I have been making this recipe for some time. Per another blog I started using a KA Pullman loaf pan to great success. Recently I read the KA blog about using Tangzhong for whole grain and tried it on Just Bread. Terrific results. Somewhat softer texture but it really improves the keeping time. Just couldn’t be better. I recommend it. Here’s the blog reference:
https://www.kingarthurbaking.com/blog/2018/10/10/tangzhong-beyond-white…

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