1. Prepare Your Work Surface and Dough: Lightly dust your clean work surface with a small amount of rice flour or all-purpose flour. Gently turn your bulk-fermented sourdough dough out onto the floured surface. Try to handle it as little as possible to preserve the air bubbles.

2. Pre-Shape (Rough Rounding): Using a bench scraper or your hands, gently form the dough into a loose round. Let the dough rest on the counter, uncovered, for 10-20 minutes. This rest period, called the bench rest, allows the gluten to relax, making the dough easier to handle and less prone to tearing during the final shaping.

3. Dust Your Proofing Basket: While the dough rests, generously dust your proofing basket (banneton) or floured towel-lined bowl with rice flour or all-purpose flour. This prevents the dough from sticking during its final proof.

4. Final Shaping – The Envelope Fold Method: After the bench rest, gently flip the dough over so the sticky side is facing up. Imagine the dough as a square. Take the top edge and fold it down towards the center. Then, take the bottom edge and fold it up, overlapping the first fold. Next, take one side and fold it in towards the center, then the other side, overlapping to create a rough package.

5. Final Shaping – Creating Tension: Now, flip the dough seam-side down. Using your bench scraper or the palms of your hands, cup the dough and gently pull it towards you across the un-floured part of your work surface. This motion creates tension on the top surface of the dough, tightening the skin. Rotate the dough slightly and repeat this pulling and tucking motion a few times until you have a tight, round boule with a smooth, taut surface. The seam should be gathered at the bottom.

6. Transfer to Proofing Basket: Carefully pick up your shaped boule and place it seam-side up into your prepared, floured proofing basket. The seam-side up placement helps the dough hold its shape and allows for easier scoring later.

7. Final Proof: Cover the proofing basket with a clean kitchen towel or plastic wrap and place it in the refrigerator for its final cold proof (typically 8-12 hours or overnight). This slow, cold proof develops flavor and makes the dough easier to handle and score.