Pre-shape the dough

• Turn the bulk fermented dough out onto the counter and shape it into a rough rectangle
• Fold the top third down and the bottom third up, like a letter going into an envelope
• Rotate the dough 90 degrees and roll it over itself, then work some surface tension on the outside

Bench rest

• Cover the pre-shaped dough and leave it to relax on the bench

Final shaping into a boule

• Repeat the same letter fold and roll as for the pre-shape
• Build a nice tight surface tension on the outside of the dough

Rest in the banneton

• Place the dough seam side up in the floured banneton
• Leave it uncovered until the bottom starts to feel tacky

Stitch the seam closed

• Pinch the corners of the dough together like an envelope fold to make a tight seal
• This extra tension helps the final expansion and the score

Cold proof overnight

• Cover the banneton and place it in the fridge
• Leave it to proof cold overnight, then bake in the morning