Boules seem like the easiest shape to master, but mine always turn out wonky. Sometimes, there's a blowout on the bottom, causing the loaf to be lopsided like a eternally tipped teakettle. Others, an eruption is frozen in time as a billowing mass exploded from a scoring mark. Still others are nearly perfectly round, masquerading as grapefruits trying to escape the bread knife.
I think my methods are sound. When shaping a boule, I tuck the sides beneath the dough with cupped hands on all sides, constantly turning until tight. I proof it in a flour-lined bowl until poking leaves a dent. I turn out the boule onto parchment, score it like Mother Bates, slide it into the oven, and take bets on which deformity will ensue.
Would anyone mind sharing with me any tricks to getting a nicely rounded boule?