I haven’t cut into it yet but I’m pleased with the results so far!
I did an initial mixing, 15 min rest, slap and fold for 15 min. Then I had somewhere to be for two hrs. I came home, did 6 rounds of stretching and folding every 20-30 minutes up until the end of the bulk fermentation which was 5 hours after the initial mixing.
Here are not-fancy videos of the high hydration slap and fold, and one of the final stretch and folds.
After last stretch and fold, I started a 30-minute oven preheat with my stone in the oven, and pan under it at 500F (habit, I think video is 480F - I’ll do 480F next time).
10 minutes into the preheat, I poured the dough onto a floured counter, folded it inward, flipped and tightened it a little, then placed it on floured parchment. Covered with towel like the video.
After a twenty minute rest and completion of oven preheat, I floured the dough, grabbed the middle and twisted. I made the moña/bow but didn’t quite lift the dough off the parchment like some videos show; I more spun the parchment.
Into the oven with a cup of boiling water thrown on the drip tray under the stone (like my ciabatta strategy).
15 min at 500F
15 min at 400F (I had to put a foil hat on the bow because it was way dark and I need to experiment with oven temps)
(Video says 45 minutes at 400F !?)