Trevor J Wilson Academics Please Respond
Recently, I switched from using the methods of Maurizio Leo to those of Trevor J. Wilson. Why? Because, I never could get really good crust from Maurizio's method. The dough spread out too much and was too hard to control to use the dutch oven, and was too wet to score really well.
Now, I'm getting better looking loaves with Trevor's methods, but the crumb is not what I am used to with the higher hydrations. I see Trevor's videos and he is getting great open crumb with his 70%(Champlaigne) dough. Am I not getting that because I am not gentle enough during S/Fs or shaping?
Anyone who has used the Trevor J. Method before, let me know if you were able to get that nice open crumb like he gets on his videos, and what was your breakthrough to let you do that. Thanks!