Shaping Without Fear

Shaping is geometry plus tension. The pre-shape sets up surface tension; the bench rest lets gluten relax so you can stretch without tearing; the final shape locks in the tension that becomes oven spring. The two-handed boule: - Tip dough seam-side up onto a lightly floured bench. - Stretch and fold each side into the center. - Flip seam-side down. - Cup hands behind the dough; drag toward you on a clean (unfloured) bench. Repeat in three directions. The drag is the secret. Friction with the bench tightens the surface. Too much flour eliminates the friction.