Turn out the dough

• Lightly dust the work surface with flour.
• Turn the fermented dough out onto the surface and use the bench scraper to gather it into a rough round.

Pre-shape

• Fold the edges of the dough toward the centre, working around the round.
• Flip the dough over and drag it across the surface to build tension.
• Leave it to relax seam-side down.

Final shape

• Flip the dough and gently flatten it into a rectangle, keeping the gas inside.
• Fold the sides in and roll the dough up tightly toward you to form a boule.
• Pinch the seam closed and round the boule with the bench scraper.

Place in the banneton

• Dust the banneton with flour.
• Place the boule seam-side up in the banneton and pinch the seam.
• Cover and refrigerate until ready to bake.