Doubted the tangzhong method until my sandwich bread fell apart

I've been baking bread for about 4 years and always thought the tangzhong thing was overhyped. Last month my regular loaf crumbled so bad that my turkey sandwich basically disintegrated. Tried the flour and water slurry thing with the same recipe, and wow, the crumb is actually soft and stays intact for days. It took me 3 attempts to get the hydration right, but now I'm converted. Has anyone else resisted a technique for ages and then felt silly after trying it once?

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olivia_white9321h ago

Ugh yes! I put off trying it for years too and felt like such an idiot after. Game changer for sure.

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