This is looking promising. I made a tangzhong with 25 gr flour and 125 gr of milk. Added the pre-ferment and then the flour. Waited a bit and then added the salt. I tried for 60% in bulk but it got away from me. Doubled and then into the fridge for 18 hours , baked in a dutch oven at 450 after spraying with water and a sprinkling of poppy seeds.
You must be pleased with the accomplishment. Well done!
Glenn that is a gorgeous loaf, when I've made tangzhong bread in the past I had a more even crumb, yours is nice and open, great job.
I used milk for the tangzhong, next time I will try it with water and see if that makes a difference