Hello EJ,
IF you want to bake one larger loaf, you have to adjust the baking time. This loaf will be around 1.5 kg, so the indication for the baking time would be 60 to 65 minutes. The other thing you can do is indeed split the dough into two equal pieces and bake two loaves. Then the baking time will stay 45 minutes.

Enjoy your baking!

So wonderful of you to share this with us. We are always so happy to hear a recipe working well for other bakers. And especially when you have already tried before and maybe got a bit disheartened about the whole sourdough bread baking. We are also sure Ben from Kensington thinks it fantastic the combination of the SF starter with our recipe turned out so well for you.

Wishing you many more excellent loaves and many happy baking moment!

Marieke & Ed

Hello Pat,
Take another look at the recipe, it does ask you to make a poolish the night before 🙂
We would also ask you to first make the recipe, exactly as described before changing anything, so you have a good starting point, also to compare with if and when you want to change things, like cold retard (provided you are looking for more sour notes with a slower proofing process).
We are very satisfied with the taste of our PN with more subtle sour notes and a hint of ‘sweetness’ . We do not like it when sourness is too overpowering.
But look at our tips about more and less sour and more helpful hints if necessary: www.weekendbakery.com/posts…ough-tips/
We have no problem scoring the loaves, but if you do not have much experience with it, then we do have a few pointers for that too:
www.weekendbakery.com/posts…onfidence/
Hope this helps.
Good luck with the sourdough baking!

Hello Carley,
Thank you for sharing your result. Excellent and inspirational !

Enjoy your sourdough with all the extra’s

Update – it worked! I put the cheese and pickled jalapenos after the 4 minutes kneed and continued to kneed for 1-2 minutes.

Turned out fantastic

Hello Carley,
There are a few ways you can do this. The most straightforward would be to add the cheese and jalapenos at the end of the 4 minutes kneading process and incorporate at slow speed for about 1 minute. You can also take the dough out, roughly make a rectangle shape, sprinkle on the cheese and peppers then roll it up and carefully pinch and mold the dough so everything is well distributed. Then let it rest for 50 minutes like it says in the recipe and continue with the rest. You can also take a look at the method of The Perfect Loaf for their method www.theperfectloaf.com/jalap…ugh-bread/. The cheese and peppers are added 30 minutes into the bulk fermentation in 4 stages.
We do not have experience with the incorporation of cheese in this recipe ourselves but we hope it will be great.

Enjoy the process

Hello David,
Sorry for any confusion on our part. It’s caused by us being from Holland and the lack of (or not comparable to other countries) a ‘flour system’. So for this recipe we use what we in Holland call wheat flour (We buy the best organic quality we can find from a good mill with a protein content of 12 to 13 %). On the bag in Holland it says wheat flour ( or in Dutch ‘tarwebloem’) but this quality and type of flour comes closest to what you very probably call bread flour. So we use wheat flour that is best suited for baking bread, without (most) bags ever saying anything like ‘bread flour’ on the label.
Please let us know if you have any more questions.

Marieke

Thank you Paloma, for letting us know. As an experienced baker, also with this recipe, which undoubtedly you have made your own after 15 bakes, we know the walnut version will also be excellent!

Thank you for your prompt reply. I have made this loaf now at 15 times and truly love. I will give it a try with the walnuts and let you know how it turns out. I did try your Loaf with Toasted Walnuts, Figs and Prunes recipe and I love that one too.

Hello Paloma,
The purpose of this recipe is to let the loaf ‘shine’ based on good quality flour and the method to develop a full and complex flavor. Adding walnuts will change this ‘objective’, and the walnuts will become the star of the show, adding a lot of taste and also texture. So we would always advice (if you have not done so yet) to first make the recipe as described. Having said that, there will be no problem or modifications needed if you add some walnuts to this recipe.

Enjoy your sourdough baking!

Hello Shandy,
Yes,measuring is excellent. The baking time may vary depending on the workings and true temperature of your oven and a lot of bakers do not measure or cannot measure the core temperature of their bread. But if you can, then this is a very good way of determining if it’s time to remove your loaf. So, if your loaf is ready at 42 minutes for instance, you can of course take it out.

Best of luck with the baking and be careful with the measuring and the hot oven!

Hi Sue-Ann,
Yes, that would not be the first option to use for this recipe. All purpose flour usually has a protein content of 10 to 11%. For this bread, for strength of the dough and taste of the bread it is best to get a very good quality (organic) bread flour with a protein content of 12 to 13%. If this is not possible for you, then you can use your AP flour, but there is a bigger chance the dough will not rise as good or might collaps, because of the lack of gluten (strength). Another aspect is the absorption of water. Stronger bread flour is also able to hold more water, something that is also important with these higher hydration dough recipes.