Start by lightly flouring the top of your pre-shaped and rested dough, then using a bench knife, flip it upside down so the unfloured bottom is now facing up. Starting with the bottom portion of the dough, fold it up into the center, pressing gently to seal. Repeat with the top portion, and then the sides. All edges of your dough should now be folded into the center.

Now, gently flip over your dough. Remember the technique you used for pre-shaping your dough? Great! That is exactly what you are going to do again here. With your bench knife partially underneath the dough and your free hand to guide, push your boule away from you, rotate the bench scraper 90 degrees, and then bring it back towards you. The motion should be like a “U-turn”. 

Repeat this motion until your boule is smooth, taut, and rounded. Remember not to over-shape your boule! Tearing and ropeyness are signs that you have gone too far in your shaping. If this happens, allow the dough to bench rest for 20 minutes before resuming.