In bakery, "pointage" (starting), it's the first resting period, just after kneading.
The dough, in one piece, is put for resting in a bowl, at ambient temperature, covered to prevent from making crust.
During this step, dough is starting fermentation.
Example: "Put the dough in a bowl and let rest for pointage 1 hour."
Meaning: Take dough from the bowl of the batter, possibly in one piece, make roughly a ball with it, put in a bowl covered by a plastic sheet, and let rest for 1 hour at ambient temperature.