As others have noted, to get a more tender, less chewy crust, the most frequently recommended practice is to use a lower protein flour. It doesn't have to be all-purpose flour but the flour should have a lower protein content than bread flour in your case. You can use the Mixed Mass Percentage Calculator to test out different flour blends to get a protein content somewhere between bread flour and all-purpose flour.
Sugar is also often used to tenderize a crust, along with oil (which you have ruled out for now). Sugar is a hygroscopic substance and helps retain moisture in the dough during baking. However, you would have to use a fair amount of sugar to have the desired crust softening effect. Honey is even more hygroscopic than sugar and will also add a bit more moisture to the dough (since honey is about 17 percent water). You already have a high hydration value so you shouldn't need to increase the current value. Adding a bit more yeast as part of the final mix might give you a greater rise in the finished crust and create more of a sensation of softness and tenderness.