Thank you so much for this! Out of curiosity, would a tangzhong eliminate the need for a sponge? How would you go about combining the two techniques together? Instinctively, I want to use the remainder of the liquid that doesn’t go into the tangzhong with the same volume of flour and all of the yeast, let that bubble up for an hour (perhaps whilst the tangzhong cools?) and then knead everything together.

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