Final Shaping and Final Fermentation

After your pre-shaped loaf has rested, it’s time to give it its final shaping.

For a round loaf, uncover the pre-shaped round. Pick it up, turn it over, and tap the top surface gently onto a lightly floured work surface. Then follow the same instructions that you used for pre-shaping to get the final shape—no difference.

For a batard or football shape, uncover the pre-shaped round and place it with the top surface facing down onto a lightly floured work surface. Gently press it out with the flats of your palms. With the fingers and thumbs of both hands, lift up about 2 in [5 cm] of the dough farthest from you (at about 10:00 and 2:00 if you think of the dough round as a clock) and fold each toward the center to form a triangle. Keep the tips of your thumbs touching the tips of your index and middle fingers. Your hands should be slightly cupped, and you should see a triangle formed by your thumbs and fingers. Keeping your hands in this orientation will help you keep the batard from lengthening too much. Lift up about 2 in [5 cm] of the top of the triangle, fold it down, and gently press it into the dough and then away from you. Next take another 2 to 3 in [5 to 7.5 cm] of dough and repeat the motion of folding it and gently pressing it into the dough and then away from you. You should now be able to repeat this step one final time and you will have formed a slightly pointy cylinder. With the heel of your right hand, firmly pat the seam that you have formed. Place the cylinder seam side down. With your cupped hands forming the triangle, gently push the seam away from you, onto the work surface, with your thumbs and then pull the dough onto the work surface with your fingers. Repeat this two or three times until you have tightened up the batard.