I’m trying to convert my challah recipe to incorporate the tangzhong starter. My recipe uses 1000 gm bread flour and 400 gm water plus 2 eggs ( 474 gm).That’s a low hydration of 47%. So, to attain 75% hydration, I’d need to add an additional 350 gm water for a total of 750 gm.
That’s a LOT of extra water. I get that some of it will be used to make the tangzhong.
Are my calculations correct?

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