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Key	Value
`body`	Turn the dough onto an unfloured counter. With a bench knife, push and turn it into a loose round. Leave it uncovered for 20 to 30 minutes: the surface dries slightly, which makes the final shape easier. Flour the top lightly, flip it over, and fold the bottom third up, the sides in, and the top down, like an envelope. Roll it toward you so the seam is underneath, then drag it across the bare counter with cupped hands, a few short pulls, turning as you go. The counter grips the base and stretches the surface tight. You want a taut skin without tearing it. Place the loaf seam side up in a floured banneton.
`content_kind`	`text`
`content_ref`	`null`
`course_id`	`course-a2f621eb91c66d28b19b044d2a35bdfb`
`created_ts_ms`	`1791172842723`
`duration_seconds`	`480`
`id`	`lesn-449526c21335e4ec707d458d879436a2`
`max_attempts`	`null`
`module_id`	`cmod-f0ede950f6e3aa74feda829449791bbf`
`order_index`	`0`
`pass_percent`	`null`
`release_after_days`	`null`
`release_at_ms`	`null`
`requires`	`[]`
`title`	`Pre-shape and shape`
`updated_ts_ms`	`1791190341413`

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