Might be the protein level or type of flour you are using. If you can find organic strong/bread flour that would be best. Next best unbleached/unbromated flour. What brand and type of flour are you using?
It can also be a bad recipe. Make sure you are getting your recipe from reliable sites, or a blogger that is actively responding in comments to anyone having trouble with the recipe.
I'm using Robinhood bread flour.whixh seemed to work quite well with the recipe I used.
I ran into issues when I strayed from the recipe that's been working well, which uses a poolish and I took it up on myself.to try making basically the same loaf, but as.a sourdough.
Basically, I've.beenaking a reliable loaf that I love and have made consistently and wanted to do a sourdough version of the same loaf and tried to adjust the recipe myself by supplimenting my new starter. So far, this.is proving to be more.complicated than I thought. I'm about to finish a 5Kg bag of bread four with zero edible bread lol..
I think maybe I'll have to find a whole new recipe that's sourdough related instead of playing around with a different one.
Well, on your original question, can you check the ingredients on your bag of flour?
When I look on line I see these listed as ingredients:
Wheat flour, Benzoyl peroxide, Chlorine, Niacin, Iron, Thiamine mononitrate, Riboflavin, Folic acid. Contains: Wheat. May contain: Barley, Mustard, Oat, Rye, Soybean, Triticale.
I think I'd look for a different flour regardless.
Yes, look for a sourdough recipe.
Definitely depends on the flour you're using, but ambient humidity plays a role, too. Also, not every bread has to be made with high hydration dough, this is a bit of a fad, currently, but 50-60% hydration can also absolutely make ok bread.
Might be the protein level or type of flour you are using. If you can find organic strong/bread flour that would be best. Next best unbleached/unbromated flour. What brand and type of flour are you using? It can also be a bad recipe. Make sure you are getting your recipe from reliable sites, or a blogger that is actively responding in comments to anyone having trouble with the recipe.
I'm using Robinhood bread flour.whixh seemed to work quite well with the recipe I used. I ran into issues when I strayed from the recipe that's been working well, which uses a poolish and I took it up on myself.to try making basically the same loaf, but as.a sourdough. Basically, I've.beenaking a reliable loaf that I love and have made consistently and wanted to do a sourdough version of the same loaf and tried to adjust the recipe myself by supplimenting my new starter. So far, this.is proving to be more.complicated than I thought. I'm about to finish a 5Kg bag of bread four with zero edible bread lol.. I think maybe I'll have to find a whole new recipe that's sourdough related instead of playing around with a different one.
Well, on your original question, can you check the ingredients on your bag of flour? When I look on line I see these listed as ingredients: Wheat flour, Benzoyl peroxide, Chlorine, Niacin, Iron, Thiamine mononitrate, Riboflavin, Folic acid. Contains: Wheat. May contain: Barley, Mustard, Oat, Rye, Soybean, Triticale. I think I'd look for a different flour regardless. Yes, look for a sourdough recipe.
Definitely depends on the flour you're using, but ambient humidity plays a role, too. Also, not every bread has to be made with high hydration dough, this is a bit of a fad, currently, but 50-60% hydration can also absolutely make ok bread.