Hi Polyna! Yes, reducing the liquid by 5g per cup is recommend if substituting all purpose flour for bread flour. While the steam could indeed contribute to a higher rise, it will also create a stiffer crust which does not lend itself to the soft, fluffy profile that tangzhong provides. If using convection, I would indeed lower the temperature by 25-50 degrees to accommodate for this change in settings. Happy baking!

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