Moro Restaurant (London) Sourdough video
I came across a video of making daily sourdough loaves at Moro Restaurant. They appear to use a very high percentage preferment (if judged by the amount of flour added to the mixer) and a short fermentation/proof time (40 minutes). He describes a 13-year old starter from grapes. The bread looks quite nice, so I wondered if any TFLers had tasted it and could give their thoughts. Thanks.