Shaping

Shaping takes a piece of bulk-fermented dough and gives it a skin and a direction. The baker degasses only as much as the style requires, then tightens the surface without tearing the Gluten network built during Dough development. That piece should already have been cut (Dividing), gathered (Pre-shaping), and allowed a Bench rest so the skin can stretch.

A well-shaped loaf sits with tension. A poorly shaped loaf spreads. That tension is what Scoring later exploits.

This is handcraft more than chemistry, but it depends on the fermentation that came before ¹. After shaping comes the Final proof.