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Thank you! 😊 I’m using NS-Venus flour with 75% hydration. It’s a Japanese bread flour that’s often used for milk bread, so it lets me work with that hydration level without too much stress. I really like it because it gives a lighter crumb—soft, a bit fluffier, with a thinner, crispier crust compared to T-type flour.

This flour makes great toast 🤤 If I’ll bake a loaf for stew or soup, I’ll prefer T-type flour as it’s more heartier.