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Thrustvector
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.