I was watching a video of Brave Tart on Serious eats presenting a recipe for bagels. It was interesting for 2 reasons:
1. She used a food processor with a very stiff dough to get great gluten develpment,
2. She used a measure of gelatinised flour - Tang Zhong to improve shelf life.
I thought the food processor was a pretty good idea but I was intrigued by the Tang Zhong use for bagels. Most of the recipes on this site seem to use it to get a soft, shreddable crumb which is not something I associate with bagels. Do TFL use this for other types of bread? And what are the general benefits of Tang Zhong?