Hi thanks for this amazing explaination. I have a family recipe I want to try to use tangzhong to see if it will increase the moisture and longevity. It makes 6 loaves.
My question is: if I need to add an additional 157g of liquid and use milk do I actually add 180 g of milk bc of the 87% hydration of milk.
The recipe has these
1320 g ap flour
340.5 g milk
113.5 g water( to activate yeast)
227g butter
300g eggs
227g sour cream

Hydration calculates to 63% or 880g
I need 990g to get 75% hydration or an additional 157g of hydration. If I add milk is it 180g of milk? For now I’ll add 157 of water to tanghoung

I am calculating my tangzhong based on your numbers of 32 g flour to 157g water.

I’ll let you all know how it turns out.

• Reply