Why I Stopped Making Tangzhong the Popular Way | 24 Hour Method for Softer Bread

In this video, we are uncovering the truth behind the tangzhong method for soft and "fluffy" bread. Watch the video for more! Videos Mentioned: Frozen Bread Dough:    • How to Freeze Your Bread Dough Properly | ...   Ciabatta Recipe:    • 100% Hydration Ciabatta | Tangzhong and Po...   Pizza Recipe:    • The Secret to Homemade Pizza Without a Piz...   Shiopan Recipe:    • Extra Crispy Shio Pan without Steam | The ...   Japanese Milk Bread Recipe:    • How to Make Perfect Japanese Milk Bread | ...   References: 1.⁠ ⁠Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread 2.⁠ ⁠Effect of Gelatinized Wheat Starch on Bread-making Qualities of Yudane Dough 3.⁠ ⁠The Staling and Texture of Bread Made Using the Yudane Dough Method 4.⁠ ⁠超熟ヒットの理由: 「食パン」から学ぶブランドNo.1物語 5.⁠ ⁠Effects of different addition proportion and ripening condition of boiled sponge dough on the qualities of bread (keyuwen, 柯玉文) 6.⁠ ⁠65°C湯種麵包 7.⁠ ⁠Effect of Heated Gluten on Bread-making Qualities of Yudane Dough 8.⁠ ⁠Effect of the Addition of Fats and Oils to Bread Dough on the Characteristics of Baked Bread and Simulated Food Bolus