Getting the shaping right is really important, and the method is slightly different depending on whether you are using a retarded or ambient method. For an ambient loaf, if you shape too firmly and you are too enthusiastic, then you’re going to tighten the gluten and knock all the air out. So for an ambient, it’s important to shape firmly but lightly. For a retarded dough, make sure the pre-shape is nice and tight. In this case the bench rest is essential, it allows the dough to relax before the second shaping. The second shaping again has to be tight, you have to get some structure and tension into the bread. I sometimes describe it as being like a corset, giving the loaf the structure to hold itself together. It’s an important step.
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