I have a bread that my family enjoys. The parkerhouse roll recipe from KAF made into one big loaf. Since its a straight dough it does have some issues with starting to dry out after a few days. Not that big of a deal since theres not much left by then. I wondered what the tzang method would do to it. It didnt produce a big shreddable loaf. Out of the oven it didnt look much different than normal. I was a bit disappointed. After cooling I cut into it. Crumb looked normal and it tasted the same. I know what your thinking total failure or I did something wrong. It wasnt a failure. The difference was subtle. The crumb thats normally crumbly when cut held up much better. It was tough but still tender. It has been a couple of days since I made the loaf. I keep it in a plastic bag in my pantry. I took it out this morning for breakfast and tested the cut end for dryness and was surprised to find it moist and springy. Taste is still very good. The method has helped the shelf life of the product. Since the crumb is more robust, it stands up better to making PB&J. That is the only alternative in my house if you dont like whats for dinner. I do need to adjust the hydration up some. After my next bake if its right I will post the modified recipe. I want to explore some cajun cooking recipes on roux making. I know if you cook the roux to varying levels of brownness it effects the thickening ability of it but imparts flavor. This has some far reaching possibilities both in flavor and texture.