Pre-Shaping the Dough

Turn the dough out onto a clean, unfloured surface with the aid of a dough scraper. Flour your hand and lightly flour the top of the dough but try not to allow any flour to get mixed into the dough or on the underside. Using one hand to hold the dough and with your other hand holding a dough scraper, tuck the bottom of the dough under itself where it meets the work surface and move the ball of dough in small circular movements. Try and keep it in a single position rather than moving across the work surface – imagine there is a dot underneath the dough and you are trying to keep it on the dot. You are trying to develop some tension on the top of the ball of dough, which will help with structure in the final loaf. When it feels taut and rounded, place it on a lightly floured surface but do not cover. If you see the dough tearing then stop and let the dough rest.