Long Fermented, 65% hydration NSD,
Trevor's advice is spot on. This past weekend I did my usual Norwich Sourdough, only I changed the timing of things and used Trevor Wilson's advice and method for 65% hydration. Got beautiful holes, not too many, not too big. And stunning taste b/c of the very long fermentation. This dough ended up with a total of about 36 hours between the long overnight autolyse and the long over night final rise.