Made 2 basic white bread loaves for the first time and they came out pretty decent, despite being a tad lopsided. 
this post was submitted on 14 Apr 2025
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One thing I’ve found to easily boost the flavour of bread is a dough scald.
Just before you mix the dry ingredients together:
Take something like 1/2 cup of the water used in the recipe. Boil it and roughly mix the boiling water with like 1 cup of flour taken from the recipe amount. You get a warm sticky dough ball, dump that in with the rest of the dry, add wet and knead.
Continue as normal.
Is that kinda the same thing as Tangzhong? With Tangzhong you use milk, but according to the site I linked, you can use water instead.