We're sorry to hear this gave you some difficulties, Maria! There are two likely reasons why the dough was so sticky, humidity and, as you guessed, a difference in the protein of the flour. Our flour has a pretty high protein content, higher than most, so it's very likely that the flour you used was simply a lower protein which means it absorbs a lot less water. Next time, when you're adding the liquid, don't add all of it. Hold back a good 50g or so and you can always drizzle it in as needed. As for the bread machine, using the dough cycle should be just fine, or if you're watching it, it'll be done when it's marshmallow-bouncy, smooth, and tacky. 

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