I tried making milk bread with the Tangzhong method (1 part flour to 4 parts water, cooked), and ended up with a very heavy, sodden mess. I assumed that the water to make the Tangzhong was just too much for the finished loaf.

So, I tried again with the Yudane method (1:1 flour to boiling water, not cooked). Again I ended up with a sodden, heavy, sad lump of cooked yet inedible dough.

I make ciabatta rolls all the time at 75-80% hydration, and they bake throughout. I’m going to try again, but reduce the dough hydration to 55% and see if that helps.