Then, pull one side of the dough out and fold it in towards the center.
The second stage of shaping requires a series of folds which I’ve tried to show you above. Flour the surface of the rounded and rested boule and flip it over onto the counter so the floured side is down. It should be relaxed enough that it oozes and flattens a little. Fold the bottom of the dough up away from you and fold it on itself. Then, pull one side of the dough out and fold it in towards the center. Repeat with the other side of the dough. Finally, fold the top of the dough down to the middle and flip the dough back over. Use your board scraper to tighten the dough again, pulling it towards yourself.