Thank you for the various tips. I've been focused on Boules for a while and have just recently achieved what I consider excellent results. I have used a technique a little modified from the envelope method which allows me to add more structure. I lightly moisten the flattened dough at about the 2/3 line with water or some times a dilute sourdough starter solution. Then, being careful not to pull to hard and tear the gluten, I stretch the far edge away from me and then fold it back and gently knuckle the edge into the dampened part of the dough. (I think this helps incorporate the raw flour into the dough and keeps the interior of the loaf as moist as possible while allowing me to build a nice crust that allows me to work with the wet dough) I continue this process for all four sides and repeat if the dough has become too slack. After building the surface of the boule, I tension the loaf by pushing it against the counter surface and against my other hand while gently rotating the boule and coaxing the far edge under the loaf until I get a nice round ball. I then transfer the ball to the proofing basket, flipping it seam side up and moisten any of the seams that have picked up raw flour. The result is an almost explosive rise and spring and wonderful crumb. I wish I could include a picture.

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