Shaping a Boule

Turn the dough out onto an unfloured counter, smooth side down. Fold the edges into the middle all the way around, then flip it seam down. Cup your hands around the far side and pull the dough toward you a few centimetres, so it drags against the counter and the top tightens. Turn it a quarter and repeat until the surface is taut and smooth. Put it seam up in a floured banneton or a bowl lined with a floured towel. Good surface tension is what lets the loaf rise up instead of spreading out.