BBA's french bread in boule shape
I've been following this wonderful forum for a while now and got some teriffic tips from you guys. I'm new to writing on the forum and to bread baking itself. I got Peter Reinmhart's BBA for Christmas and already made a TERIFFIC focaccia. Now i'm on to French bread, and there's my question:
I bought a bannetton to shape dough into nice boules (I like those better than baguettes), but when reading the recipe in BBA it calls for an additional resting and proofing of the dough (45 to 75 minutes) after shaping it. But since I plan to ferment the dough in the bannetton, there will be very little shaping.
Should I stick to the first two hours of fermenting, or should I proof the dough a little longer (and maybe degass it a little bit)? And....... How much time should be added when baking to correct for the boule shape?
Thanks in advance!