Exploring shapes 🌀

Ingredients:
500g flour
290g water (for the dough)
150g starter
10g salt

To feed the starter:
50g levain
100g flour
100ml water

Instructions:
1. Feed the starter (4 hours before making the dough):
Mix together:
50g starter + 100g flour + 100ml water
Stir well, cover, and let it rest in a warm, closed place (like the oven with the light on) for about 4 hours, or until it doubles in size.

1. Hydrate the flour (autolyse – 1 hour before the starter is ready):
   Mix 500g of flour with 290g of water.
   Stir with a spoon first, then mix by hand until you get a uniform dough (about 10 to 15 minutes).
   Let the dough rest for 1 hour, covered, at room temperature.

2. Add starter and salt:
   Add to the rested dough:
   150g of active levain
   10g of salt
   Mix thoroughly for about 15 to 20 minutes, until the dough is smooth and elastic.
   Let it rest for 30 minutes.

3. Stretch and folds (over 2 hours):
   Every 30 minutes, do one set of stretch and folds:
   Gently pull the edges of the dough and fold them into the center, turning the bowl to go all around.
   Repeat this process 4 times over 2 hours.

4. Shape and final proof:
   Lightly flour your surface and gently shape the dough
   Place the shaped dough into a bread basket .
   Lightly dust the top with flour and cover with plastic wrap or a bag to prevent drying out.
   Let it rise:
   4 hours at room temperature
   Then 8 hours in the fridge (cold proof)

5. Bake:
   Preheat the oven to 200°C / 392°F.
   Score the top of the dough with a razor blade before baking
   Bake the bread for 45 to 50 minutes