Today I am making the French Style Country bread. I am trying to figure out at what point do you shape the boule? For example, in these instructions it says that you start with a bench rested pre-shaped ball. So I am assuming after the first rise, I split the dough into two equal pieces, shape into a ball and let rest for 20-30 mins. Then, form into a boule using directions above and let it complete its final rise for anywhere to 45-90 minutes. Is this a correct reading?

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