Hi there, Tami! It sounds like the recipe was calling for our Artisan Bread Flour, which is one of our specialty flours, you can check it out here. We'd recommend using our All-Purpose Flour in place of it if it's not something you have on hand. Our Artisan Bread Flour has the same protein content as our All-Purpose Flour but also has some added nutritents that come from a touch of whole wheat flour and ascorbic acid. Conventional bread flour tends to have a bit higher protein content than all-purpose flour which can make for a chewier texture as well as aborbs more liquid due to the higher protein content. We hope this helps for future baking adventures! 

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