Tension pulls

I've never heard the term but a Google indicates that its the part in this post where David says "Cup your hands around the piece, and gently drag it 3 inches or so towards you in such a way that the edge closest to you sticks to the board and is dragged under the dough, thus stretching the top of the piece into a tight sheath containing the dough."

From my understanding, it's the part of shaping that involves the pulling of the loaf one is shaping across an unfloured surface, turning and pulling as one goes -- whether that be a counter or the hands. I think it describes the process of creating a taut structure for the final proof. But experts will weigh in more effectively here. 

Tension pull is for creating a nice tight surface on the dough. It's just a different way of folding it under to create that tight surface.

First you round off the dough with your hands, then place your hands, finger tips together at the top end of the dough. Then pull the dough back toward you as your hands slip under the dough. You should see and feel the dough being pulled under itself.

Hope this helps.

specifically at 7 minutes 8 seconds.

https://www.youtube.com/watch?v=YfWcs2k7oQ4