These approaches rely on the dough being sticky enough to stick to itself when you fold up the sides of the envelope or tuck in the underside. What if your dough doesn’t want to stick to itself when you fold it? Mine just wants to roll back open. Do you wet it a little bit? I’ve seen what happens when you “pinch” two sides of the boule together to get it to stick together- you get strange texture inside the loaf where the pinching happened and some dry flour may gather there.

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