I thought I could make it, but I was wrong.
Using all purpose flour in this sourdough loaf was a disaster. They say the Canadian all purpose and bread flours have similar protein content and many bakers are successful in getting decent loaves with all purpose flour, but today I proved myself that was not the case for me. Bread flour it is!
Dough was fantastic, but as soon as I took it from the proofing basket, it spread and leveled. I was hoping maybe once it is in the oven things would get better. But the loaf did not rise, usual oven spring was not existing, and it took longer (1 hour 15 min at 350F) to get a browned crust (I suspect because it was such a shallow loaf that its crust was further away from the top of the oven, which made it longer to brown), and as a result is as dry and hard as brick.
I will eat it, but honestly use the bread flour if it works better for your loaves.
Added after the post: On a second thought, this loaf may as well be just over-proved. The first rise was quite long (around 18 hours) and I wonder if this has something to do with this leveled loaf (aka less gluten structure)… if you have any opinion, please do comment.