Here is my favorite kind of bread.
It looks like a snakeeee because you have to twist the dough ??
Made with the Cook Expert Magimix.
POOLISH
70 g water
70 g flour T65 (Strong bread flour)
3 g fresh yeast
In a bowl, mix flour, water and fresh yeast
Cover with a cling film
Rise for 30 min
PAILLASSE 
430 g flour T65 (strong bread flour)
305 g water
12 g salt
3 g fresh yeast
140 g poolish
With the Dough Hook XL
Put the flour and water into the stainless steel bowl
Run EXPERT / 1 min / SPEED 7 / 0°C 
Set aside 30 min
Add the poolish, salt and fresh yeast
Run EXPERT / 7 min / SPEED 7 / 0°C 
With the universal blade
Put the flour and water into the stainless steel bowl
Run EXPERT / 1 min / SPEED 5 / 0°C 
Set aside 30 min
Add the poolish, salt and fresh yeast
Run EXPERT / 3 min / SPEED 9 / 0°C 
Transfer the dough into a large bowl
Cover with a cling film and let rise for 2h / 2h30
Every 30 min, with a bowl scraper, lift the dough from the bottom and fold over the top
Preheat oven to 240°C 20 min before baking
Put a pizza stone or drip tray in the middle
At the bottom of the oven put an iron pan or a large container
Boil 1 large glass of water
Cut a sheet of baking paper of the size of the pizza stone or the drip tray
Place this sheet on a large plate
Flour this sheet
Place the dough on a floured work surface
Divide the dough in half
Take a dough, stretch it slightly and twist it
Place on the baking paper sheet
Repeat
Sprinkle with flour
Bake the breads using the plate, slide the sheet with the paillasses on the pizza stone or the drip tray
Pour boiling water into the large dish to create steam
Spray the top of the bread with water
Bake for 30 minutes at 240°C
Every 10 min, open the oven and spray the top with water
Finally turn the bread and cook 4 min to cook the bottom