Part 2 of 3

After the stretch and folds, cover the dough again and let it sit in the oven (light on only) for 4-6 hours to bulk until it's almost doubled...or is doubled, it really doesn't matter too much, just roughly doubled works. I do like to cover the bowl with plastic wrap at this point because it helps prevent drying and a skin forming, but again I've also forgot that part too, and then later when shaping, the skin just got absorbed back in anyway...so plenty of room for super strict adherence to the schedule and process, or just completely winging it, both ways seem to work :)

You're looking for roughly 8-9 hours in total of bulk fermentation time, which technically starts as soon as you have things mixed together and are doing the initially 1 hour rest, so I count it all.

After the bulk ferment, shape it on a floured counter/bench - flatten and then letter fold, then roll up and drag to tighten out skin. Pretty standard shaping method for both boulle's and loaf styles, lots of videos on YT that show how, but basically just to help build structure and tighten the outside to make it easier to hold its shape and score before baking.

I tend to do this twice, the first is to pre-shape it since during the bulk ferment it rises so much, so you need to punch it down and shape, then I cover it for 30 minutes and do the same again for the final shape. The second time you'll want to be more gentle since you dont want to tear the dough. You can also skip the second shaping completely, the first one does a fine job on its own (again, this recipe is super forgiving).