Sure, Mallorie! All-purpose flour has a slightly lower protein content than bread flour, so it'll absorb less liquid and the final bread will be a tad less chewy in texture. We'd recommend holding back 2 to 3 tablespoons of water to account for the lower protein flour, adding a touch more liquid as needed to create a dough that is the same consistency as PJ's in this article. Happy baking! 

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