Hi Victoria, it sounds like you may be using a bit too much flour during the shaping process if your dough won't hold together. Even if you don't pinch it together, applying a little pressure as you fold the dough together should be enough to cause the dough to adhere to itself. It's also really helpful to keep a spot on your work surface that is clear of flour, which makes sealing the bottom easier. And when it comes to sealing the bottom, pinching isn't the end of the world. For most bread recipes you're aiming for a soft, supple dough, so if your dough is coming out stiff and resistant to shaping, this might be a sign that you're adding too much flour when mixing. For best results, we recommend either weighing your flour, or using this method to measure your flour by cups. 

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