After your delayed fermentation in the fridge is complete, and you are ready to shape and bake.
Remove the dough from the fridge and let it rest at room temperature for at least 30 minutes.
On a lightly floured, clean counter, gently remove the dough onto the counter and cut in half.
Working with one half at a time, gently flatten and stretch out the dough into a rough square. Fold it over onto itself envelope style. Flip it over and gently start to pull and the ball toward you, rotate and pull a few times to shape it into a round. Make sure not to punch down or deflate it as you go. Be gentle here. (Theres a few good shaping videos on youtube if you need some guidance on this).
When the dough is nice and round and smooth all over. Set it aside.
Repeat with the other half of the dough.
Cover both rounds with a kitchen towel and allow them to rest for 30 minutes.
Meanwhile, prepare your 'banneton' for the dough. I dont own a proper banneton, so I make my own - just line a round bowl roughly the size of the loaf I want to make with a thin kitchen towel. Sprinkle the banneton with some rice flour and semolina to coat the bottom and sides.
Back to your dough - remove the kitchen towel and give them one more gentle shaping.
Using a bench scraper, or your hands gently lift the dough off the counter and place in the banneton upside down (so you should see the seam side up - smooth part down).
Sprinkle with more rice flour and loosely cover with a kitchen towel. Let this rest and rise at room temp for a final proof. About 2-3 hours.
The dough should rise up about 25%. Don't let it get any bigger than this or you will end up with over proofed dough which will deflate when you bake it (it will still taste fine though - so don't worry if you do overproof).