I always test the set of my jams before I jar them, I've had issues where they didn't set and I had runny jam.

I've been a fan of Tangzhong milk bread for awhile now, and today I experimented by incorporating a tangzhong into my sandwich loaf which I've wanted to improve. I was relatively happy with it but the crust was always hard and I wanted more fluffiness. It's a partially enriched dough with olive oil and a bit of treacle or honey, no milk or eggs.

I took about 4% of the flour for the tangzhong, and I dropped the oven temperature to 175C. The result is excellent, much more pillowy texture and soft crust. Very pleased about that.

@GdD Ah! I also found the roux to be very effective!