This is something I have tried twice now and it’s quite good.
Basically a 1/2/3 recipie with tangzhong. In this case I used:
125 gr starter
150 gr water
355 gr all purpose flour
120 gr of tangzhong ( 20 gr flour and 100 gr milk)
8.25 gr salt
1 teaspoon honey
I use the aliquot jar and proof to 50% - into the fridge and bake cold the next day
