Baker's Percentage:
Bread flour: 100% (462 g)
Whole milk: 47.6% (220 g)
Tangzhong water: 23.8% (110 g)
Sugar: 7.6% (35 g)
Unsalted butter: 9.7% (45 g)
Salt: 1.73% (8 g)
Active dry yeast: 0.86% (4 g)
Total hydration = ~71–73%, accounting for milk solids and tangzhong gelatinization
