thing different was the use of Tangzhong. The first rise to double the size took 2 hours rather than the one hour it usually takes no more than one hour. The second rise didnt happen after the usual 20 minutes in fact after an hour it did rise a little but not above the pan edge. I baked it and it can only be classified as a total failer. Never even got that final little push rise when first putting it in the oven. Too bad because I really was hoping for a soft crust, close to store bought quality. Guess for me Tagzhong doesn't work. It's back to hard crust bread.

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