Questions on Shaping bread
I am following the instructions for the Tartine Basic Country Bread recipe and have some questions on the initial shaping. The description is, basically, "use your bench knife and work each piece of dough to a round shape". I think he means to shape a boule, but I can't make sense of his description and the photo sequence (usually pretty clear on other parts of the process) is not very clear here.
Is there a chance any of you experienced bakers with this process could share what he means or explain this step a little bit more? Should I just shape a boule and be done with it?
Thanks in advance! Love this site!