Hi Vickie, This recipe is about 80% bread flour and 20% white whole wheat flour by weight. Bread flour has a higher protein content than all-purpose flour and needs slightly more water to create a nice supple dough. By using all-purpose flour in a recipe designed for bread flour, your dough will be a bit on the moist side just as you stated. If you decide to use bread flour, your dough will have the proper hydration. If you want to continue using all-purpose flour, just hold back about 2 teaspoons of liquid for each 120g (one cup) of all-purpose flour in order to produce the proper consistency of dough.

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