@JoNorvelleWalker, I took these pics this morning as i was shaping and sealing.
The boule is sourdough and has 100g of organic spelt flour added. Both doughs were 63% and the dough was really easy to work with.
After divided and left to rest for 25 minutes.
First fold over and sealed
Second fold over and sealed
Third fold and sealed
Start of final seal.
Pinched and sealed.
Shaping the Round
Rested for 25 minutes and ready for final shaping.
Starting to fold into shape.
Starting to pinch to seal
When sealed I turn the Boule seam down and do a few pulls and turns on the board to create more surface tension.
Ready to cover and leave to proof.
You probably already do this, but I found this video on line today that demonstrates well the shaping of a boule.
