I am located in Australia and using the Bread Bible recipes. I have made several breads from the book however all of the cooked doughs seem to be more like little holes inside, rather than “tearing”. For example, I made the Prosciutto ring and in your picture you can see that it tears and the bread has a ripped sort of look. Whereas with my bread, they dont seem to have the “stretch” in the dough. It doesnt seem strong. I hope I am explaining myself ok. This has also been the same experience with clover leaf rolls, pullman loaf, cinnamon raisin loaf.
My initial thought is that the flour we have in Australia does not have a high gluten content and so it is not developing during mixing. I use a KA mixer and knead for the amount of time specified - even longer. I also use Organic All purpose flour where stated - as opposed to bread flour. Basically I use what is called for in the recipe - but substitute brands which are available over here. We have the italian tipo 00 flour available here. Should I use that? Can you suggest any changes I might make to overcome this problem.