Tangzhong with poppy seeds
This is looking promising. I made a tangzhong with 25 gr flour and 125 gr of milk. Added the pre-ferment and then the flour. Waited a bit and then added the salt. I tried for 60% in bulk but it got away from me. Doubled and then into the fridge for 18 hours , baked in a dutch oven at 450 after spraying with water and a sprinkling of poppy seeds.