Dough divided into ciabattini of two sizes. The dough was substantially easier to handle than a normal 75% batch, so much so that I successfully slashed the smaller ciabattini which is not possible without the tangzhong modification.
Post-bake the smaller ciabattini are at the top and the larger ones are at the bottom. Formulation: 532g of 100% hydration starter; 226g of tangzhong; 206g of water, 17g of salt, and 580g of high gluten flour. Mixed 1 minute at speed 1 in an Assistent N28 mixer using the roller and scraper, then 11 min at speed 4. Bulk fermented 4 hrs at 68°F with two stretch and fold operations at 1:40 and 3:20. Bench proofed 10 min while oven was heating. Baked at 460°F with steam at high fan speed for 8 min for small ciabattini and 9 min for the larger ones.
A little closer view. I sprinkled a little kosher salt on top just before they went into the oven (1.7g total)
The crumb is not substantially different in appearance from a standard ciabatta, and it has the same chewiness but it is noticeably softer. The crust is affected by the addition of tangzhong in that it is not as crisp or as thick and is more tender than the baseline formulation from which this is derived.
For comparison purposes, this ciabatta is the same 75% hydration formulation but mixed in the N28 with the dough hook for 28 min on speed 2 to reach approximately the same gluten development end point. This batch got three stretch and fold operations at 1 hr intervals and was baked on hot tiles in the combi oven at 460°F for 9 min. The appearance of the crumb is not substantially different from the batch made with tangzhong.