If the dough feels too stiff during the first set of stretches and folds, add 5g of water at a time until it feels hydrated enough.
Because all-purpose flour absorbs less water than bread flour, reduce the amount of water to 325g. If the dough feels too stiff during the first set of stretches and folds, add 5g of water at a time until it feels hydrated enough. If you end up adding too much water, work a light dusting of flour it into the dough until it comes together.