It's a cross between Jim Lahey's recipe and Trevor's techniques. Very interesting.
I'm tempted to try this myself. I think 5% (ish) starter for an all night bulk ferment and converting to sourdough. But everything else the same. Or I may just do the yeasted version. He does handle it very well and the bread looks amazing. Damn it's late here. Bread recipe browsing has kept me up again.
I shall turn in now and start planning my next bake over the next few days.
This is lovely. Will have a go his week. Doesn't the crust look shiny ?.
But the loaves are beautiful. I have a feeling that when I try it I won't be handling the high hydration dough as well as he does though. But something I wish to do.
I love his handling on the folds. Interesting that he doesn't do any gluten development during the mix. Thanks for posting.
and long ferment helps with the gluten formation so just the folds are necessary. He does handle the dough very well. My pleasure and hope you get to try it. Let us know.