Rest after shaping: I don't really get it
I've read all I can find about the need to rest the dough, generally on the counter, immediately after shaping, in order to let the dough relax. But I confess, I just don't get it, especially with wetter doughs. If I have shaped a round ball and I leave it sitting on the counter for 10 to 15 minutes, it spreads out and becomes a domed pancake. Well, I exaggerate, but you know what I mean. At that stage, I can round it up and try to tighten the skin by repeatedly stretching it down and around, but it doesn't seem to give noticeably better results than just putting the original rounded ball into my cloth lined bowl.
Am I missing something vital here?