Originally Posted by Andy M.
AP flour can't hold as much liquid as bread flour so you should decrease the amount of water or other liquid to get the same dough texture.
What, in your experience, makes you say that "AP flour can't hold as much liquid as bread flour"?
From what I've experienced making bread baking , AP flour more *readily* absorbs liquid than bread flour. (If you go the long rise route, I don't see any difference in the absorbtion ability of AP vs bread flour).
Always want to learn! TIA - sf