I'm a little confused on whether or not I'm supposed to try to keep the degas my dough. I've also sometimes got the impression that i'm supposed to take out just "some" bubbles. Anyways, I'm really confused. When I stretch & fold, I usually do it really gently and fold in all four sides, without trying to pop bubbles.
Anyways, if someone could explain when to degas, and how much to degas , that would be really helpful.
-Paul (Paul Paul etc. etc.)