Sprinkle flour on a banneton (bread proofing basket).
Clear a clean, flat work surface and lightly flour it to prevent the dough from sticking.
Pre-shape This step is essential to build tension in the dough and help it hold its shape.
Gently turn your fermented sourdough dough out onto the floured surface.
Fold the dough over itself, like a letter (top third down, bottom third up), to create a rough rectangle or oval shape.
Let the dough rest for about 15-30 minutes, covered with a kitchen towel or plastic wrap.
Final shaping
Once the dough has rested, gently flatten it into a rectangle or oval shape again.
Take one edge of the dough and fold it into the center.
Take the opposite edge and fold it over the first fold, creating a cylinder shape.
Gently roll the dough away from you, tucking and sealing the seam as you go. This rolling action will create surface tension on the dough.
If you're using a banneton or proofing basket, dust it with flour and place the shaped dough inside, seam side up.
Cover the dough with a kitchen towel or plastic wrap and let it undergo its final proofing. Cover it and let it sit at room temperature for 10-15 minutes, then place it in the fridge for an overnight cold proof (10-15 hours).
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