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I have also been reading Vanessa Kimble’s Sourdough School book, it may have been I was adding all the water too soon in high hydration doughs. I followed her bassinage method at the weekend and made an 80% loaf (80% white 20% wholemeal) that had decent structure, so may have been a case of bad workman blaming. Will be trying a plain white high hydration loaf where I add the water more slowly to see if that reduces the liquid dough effect.
dancing james
Thrustvector
hmmm... I might just go with the Shipton Mill Organic white no 4, and the Organic wholemeal rye as Shipton does free delivery over £30 rather than £75 at Bakery Bits...
I see you were saying previously you weren't getting the results from Shipton Mill flour that you wanted, but I reckon I have lower standards, and probably aim for slightly denser breads anyways!