How to shape a loaf without degassing it?
I am in the middle of making a Teff flour loaves (Based on the Vermont Sourdough from Bread) and I've just put them into the bannetons. I had the problem that I almost always have. In the shaping proccess the dough I degassed it almost completely. Actually, even when I pre-shaped it, it was greatly degassed. I've followed Hamelman instructions for making a Batard for the first time. Has any of you tried this before? He sais to preshape into a round and the preshaping instructions are a bit unclear and quite aggresive. What is your way of pre-shaping? And shaping into a round and a boule? I think a lot of people here would like to hear some of you experts shaping methods.
Thanks a lot!