At hydrations levels of 70 or more percent, quite frankly, it won't matter whether you use AP or bread flour. You have to do a sequence of stretch and folds that you find works for you and even then efforts to handle the dough can be difficult for the novice. Yes, it can be quite frustrating but with continued practice with flour dusting to achieve capillary adhesion, a dough ball can be opened, stretched, topped and loaded, maybe not very round, but with an outcome nothing like you have ever expereinced before. Go to the baking section of your local supermarket and pickup some parchment paper. It's a miracle what it can do with these hydration levels. I routinely use AP Mexican flour, very low gluton at 90% hydration and parchment paper and I have achieved amazing light crusts using crummy flour and parchment paper. Please don't give up, the effort is worth it.