Julia, that's something I have yet to test. I want to see if high-hydration breads like ciabatta need to be made with the same soft/sticky dough in order to produce the same results with tangzhong (in which case you'd add more liquid); or if, by using tangzhong, you produce dough that's less sticky and easier to work with, but that still yields a loaf with a nice open crumb. At any rate, yes, I'd stick with the same flour/liquid ratio. If you try it, come back here and let us know how it goes, OK? PJH@KAF

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