Bakers, Are You Using the Tangzhuang Method?

I've developed a formula for 50/50 WW/BF sandwich bread. I normally make this bread with no pre-ferment, (a poolish in most cases. I know tangzhuang is not a pre-ferment.)

I have read that I need 8 % of my total flour and 5 times the flour mass in water for a tangzhuang.

The tangzhuang is cooked until it thickens, cooled to room temp then incorporated into the dough.

Am I on the right track here? Can I use the whole wheat flour for a tangzhuang or is bread flour best?

Also, I plan to take the remaining water per the formula and make a 100% hydration flour/water mixture and autolyse it for 45 minutes.

Any thoughts?

 

Check this out if you have not currently,

https://www.theperfectloaf.com/how-to-make-and-use-tangzhong/

 

Thanks