I'm having difficulty interpreting exactly how much to degass my dough at the shaping stage.
I'm baking a variety of breads including sourdough boules and baguettes, generally the type of breads where it's often recommended to degass as little as possible to encourage an open crumb structure. That's fine, I understand the concept, but that idea seems to conflict with the idea of the finger poke test. My freshly shaped, carefully handled dough seems instantly ready to bake based on the fact that an indent slowly (but not completely) refills. I'm never comfortable leaving the dough to prove for as long as recommended after this.
Do I need to:
a) degass more thoroughly so the shaped dough is firmer
b) shorten my bulk fermentation
c) improve my understanding of the finger poke test
d) follow some other course of action