not.a.crumb.left's blog

I've found the more I bake the more I realise what I don't know - like with everything in life...

After a number of bakes where I lacked oven spring and experimented with different flours...I've been given some brilliant advice to  go back to lower hydration and see what happens....So I tried Trevor's 65% hydration loaf but WITHOUT THE OVERNIGHT premix as I know that this totally degrades my weak UK flour from the Champlain bakes.

Hi Everyone,

I thought, I share what Trevor is posting on IG on 'Pioneer SD' bread...considering the thoughts we had here on 'open' crumb or not etc.  I find this inspiring stuff and there is a bread for everyone somewhere and they are all beautiful , I think....

https://www.instagram.com/trevorjaywilson/?hl=en

https://www.instagram.com/p/BgHRMahFs72/?hl=en&taken-by=trevorjaywilson

Hi,

I have been baking the Champlain like mad and had so much starter that I thought I try a different loaf with different bread. This recipe is from Vanessa Kimbell in UK:

http://www.sourdough.co.uk/a-basic-sourdough-recipe/

I followed a recipe in her 'Food for thought' book which is essentially like the one in the link...