In another video (from a food show), Anthony mentioned (something to the effect of) that he had finally had come to some consistent understanding of "sourdough", which leads me to believe that maybe he, like us, has a working process. I suppose he may "experiment" less often as he has a restaurant to run, but maybe not as we have seen otherwise with forum members?
In this case I would guess his dough weight is key, and that it's a same day dough (if it still is), but seeking the rest may be futile. In other words, is he not just trying to achieve the same "ideal" (though elusive?) conditions -- proper gluten development etc. -- as us, so to speak?
