Use a bench scraper to get one loaf in front of you. Use a soup spoon to transfer about half of the rosemary lemon oil to the center of the dough’s surface. Quickly pull and gather all the edges of the loaf into one hand, rolling them together and pressing the edges to seal the oil in. Scrape or brush away any excess flour on the work surface; you want the dough to slightly stick to the surface for this next part. Turn the dough over so that the seam is now facing down.

Use your hands, cupped around either side of the loaf, to start gently shaping it back into a round, applying light pressure to both sides as you turn and shape the loaf, so that the oil on the bottom of the loaf gets shimmied up the center of the loaf, ending up visibly close to the surface. Once you can see the oil through the surface of the loaf, stop shaping. Use the bench scraper to invert the loaf into a floured proofing basket. Repeat with the other loaf.