“Tangzhong method” a.k.a. “water roux” a.k.a. “soup method” breads have been around for about 15 years now. There’s a debate on about where they originated, either China or Japan. I’m not sure that matters much. The upshot is that breads made via this method are extremely soft and fluffy with a very tight and consistent crumb. All that flies in the face of bread trends here in the US where everyone seems to be trying to get back to hard crusts and inconsistent, open crumbs. Still there’s enough reader interest in this technique for me to want to give it a go. I plan to do milk bread and probably melon pan (again) with this method, maybe something else. Let’s do this thang.