Pardon me, 12.5-13% protein. I had overestimated the protein content in typical American bread flours. But that and sufficient working to build all of the potential gluten is essential. As I said, real SF sourdough has a really nice bite to it, and insufficient chewiness or sourness are the two most common flaws I’ve seen where this style isn’t done right.

The other key, as you’ve noted, is to give sufficient fermentation time for the lactic acid to build up. A good San Francisco sourdough is pleasantly tart, and that’s something not even all SF bread bakeries get right.

Maybe our video on how to prep a banneton will help you with that:
www.weekendbakery.com/posts…-banneton/
Be generous with flour in basket and on bread when putting it in the basket, you can always brush off excess flour.

Well the bread was hard to get out of the baton – came out quite flat as a result but tastes ok. I think my poolish was a bit wetter than average so I might try a little less water next time. Thanks for all your help
Gordon.

Thanks for the comments and help – the flour has 12% protein. It certainly rose in the fridge overnight to twice the volume! I will let you know the result
Gordon.

Hi Gordon,
Take a look at our tips on handling high hydration dough:
www.weekendbakery.com/posts…ion-dough/
This dough is supposed to be wet and sticky, and most people need at least a few turns to get used to the sticky. Next to this it is important you use the right bread flour with a protein content of around 12 to 13%, for a good gluten structure and a strong dough. If you think your dough is very slack you can try and do a few extra stretch and folds.
Good luck with it!

We think the first few tips in this post can help you with that: www.weekendbakery.com/posts…eful-tips/
Plus: Try not to work too much flour in your dough from your bench, while handling it. Some people keep adding flour because the dough is sticky, this way altering the dough. You have to get used to the sticky and the handling of it.
Also see our tips for handling sticky dough: www.weekendbakery.com/posts…ion-dough/

Hi Kevin,

Good to hear. It always takes at least a few baking rounds to get a recipe right for your conditions but it seems you are very much on the right track already.

Lots of loaves!

Marieke & Ed

Hi Sorry, about confusion,but, I said it appears “on the outside” to be burned, but I have now eaten the loaf and it was really good. The burnt appearance was only skin deep. I have since baked a second loaf and tried my “Kenwood Chef”, but it was much better kneading by hand. Kevin Christie

Sorry Kevin,
We do not fully understand your question…you say your loaf is burned but you have not started it yet?

The mixer is of German making. It’s a Häussler Alpha mixer with a 6 kilo dough capacity and removable dough hook and removable bowl.
(see www.haeussler-gmbh.de/de/pr…n.php?id=3)

Happy Holidays!

Marieke

Yes, it is worth it. Time = Taste!

Good luck with the starter. Don’t be discouraged if at first your starter isn’t ‘living up’ to it’s promise. Just try again and you will see it will turn out OK!

Marieke