To shape a boule, invert a bowl of risen dough onto a lightly floured surface and pat to flatten it out slightly. You do not need to punch it down first.
Knead the dough briefly, then bring the edges up and to the center, section by section, forming a round.
Dust off the part of the worktable and turn the dough over onto it.
Rotate the ball of dough, pushing with one hand and pulling with the other. Use the stickiness of the dough and the friction on the table to tighten the ball and seal the folds on the underside.
Continue to shape the round of dough until the skin of dough is tight. Be careful to keep it from tearing.
When the dough is formed, turn it over and place it on your floured baking sheet. Place it seam-side down to let it rise one more time before baking.


Instructor: Bianca Henry