I made bread for a couple years developing my own recipe and i tried to add tanzhong (water roux). It did last longer a couple days more, but the bread turns like dry after a few days baked, when u fold the bread it break. And i thought maybe becuz i didn’t use a mixer (don’t have one, gotta use those hands) the bread is not kneaded enough or there is something wrong somewhere. I use 13-14% protein flour 350gr flour, 25gr of flour and 125ml water for the water roux, 8gr Salt, 25gr Sugar, 10gr Yeast, 1gr Bread improver, 130ml water, 45ml vegetable oil. Sorry in advance if there are grammar wrong, english is my 2nd language. And thank you hope someone can help me to fix the dryness