• Make the Tangzhong: First, whisk together the 60g (1/2 cup) of flour and the buttermilk in a small saucepan over medium heat, stirring constantly. Watch it closely. The moment you see it just starting to thicken and the whisk leaving trails, pull it off the burner.

  Keep stirring as it sits off the heat. (it will continue to thicken on its own) You’re going for a cream of wheat consistency, smooth and loose, not a thick paste. If it gets too thick, your loaf will actually come out drier. Let it cool to room temperature before adding it to your dough. (It will continue to thicken as it cools which is expected)
• Build the Dough: Add the water, olive oil, honey, eggs, apple cider vinegar, and salt to your mixer bowl. Then, mix briefly to combine. Add the cooled Tangzhong and mix again. Then add the rest of your flour and mix until no dry flour remains. Cover the bowl and let it rest for 15 to 20 minutes. This is your autolyse step. It lets the bran fully hydrate before kneading starts. You can go up to 30 minutes since there is no yeast in there yet.
• Add Yeast and Knead: Sprinkle in the yeast and mix to incorporate. Then knead until the dough is smooth, elastic, and stretchy. It should be slightly tacky but not sticky. You’re looking for a good stretchy dough.
Fresh milled note: Windowpane with fresh milled flour will not look perfectly translucent like white flour. You are looking for the dough to stretch thin without tearing.
Kneading times vary according to the type of mixer you are using. This could take as little as 8 -10 minutes in the Bosch mixer or as long as 25 minutes in a KitchenAide stand mixer.
• First Rise: Once the dough has finished kneading, cover and let rise until doubled, about 1 to 1 1/2 hours with instant yeast in a warm kitchen.

For Sandwich Loaves

• Lightly oil your counter and hands. Divide the dough in half. Pat each piece flat, fold the far corners in to create a point, then roll it up toward you with just enough tension to create a tight top. Pinch the seam closed and place seam-side down in a buttered or parchment-lined 4.5×8.5 (1 lb) loaf pan.
• Second Rise: Cover and rise 40 to 50 minutes, until the dough crowns above the rim.
• Bake: 350 degrees F for 38 to 43 minutes. Internal temp should hit 190 degrees F in the center. Cool on a wire rack. Wait until fully cool to slice.

For Buns

• Divide the full dough into 16 equal pieces, about 85 to 90g each. Roll each into a smooth ball by cupping your hand over the dough on an unfloured counter and using a circular motion to build surface tension. Place on a parchment-lined baking sheet about 2 inches apart.
• Second Rise: Cover loosely and rise 30 to 40 minutes until puffy. Optional: brush with egg wash (1 egg + 1 Tbsp water) for a shiny top. Sesame seeds or everything bagel seasoning are great here.
• Bake: 375 degrees F for 18 to 22 minutes until deep golden. Internal temp 190 degrees F.

Storage

• Let cool completely before storing. Slice loaves and freeze in a zip-top bag for up to 4 months. Pull out slices as you need them and let them come to room temp on the counter. Buns freeze the same way. The Tangzhong method helps this bread stay soft 2 to 3 days on the counter, but in our house it never lasts that long.