Hi Meagan,
We think the protein content of the bread flour is around 12% if information is correct. This would mean your flour has enough protein to build a good gluten network to get a nice loaf of bread. The fact that you cannot properly stretch the dough we would now guess to be temperature and hydration related. So make sure the dough has the right temperature as stated in the recipe. You can also try to add more water (5 to 10%) to compensate for the use of American flour compared to our European flour. Hope with your next loaf, you will see improvement.

Best of luck with it

Hello Kailyn,
12 hours at room temp (20-21 C) does not equal 24 hours in the fridge for a proper development of the poolish / preferment. The fridge is too cold. One of the best options would be to reduce the amount of sourdough culture from 15 to 8 grams. Another option is to use a combination of initial room temp to kick start and then fridge time for the remainder when you are not there.

But for a bake to be successful, especially with a new recipe, we would always advice to try this when you have the propper time and attention, because there will always be adjustments needed to make a recipe your own.

Best of luck with it and enjoy your sourdough baking

The All Purpose whole wheat is 13.3%. The other’s I purchased bulk, so I don’t know.

I am in Canada so North American, not European flour.im using an unbleached white bread flour from Bulk Barn and all purpose whole wheat flour, and for the starter, a rye flour from Bulk Barn.

Hello! I am new to baking with sourdough starter and I had a quick question about the poolish. I am going to be away from home for a day but I still wanted to make a loaf when I return, is it possible to make the poolish and have it sit for 24 hours instead of 12? If I were to do this should I put it in the fridge instead of setting it on the counter? Thanks!

Can you tell us what flour you are using and what the protein content of that flour is?

Thanks! I used a Dutch oven. I did not use any dusting flour. I weighed everything out but the dough was not very pliable; stretching and folding was difficult.

Hello Meagan,
A thick, tough sourdough crust is usually caused by (too) long bake times, lack of sufficient steam early in the bake, low dough hydration, or under-fermentation.
Here are a few tips you can use:
Baking Changes for a Thin Crust
If you use the Dutch oven then bake covered longer: Keep the lid on for 25 to 30 minutes to trap steam, which keeps the outer skin soft and thin while the inside rises.
Add extra steam: Put a metal tray with ice cubes on the bottom oven rack during the first 15 minutes if you do not use a Dutch oven.

Dough and Prep Changes
Make sure not to use too much prep /dusting flour while handling the dough, because it will dehydrate the surface
Shape tighter: Build good surface tension so the dough holds gas well and does not over-bake into a dense block.
Shorten total time: Stop baking as soon as the internal temperature reaches 208°F (98°C)
Cool properly: Let the bread cool on a wire rack for at least two hours so moisture leaves the crust slowly.

Hope you can use some of these tips to get a better result with your next bake

Sorry we mist your comment!
No, your sourdough loaf does not need an ear. An ear is just a crispy, raised flap of crust. It is a sign of good technique, but it does not affect the taste, properties, or general success of your bread. Most important important factors to get right are:
A good rise
Great surface tension
Use of (enough) steam
The right quality and kind of flour
Also make sure to refresh your starter a day before you use it in your dough

Enjoy your bakin

👍

Hello Karen,
Thank you very much for sharing your delicious variations on the theme.
We want to try some of them in the near future, especially the combination with cheddar and olives.

Thank you again for the inspiration and wishing you happy baking and happy ‘kuisine’ !

I got the kensington start sent to nz no trouble at all

I am sorry auto correct slipped up. I mix up before work come home to nice soft tender dough. Rolling spices herbs etc between two sheets paper thin.

Hello Stuart,
Thank you for letting us know that the recipe worked out well. Excellent 🙂
Wishing you lots of crusty loaves and joyous baking moments.

Hello Mary,
Wonderful to read your comment and great the recipe worked for you too.
Einkorn is more challenging to use than average bread flour. The gluten in Einkorn are fragile and less elastic so it is more difficult to build structure (even more so than Spelt flour). Water is absorb more slowly too (an idea is to extent the autolyse fase to 30 to 40 minutes). If you start with a combination of bread flour and say 20% Einkorn, that would, we think, a good idea to give it a first try and see how it goes.

Einkorn is also great for pancakes, muffins and even cookies, exactly because of its properties. It can give a more tender and a sweet, nutty taste.

Enjoy your sourdough baking!