Shaping and the final proof

Shaping gives the loaf a tight outer skin, so that it rises upwards in the oven instead of spreading sideways.

Pre-shape

1. Tip the dough gently onto an unfloured work surface.
2. With a bench scraper, tuck the edges underneath to form a loose round.
3. Leave it uncovered for 20–30 minutes. This “bench rest” lets the dough relax, so that it shapes without tearing.

Final shape

Lightly flour the top of the round, then flip it over so the floured side is down.

For a round loaf (boule):

1. Fold the bottom edge up to the middle, then the left and right sides in, then the top down.
2. Flip the parcel seam-side down.
3. Cup your hands around it and drag it towards you a few times. The surface tightens as it grips the bench.

For an oval loaf (batard):

1. Fold the left and right sides in to make a rectangle.
2. Roll it up from the top, pressing the seam closed with each turn.
3. Pinch the ends shut.

Place the shaped dough seam-side up in a proofing basket (banneton) dusted with rice flour, which sticks less than wheat flour. A bowl lined with a floured tea towel works too.

The final proof

You have two options.

	How long	Notes
Room temperature	1–3 hours	Faster, milder flavour. Watch it closely.
Fridge (cold retard)	8–16 hours at about 4 °C (39 °F)	More flavour, a flexible schedule, and a firm dough that is easy to score.

Cold dough can go straight from the fridge to the oven.

The poke test

For dough proofed at room temperature, flour a finger and press it about 1 cm into the dough.

• Springs back at once: underproofed. Give it more time.
• Springs back slowly, leaving a slight dent: ready.
• Does not spring back: overproofed. Bake it straight away.

The test is less reliable on cold dough, which is stiff whatever its state. For a cold retard, rely on the timing and on how bulk fermentation went.