Third try with tangzhong finally made a decent loaf

I've been chasing a fluffy sandwich bread for months and tried the tangzhong method at my place in Tacoma. First two batches came out dense and gummy, but yesterday I let the flour-water paste cool to 150 degrees instead of rushing it. The crumb was actually soft and held up for 3 days without going stale. Anyone else have to dial in the paste temperature before it worked for them?

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