Please Help With Refining Shaping Technique - Norwhich Sourdough Recipe
I have been working with Susan's (Wild Yeast) Norwhich Sourdough recipe to practice my bread baking skills and I have a question about the shaping steps. After a 2.5 hour ferment it says to turn out the dough and divide it and preshape the dough pieces into light balls. My question is: should I be de-gassing the dough at this stage or handling it gently? After a 15 minute rest the dough is shaped for its final rise. I have been handling the dough gently in the preshape step and when I do the final shape I seem to have gas bubbles right under the skin of the dough - it doesn't seem right.