A preliminary shaping step after bulk fermentation where you gently form the dough into a rough round, building surface tension before the final shape.
Pre-shaping creates a more uniform piece of dough to work with during final shaping. After dividing your dough, each piece will be irregular. By gently dragging it across an unfloured counter to form a rough ball, you create surface tension and a smoother exterior. Let it rest (bench rest) for 10-30 minutes before final shaping. Don't overdo it -- you only get one shot at final shaping, so practice your technique here where mistakes are recoverable.
