Great question — answering as the UphillTech team:
King Arthur has a description : The typical sandwich bread or dinner roll recipe (like these Golden Pull-Apart Butter Buns) has a hydration level of around 60% to 65%. But when you’re using the tangzhong method, you want your recipe’s hydration to be about 75%. Why? Because when using tangzhong, some of the liquid in the dough is “trapped” by the pre-cooked slurry (the tangzhong), and thus plays no part in the dough’s texture; as far as hydration is concerned, it’s as if that liquid isn’t even there.
Full answer by G. B.: https://cooking.stackexchange.com/a/110289 (CC BY-SA 4.0).
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