Today’s pain au levain!

I prepared this sourdough loaf with a 1 hour autolyse. The mix was done in the spiral mixer at 150 RPM: first incorporating the levain for 4 minutes, then gradually adding the remaining water, with the salt added at the end. Final hydration was 85%. After 21 minutes of mixing, the dough was highly extensible. Bulk fermentation was carried out at 24°C. I gave two strong folds early in the process, then allowed the dough to ferment until it reached about 60% volume increase, developing a light, "mattress-like" feel. For shaping, I carefully divided and pre-shaped the dough, letting it rest for 1 hour. During this rest, the dough expanded significantly. I then shaped and retarded the loaves at 2°C for 14 hours.
Specs:
300g flour (11.1% protein)
265g water
60g levain (used at peak)
6g salt