You shape the dough so that it holds a particular form throughout its second rise and doesn’t stick to its baking or proving surface. Although people seem to be most afraid of kneading, it is shaping that still causes my knees to tremor. It’s very hard to describe what feels right when shaping a dough, so it’s only something you can really learn by

The sourdough loaf is all about a long fermentation, the development of a real depth of flavour, the open texture of the crumb, a chewy leathery crust, plus a nice singe and a flavour that sings.