I almost always bake with simple bread flour or bread flour with a small amount of rye or ww. I'm looking to broaden my horizons and bake with flour I've not used before. I'm mostly thinking about the french flours that seem hard to get here in the USA, like t80 or t55, or perhaps some of the King Arthur Artisan flours. What flour have you used that pleasantly surprised you and become part of your repertoire? What did you bake with it and what was it about the flour that made the difference?