Divide the dough

• Turn the proofed dough out onto a lightly floured or unfloured work surface
• Cut the dough in half with the dough cutter to make two loaves

Spread into a rectangle

• Gently pull one piece of dough into a rectangle shape
• Add inclusions at this stage if using any

Build tension

• Push the dough forward with the heel of your hand and pull it back towards you
• Spin the dough as you work so tension builds all around
• Continue until the loaf is nicely shaped and taut

Place in the proofing basket

• Lightly flour the proofing basket or a mixing bowl
• Flip the dough over with the round, flat side down
• Pinch together any seams that open on top

Second proof in the fridge

• Cover the basket with plastic wrap and secure a rubber band on top
• Refrigerate for at least 12 hours and up to 48 hours, ideally 24 hours