Place the bread, seam side up into the banneton, pop the banneton into a food safe plastic bag and then transfer the dough to the refrigerator.
That’s a big workout for a dough ball, so it now needs a significant rest and recovery period. You’ll need a vessel to hold the dough in shape for this rest. You could use a bowl lined with a tea towel, or a banneton like the one above – a rattan proofing basket. Dust the banneton with rice flour to help prevent the dough from sticking. Place the bread, seam side up into the banneton, pop the banneton into a food safe plastic bag and then transfer the dough to the refrigerator. You’ve done enough work for today.