What is pre-shape?

stretch and fold

Grab one side of the dough in the bowl, stretch it up gently, fold it over the middle. Rotate the bowl a quarter turn and repeat — four passes around the bowl equals one set. Typically performed 3-4 times at 30-minute intervals during bulk fermentation. Stretch-and-fold replaces kneading for wet doughs (anything above ~70% hydration) where conventional kneading is impractical because the dough is too sticky to handle on a counter. The technique builds gluten in pulses rather than all at once: each fold realigns and tightens the gluten network without the surface tension getting in the way. The rests between sets let fermentation gas build up too, so the dough gets stronger AND lighter with each round. Standard for ciabatta, focaccia, country sourdough, and any high-hydration recipe.

banneton

A round or oval cane basket used to support shaped sourdough during the final proof or cold retard. The basket holds the loaf in shape while the wet dough relaxes, and the ridges between cane rings leave the signature concentric flour-circle marks on the finished loaf. Bannetons are typically lined with the cane itself (for the flour rings) or with a removable linen cloth (for a smoother surface). Sizes are matched to the dough weight: a 9-inch round banneton fits about 700-900g of dough; a 10-inch oval batard form fits up to 1kg. A flour-dusted bowl lined with a clean towel works as a substitute, though it won't leave the ring marks — many home bakers start there and only buy a real banneton once they're sure sourdough is sticking.