A short resting period (usually 10-30 minutes) after pre-shaping, giving the gluten time to relax before final shaping.
After pre-shaping tightens the gluten, the dough becomes elastic and resistant to further manipulation. The bench rest lets it relax so you can shape it without the dough springing back or tearing. Don't cover the dough during bench rest -- letting the surface dry slightly makes final shaping easier. If the dough still fights you after 15 minutes, wait a bit longer.
