The tangzhong mix
50g bread flour
Once the tangzhong mix thickens it's ready
Cover and place in the fridge overnight
You don't need me to talk you through kneeding the dough or showing you pictures of that process. Although I think I need heaps more practice. And next time I'll cheat and use the dough hook. Besides, Christine has the photos up on her blog with a really clever way to know when the dough is ready.
Dough done and coiled around the frankfurt.
Ready for baking