Olivia, that's a fascinating idea. The truth is, we're not sure! Tangzhong works primarily on the gluten in flour, so the less gluten in your dough, the less of an effect tangzhong will have on your bread. But it's not a challenging technique and probably won't actively hurt your bread, so it's certainly something that would be worth experimenting with at least once! We'd be very interested to find out how it goes if you do! Kat@KAF

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