To create a couronne proofing basket, take a 11"-12" (28-30 cm) shallow bowl, pie dish, or banneton and place a small upside down mason jar or drinking glass in the middle. Drape 1-2 clean, cotton or linen dish towels over the surface of everything, creating a risen center over the jar and a ring around it to create a space to place the dough.
Flour the towel or liner of your proofing basket very generously. Rice flour instead of wheat flour works great for this because it doesn't get absorbed by the dough and prevents sticking better than wheat flour.
Dust a work surface with flour and remove the dough from the bowl.
Divide the dough into six pieces of 105-106 grams each, and one piece of 150 grams. Let them rest, covered, while you flatten the 150-gram ball into a disk about 10" (25 cm) in diameter. Drape it evenly over the center of the basket, reaching halfway to the outer edge. If the dough snaps back, try to flatten it as evenly as possible.
Flatten the 150-gram ball into a disk about 10" (25 cm) in diameter. Drape it evenly over the center of the basket, reaching halfway to the outer edge. If the dough snaps back, try to flatten it as evenly as possible.
Shape the remaining six pieces into tight balls and place them seam-side up in the basket, spaced evenly without touching. The dough disk should be partly under the balls of dough.
Using a bread lame or sharp knife, cut the disk in the center to create six points. Fold each point back over its corresponding ball.
Proof at room temperature for about 2 hours, or until it has doubled in size and the balls are touching.