The Technique
- ✕ Divide dough with a bench scraper, don't tear
- ✕ Flour your hands lightly
- ✕ Cup the dough with both hands
- ✕ Rotate while tucking edges underneath
- ✕ Create surface tension without over-tightening
Signs of a Good Ball
Smooth top surface, tight skin, no visible seams, slight dome shape. The bottom seam should be sealed but not thick.
