Definitely was the adding flour. It’s not your fault though as so many recipes are written “add 3-8 cups of flour.” :D. So as to the bread flour: it depends on the recipe. All the recipes I’ve created were designed for the beginner, so I tried to make them to use all-purpose. I did this as it’s cost effective, easier to find and most will make recipes that call for bread flour with all-purpose anyway. So unless the recipe on here specifically says “you must use this type of flour” use whichever you want to try out. I actually prefer all-purpose flour for 99% of the recipes out there. For something like a french bread or sourdough, the bread flour can be helpful as it gives a chewy texture to the bread. The main difference is the bread flour has a higher protein content, so it gives bread strength and gluten develops faster so you don’t need to knead as long. But it’s literally just a few minutes so it’s not worth the price for me. You can taste the difference in some recipes such as a bagel where you want it to be chewier, but I wouldn’t call it earth shattering. I rarely use bread flour to be honest. It’s just not worth the expense or hassle finding it. I do find it most helpful when working with a blend of flours as something like rye doesn’t have a lot of gluten, so the bread flour helps compensate. By the way, I’ve been baking bread for around 30 years now, and I still sometimes come out with a brick if I get lazy and use US cup measurements instead of weighing. 😀