Hi Joey! In comparing this with the Japanese milk bread, I think it’s important to go into baker’s math in order to really see ratios. Due to the differing loaf sizes, comparing amounts, side-by-side, won’t be as helpful. 

As far as adding or reducing liquid, the caveat there is, *may.* Not always, sometimes (depending on the base hydration, class and genre of dough, etc.). The original Japanese milk bread recipe is quite a soft dough and in order to suspend the chocolate chips nicely throughout the dough, a slight adjustment of hydration was made to this recipe (knocking the original hydration of 72% down to 68%). Most doughs that are not overly soft can have their hydration remain the same. As always, very important to keep eyes open, hands feeling, test and re-test. Happy baking!

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