Shaping without degassing the dough- How?
In the last couple of weeks I've been trying to get to the right shaping technique. I tried several ways wich I took from books as well as from the net. I always run into the problem of degassing the dough during shaping wich usually leads to a denser crumb without any irruegular wholes. What is the best way of degassing as little as possible? I'm talking manly about batard but also about the boule (wich is even a bigger trouble for me as I always mess up the loaf while shaping it). Any tips or maybe videos?
Thanks and have a great weekend!