Shaping Your Sourdough Boule

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Prepare your basket before starting. Place the liner over your Banneton and sprinkle it with rice or almond flour. Any non-glutenous flour will work to prevent your boule from sticking to the liner of the Banneton. If you don't have a Banneton, place a tea towel (any lint-free towel) in a bowl and dust with rice flour instead.

Lightly flour your counter. Dump your proofed dough out on top of the flour. Gently spread it into a circular shape. Now imagine a star on top of your dough with point one being in the upper right hand corner. Fold point one to the opposite side and gently seal the top dough to the underlying dough. Then continue to do the same with points 2, 3, 4 and 5. I tend to pop any large bubbles so I don't have huge holes in my crumb.

Gently flip the entire dough over. Grab the dough by upper sides and rotate it counter-clockwise while you move your hands down over the dough. This tightens the skin on the dough. Do this until you have a nice, round shape and your dough is tight, taking care not to deflate the air in the loaf.

Transfer the dough to your prepared Banneton, turning it over as you do so so the seam side is up. Pinch the seams together. Dust the top lightly with flour. Cover with a sheet or parchment paper or a disposable shower cap. Then wrap the Banneton in a tea towel and place it in your refrigerator for the overnight cold ferment.

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