I've made this amazing recipe twice now, using all-purpose flour. To be clear from an above comment, do you reduce the liquid by 5 g if using all-purpose instead of bread flour? Also, would they rise even more if you create steam in the oven just before baking, or is that only recommended for non-Tangzhong breads? Also, if one has a convection oven, is it advised to lower the temperature by 25-50 F (as my manual directs) or do I keep it at 375 F? (On my second batch I grated 165 g carrot/zucchini into the dough along with 40 g each of wheat germ, ground flax, and quick oats, and it remained a wonderful dough.)

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