• Lightly flour a work surface and place the dough on the surface. 
  • Pull all the corners of the dough to the center to form a dumpling shape and then flip it over. Push the dough in all four directions, pull the edges under, and form a round boule.
  • Flip the boule over and place it, upside down, in a flour-dusted proofing basket or a bowl lined with a flour-dusted, clean towel. 
  • Lightly cover and let rise for 1-2 hours until it’s almost doubled in size. The dough should be fluffy and airy. If you poke it with a finger, the indentation should slowly come out.