How to shape a boule

Step by step

Dust the top with rice flour and move it seam up into a basket: a 9 in round for about 750 g to 1 kg of dough (size chart).

1. Flip the preshaped round onto a lightly floured counter, smooth side down.
2. Press it gently into a thick disc, keeping the bubbles.
3. Fold the edges to the middle one by one, overlapping, like closing a parcel.
4. Flip it seam down.
5. With both hands cupped around the far side, pull it toward you across an unfloured patch of counter; turn and repeat until the skin is taut.

If it goes wrong

Tearing on top means too much dragging or a dough that needs more rest. A loaf that spreads in the basket and flattens on the peel lacked tension or was over-proofed. Sticking to the counter means it is too wet to drag: flour your hands lightly, not the counter.

Next

Proof at room temperature or overnight in the fridge, then score a cross or square and bake in a round Dutch oven.