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1) 25g bread flour
1) 100g water
2) 1 tbsp. (11g) brown sugar
2) 160g water
3) 2 ¼ tsp. (7g) dry active yeast
4) 330g bread flour
4) 1 tsp. (6g) salt
5) 57g bread flour, additional

Tangzhong: In a sauce pan heat (1) at med heat for 4 minutes until thickened with constant stirring. Set aside to cool before use.

In another sauce pan heat (2) until 115F then add in yeast (3). Set aside for 10 minutes.

In a mixing bowl, combine (4) then add in (1)and (2). Stir by hand using dough hook. Add (5) as needed. Knead for 5 minutes.