The fresh milled flour came out to 75.61% of the total flour used in this bake. Tangzhong DirectionsAdd the water to the whole rye flour in a small saucepan and cook on medium-low until the starches gelatinize and it starts to thicken. Make sure you take the temperature of your flour after milling if using FMF and adjust your water temperature used in the final dough accordingly. Next, add the levain, Tangzhong, cream cheese, and most of the remaining water (as needed), and mix on medium-low speed (about speed 4) for around 15 minutes. I then lower the oven temperature to 450°F and bake until they are nice and brown, and the internal temperature is at least 205 – 210°F.