I just read this article today and thought the same thing, as I have been making their Japanese Milk Bread often. This article also says to keep the ratio of flour to water (or milk) at 1:5, whereas the Japanese Milk Bread recipe tangzhong is 1:6. If you upped the hydration to 75%, you would end up with soup, at least for this particular recipe. Oh, and instead of using 43 grams each of water and milk, I just use 86 grams of milk and forget the water.

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