Hi Jacqui, this recipe is likely to be a bit wetter when substituting AP flour for the bread flour called for, but if you were able to handle the dough successfully and liked the results, then there's no need to reduce the water the next time you make it. A wetter dough can sometimes contribute to a more open crumb structure (more holes), so you might want to cultivate your skills. You may also find this blog on working with high-hydration doughs helpful. Bread flour, on the other hand, can sometimes contribute to a stronger rise, and if you plan to refrigerate the dough for an extended time then bread flour might be your best choice, since its higher protein percentage will allow the dough to hold up a bit better over time. 

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