Wow, we're surprised to about hear your results, Jack. What you experienced is the opposite of what's expected, as bread flour has a higher protein content and therefore more readily absorbs liquid. If your dough turned out quite wet, then it might mean that the recipe was designed to be like this (a.k.a. it would have also been wet if you used all-purpose flour). If you know that it isn't supposed to produce a slack dough, then it might mean there was a measuring error and it's worth looking at again. Good luck! Kye@KAF

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