Once dough has risen, tip out on to a floured surface, and form into a ball, i do this by pulling the edges of the dough into the centre, then i pinch braid the seam together, turn it over and pull the ball of dough over the work surface towards, causing tension making the dough form a tight ball. I do this for a minute until a nice tight ball is formed. Add flour to the top of the dough and leave for 10 minutes to rest while you prep the basket.
Flour the basket well, i do this by adding a mix of white flour and rice flour, but white flour is fine. For the pressed flower effect, place flowers and herbs in the basket, for whole flowers place them face side down so when the loaf is tipped out they will be facing the right way.
Then place the dough in the basket seam side up on top of the flowers, cover with plastic wrap and leave to rise in the fridge over night for 12 hours, or leave to rise at room temp until risen again, approx four hours. (I find scoring a lot more successful with a chilled loaf) if you want to rise it at room temp. once risen, pop it in the fridge for one hour before baking.