IMO, the greatest risk I see in Jason's formula is in the final handling of the dough.  I don't know how much flour consitutes "lots of flour" and the procedure for handling the dough immediately prior to final proofing is somewhat vague  My opinion not withstanding, my guess would be that this is the phase where the problems you experienced may have surfaced.  AP flour should work fine with the recipe.  I use it at last half the time for Ciabatta (I'm all too often out of bread flour  -  must be making too much bread) and similar breads without any problems.

This time I poured the dough into my hand and shaped them one time then 45 min and in the oven look better keeping my fingers crossed. There not even one biggest then smaller and smallest lol pics when there done. They look much better puffy. White streaks next time just oil on the plastic rap no flour. Can't wait till they cool to cut in see the crumb

The loaf on top is from this mornings first try. Big improvement in rise. Crumb looks OK maybe a little dense? So guys how did I do? OK I'll go introduce myself now. Glad I found this site Now we are cooking with gas!!! and wood also