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By Red Apple Guy on September 16, 2013
"I love the Tangzhong or water roux method for bread. It produces the softest bread or rolls with excellent flavor. I've added sourdough to this, but a poolish would work well, too. Just use 1/2 cup water and 1 scant cup of flour and add 1/8 teaspoon of yeast. In a few hours at room temperature, covered, you'll have a flavorful base for..."
Ingredients: eggs, unbleached bread flour...
Prep Time: 20 hrs
Total Time: 20 hrs 15 mins