Tang zhong (also known as a 'water roux') is a method used in breadmaking to create soft and fluffy bread which was originated by the Japanese.
Pain de Campagne is a french style country bread. It is also a sourdough bread. I think it could be nice if I can bake it in bread maker, since I don't have proofing basket yet. It is using the starter that I have. But I didn't expect the bread to be that small. I do think I over proof the bread this time, as the bread is tasted like crumpet. So the step 1 to step 5 are correct. The rest of the steps are depends on many factors, especially the temperature for resting and proofing the bread. One more thing, I forgot to weight the final bread. I think it is around 350g. I will update the recipe when I try it again.