The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight… – M.F.K. Fisher, from The Art of Eating I think when MFK fisher said that she was thinking about the Hokkaido bread made with the Tangzong method.  Well may be not really, but a girl can hope, especially when these were the exact feelings I had when baking this bread. The amazing tangzhong or water-roux method was introduced to the rest of the world by Yvonne Chen who wrote the book “Bread Doctor” in which she reveals her “secret” …