Novice bread baker here; However, I bake by weight rather than volume. Based on my research, I propose the following formula:

To use bread flour instead of AP flour -- Add 10% extra water.
To use AP flour instead of bread flour -- Add 10% *less* water.

This translates to just a tad over 2 tsp of water per 120 gm cup of flour -- Hope this helps someone.

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