Tangzhong or Japanese Milk Bread Variant
Just for giggles and pure laziness, I didn't knead the Japanese Milk Bread this time - just a few stretches and folds like it was an artisan bread. The dough was sticky and I just placed it into a loaf pan for sandwich bread.
The water roux (1 part flour to 5 parts water) was 20% of the total dough and I used all purpose unbleached flour instead of the usual bread flour.
Inst yeast 1.6%