Converting a regular bread recipe into a Tangzhong/ water roux recipe?
I have been in search for a good bread recipe and came across the water roux/ tangzhong method. I used it and it was wonderful! Now I really want to try and incorporate this method for other bread recipes that do not orignally call for the water roux/ tangzhong method. How can I do that?
And btw, I am a beginner.... dough hydration charts still look daunting and scary.... all I've figured out so far is that you put the amount of flour as 100%.... (Please do correct me or direct me to an appropriate post if I am wrong. Yikes!) And all the short forms (such as KA and RB etc.) confuse me too.
And as if this is not enough of a challenge, now I have to go gluten-free.... and maybe vegetarian/vegan...
So please help! Any comment/ instruction/ discipline is more than welcome :D