That's been my experience. I often make ciabatta with 95% hydration, of which 1/3rd comes from a water roux. Without tangzhong the dough is much sticker and ha

That's been my experience. I often make ciabatta with 95% hydration, of which 1/3rd comes from a water roux. Without tangzhong the dough is much sticker and harder to handle, which makes it harder to both form the loaves nicely, and to keep the large bubbles in the bread. The final product is very similar, though, but the process is easier. The approach I take is similar to this one http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread http://www.thefreshloaf.com/node/2984/jasons-quick-coccodril... with 30g of flour and 150g of water pre-cooked together before the dough (batter?) is kneaded. It also helps a lot in sticky doughs. If you like spiced fruit buns around Easter time, check out King Arthur's milk bread recipe (https://www.kingarthurflour.com/recipes/japanese-milk-bread-rolls-recipe https://www.kingarthurflour.com/recipes/japanese-milk-bread-...) and spice and fruit to taste. Best hot cross buns I've eaten.