Start with a rested pre-shape. If the dough springs back like a rubber band when you touch it, wait another ten minutes.
Flip the round seam-side up. Fold the top third down, then the sides in like a letter. Roll from the top toward you, using surface tension to build a tight cylinder.
Pinch the seam closed. Roll gently to even out the length. The whole shape should feel tight to the touch, like a well-made pillow.
Move to the banneton seam-side up. Cover, and either proof at room temperature for 45 minutes or straight into the fridge overnight for a cold proof.
The ear you want on your final loaf is built here, at the shaping table — not at the scoring board. Tight shape, confident seam, patient proof.